Grilled Shrimp Piccata Skewers Recipe

If lively, sunlit flavors and effortless entertaining are your love language, these Grilled Shrimp Piccata Skewers are about to become your new obsession. Juicy shrimp gets a quick soak in a rosemary-tinged marinade, a flash on the grill, then a drizzle of vibrant, buttery piccata sauce—with golden charred lemons and a delicate shower of Parmesan. It’s restaurant-caliber but totally doable for a busy weeknight or a backyard celebration.

Ingredients You’ll Need

The beauty of these Grilled Shrimp Piccata Skewers lies in their simple, flavorful ingredients. Every element—from aromatic rosemary to tangy capers—plays its part, creating a harmonious balance of freshness, savoriness, and sparkle.

• Large tail-on shrimp: Opt for fresh or thawed large shrimp for the juiciest texture; tails help keep them tender and make for a pretty presentation.
• Fresh rosemary: Chopped rosemary imparts woodsy, piney fragrance that pairs beautifully with seafood.
• Crushed red pepper flakes: Just enough to enliven the shrimp without overwhelming the delicate flavors.
• Fresh garlic: Adds aromatic depth to both the marinade and the bright piccata sauce.
• Extra-virgin olive oil: Both a marinade base and a richness enhancer for the sauce; choose the best you have.
• Lemons (zest and juice): Lemon zest lifts the marinade, while fresh juice provides the signature tangy pop in the sauce and grill-charred lemon slices add drama!
• Kosher salt: A key to seasoning both the shrimp and the sauce, bringing flavors into high relief.
• Shallot: Gentler than onion and quick to soften, shallot creates a silky base for the sauce.
• Capers: Briny and bold, they deliver the classic piccata “bite.”
• Dry white wine: Adds complexity—choose something crisp and drinkable.
• Low-sodium chicken broth: Balances the sauce while keeping it light; use seafood broth if you prefer.
• Unsalted butter: Melts into the sauce for a gorgeous, silky finish and a touch of luxury.
• Fresh parsley: For a hit of green color and herbal freshness right at the end.
• Finely grated Parmesan: A final sprinkle that adds nutty, salty savor and completes the dish.
• Wooden or metal skewers: Essential for grilling and a fun, hands-on way to serve!

Variations

One of the best things about Grilled Shrimp Piccata Skewers is how customizable they are. Whether you’re catering to dietary needs or just craving a change, you can easily tweak the flavors and switch up ingredients to suit your tastes.

• Chicken Piccata Skewers: Substitute cubed boneless chicken breast or thigh for shrimp and adjust grilling time until fully cooked through.
• Make it Dairy-Free: Simply omit the Parmesan and swap in vegan butter; the sauce will still be luscious and vibrant.
• Add Veggies: Thread cherry tomatoes, zucchini, or bell peppers on the skewers for extra color and grill-kissed sweetness.
• Gluten-Free Friendly: These skewers are naturally free of gluten—just confirm your broth and Parmesan if needed!

How to Make Grilled Shrimp Piccata Skewers

Step 1: Prep and Marinate the Shrimp

If you’re using wooden skewers, get them soaking in warm water first—this helps keep them from burning. Meanwhile, pat your shrimp dry and toss them in a big bowl with rosemary, crushed red pepper, half your garlic, a good glug of olive oil, half the lemon zest, and a sprinkle of salt. Let the shrimp hang out and marinate for about 15 minutes—just enough time for those flavors to mingle and the shrimp to firm up for grilling.

Step 2: Prep Your Lemons

While the shrimp soaks up that herby marinade, juice half of one lemon (set the juice aside for the sauce later) and slice the rest into rounds. These will get thrown on the grill for a burst of smoky citrus flavor and gorgeous caramelized edges.

Step 3: Build the Piccata Sauce

Grab your skillet and warm up the remaining olive oil over medium heat. Add the shallot and a dash of salt, stirring until it softens. Drop in the capers and the rest of your garlic, marveling as everything turns fragrant. Once you catch that garlic sizzle, it’s time to work your sauce magic!

Step 4: Reduce, Emulsify, and Finish the Sauce

Boost the heat to medium-high, and pour in the white wine, scraping up any good bits in the pan, then let it reduce by two-thirds, concentrating the flavors. Next, add your chicken broth, letting it simmer and intensify. Once reduced, pull off the heat and whisk in cold butter, parsley, and that reserved lemon juice—this makes the sauce creamy and bright. Keep it cozily warm over very low heat.

Step 5: Grill the Shrimp and Lemon Slices

Preheat your grill to medium-high and give the grates a quick oil. Thread those gorgeous marinated shrimp onto your soaked skewers (metal skewers work too!). Grill the skewers for 3-4 minutes, turning once, until plump and beautifully charred. Slide them off and add your lemon slices to the grill, cooking until they’re gorgeously caramelized—just a couple minutes per side.

Step 6: Assemble and Serve

Lay out your grilled shrimp skewers on a serving platter, tuck in the charred lemon slices, and spoon the warm piccata sauce all over the top. Finish with a flurry of Parmesan and a last shower of lemon zest. Give yourself a moment—this platter is a showstopper!

How to Serve Grilled Shrimp Piccata Skewers

Garnishes

Finish your Grilled Shrimp Piccata Skewers with a generous dusting of finely grated Parmesan and a scatter of chopped fresh parsley. For extra color and zing, tuck in extra lemon wedges or slices—those grill marks make them irresistibly pretty and interactive for guests!

Side Dishes

These skewers are lovely over fluffy rice pilaf, herbed couscous, or a juicy orzo salad. For lighter fare, serve with garlicky sautéed greens or a crunchy shaved fennel salad—the bright acidity and texture complement the shrimp and piccata sauce beautifully.

Creative Ways to Present

For a festive touch, serve Grilled Shrimp Piccata Skewers family-style on a large platter, layered over roasted vegetables and topped with sauce. Or, arrange individual skewers on small plates with a tangle of microgreens for a chic starter—perfect for dinner parties, showers, or alfresco gatherings.

Make Ahead and Storage

Storing Leftovers

Leftover Grilled Shrimp Piccata Skewers can be kept covered in an airtight container in the refrigerator for up to 2 days. Be sure to store the shrimp and sauce separately if possible, to ensure the shrimp stay plump and the sauce luscious.

Freezing

While the creamy sauce is best enjoyed fresh, grilled shrimp freeze quite well. Arrange cooled skewers in a single layer, freeze solid, then transfer to a zip-top bag for up to 1 month. Defrost overnight in the fridge before reheating gently.

Reheating

To reheat, warm the shrimp gently in a skillet over low heat, adding a splash of water or broth to keep them moist. Microwave in very short bursts if needed. Always reheat the piccata sauce separately and stir before spooning over the top.

FAQs

Final Thoughts

I wholeheartedly encourage you to fire up your grill and savor these Grilled Shrimp Piccata Skewers for yourself. They’re spirited, fresh, and utterly satisfying—sure to be a hit whether you’re gathering friends or treating yourself to a weeknight burst of sunshine. Don’t forget to let me know how your skewers turned out—I’m rooting for you!

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