Grilled Shrimp Piccata Skewers (Printable)

Juicy shrimp grilled to perfection and glazed with lemon-caper butter sauce for an Italian-inspired twist.

# Ingredient List:

→ Shrimp & Marinade

01 - 1½ lbs large shrimp, peeled and deveined
02 - 2 tbsp olive oil
03 - 2 garlic cloves, minced
04 - ½ tsp kosher salt
05 - ¼ tsp black pepper
06 - 1 lemon, zested

→ Piccata Sauce

07 - 3 tbsp unsalted butter
08 - 2 tbsp olive oil
09 - 2 tbsp capers, drained and rinsed
10 - ¼ cup dry white wine
11 - 2 tbsp fresh lemon juice
12 - 2 tbsp chopped fresh parsley

→ For Serving

13 - Lemon wedges
14 - Extra chopped parsley

# Directions:

01 - Combine shrimp with olive oil, minced garlic, salt, pepper, and lemon zest in a bowl. Let marinate for 10 minutes while preheating grill to medium-high heat.
02 - Thread marinated shrimp onto skewers, reserving any remaining marinade.
03 - Melt butter with olive oil in a small saucepan over medium heat. Add capers and cook 1 minute. Pour in white wine and lemon juice; simmer 2 minutes until slightly reduced. Stir in parsley and remove from heat.
04 - Grill skewers 2-3 minutes per side until opaque and lightly charred. During the final minute, brush with piccata sauce.
05 - Arrange skewers on platter, drizzle with remaining piccata sauce, and sprinkle with extra parsley. Accompany with lemon wedges.

# Expert Tips:

01 -
  • The piccata sauce transforms simple grilled shrimp into something restaurant worthy with minimal effort
  • Perfect for entertaining because everything can be prepped ahead and grilled at the last minute
  • The combination of tangy capers and butter creates an irresistible sauce that people will want to drizzle over everything
02 -
  • Skip the wooden skewer soak time if you use metal ones, or soak wooden skewers for at least 30 minutes to prevent burning
  • Overcooked shrimp turns rubbery fast, so pull them off the heat as soon as they turn opaque throughout
  • The sauce will thicken slightly as it cools, which is actually perfect for clinging to the shrimp
03 -
  • Pat the shrimp really dry before marinating so the oil and garlic cling instead of sliding right off
  • Room temperature shrimp grill more evenly than cold ones, so let them sit out for 15 minutes before cooking

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