Dinner

Grilled Shrimp Piccata Skewers Recipe

Bylilan Sage August 11, 2026August 11, 2026

Introduction

Grilled Shrimp Piccata Skewers combine the smoky flavor of charred shrimp with a tangy, buttery piccata sauce. This dish is quick to prepare and perfect for warm-weather gatherings or a simple, elegant weeknight meal.

The image shows several skewers arranged on a white plate, each skewer has grilled shrimp with a light orange color and slight char marks, alternating with charred lemon slices that are golden yellow with dark brown grill marks; the shrimp and lemons are topped with small pieces of green herbs, chopped onions, and capers, adding texture and color contrast. A white bowl with a green herb sauce is placed near the top right corner on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 lb. large tail-on shrimp, cleaned
1 tbsp. chopped fresh rosemary
1/2 tsp. crushed red pepper flakes
3 cloves garlic, finely chopped, divided
1/4 cup plus 1 tbsp. extra-virgin olive oil, divided, plus more for grill
2 lemons, zested, divided
1 1/4 tsp. kosher salt, divided
1 shallot, finely chopped
2 tbsp. capers, drained
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
3 tbsp. unsalted butter
2 tbsp. chopped fresh parsley
2 tbsp. finely grated Parmesan
6 to 7 (12″) wooden or metal skewers

Instructions

Step 1: If using wooden skewers, soak them in warm water for at least 15 minutes to prevent burning. Pat the shrimp dry and place them in a large bowl. Add rosemary, crushed red pepper flakes, half of the chopped garlic, 1/4 cup olive oil, half of the lemon zest, and 1 teaspoon of kosher salt. Toss everything together to coat the shrimp well and let marinate for 15 minutes.
Step 2: Meanwhile, cut one lemon in half and juice one half, reserving the juice. Slice the remaining 1 1/2 lemons into rounds for grilling.
Step 3: Heat 1 tablespoon of olive oil in a large stainless steel skillet over medium heat. When the oil shimmers, add the finely chopped shallots and the remaining 1/4 teaspoon kosher salt. Cook, stirring occasionally, until the shallots begin to soften, about 2 minutes. Add the drained capers and the remaining garlic, stirring until fragrant, about 2 more minutes.
Step 4: Turn the heat up to medium-high and pour in the white wine. Cook, stirring occasionally, until the wine reduces by about two-thirds, roughly 2 minutes. Add the chicken broth and continue cooking until the liquid reduces by around three-quarters, about 3 minutes. Remove the skillet from heat and stir in the butter, fresh parsley, and reserved lemon juice until the sauce is smooth and emulsified. Keep the sauce warm on low.
Step 5: Prepare your grill for medium-high heat and preheat for about 5 minutes. Clean and oil the grill grates to prevent sticking. Thread the marinated shrimp onto the skewers and place them on the grill. Grill the shrimp for 3 to 4 minutes total, turning once halfway through, until they are nicely charred and cooked through. Transfer the shrimp skewers to a serving platter.
Step 6: Grill the lemon slices, turning once, until they develop char marks, about 1 to 2 minutes per side. Arrange the grilled lemon slices on the platter with the shrimp. Spoon the warm piccata sauce over the skewers and sprinkle with grated Parmesan before serving.

Tips & Variations

Replace fresh rosemary with thyme for a different herbal note.
Use metal skewers if you prefer not to soak wooden ones.
For extra heat, increase the crushed red pepper flakes or add a pinch of cayenne.
Serve with crusty bread to soak up the flavorful piccata sauce.

Storage

Store leftover shrimp and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the shrimp. The grilled lemon slices can be refrigerated and used within a day but are best fresh.

How to Serve

The image shows a close-up of three grilled shrimp stacked vertically on a skewer. The shrimp are orange with slight char marks and covered in bits of green herbs and small capers, giving a fresh and textured look. Small pieces of garlic and herbs are visible on the shrimp’s surface, with a light drizzle of sauce dripping from the middle shrimp. The shrimp curl naturally, showing their tails and some translucent parts near the skewer. The background is a clean white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, but make sure to thaw the shrimp completely and pat them dry before marinating to ensure they cook evenly and the marinade sticks well.

What can I substitute for white wine in the sauce?

If you prefer not to use wine, substitute with an equal amount of low-sodium chicken broth mixed with a splash of white wine vinegar or lemon juice to maintain acidity and flavor balance.