Description
These Grilled Shrimp Piccata Skewers feature large tail-on shrimp marinated with fresh rosemary, garlic, lemon zest, and red pepper flakes, then grilled to perfection and served with a tangy caper and lemon piccata sauce. It’s a vibrant, flavorful seafood dish perfect for summer grilling or an elegant weeknight dinner.
Ingredients
Scale
Shrimp Marinade
- 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
Piccata Sauce
- 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
Other
- 6 to 7 (12″) wooden or metal skewers
- Extra lemon slices for grilling
Instructions
- Prepare Wooden Skewers and Marinate Shrimp. If using wooden skewers, soak them in warm water for at least 15 minutes to prevent burning on the grill. Meanwhile, pat the shrimp dry and place them in a large bowl. Add the chopped fresh rosemary, crushed red pepper flakes, half of the finely chopped garlic, 1/4 cup of extra-virgin olive oil, half of the lemon zest, and 1 teaspoon of kosher salt. Toss everything together thoroughly to coat the shrimp evenly. Let the shrimp marinate for 15 minutes to absorb the flavors.
- Prep Lemons. While the shrimp marinates, cut one lemon in half and juice one half, reserving the juice for the sauce. Slice the remaining 1 1/2 lemons into rounds to grill alongside the shrimp.
- Make the Piccata Sauce Base. Heat 1 tablespoon of olive oil in a large stainless steel skillet over medium heat until shimmering. 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. Next, add the drained capers and the remaining half of the garlic. Continue cooking and stirring until the garlic is fragrant, approximately 2 minutes more.
- Reduce Liquids for Sauce. Increase the skillet heat to medium-high and pour in the dry white wine. Cook, stirring, until the wine reduces by about two-thirds, roughly 2 minutes. Add the low-sodium chicken broth and continue cooking, stirring occasionally, until this mixture reduces by about three-quarters, about 3 minutes. Remove the skillet from heat and stir in the unsalted butter, chopped fresh parsley, and the reserved lemon juice until the sauce is emulsified and well combined. Keep the sauce warm over low heat.
- Grill the Shrimp. Preheat a grill to medium-high heat for about 5 minutes. Clean and oil the grill grates well to prevent sticking. Thread the marinated shrimp onto the soaked wooden or metal skewers. Grill the shrimp skewers for 3 to 4 minutes total, turning once halfway through, until the shrimp are charred on both sides and cooked through. Transfer the cooked shrimp skewers to a serving platter.
- Grill Lemon Slices and Finish Dish. Place the lemon slices on the grill and cook for 1 to 2 minutes per side, turning halfway through, until nicely charred. Add the grilled lemon slices to the platter with the shrimp. Spoon the warm piccata sauce over the shrimp and lemon slices, then sprinkle the dish with finely grated Parmesan cheese to finish. Serve immediately.
Notes
- Soaking wooden skewers prevents them from burning on the grill.
- Use fresh rosemary and parsley for the best flavor impact.
- Ensure not to overcook the shrimp; they cook quickly and become rubbery if overdone.
- Grilling the lemon slices adds a smoky depth to the dish.
- White wine can be substituted with extra chicken broth if desired for a non-alcoholic version.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Keywords: grilled shrimp piccata, shrimp skewers, piccata sauce, lemon shrimp recipe, Italian shrimp grill, grilled seafood skewers
