Grilled Shrimp Piccata Skewers

The first time I made these, I was rushing to get dinner on the table before guests arrived and accidentally doubled the garlic. Everyone kept asking what made them so addictive, and I never confessed my happy mistake. Now I make them that way on purpose every single time.

Last summer my neighbor smelled these grilling and actually came over to investigate. We ended up eating on the back porch as the sun went down, and now she requests them every time we have people over.

Ingredients

• Large shrimp: Peeled and deveined saves precious prep time, and leaving the tails on makes them easier to handle and look gorgeous on the platter
• Garlic: Minced fresh releases more flavor than powdered, and letting it marinate with the shrimp infuses every bite
• Lemon zest: This is where all the bright aromatic oils live, so zest before juicing and use it all
• Butter: Unsalted lets you control the seasoning, and it creates that velvety richness that makes piccata sauce so luscious
• Capers: Rinse them well to remove excess brine, then pat dry so they do not water down your sauce
• White wine: Something dry and crisp works best, but chicken broth makes a perfectly fine substitute
• Fresh parsley: Flat leaf has more flavor than curly, and adding it at the very end keeps it vibrant and fresh tasting

Instructions

Prep the shrimp:

Toss shrimp with olive oil, garlic, salt, pepper and lemon zest in a bowl. Let them marinate for 10 minutes while you fire up the grill to medium high heat.

Thread skewers:

Slide shrimp onto skewers, leaving a tiny bit of space between each piece so the heat can circulate and they cook evenly.

Make the piccata sauce:

Melt butter with olive oil in a small saucepan over medium heat. Add capers and cook for 1 minute, then pour in white wine and lemon juice. Simmer for 2 minutes until slightly reduced and stir in parsley.

Grill to perfection:

Cook shrimp for 2 to 3 minutes per side until they turn opaque and get those gorgeous charred edges. Brush with piccata sauce during the last minute of grilling.

Finish and serve:

Arrange skewers on a platter and drizzle with remaining piccata sauce. Sprinkle with extra parsley and serve with lemon wedges for squeezing at the table.

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My husband admitted he was skeptical about shrimp and capers together, but after one bite he was literally licking the sauce off his plate. Watching someone become a convert in real time is honestly one of my favorite things about cooking.

Making It Your Own

Sometimes I toss a pinch of red pepper flakes into the sauce when I am craving a little heat. Other times I serve these over simple sautéed spinach or even orzo when I want something more substantial.

Grilling Secrets

A hot grill is non negotiable for getting those beautiful char marks without overcooking the shrimp. If you are using wooden skewers, soak them for at least 30 minutes so they do not burn on the grill.

Wine Pairing

A crisp Pinot Grigio is basically mandatory here. The acidity cuts through the buttery sauce and makes every bite feel like a special occasion. I also love an icy cold Sauvignon Blanc when the weather is warm.

• Chill your serving platter for 10 minutes before adding the cooked skewers
• Double the sauce recipe because everyone will want extra for dipping
• Set out a small bowl for discarded shrimp tails to keep things tidy

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These skewers have become our go to for impromptu summer gatherings. Something about food on sticks just makes everything feel more festive.

Recipe FAQs

→ Can I make these shrimp skewers ahead of time?

Marinate the shrimp up to 4 hours before grilling. The piccata sauce can be prepared 1 day in advance and stored in the refrigerator—simply reheat gently before serving.

→ What type of shrimp works best?

Large or jumbo shrimp (16-20 count per pound) are ideal. They're substantial enough to stay tender on the grill and won't overcook quickly. Fresh or frozen shrimp both work beautifully.

→ Can I cook these indoors?

A grill pan or cast-iron skillet works perfectly over medium-high heat. The shrimp will develop a nice sear and the sauce technique remains exactly the same.

→ How do I prevent the shrimp from sticking to the grill?

Ensure your grill grates are clean and well-oiled before cooking. Thread shrimp securely so they don't rotate, and brush with oil before placing on the hot surface.

→ What sides pair well with these skewers?

Serve over sautéed spinach, orzo, or angel hair pasta. A crisp arugula salad with shaved parmesan or roasted asparagus also complements the bright, tangy flavors beautifully.

→ Can I use wooden skewers?

Yes, but soak them in water for at least 30 minutes before grilling to prevent burning. Metal skewers are more durable and conduct heat for more even cooking.