Grilled Shrimp Piccata Skewers (Printer-Friendly)
Tender grilled shrimp with tangy lemon-caper butter sauce, threaded onto skewers for easy summer grilling.
# What You’ll Need:
→ 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
# How To Make It:
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 excess marinade in the bowl.
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. Brush with piccata sauce during final minute of cooking.
05 - Arrange skewers on platter, drizzle with remaining piccata sauce, and sprinkle with extra parsley. Accompany with lemon wedges.
# Helpful Hints:
01 -
- The piccata sauce transforms ordinary grilled shrimp into something restaurant worthy with minimal effort
- Everything cooks in under 30 minutes but tastes like you spent all day planning it
02 -
- Overcooked shrimp become rubbery and sad, so pull them the moment they turn opaque throughout
- The sauce will thicken slightly as it stands off the heat, so do not reduce it too much on the stove
03 -
- Pat shrimp completely dry before marinating so the sauce actually sticks instead of sliding off
- Let the sauce cool for just a minute before brushing it on the shrimp to prevent it from dripping into the flames