Grilled Shrimp Piccata Skewers (Print Page)

Juicy grilled shrimp brushed with zesty, buttery piccata sauce. A vibrant Italian-inspired twist perfect for summer grilling.

# What You 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

# Directions:

01 - In a large bowl, combine shrimp with olive oil, minced garlic, kosher salt, black pepper, and lemon zest. Toss to coat evenly and let marinate for 10 minutes while you preheat the grill to medium-high heat.
02 - Thread marinated shrimp onto skewers, leaving a small space between each piece for even cooking. Reserve any remaining marinade in the bowl.
03 - In a small saucepan over medium heat, melt butter with olive oil. Add capers and cook for 1 minute until fragrant. Pour in white wine and lemon juice; simmer for 2 minutes until slightly reduced. Remove from heat and stir in fresh parsley.
04 - Place skewers on the preheated grill and cook for 2-3 minutes per side until shrimp turn opaque and develop light char marks. During the final minute, brush generously with piccata sauce for extra flavor.
05 - Transfer skewers to a serving platter. Drizzle with remaining piccata sauce and sprinkle with additional chopped parsley. Accompany with fresh lemon wedges for squeezing.

# Expert Tips:

01 -
  • The piccata sauce creates an irresistible glossy coating that clings to every shrimp
  • Grilling adds a subtle char that perfectly balances the tangy butter sauce
  • Everything comes together in under 30 minutes but tastes like a restaurant specialty
02 -
  • Overcooking shrimp makes them rubbery and tough—pull them off the grill the moment they turn opaque throughout
  • The sauce will separate slightly if it sits too long, so give it a quick whisk right before brushing onto the shrimp
03 -
  • Double the sauce recipe if you're serving more than four people—everyone will want extra for dipping
  • Wooden skewers need at least 30 minutes of soaking to prevent burning on the grill

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