Grilled Shrimp Piccata Skewers (Printable Version)
Juicy grilled shrimp with zesty buttery piccata sauce, a vibrant Italian-American twist perfect for summer.
# 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
# Method:
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 or preparing a grill pan.
02 - Thread marinated shrimp onto skewers, setting aside any excess marinade for basting.
03 - Melt butter with olive oil in a small saucepan over medium heat. Add capers and cook for 1 minute. Pour in white wine and lemon juice; simmer for 2 minutes until slightly reduced. Stir in parsley and remove from heat.
04 - Grill shrimp skewers for 2-3 minutes per side until opaque and lightly charred. Brush with piccata sauce during the final minute of cooking.
05 - Arrange skewers on a serving platter. Drizzle with remaining piccata sauce and sprinkle with additional parsley. Accompany with lemon wedges.
# Expert Tricks:
01 -
- The piccata sauce transforms ordinary grilled shrimp into something that tastes like it came from a restaurant kitchen
- Everything comes together in under 30 minutes but looks and tastes impressive enough for company
02 -
- Overcooked shrimp becomes rubbery and sad, so pull them the second they turn opaque throughout
- The sauce will separate if it gets too hot after the butter melts, so keep the heat moderate
03 -
- Soak wooden skewers for at least 30 minutes so they don't burn on the grill
- Double the sauce recipe because everyone will want to drizzle it over everything