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Grilled Shrimp Piccata Skewers
Isabella

Grilled Shrimp Piccata Skewers: Zesty, Elegant & Grill‑Ready Perfection

These Grilled Shrimp Piccata Skewers blend Italian-inspired elegance with smoky summer grilling. Juicy shrimp are flame-grilled and finished with a bright, buttery lemon-caper sauce that’s light, zesty, and perfect for warm-weather meals or effortless entertaining.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-Inspired
Ingredients Method Notes

Ingredients
  

Shrimp Skewers
  • 1 ½ lb large shrimp peeled, deveined, tail-on
  • 1 tbsp fresh rosemary finely chopped
  • ½ tsp crushed red pepper flakes
  • 3 cloves garlic finely chopped, divided
  • ¼ cup extra-virgin olive oil plus more for grill
  • 2 lemons zested, divided
  • 1 ¼ tsp kosher salt divided
Piccata Sauce
  • 1 shallot finely chopped
  • 2 tbsp capers drained
  • ½ cup low-sodium chicken broth plus 1 tsp white wine vinegar as a wine-free substitute
  • 3 tbsp unsalted butter
  • ½ lemon juiced
  • 2 tbsp fresh parsley chopped
  • 2 tbsp Parmesan cheese finely grated
Additional
  • 1 ½ lemons thinly sliced for grilling
  • 6-7 skewers metal or soaked wooden

Method
 

  1. If using wooden skewers, soak them in water for 15–20 minutes. Pat shrimp dry and place in a large bowl.
  2. Add rosemary, red pepper flakes, half the garlic, olive oil, lemon zest, and 1 teaspoon salt to the shrimp. Toss to coat and let marinate for 15 minutes.
  3. Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté shallot with remaining salt until soft, about 2 minutes. Add remaining garlic and capers and cook until fragrant.
  4. Add chicken broth and white wine vinegar. Simmer until reduced by three-quarters, then remove from heat and whisk in butter, lemon juice, and parsley. Keep warm.
  5. Preheat grill to medium-high (about 400°F) and oil grates. Thread shrimp onto skewers.
  6. Grill shrimp skewers for 3–4 minutes total, turning once, until opaque and lightly charred. Grill lemon slices for 1–2 minutes per side.
  7. Transfer shrimp and lemons to a platter. Drizzle with warm piccata sauce, sprinkle with Parmesan, garnish with parsley, and serve immediately.

Notes

Do not overcook the shrimp — remove them as soon as they turn opaque. For an indoor option, use a grill pan or broil in the oven. Serve with grilled vegetables, orzo, or crusty bread.