Saucy Grilled Shrimp Piccata Skewers Will Steal The Show

Chicken piccata is an Italian American staple we love so much, we had to transform it into a summertime staple. These grilled shrimp piccata skewers are the perfect combination of juicy, charred shrimp, bright lemon zest, briny capers, and white wine butter sauce that will make your friends beg you for the recipe. Since it only takes 45 minutes from start to finish, it’s ideal for everything from a backyard bash to a quick weeknight dinner. Keep on reading for a few tips on how to get this just right.

Soaking the skewers:
If you’re using wooden skewers, be sure to soak them for at least 15 minutes before threading the shrimp onto the skewers. This will prevent the wood from burning when it comes into contact with the grill. If you have metal skewers, no need to soak them, just congratulate yourself on being a full adult and owning a set of metal skewers.

Don't skimp on the shrimp:
There’s a time and place for medium and small shrimp, but now is not it. Opt for large shrimp for this dish to make sure there’s enough shrimp to contrast with the punchy piccata sauce. The 16/20 count shrimp are ideal, but 21/25 count will also work!

Did you try making this? Let us know how it went in the comments!

Yields: 4-6 servings

Prep Time: 15 mins

Total Time: 45 mins


  • 1 1/2 lb.

    large tail-on shrimp, cleaned

  • 1 tbsp.

    chopped fresh rosemary

  • 1/2 tsp.

    crushed red pepper flakes

  • 3

    cloves garlic, finely chopped, divided

  • 1/4 c.

    plus 1 tbsp. extra-virgin olive oil, divided, plus more for grill

  • 2

    lemons, zested, divided

  • 1 1/4 tsp.

    kosher salt, divided

  • 1

    shallot, finely chopped

  • 2 tbsp.

    capers, drained

  • 1/2 c.

    dry white wine

  • 1/2 c.

    low-sodium chicken broth

  • 3 tbsp.

    unsalted butter

  • 2 tbsp.

    chopped fresh parsley

  • 2 tbsp.

    finely grated Parmesan

Equipment Needed

  • 6

    to 7 (12") wooden or metal skewers


  1. If using wooden skewers, soak in warm water at least 15 minutes. Pat shrimp dry and place in a large bowl. Add rosemary, red pepper, half of garlic, 1/4 cup oil, half of lemon zest, and 1 teaspoon salt. Toss to coat and let shrimp marinate 15 minutes.

  2. Cut 1 lemon in half and juice one of the halves, reserving juice. Slice remaining 1 1/2 lemons.

  3. Meanwhile, in a large stainless skillet over medium heat, heat 1 tablespoon oil. When oil is shimmering, add shallots and remaining 1/4 teaspoon salt and cook, stirring occasionally, until starting to soften, about 2 minutes. Add capers and remaining garlic and cook, stirring, until garlic is fragrant, about 2 minutes more.

  4. Increase heat to medium-high and add wine. Cook, stirring, until reduced by about two-thirds, about 2 minutes. Add broth and cook, stirring occasionally, until reduced by about three-quarters, about 3 minutes. Remove from heat and stir in butter, parsley, and reserved lemon juice until emulsified. Keep warm over low heat.

  5. Prepare a grill for medium-high heat; preheat 5 minutes. Clean and oil grates. Thread shrimp onto skewers and grill, turning halfway through, until charred on both sides and cooked through, 3 to 4 minutes total. Transfer shrimp skewers to a platter.

  6. Grill lemon slices, turning halfway through, until charred, 1 to 2 minutes per side. Add lemons to platter and top with piccata sauce. Sprinkle with Parmesan.

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