Grilled Shrimp Piccata Skewers (Printable Version)

Juicy grilled shrimp skewers with tangy lemon-caper butter sauce. Ready in 25 minutes.

# 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:

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, setting aside any excess marinade for basting.
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 shrimp turn opaque and develop light char marks. Brush with piccata sauce during the final minute of cooking.
05 - Arrange skewers on serving platter. Drizzle generously with remaining piccata sauce, garnish with additional parsley, and accompany with fresh lemon wedges.

# Expert Tips:

01 -
  • The piccata sauce transforms basic grilled shrimp into something that feels like a restaurant special but comes together in under 30 minutes
  • Everything cooks on the grill so your kitchen stays cool and cleanup is practically nonexistent
02 -
  • Reserve some of the piccata sauce before brushing the grill because youll want plenty left for drizzling at the end
  • Wooden skewers need at least 30 minutes of soaking but metal ones give you more control over rotation
03 -
  • Rinse capers thoroughly under cold water to remove excess salt before cooking
  • Pat shrimp completely dry before marinating so the oil and garlic cling properly

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