Grilled Shrimp Piccata Skewers

The first time I made these, I was trying to recreate a dish from a tiny Italian restaurant in Charleston where the waiter told me the secret was brushing the sauce on during the last minute of grilling. He was right—that moment when the buttery lemon hits the heat creates this incredible aroma that makes everyone gather around the grill.

Last summer I served these at a backyard dinner party and my friend Sarah, who claims she doesnt like seafood, went back for thirds. Theres something about how the capers get slightly caramelized on the grill that adds this perfect salty crunch.

Ingredients

• Large shrimp: Peeled and deveined saves time and lets the marinade really penetrate the meat
• Olive oil: Creates a protective coating that keeps shrimp from drying out on high heat
• Garlic cloves: Mince them fresh rather than using jarred for the best aromatic punch
• Kosher salt: Coarser grains distribute more evenly than table salt
• Lemon: Both zest for the marinade and fresh juice for the sauce are non-negotiable
• Unsalted butter: Lets you control exactly how salty the final sauce becomes
• Capers: Rinse them well to remove excess brine before adding to the butter
• Dry white wine: Something drinkable like Pinot Grigio works beautifully
• Fresh parsley: Add it at the very end to maintain its bright green color and flavor

Instructions

Prep your shrimp:

Toss the peeled shrimp with olive oil, minced garlic, salt, pepper, and lemon zest in a large bowl. Let them sit for 10 minutes while you fire up the grill to medium-high heat.

Thread the skewers:

Slide each shrimp onto the skewers, going through both the thick tail section and the thinner end so they stay secure during grilling.

Make the piccata sauce:

Melt butter with olive oil in a small saucepan over medium heat, add capers for one minute, then pour in white wine and lemon juice. Simmer for 2 minutes until slightly reduced, stir in parsley, and remove from heat.

Grill to perfection:

Cook skewers for 2 to 3 minutes per side until they turn pink and opaque with light char marks. Brush with the piccata sauce during that final minute of cooking.

Finish and serve:

Arrange skewers on a platter, drizzle generously with remaining sauce, sprinkle with extra parsley, and place lemon wedges around the edges.

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These skewers have become my go-to for summer cookouts because theyre elegant enough for a dinner party but casual enough that nobody feels like they have to dress up.

Making Ahead For Parties

Ive learned that you can thread the skewers up to 4 hours ahead and keep them refrigerated, covered with plastic wrap. Just make sure to bring them to room temperature for about 15 minutes before they hit the grill so they cook evenly.

Choosing Your White Wine

After trying various wines in the sauce, I always reach for a Pinot Grigio or Sauvignon Blanc—something crisp and dry that wont make the sauce too sweet. Whatever wine you choose to cook with, pour a glass for the chef.

Serving Suggestions That Work

While these are substantial enough to stand alone as a main course, I love serving them over a bed of simple sautéed spinach or alongside some lemony orzo for a more complete dinner.

• Grill some crusty bread to soak up extra sauce
• Keep a bowl of extra capers on the table for caper lovers
• Have plenty of napkins ready because piccata sauce is worth the mess

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Theres nothing quite like standing around the grill on a warm evening, watching these shrimp sizzle while the piccata sauce bubbles and fills the air with lemon and butter.

Common Questions

→ Can I use frozen shrimp for these skewers?

Yes, frozen shrimp work perfectly. Thaw completely in the refrigerator before marinating. Pat them dry thoroughly to ensure the marinade adheres properly and the shrimp grill evenly without excess moisture.

→ What can I substitute for white wine in the piccata sauce?

Chicken broth makes an excellent non-alcoholic substitute. Alternatively, vegetable broth or seafood stock work well. The sauce will still have plenty of bright flavor from the lemon juice and capers.

→ How do I prevent wooden skewers from burning on the grill?

Soak bamboo or wooden skewers in water for at least 30 minutes before threading the shrimp. This prevents them from charring or catching fire during grilling. Metal skewers eliminate this concern entirely.

→ Can I broil these instead of using a grill?

Absolutely. Set your oven to broil and place skewers on a broiler pan or rimmed baking sheet lined with foil. Broil 2-3 minutes per side, watching closely to prevent overcooking. The result will be equally delicious.

→ How do I know when the shrimp are perfectly cooked?

Shrimp are done when they turn pink and opaque throughout, curling slightly. Avoid overcooking as they become rubbery. Large shrimp typically need 2-3 minutes per side total—trust the color change over strict timing.

→ What sides pair well with these piccata skewers?

Sautéed spinach, orzo, roasted vegetables, or a crisp green salad complement the bright flavors beautifully. Crusty bread for sopping up the extra sauce is never a mistake. For a lighter option, serve over zucchini noodles.