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
large tail-on shrimp, cleaned
chopped fresh rosemary
crushed red pepper flakes
cloves garlic, finely chopped, divided
plus 1 tbsp. extra-virgin olive oil, divided, plus more for grill
lemons, zested, divided
kosher salt, divided
shallot, finely chopped
capers, drained
dry white wine
low-sodium chicken broth
unsalted butter
chopped fresh parsley
finely grated Parmesan
to 7 (12") wooden or metal skewers