Ingredients

For the Shrimp Marinade

• 2 pounds (900g) jumbo shrimp, peeled and deveined
• 3 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 2 teaspoons lemon zest
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• ½ teaspoon onion powder
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley

For the Piccata Sauce

• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3 cloves garlic, finely minced
• ⅓ cup fresh lemon juice
• ¼ cup chicken broth or seafood stock
• 3 tablespoons capers, drained
• 1 teaspoon lemon zest
• 2 tablespoons chopped fresh parsley
• ½ teaspoon Dijon mustard (optional, for added depth)
• ¼ teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste

For Serving

• Lemon wedges
• Chopped fresh parsley
• Grilled lemon halves
• Extra capers
• Freshly grated Parmesan (optional)

Instructions

Step 1: Prepare the Shrimp

If using frozen shrimp, thaw them completely in the refrigerator or under cold running water.

Peel and devein the shrimp if necessary, leaving the tails on if you prefer a more elegant presentation.

Pat the shrimp completely dry using paper towels. Removing excess moisture helps the shrimp grill properly and develop beautiful char marks.

Step 2: Make the Marinade

In a large mixing bowl, whisk together:

• Olive oil
• Garlic
• Lemon juice
• Lemon zest
• Italian seasoning
• Paprika
• Onion powder
• Salt
• Black pepper
• Fresh parsley

Add the shrimp and gently toss until every piece is evenly coated.

Cover the bowl and refrigerate for 20 to 30 minutes.

Do not marinate much longer, as the lemon juice may begin to break down the shrimp and affect their texture.

Step 3: Prepare the Skewers

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

Thread about 4 to 5 shrimp onto each skewer, piercing each shrimp twice so they stay securely in place during grilling.

Step 4: Preheat the Grill

Heat your outdoor grill or grill pan to medium-high heat (400–450°F / 205–230°C).

Lightly oil the grill grates to prevent sticking.

Step 5: Grill the Shrimp

Arrange the skewers directly over the hot grill.

Cook for 2 to 3 minutes per side, turning once.

The shrimp are done when they become bright pink, opaque, and lightly charred around the edges.

Avoid overcooking, as shrimp can become rubbery very quickly.

Transfer the grilled skewers to a serving platter.

Step 6: Prepare the Piccata Sauce

While the shrimp cook, place a medium saucepan over medium heat.

Add the butter and olive oil.

Once the butter has melted, stir in the minced garlic and cook for about 1 minute until fragrant.

Add the chicken broth and fresh lemon juice.

Bring the mixture to a gentle simmer and cook for 3 to 5 minutes, allowing the sauce to reduce slightly.

Stir in:

• Capers
• Lemon zest
• Dijon mustard (if using)
• Fresh parsley
• Red pepper flakes

Season with salt and black pepper to taste.

Cook for another minute before removing from the heat.

Step 7: Finish the Dish

Arrange the grilled shrimp skewers on a large serving platter.

Spoon the warm piccata sauce generously over each skewer.

Garnish with chopped parsley, grilled lemon halves, additional capers, and lemon wedges.

Serve immediately while hot.

Serving Suggestions

These Grilled Shrimp Piccata Skewers are delicious served with:

• Garlic butter linguine
• Creamy Parmesan risotto
• Lemon herb rice
• Roasted baby potatoes
• Grilled asparagus
• Steamed green beans
• Mediterranean couscous
• Caesar salad
• Mixed greens with vinaigrette
• Warm crusty artisan bread

Storage

Store leftover shrimp in an airtight container in the refrigerator for up to 2 days.

Store the piccata sauce separately and refrigerate for up to 3 days.

Reheating

Warm the shrimp gently in a skillet over low heat with a spoonful of the piccata sauce for about 2 to 3 minutes.

Avoid overheating to keep the shrimp tender and juicy.

Tips for the Best Grilled Shrimp Piccata Skewers

• Choose jumbo shrimp for the juiciest and most impressive presentation.
• Pat the shrimp dry before marinating to help achieve a better sear.
• Freshly squeezed lemon juice and fresh garlic produce the brightest flavor.
• Soak wooden skewers before grilling to prevent scorching.
• Keep a close eye on the shrimp—they cook in just a few minutes.
• Brush the finished skewers with a little melted butter for extra richness.
• Serve immediately after grilling for the best texture and flavor.
• Pair with a chilled white wine, sparkling water with lemon, or homemade lemonade for a refreshing meal.

Nutrition (Per Serving – Approximate)

• Calories: 365
• Protein: 37g
• Carbohydrates: 5g
• Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 285mg
• Sodium: 875mg
• Fiber: 1g
• Sugar: 1g