Description
This Easy Shrimp Piccata recipe is a quick and flavorful dish prepared in just 20 minutes using one pan. Featuring tender shrimp sautéed to perfection and coated in a zesty lemon-caper sauce, this meal is perfect for a fast weeknight dinner or casual entertaining. The sauce is beautifully emulsified with butter and fresh parsley, delivering a bright, savory, and satisfying seafood experience.
Ingredients
Scale
Shrimp and Seasoning
- 3/4 pound large shrimp (16-20/lb), peeled and deveined
- 1 tablespoon all purpose flour
- 2 tablespoons butter (if using salted butter, use less salt)
- 1 tablespoon olive oil
- Pinch salt and black pepper to taste
Sauce
- 2 teaspoons minced garlic (2 cloves)
- Zest from 1 large lemon
- Juice from half large lemon
- 2 tablespoons capers, rinsed
- 1/4 cup white wine (substitute broth if preferred)
- 3/4 cup chicken or vegetable broth
- 2 tablespoons cold butter, cut into pieces
- 1/3 cup finely chopped fresh parsley
Instructions
- Get Ready: Measure and prepare all ingredients to have them ready for quick cooking.
- Prepare and Sauté Shrimp: Pat shrimp dry and toss with flour, a pinch of salt, and pepper to prevent steaming. Heat butter and olive oil over medium-high heat in a pan. Sauté shrimp for 1-2 minutes on each side, adjusting time based on shrimp size. Remove shrimp and keep warm loosely covered with foil.
- Make Sauce: In the same pan, add minced garlic and sauté for 30 seconds until fragrant. Stir in lemon zest, lemon juice, capers, white wine, and broth. Cook over medium-high heat until the sauce reduces and slightly thickens, about 4-5 minutes. For a thicker sauce, stir in a cornstarch slurry (2 teaspoons cornstarch mixed with 1 tablespoon water or broth).
- Finish and Serve: Whisk in the cold butter pieces one at a time until the sauce is smooth and emulsified, about 30 seconds. Return shrimp to the pan with chopped parsley and stir for 1 minute until shrimp are heated through and opaque. Adjust seasoning with salt, pepper, or extra lemon juice if desired. Serve immediately over rice, pasta, or with bread to soak up the sauce.
Notes
- You can substitute medium shrimp for large, adjusting cooking time accordingly.
- Use peeled and deveined shrimp for a faster prep.
- Replace white wine with extra chicken or vegetable broth if preferred.
- If you don’t have capers, sundried tomatoes or chopped green olives are good alternatives.
- Parsley can be substituted with cilantro, basil, or chives; add red pepper flakes for heat.
- For quicker meals, sauté shrimp ahead of time to reduce cooking time to 5 minutes.
