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Shrimp piccata with lemon wedges on a platter next to small bowls of chopped parsley and capers.
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Shrimp Piccata

Shrimp Piccata with lemon, garlic, and capers and just a little butter is a seafood twist on classic chicken piccata. Because shrimp cooks even faster than chicken it’s ready in only 20 minutes, perfect for weeknight dinners with some bread or pasta and salad.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Entree, Seafood
Cuisine: Italian/Mediterranean
Servings: 4
Author: Mark Beahm

Ingredients

  • 1 pound jumbo shrimp (21 to 30 per pound), peeled and deveined
  • Kosher salt
  • Black pepper
  • 3 tablespoons flour
  • 1/4 cup extra virgin olive oil, divided
  • 2 tablespoons unsalted butter
  • 3 garlic cloves, thinly sliced
  • 1/2 cup dry white wine chicken stock, or seafood stock
  • 1/4 cup lemon juice (from 1 to 2 lemons)
  • 1/4 cup capers (3-ounce jar), drained
  • 1 tablespoon minced fresh parsley
  • Lemon wedges, to serve

Instructions

  • Season and dredge the shrimp. Pat the shrimp dry with paper towels and season all over with salt and pepper. Sprinkle half of the flour over the shrimp, then flip them and sprinkle the rest of the flour on top. Toss to coat and shake off the excess flour.
  • Sear the shrimp. Work in batches if necessary. Heat 2 tablespoons of the olive oil over high heat. When the oil starts to shimmer, add the shrimp in a single layer. Cook the shrimp undisturbed for 1 1/2 to 2 minutes until lightly golden. Flip and cook 1 1/2 to 2 minutes longer. Transfer to a plate. It’s ok if the shrimp aren’t fully cooked at this point.
  • Make the piccata sauce. Reduce the heat to medium. Add the remaining 2 tablespoons olive oil and the butter. Once the butter has melted, add the garlic and cook until fragrant, about 1 minute. Add the white wine or stock, lemon juice, and capers. Bring to a boil, scraping up the browned bits stuck on the pan to dissolve into the sauce. Simmer for 5 minutes, or until the mixture has thickened slightly.
  • Finish and serve. Return the shrimp to the pan. Simmer until the shrimp is warmed through. Remove from the heat and garnish with a sprinkling of parsley. Serve with the sauce spooned over the top and lemon wedges on the side.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe and artisan pasta to go with it.

Nutrition

Calories: 304.7kcal | Carbohydrates: 8.5g | Protein: 16.6g | Fat: 20.5g | Saturated Fat: 5.6g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 11.4g | Trans Fat: 0.2g | Cholesterol: 157.9mg | Sodium: 948.4mg | Potassium: 191.9mg | Fiber: 0.6g | Sugar: 0.8g | Vitamin A: 479.5IU | Vitamin C: 8.4mg | Calcium: 77.3mg | Iron: 0.9mg

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