20-Minute Shrimp Piccata

Lemony, garlicky, buttery shrimp piccata is on the table in 20 minutes. Serve over rice or as an appetizer straight from the skillet. A simple and delicious classic.

Actually, Chicken Piccata is probably the more common version, but this recipe is pretty much the same except for the shrimp. Lemon, capers, garlic, wine, broth, butter and parsley come together in flavorful tangy sauce that coats the plump shrimp.

Some people – and you know who you are – would prefer to skip the extra butter in the final step. Try to restrain yourself. The butter creates a velvety smooth, slightly thickened sauce and adds a beautiful richness. If you are really wary of the butter, just add a bit less.

Here’s a good article from Epicurious on how to buy shrimp. Spoiler: it’s safest to buy frozen shrimp.

Tips on How To Make Shrimp Piccata

• Have everything ready to go before you start cooking as the process is quick.
• Use large shrimp so they don’t overcook.  I try to use 16-20 count which means 16-20 shrimp per pound.
• Pat the shrimp dry and toss with a light coating of flour to avoid them steaming in the pan instead of frying.
• Make sure the butter is cold when you whisk it into sauce at the end to avoid any greasiness.
• Add the parsley just before serving to keep its vibrant green color.
• You can vary the thickness of the sauce. For a thinner sauce, use less flour to dust the shrimp. For a thicker sauce mix 1 tsp of cornstarch into the broth before adding it.

Tailor To Your Taste

• You can replace the wine with broth if you prefer.
• Add more or less lemon, garlic, capers, salt.
• Replace the parsley with cilantro or chives or a combination of herbs.

Shortcut

• Buy pre-peeled and deveined shrimp

Serving Options

• Serving the shrimp over rice is pretty classic. I like to plate a bed of fresh baby spinach, then rice then the shrimp as you see in the pictures.
• If you’re looking to cut the calories, though (notwithstanding the butter!), a great option is our cauliflower rice stir fry.
• Other options include serving the shrimp with soft warmed dinner rolls to sop up the yummy juices or over pasta or quinoa.
• And don’t forget trying this dish as an appetizer served right out the pan. Guests inhale it and it’s fine to serve it at room temperature.

Make Ahead

• Shrimp Piccatta is best made fresh.  You can, however, have all the ingredients prepped which will cut the time by half.  And, you can even get it down to just 5 minutes of cooking and assembly before serving by sauteing the shrimp ahead of time.

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20-Minute Shrimp Piccata

Lemony, garlicky, buttery shrimp piccata is on the table in 20 minutes. Serve over rice or as an appetizer straight from the skillet. A simple and delicious classic.

Prep Time12 mins

Cook Time8 mins

Total Time20 mins

Course: Appetizer, Main Course

Cuisine: Italian

Servings: 3 or 2 Mains (or 6 appetizers))

1x2x3x

Author: Cheryl

Cook ModePrevent your screen from going dark

Ingredients

• 3/4 pound large (e.g. 16-20) shrimp, peeled and deveined (400 grams)
• 1 tablespoon flour or a bit less
• pinch salt and pepper
• 2 tablespoon butter
• 1 tablespoon olive oil

Sauce

• 2 teaspoon minced garlic (2 cloves)
• zest from 1 large lemon
• juice from half large lemon
• 2 tablespoon capers, rinsed
• 1/4 cup white wine
• 3/4 cup chicken or vegetable broth
• 2 tablespoon cold butter, cut into pieces (or less if preferred)
• 1/3 cup minced fresh parsley

Instructions

• GET READY: Have all ingredients measured and ready to go.
• PREPARE AND SAUTE SHRIMP: Pat shrimp dry. Toss with flour, a pinch of salt and pepper. Heat butter and oil to medium high. Saute shrimp for 1-2 minutes on each side (do 2 minutes if shrimp are very large). Shrimp will finish cooking later. Spoon onto a plate. Loosely cover with foil to keep warm.
• MAKE SAUCE: Add garlic and saute for 30 seconds. Stir in lemon zest, lemon juice, capers, white wine and broth. Cook on medium high until reduced and slightly thickened (4-5 minutes). If you prefer a thicker sauce, add a tsp of cornstach mixed into a tbsp of water or broth.
• FINISH AND SERVE: Whisk in cold butter a piece at a time until sauce is smooth and emulsified/thickened - about 30 seconds. Add cooked shrimp and parsley. Stir for a minute or two until heated through. Taste and add salt, pepper or more lemon if needed. Serve over rice or pasta if desired or with fresh bread to soak up the juices.

Notes

Tips for Making Shrimp Piccata

• Have everything ready to go before you start cooking as the process is quick.
• Use large shrimp so they don't overcook.  I try to use 16-20 count which means 16-20 shrimp per pound.
• Pat the shrimp dry and toss with a light coating of flour to avoid them steaming in the pan instead of frying.
• Make sure the butter is cold when you whisk it into sauce at the end to avoid any greasiness.
• Add the parsley just before serving to keep its vibrant green color.
• You can vary the thickness of the sauce. For a thinner sauce, use less flour to dust the shrimp. For a thicker sauce mix 1 tsp of cornstarch into the broth before adding it.

Make Ahead: Shrimp Piccatta is best made fresh.  You can, however, have all the ingredients prepped which will cut the time by half.  And, you can even get the dish down to just 5 minutes of cooking and assembly before serving by sauteing the shrimp ahead of time.

 

Nutrition values are estimates and based on 1/3 of the shrimp per person. Truth be told, my husband and I polish the whole thing off between the two of us 🙂

Nutrition

Nutrition Facts

20-Minute Shrimp Piccata

Amount Per Serving

Calories 331 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 11g69%

Cholesterol 326mg109%

Sodium 1186mg52%

Potassium 193mg6%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 1g1%

Protein 25g50%

Vitamin A 1031IU21%

Vitamin C 14mg17%

Calcium 177mg18%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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