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4.72 from 35 votes

Easy Shrimp Piccata (One Pan, 20 Minutes)

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 minutes
Cook Time8 minutes
Total Time20 minutes
Course: Appetizer, Main Course
Cuisine: Italian
Servings (change as needed): 3 or 2 Mains (or 6 appetizers))

Ingredients

  • 3/4 pound large shrimp (e.g. 16-20/lb), peeled and deveined, Note 1
  • 1 tablespoon all purpose flour or a bit less
  • 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 (use broth instead if you like)
  • 3/4 cup chicken or vegetable broth
  • 2 tablespoons cold butter, cut into pieces
  • 1/3 cup finely chopped 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. This will help prevent shrimp from steaming in the pan. Heat the 2 tablespoons of butter and oil over medium-high heat. Sauté shrimp for 1-2 minutes on each side (do 2 minutes/side 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 sauté 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 cornstarch slurry (2 teaspoons of cornstarch mixed into a tablespoon 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 1 minute until heated through and the shrimp turn pink or opaque. Taste and adjust salt, pepper or more lemon as needed. Serve over rice or pasta if desired or with fresh bread to soak up the juices.

Notes

  1. Shrimp: you can use medium shrimp instead of large - just cook them for less time. For a shortcut, buy shrimp that are peeled and deveined. 
  2. Recipe variations
    • Wine: Replace with additional chicken broth or vegetable broth if you prefer.
    • Capers: Replace with sundried tomatoes or chopped green olives if you don't have or like capers.
    • Herbs: Substitute parsley with cilantro, basil or chives if you like. Add heat with a pinch of red pepper flakes.
  3. Make Ahead: Shrimp Piccata 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 sautéing 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 :)
Calories: 331kcal | Carbohydrates: 4g | Protein: 25g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 326mg | Sodium: 1186mg | Potassium: 193mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1031IU | Vitamin C: 14mg | Calcium: 177mg | Iron: 3mg