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Shrimp Piccata

Plump and juicy shrimp drenched in a buttery lemon caper sauce and on the table in 20 minutes.

Shrimp Piccata

I had some shrimp to use up and my son loves them so I surprised him with this lunch recently. I found a recipe on Two Kooks in the Kitchen that sounded perfect because I had everything I needed on hand. This shrimp piccata recipe was super simple to make, made our house smell heavenly, and put a smile on my son’s face which always makes me happy. I served it with rice because he loves it but it would also be wonderful with pasta.

Shrimp Piccata

How to Make Shrimp Piccata

For best results, have all ingredients measured and prepped, and ready to go.

Peel and devein the shrimp then pat them dry. Place the flour in a zip lock bag and season with a pinch of garlic powder, sea salt, and freshly cracked black pepper. Add the shrimp and shake to coat them lightly.

Cook the shrimp by heating the butter and olive oil in a large nonstick skillet over medium-high heat. Once hot, add the shrimp and cook for 1-2 minutes on each side then remove to a plate. The shrimp will finish cooking in the sauce later.

Make the sauce by adding the minced garlic to the hot skillet and cook. stirring constantly, for 30 seconds. Add the wine and cook, stirring often, for 1 minute. Add the chicken broth, lemon juice, lemon zest, capers, and crushed red pepper flakes and cook, stirring often, until reduced and slightly thickened, about 4 minutes.

Whisk in the cold butter, a piece at a time, until the sauce is smooth and thickened–about 30 seconds. Add the cooked shrimp and fresh parsley and toss to coat and cook for 1-2 minutes, or until the shrimp is heated through. Taste the sauce and season with sea salt and freshly cracked pepper, to taste. Serve immediately with rice, pasta, or freshly baked bread. Enjoy.

Shrimp Piccata

Shrimp Piccata

Shrimp Piccata

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main
Cuisine: Italian
Servings: 2
Author: Adapted by Pam - For the Love of Cooking / Original by Two Kooks in the Kitchen

Equipment

  • Large Nonstick Skillet

Ingredients

Shrimp:

  • ¾ lb large shrimp, peeled and deveined
  • 1 tbsp flour
  • Pinch of garlic powder, to taste
  • Sea salt and freshly cracked pepper, to taste
  • 2 tbsp butter
  • 1 tbsp olive oil

Sauce:

  • 3 cloves of garlic, minced
  • ¼ cup dry white wine
  • ½ cup chicken broth
  • Juice & zest from 1 large lemon
  • 1 tbsp capers, rinsed, or more if desired
  • Pinch of crushed red pepper flakes, to taste
  • 2 tbsp cold butter
  • 2 tbsp fresh parsley, chopped
  • Sea salt and freshly cracked pepper, to taste

Instructions

  • For best results, have all ingredients measured and prepped and ready to go.
  • Peel and devein the shrimp then pat them dry. Place the flour in a zip lock bag and season with a pinch of garlic powder, sea salt, and freshly cracked black pepper. Add the shrimp and shake to coat them lightly. 
  • Cook the shrimp by heating the butter and olive oil in a large nonstick skillet over medium-high heat. Once hot, add the shrimp and cook for 1-2 minutes on each side then remove to a plate. The shrimp will finish cooking in the sauce later. 
  • Make the sauce by adding the minced garlic to the hot skillet and cook. stirring constantly, for 30 seconds.
  • Add the wine and cook, stirring often, for 1 minute. Add the chicken broth, lemon juice, lemon zest, capers, and crushed red pepper flakes and cook, stirring often, until reduced and slightly thickened, about 4 minutes. 
     
  • Whisk in the cold butter, a piece at a time, until the sauce is smooth and thickened--about 30 seconds.
  • Add the cooked shrimp and fresh parsley and toss to coat and cook for 1-2 minutes, or until the shrimp is heated through.
  • Taste the sauce and season with sea salt and freshly cracked pepper, to taste. Serve immediately with rice, pasta, or freshly baked bread. Enjoy.
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8 Comments

  1. I love shrimp Pam and these looks wonderful! Many time I dont cook with them!! Love in soups too!! xo

  2. We like all dishes that end with “piccata” and yours looks delicious. You are so good to your kids.

  3. I should probably not attempt to make this with frozen (but thawed) shrimp, since they will most likely overcook when in the sauce, right? What do you think, Pam? This is a lovely recipe, but I only have frozen shrimp on hand at the present time.

    1. Angelina,

      Thaw the shrimp completely then place them between a few paper towels for a few minutes to really get all of the extra moisture out of shrimp before tossing them in the seasoned flour. Let me know how it turns out.

      -Pam