Go Back

Shrimp Piccata

Shrimp piccata is a quick and flavorful seafood dish featuring tender shrimp sautéed to golden perfection, then coated in a bright, tangy lemon sauce with briny capers. The dish boasts a vibrant, glossy appearance with a balance of crispy shrimp and a buttery, citrusy sauce, making it both elegant and satisfying. It comes together in minutes, perfect for a cozy weeknight dinner or a special occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pound shrimp, peeled and deveined preferably large, raw, and fresh
  • 2 tablespoons olive oil extra virgin preferred
  • 2 tablespoons unsalted butter for richness
  • 3 cloves garlic, minced freshly minced
  • 1/4 cup dry white wine or chicken broth
  • 1/4 cup capers, rinsed briny, salty bursts
  • 2 tablespoons lemon juice freshly squeezed
  • zest of 1 lemon lemon zest for bright flavor
  • 2 tablespoons all-purpose flour for dredging shrimp
  • Salt and pepper to taste seasoning for shrimp

Equipment

  • Large skillet
  • Slotted spoon
  • Microplane
  • Measuring cup

Method
 

  1. Pat the shrimp dry with paper towels, then season lightly with salt and pepper. Place the flour in a shallow dish and dredge each shrimp until lightly coated, shaking off excess.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for about 2 minutes on each side, until golden and opaque. Remove the shrimp and set aside.
  3. Reduce the heat to medium. Add the butter to the same pan, allowing it to melt and foam. Stir in the minced garlic and cook for about 30 seconds until fragrant, but not browned.
  4. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for about 2 minutes until reduced by half and slightly syrupy.
  5. Add the rinsed capers and lemon juice to the pan, stirring to combine. Let the sauce bubble gently for a minute, allowing flavors to meld and sauce to slightly thicken.
  6. Return the cooked shrimp to the skillet, spooning the sauce over them. Cook for another minute until the shrimp are heated through and coated in the flavorful sauce.
  7. Finish by adding the lemon zest and giving everything a gentle stir. Serve immediately, spooning the bright, glossy sauce over the shrimp, garnished with fresh herbs if desired.

Notes

For a richer flavor, use fresh lemon zest and juice. Rinse capers well to reduce saltiness. Serve over pasta, rice, or with crusty bread to soak up the sauce.