Shrimp Piccata
Shrimp Piccata is a delightful Italian-inspired dish that features tender shrimp in a tangy and savory lemon butter sauce. This recipe combines the flavors of garlic, capers, white wine, and fresh lemon juice to create a bright and refreshing sauce that perfectly complements the succulent shrimp.
Quick and easy to prepare, Shrimp Piccata is ideal for a weeknight dinner or as a main course for special occasions. Serve it over pasta or with crusty bread to soak up the delicious sauce for a satisfying and elegant meal.
Ingredients
- 1 pound (450g) large shrimp, peeled and deveined
- Salt and black pepper, to taste
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/2 cup chicken broth
- Juice of 1 lemon (about 3 tablespoons)
- 2 tablespoons capers, drained
- 2 tablespoons chopped fresh parsley, for garnish
- Lemon slices, for garnish
How to Make Shrimp Piccata
Prepare the Shrimp:
Pat the peeled and deveined shrimp dry with paper towels.
Season the shrimp with salt and black pepper to taste.
Place the flour in a shallow bowl or plate. Dredge each shrimp in the flour, shaking off any excess.
Cook the Shrimp:
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat.
Add the dredged shrimp to the skillet in a single layer (you may need to cook them in batches). Cook for 2-3 minutes per side, or until the shrimp are pink and cooked through. Remove the shrimp from the skillet and set aside.
Make the Lemon Butter Sauce:
In the same skillet, add the remaining 2 tablespoons of butter.
Add minced garlic to the skillet and sauté for 1 minute, until fragrant.
Deglaze the Skillet:
Pour the white wine into the skillet, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to simmer for 1-2 minutes, until slightly reduced.
Add Broth, Lemon Juice, and Capers:
Stir in the chicken broth, lemon juice, and drained capers. Bring the mixture to a simmer.
Combine Shrimp with Sauce:
Return the cooked shrimp to the skillet, tossing gently to coat them with the lemon butter sauce. Cook for another minute to heat the shrimp through and allow them to absorb the flavors of the sauce.
Serve:
Transfer the Shrimp Piccata to a serving platter or individual plates.
Garnish with chopped fresh parsley and lemon slices for a vibrant presentation.
Chef’s Note
To prevent the shrimp from becoming tough, avoid overcooking them. Shrimp cook quickly, so they only need 2-3 minutes per side in the skillet until they turn pink and opaque. For a richer sauce, you can add a splash of heavy cream or replace some of the chicken broth with cream. Adjust the tartness of the sauce by varying the amount of lemon juice used, according to your taste preferences. Serve Shrimp Piccata immediately while hot, as the sauce is best enjoyed freshly made.
Nutritional Value
(Nutritional values are approximate and per serving, excluding pasta or additional sides)
- Calories: 350 kcal
- Protein: 30g
- Fat: 20g
- Saturated Fat: 9g
- Cholesterol: 250mg
- Carbohydrates: 8g
- Fiber: 1g
- Sugar: 1g
- Sodium: 600mg
Enjoy the vibrant flavors of Shrimp Piccata, where succulent shrimp are bathed in a tangy lemon butter sauce with hints of garlic and capers.
This dish offers a perfect balance of savory and citrusy flavors, making it a delightful addition to your dinner repertoire. Serve it with your favorite pasta or a side of vegetables for a complete and satisfying meal that’s sure to impress.
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