20-Minute Easy Shrimp Piccata
User Reviews
5
33 reviews
Excellent
20-Minute Easy Shrimp Piccata
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This Shrimp Piccata recipe is easy enough to make on a weeknight and also feels fancy enough for a date night at home. Juicy shrimp are paired with briny capers in a bright, lemon wine sauce. Serve it with angel hair pasta or sourdough bread slices for a delicious dinner.
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Ingredients
- 2 Tablespoon extra virgin olive oil
- 1/2 /2 cup shallot finely chopped
- 6 garlic sliced, cloves
- 1 pound Shrimp 26-30, peeled and deveined, large or extra-large
- 1/2 /2 cup white wine
- 1/4 to 1/2 /4 to 1/2 cup vegetable stock
- 1 lemon zested (~1/2 tsp)
- 1/4 /4 cup lemon juice fresh
- 1/4 /4 cup capers drained, in brine
- 1 Tablespoon parsley chopped, plus additional for garnish, fresh
- 1 Tablespoon butter
- pasta optional, for serving
Instructions
- Heat a large skillet over medium-high heat. Add olive oil. Once the oil is warm, add the chopped shallot, and cook for 1-2 minutes. I recommend a pinch of salt here to begin layering in the flavor. Add the garlic slices, cooking for 1-2 minutes until fragrant. Add a pinch of red pepper flakes if desired.
- Salt and pepper the shrimp on one side. Add the shrimp to the skillet, salt side down, cooking until one side is pink, approximately 2-3 minutes. Salt and pepper the other side of the shrimp while they cook. Flip the shrimp and cook for 1 more minute. The shrimp will not be cooked all the way through at this point, as they will finish cooking in the sauce. Remove from the skillet and place on a plate. Set aside.
- Deglaze the pan with the white wine, scraping up any stuck bits on the pan. Simmer for 1-2 minutes. Add the lemon zest and juice, and 1/4 cup vegetable stock. Let the sauce reduce for 2-3 minutes. Taste test and add additional vegetable stock as needed to thin out the flavors. Add in the capers and cook a minute or two longer.
- Return the shrimp back to the sauce, along with the chopped parsley, and cook 1-3 minutes until the shrimp are cooked through.
- Garnish with additional parsley and lemon wedges; serve with pasta as desired.
Equipments used:
Nutrition Information
Show Details
Calories
226kcal
(11%)
Carbohydrates
12g
(4%)
Protein
24g
(48%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
183mg
(61%)
Sodium
504mg
(21%)
Potassium
500mg
(11%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
139IU
(3%)
Vitamin C
26mg
(29%)
Calcium
108mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 12g | 4% |
| Protein | 24g | 48% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 183mg | 61% |
| Sodium | 504mg | 21% |
| Potassium | 500mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 139IU | 3% |
| Vitamin C | 26mg | 29% |
| Calcium | 108mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
33 reviews
Excellent
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