Shrimp Piccata

Name: Shrimp Piccata
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 serving
Ingredients: 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; 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

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
2
Course
Main Course
Cuisine
Italian

Shrimp Piccata

Xander Vargas

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

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

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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.