Shrimp Piccata Recipe
User Reviews
5
-
Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2 servings
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Calories
452 kcal
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Course
Main Course, Dinner
Shrimp Piccata Recipe
Description
Shrimp Piccata Recipe features large shrimp cooked in olive oil until just opaque, then finished in a sauce of chicken broth, dry white wine, lemon juice, shallots, and capers. The sauce simmers to meld the tart and briny flavors before the shrimp return to finish cooking. Fresh parsley and butter stirred in at the end add freshness and richness to the dish.
The flavor is pleasantly tangy and slightly salty from the capers and lemon, complementing the delicate texture of the shrimp. The method gently cooks shrimp to keep them tender and prevents overcooking by adding them back into the simmering sauce for a moment.
This dish pairs well over pasta, such as buttered angel hair as suggested, rice, or crusty bread to soak up the flavorful sauce. Serve right away to enjoy the shrimp at their best texture and the lively citrus sauce at its brightest.
Ingredients
- 2 tbsp. extra virgin olive oil
- 12 oz. Uncooked peeled, deveined, large shrimp (thawed, if bought frozen)
- ½ tsp. salt divided
- 1 shallot sliced, medium
- ¼ cup chicken broth
- ¼ cup white wine dry
- 2 tbsp. lemon juice
- ¼ tsp. black pepper ground
- ¼ cup flat-leaf parsley chopped, loosely packed
- 2 tbsp. capers drained
- 2 tbsp. butter unsalted
Instructions
- Heat the oil in a large skillet over medium-high heat until it begins to shimmer. In the meantime pat the shrimp dry with paper towels. Add the shrimp and ¼ teaspoon of salt to the skillet. Cook the shrimp, stirring often, until it turns opaque and is slightly undercooked (about 3 minutes). Do not cook the shrimp through at this point because it will finish cooking later. Remove the shrimp from the skillet with a slotted spoon and set aside.
- Add the shallot to the skillet. Cook for 1 minute, stirring occasionally. Add the chicken broth, wine, lemon juice, pepper, and ¼ teaspoon of salt. Stir to combine. Bring the sauce to a simmer and let it cook for 5 minutes.
- Add the shrimp back to the skillet. Cook for 1 minute, or until the shrimp is cooked through. Remove the skillet from the heat. Stir in the parsley, capers, and butter. Serve immediately.
Notes
- This shrimp piccata is traditionally served over pasta, especially buttered angel hair, to catch the sauce.
- Pat shrimp dry before cooking for better searing and to avoid excess moisture in the pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Serving | 1/2 of the recipe | |
| Calories | 452kcal | 23% |
| Carbohydrates | 5g | 2% |
| Protein | 36g | 72% |
| Fat | 29g | 45% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 460mg | 153% |
| Sodium | 2325mg | 97% |
| Potassium | 264mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1000IU | 20% |
| Vitamin C | 26.3mg | 29% |
| Calcium | 263mg | 26% |
| Iron | 4.5mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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