5 from 45 votes
Shrimp Piccata Recipe
Shrimp Piccata includes peeled, deveined shrimp cooked briefly in olive oil, then simmered in a lemony sauce with shallots, dry white wine, chicken broth, capers, and fresh parsley. The shrimp remain tender with a bright salty, tangy sauce richened by butter, making it ideal to serve over pasta or rice to balance the vibrant flavors.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
2
servings
Calories:
452 kcal
Course:
Main Course, Dinner
Cuisine:
Italian, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 452
% 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.