Shrimp Piccata Recipe
Shrimp piccata is a perfect, easy weeknight meal. Juicy shrimp are coated in a sauce made up of white wine, lemon juice, broth, capers, parsley, and butter. It's perfect served with noodles or pasta.
Servings: 2 servings
Calories: 452kcal
Ingredients
- 2 tbsp. extra virgin olive oil
- 12 oz. uncooked peeled, deveined, large shrimp (thawed, if bought frozen)
- ½ tsp. salt divided
- 1 medium shallot sliced
- ¼ cup chicken broth
- ¼ cup dry white wine
- 2 tbsp. lemon juice
- ¼ tsp. ground black pepper
- ¼ cup loosely packed flat leaf parsley chopped
- 2 tbsp. drained capers
- 2 tbsp. unsalted butter
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.
Video
Notes
I like to serve this over buttered angel hair pasta.
Nutrition
Serving: 1/2 of the recipe | Calories: 452kcal | Carbohydrates: 5g | Protein: 36g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 460mg | Sodium: 2325mg | Potassium: 264mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1000IU | Vitamin C: 26.3mg | Calcium: 263mg | Iron: 4.5mg