This Shrimp Piccata is bright, buttery, and full of lemony flavor with tender shrimp in a silky pan sauce. It comes together quickly and feels special enough for a cozy dinner at home. Simple ingredients, classic comfort, and a fresh finish.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 3 cloves garlic, minced
- 3/4 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tbsp capers, drained
- 2 tbsp chopped fresh parsley
Instructions
- Pat shrimp dry, then season with salt and black pepper. Lightly dredge shrimp in flour, shaking off excess.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Add shrimp in a single layer and cook 2 minutes per side until pink and just cooked through. Remove shrimp to a plate.
- Reduce heat to medium and add remaining 2 tablespoons butter to the skillet.
- Stir in garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and lemon juice, scraping up browned bits. Simmer 3-4 minutes until slightly reduced.
- Stir in capers, return shrimp to the pan, and spoon sauce over shrimp for 1 minute. Remove from heat and sprinkle with parsley.
Tip: Serve over angel hair pasta, rice, or with crusty bread to soak up the lemony sauce.
This easy shrimp dinner is perfect for busy nights when you want something fresh and comforting.
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Shrimp Piccata
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
Bright lemon shrimp cooked in a buttery skillet sauce with capers for a quick and elegant dinner.
Ingredients
1 lb large shrimp, peeled and deveined
1/2 tsp salt
1/4 tsp black pepper
1/4 cup all-purpose flour
2 tbsp olive oil
3 tbsp unsalted butter, divided
3 cloves garlic, minced
3/4 cup chicken broth
1/4 cup fresh lemon juice
2 tbsp capers, drained
2 tbsp chopped fresh parsley
Instructions
1. Pat shrimp dry, then season with salt and black pepper. Lightly dredge shrimp in flour, shaking off excess.
2. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
3. Add shrimp in a single layer and cook 2 minutes per side until pink and just cooked through. Remove shrimp to a plate.
4. Reduce heat to medium and add remaining 2 tablespoons butter to the skillet.
5. Stir in garlic and cook for 30 seconds until fragrant.
6. Pour in chicken broth and lemon juice, scraping up browned bits. Simmer 3-4 minutes until slightly reduced.
7. Stir in capers, return shrimp to the pan, and spoon sauce over shrimp for 1 minute. Remove from heat and sprinkle with parsley.
Notes
Serve over pasta, rice, or with crusty bread to enjoy the lemon butter sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American