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Shrimp piccata brings together juicy shrimp in a lemony buttery sauce with capers and a quick simmer so you get a restaurant favorite at home in less than half an hour. This is the recipe I turn to when I want something fast and full of bright flavor after a busy day.
I first made this on a chilly spring night when my family wanted something light but comforting. It instantly became one of our regulars and now my sister requests it every time she visits.
Ingredients
- Large shrimp: look for firm sweet smelling shrimp with a translucent sheen for freshness
- All purpose flour: creates a delicate crust and lightly thickens the sauce
- Lemon pepper seasoning: perks up the shrimp with tangy citrus and mild peppery kick try Lawrys for a reliable blend
- Olive oil: choose a good but not overpowering extra virgin oil for best flavor and sautéing
- Garlic cloves: use fresh garlic for maximum aroma and taste
- White wine: adds depth and subtle acidity dry or crisp varieties like pinot grigio work well
- Chicken stock: gives a savory backbone to the sauce choose low sodium for control over saltiness
- Fresh lemon juice: brightens the whole dish squeeze it yourself for the freshest pop
- Red pepper flakes: optional but give a gentle heat that balances the zing
- Cold butter: makes the sauce smooth and velvety cut into pieces for easy melting
- Capers: deliver salty tangy bursts that define piccata choose small firm non mushy capers
- Kosher salt: only as needed adjust to taste
- Freshly ground black pepper: only as needed adjust to taste
- Fresh Italian parsley: adds fresh color and herby finish look for deep green leaves
Step-by-Step Instructions
- Prepare the Shrimp:
- Pat shrimp dry with paper towels so seasoning sticks and you get a better sear. Place in a medium bowl and add flour and lemon pepper seasoning. Use clean hands to toss well so every shrimp gets a thin coating.
- Sauté the Shrimp:
- Heat olive oil in a large skillet over medium high. Add half the shrimp in a single layer so they sear not steam. Stir and flip for about two minutes until just pink and almost cooked through. Scoop shrimp out to a bowl and repeat with the rest so the pan is not crowded.
- Build the Sauce Base:
- Keep all flavorful browned bits in the skillet. Lower heat slightly and add garlic. Let it become fragrant just twenty to thirty seconds so it does not burn. Pour in white wine and stir lifting up the browned bits so the sauce gains rich flavor.
- Reduce and Flavor the Sauce:
- Add chicken stock lemon juice and red pepper flakes if using. Let this mixture simmer and whisk as it reduces for about five minutes. The liquid should be about half what you started with and smell citrusy and savory.
- Finish the Sauce:
- Dial the heat to medium low. Whisk in the cold butter a tablespoon at a time so the sauce becomes glossy and thick. Stir in capers and simmer another two minutes until everything melds together.
- Combine and Serve:
- Put cooked shrimp and any juices into the skillet. Stir gently to coat the shrimp in sauce. Taste and season with salt and black pepper if needed. Scatter with chopped parsley before serving with pasta if desired.
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There is something about capers in this dish that gets everyone at my table excited. I grew up thinking capers were fancy but once I cooked with them in this recipe I realized they make every lemony pan sauce a little more special.
Storage Tips
Shrimp piccata is best eaten freshly made since shrimp can turn rubbery when reheated. If you have leftovers transfer them to an airtight container and refrigerate for up to one day. Warm gently in a pan with a splash of chicken stock to loosen the sauce.
Ingredient Substitutions
If you do not have white wine try using extra chicken stock with a dash of apple cider vinegar for acidity. For a dairy free version omit the butter and stir in a drizzle of olive oil at the end. You can use pre peeled shrimp to save even more time.
Serving Suggestions
This shrimp piccata is amazing over spaghetti linguine or even orzo since the sauce clings perfectly. For a lighter touch spoon it over sautéed spinach or steamed green beans. Garlic bread makes the perfect partner for mopping up all that lemony sauce.
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Cultural Context
Piccata is an Italian favorite that started with veal and then evolved to chicken and seafood variations like this one. The signature lemon butter caper sauce is beloved for its harmony of salty tangy and creamy elements. Cooking it at home brings that lively Italian trattoria vibe to your own kitchen.
Frequently Asked Questions
- → What type of shrimp works best for this dish?
Large, peeled, and deveined shrimp hold their texture well and absorb the sauce beautifully. Fresh or frozen and thawed both work.
- → Can I substitute white wine?
Yes, a splash of extra chicken stock or a bit of lemon juice can be used for a non-alcoholic option. White wine adds depth, but it's flexible.
- → Is it necessary to use capers?
Capers provide a signature briny tang. For a milder twist, try chopped green olives or simply omit them if preferred.
- → What side dishes pair well?
Pasta, rice, or crusty bread all complement the flavorful sauce. Steamed vegetables also make a great accompaniment.
- → How do I prevent shrimp from overcooking?
Sauté shrimp briefly until just pink, set aside, and finish in the sauce for a minute at the end to keep them tender.