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    Recipes » Main Course Recipes » Italian Main Courses

    Shrimp Piccata

    Published: May 26, 2020 · Modified: Jan 12, 2023 by Marissa Stevens · 41 Comments

    Gluten FreeMediterranean

    This post may contain affiliate links.

    Jump to Recipe

    Shrimp Piccata is a seafood lovers riff on classic Chicken Piccata. Sweet, succulent shrimp are tossed in a buttery, lemony, caper studded sauce.

    Shrimp Piccata in a skillet photographed from the top.

    A deeply satisfying dish that you can serve in less than half an hour including prep time. Ideally with a hunk of crusty bread to mop up the sauce because you won't want to miss a single drop.

    Jump to:
    • Ingredients you need to make Shrimp Piccata
    • To round out your meal...
    • How to make Shrimp Piccata
    • Shrimp Piccata
    • 💬 Comments

    Ingredients you need to make Shrimp Piccata

    Shrimp Piccata Ingredients on a white marble board.
    • Shrimp: Look for shrimp with firm shells, not soft of slimy and, ideally, wild. Medium shrimp often have more flavor than large shrimp or jumbo shrimp, but go with what you like best. Never buy shrimp that smells of ammonia - a sure sign that it isn't fresh.
    • Lemon: You'll need at least one large lemon for this recipe and a second if you want to garnish with thin lemon slices.
    • Chicken Broth: Homemade broth or chicken stock ideally, or a good quality canned or boxed broth.
    • Capers: Brined or salt cured work well here. If you use salt cured, be sure to rinse them well and reduce the kosher salt by half.
    • Fresh Parsley: You'll need a bunch of fresh, flat leaf (Italian Parsley). Look for bright green, perky leaves.
    • Olive Oil: I used extra virgin olive oil for this, but feel free to use whatever olive oil you have on hand.
    • Butter: If you use unsalted butter, be sure to taste the sauce to see if it needs a bit more kosher salt before serving.
    • Kosher Salt and Freshly Ground Black Pepper: If you use fine salt, reduce the amount by half.
    Shrimp Piccata in a skillet photographed from above.
    What is shrimp piccata?

    Piccata as an Italian dish that's classically prepared with sliced chicken or veal that is dredged in flour and pan fried in a rich sauce of butter, fresh lemon juice and capers. This Shrimp Piccata recipe is a simplified version of the classic, made with shrimp. No slicing required. And, in this version, the shrimp has a light coating of cornstarch instead of flour which crisps up beautifully in a sizzling mixture of olive oil and butter.

    Piccata can also be made with fish (as is this Salmon Piccata or Cod Piccata) or different cuts of meat (like Pork Piccata and Chicken Thigh Piccata) or vegetables (like Cauliflower Piccata).

    To round out your meal...

    • Crusty bread, Mashed Red Potatoes, Italian Roasted Potatoes or Fondant Potatoes
    • Roasted Broccoli and Cauliflower
    • Romano Beans with Shallots and Bacon
    • Broccoli Rabe with Raisins and Hazelnuts

    How to make Shrimp Piccata

    Dredge peeled and deveined shrimp in cornstarch, salt, and pepper mixture.

    tossing raw shrimp with cornstarch in glass bowl

    Heat olive oil and 2 tablespoons butter in a large skillet until sizzling. Add shrimp and cook 2 minutes per side until crisp and just cooked through. Transfer shrimp to plate.

    cooking coated shrimp in skillet.
    removing cooked shrimp from skillet.
    cooked shrimp in skillet.

    Add broth, lemon juice and capers to skillet; bring to boil. Stir in remaining butter. Add shrimp and gently stir until heated through and coated in sauce. Transfer to platter and serve topped with parsley and lemon slices if desired.

    adding lemon juice to skillet.
    returning shrimp to sauce in skillet.
    Shrimp Piccata in a skillet with one shrimp on a fork.
    Shrimp Piccata on a spoon in a skillet.

    Shrimp Piccata

    Marissa Stevens
    These succulent, crisply coated shrimp in lemon butter sauce are ready in minutes!
    5 from 16 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Main Course
    Cuisine Italian
    Servings 4 people
    Calories 336 kcal

    Ingredients
      

    • 2 tablespoons cornstarch
    • ½ teaspoon kosher salt
    • ¼ teaspoon freshly ground black pepper
    • 1 ½ pounds medium shrimp peeled and deveined
    • 2 tablespoons olive oil
    • 3 tablespoons butter divided
    • ½ cup chicken broth
    • 1 large lemon juiced, ~3 tablespoons
    • ¼ cup capers drained and rinsed
    • ¼ cup chopped fresh flat-leaf parsley
    • thin slices of fresh lemon for garnish, optional

    Instructions
     

    • In a medium bowl (large enough to hold shrimp), whisk together cornstarch, salt and pepper. Add shrimp and gently toss with fingers to coat evenly.
    • Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until hot and foamy. Add shrimp in a single layer and cook without stirring until one side is crisp, about 2 minutes. With a thin spatula, flip each shrimp to crisp on the second side, about 2 minutes more. Transfer shrimp to clean plate.
    • Add broth, lemon juice, and capers to skillet. Bring to boil, scraping up any browned bits. Add remaining tablespoon of butter and stir to melt. Return shrimp to skillet and stir gently until shrimp is coated with sauce and heated through, about 1 minute. Remove from heat and transfer to platter if desired. Top with parsley and lemon slices if using and serve.

    Nutrition

    Calories: 336kcalCarbohydrates: 7gProtein: 36gFat: 18gSaturated Fat: 7gCholesterol: 451mgSodium: 2101mgPotassium: 218mgFiber: 1gSugar: 1gVitamin A: 593IUVitamin C: 29mgCalcium: 266mgIron: 4mg
    Keyword date night, dinner party, weeknight
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

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      Recipe Rating




    1. Bonnie Frost says

      April 19, 2023 at 4:04 pm

      5 stars
      Great great yes

      Reply
      • Marissa Stevens says

        April 20, 2023 at 2:20 am

        So glad you enjoyed it, Bonnie!

        Reply
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