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Shrimp Piccata

Shrimp piccata features tender, juicy shrimp cooked in a bright lemon-caper butter sauce. The dish is prepared by searing the shrimp, then deglazing the pan with white wine, and finishing with lemon zest, juice, and briny capers for a vibrant, glossy finish. It offers a perfect balance of zingy citrus, briny saltiness, and rich butter, with a beautifully golden appearance.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 pound pound shrimp, peeled and deveined preferably fresh or properly thawed
  • 2 tablespoons olive oil for searing
  • 2 tablespoons unsalted butter for sautéing and finishing the sauce
  • 3 cloves garlic, minced freshly minced
  • 1/4 cup white wine dry variety like Sauvignon Blanc
  • 1 lemon lemon for zest and juice
  • 2 tablespoons capers rinsed well to reduce saltiness
  • 1 tablespoon lemon zest from the lemon

Equipment

  • Large skillet
  • Tongs or slotted spoon
  • Measuring spoons and cups
  • Microplane or zester
  • Wooden spoon or spatula

Method
 

  1. Pat the shrimp dry with paper towels to remove excess moisture, which helps achieve a golden sear. Heat olive oil in a large skillet over medium-high heat until shimmering.
  2. Add the shrimp in a single layer to the hot skillet. Sear for about 2 minutes per side until they develop a golden crust and turn opaque, then transfer them to a plate and set aside.
  3. Reduce the heat to medium. In the same pan, add the butter and let it melt and foam slightly, releasing a nutty aroma. Add the minced garlic and sauté for about 30 seconds until fragrant, making sure it doesn’t burn.
  4. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until it reduces slightly and the sauce begins to shimmer with a bright aroma.
  5. Add the lemon zest and juice from your lemon to the pan, along with the rinsed capers. Stir gently and cook for another minute to meld the flavors and warm the capers.
  6. Return the seared shrimp to the pan, gently tossing them in the sauce to coat evenly. Cook for another minute until heated through and the sauce is glossy and vibrant.
  7. Turn off the heat. If desired, swirl in a small piece of butter for extra richness and shine. Taste the sauce and adjust salt if needed.
  8. Serve immediately, spooning the lemon-caper sauce over the tender shrimp. Garnish with additional lemon zest or parsley if desired, and enjoy a bright, flavorful dish.