Shrimp Piccata Recipe

Name: Shrimp Piccata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Extra Virgin Olive Oil; 12 ounces, weight Raw, Peeled, Deveined Large Shrimp (thawed If Bought Frozen); 1/2 teaspoons Salt, Divided; 1 Medium Shallot, Sliced; 1/4 cups Chicken Broth; 1/4 cups Dry White Wine; 2 Tablespoons Lemon Juice; 1/4 teaspoons Ground Black Pepper; 1/4 cups Loosely Packed, Flat Leaf Parsley, Chopped; 2 Tablespoons Drained Capers; 2 Tablespoons Unsalted Butter

Servings: persons

2 Tablespoons Extra Virgin Olive Oil
12 ounces, weight Raw, Peeled, Deveined Large Shrimp (thawed If Bought Frozen)
1/2 teaspoons Salt, Divided
1 Medium Shallot, Sliced
1/4 cups Chicken Broth
1/4 cups Dry White Wine
2 Tablespoons Lemon Juice
1/4 teaspoons Ground Black Pepper
1/4 cups Loosely Packed, Flat Leaf Parsley, Chopped
2 Tablespoons Drained Capers
2 Tablespoons Unsalted Butter

1
1.
2
Heat the oil in a large skillet over medium-high heat until it begins to shimmer.
3
In the meantime pat the shrimp dry with paper towels.
4
Add the shrimp and half of the salt to the skillet.
5
Cook the shrimp, stirring often, until it turns opaque and is slightly under-cooked (about 3 minutes).
6
Do not cook the shrimp through at this point because it will finish cooking later.
7
Remove the shrimp from the skillet with a slotted spoon and set aside.
8
2.
9
Add the shallot to the skillet.
10
Cook for 1 minute, stirring occasionally.
11
Add the chicken broth, wine, lemon juice, pepper, and remaining half of the salt.
12
Stir to combine.
13
Bring the sauce to a simmer and let it cook for 5 minutes.
14
3.
15
Add the shrimp back to the skillet.
16
Cook for 1 minute, or until the shrimp is cooked through.
17
Remove the skillet from the heat.
18
Stir in the parsley, capers, and butter.
19
Serve immediately.

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tablespoons Extra Virgin Olive Oil, 12 ounces, weight Raw, Peeled, Deveined Large Shrimp (thawed If Bought Frozen), 1/2 teaspoons Salt, Divided, 1 Medium Shallot, Sliced, and more.

Yes, Shrimp Piccata falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp Piccata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions