Weeknight Shrimp Piccata

Try a fun seafood twist on classic chicken piccata with this Shrimp Piccata. It’s a bright, savory dish full of zesty flavors in a buttery lemon wine sauce!

Oh, my friends. I have a new recipe for you and it’s a solid gold keeper. Straight out of Holly Nilsson’s fantastic cookbook, Everyday Comfort, this Weeknight Shrimp Piccata called my name as soon as I laid eyes on the recipe.

It’s rare for a recipe to jump the line these days. I typically plan out what I’ll be sharing with you weeks and even months in advance, but every so often there’s a delicious reason why something gets pushed forward. This shrimp piccata turned out to be a line-skipping 5-star favorite for my whole family.

Chicken piccata is a long-time favorite of Sean’s. He orders it just about every time we are at an Italian restaurant and I make a few different versions of it. This chicken piccata recipe has been in our dinner rotation for over ten years now. It’s a little different from more traditional piccata recipes and we love it.

I strongly suspect that pretty much every dish in Holly’s cookbook is going to be a hit. These are easy and approachable recipes and I don’t know when I’ve seen a book where so many foods made my mouth water!

Literally every recipe here looks like something my family is going to LOVE. We’re going to make the Pot Roast with Gravy next and I have the Greek Chicken Wraps on my meal plan too.

Shrimp Piccata Pasta

Based on our family’s fondness for chicken piccata, it was an easy guess that shrimp piccata would be a hit as well. This is a bright, savory dish filled with zesty flavors from the lemon and capers. The sauce here is everything your pasta wants in a buttery, lemony wine sauce.

And if you don’t happen to keep wine on hand, piccata shrimp is also great when made with chicken broth or stock alone.

Shrimp Piccata

You’ll need the following ingredients to make this recipe:

• olive oil
• large shrimp
• all-purpose flour
• lemon pepper seasoning
• white wine
• garlic
• chicken broth
• lemon juice
• red pepper flakes (optional)
• butter
• capers
• kosher salt
• freshly ground pepper
• fresh Italian parsley

Rinse the shrimp and pat dry with a paper towel. Place the shrimp in a medium-sized bowl and sprinkle with flour and lemon pepper seasoning. Toss to coat.

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add half the shrimp to the skillet and toss to coat with oil.

Cook, while stirring constantly, for about 2 minutes, until the shrimp is pink and almost cooked through. Transfer the cooked shrimp to a bowl and repeat the cooking process with the remaining shrimp. Set aside.

Add the wine and the garlic to the skillet and simmer for about 1 minute, scraping up the browned bits as it heats.

Add the chicken stock, lemon juice, and red pepper flakes if desired, to the pan and continue simmering and whisking for 5 minutes, or until the liquid is reduced by about half.

Reduce the heat to medium-low and add the butter, 1 tablespoon at a time, whisking constantly. Add the capers and simmer 2 more minutes, or until the liquid has thickened slightly.

Stir in the shrimp with juices. Taste and add salt and pepper, only as needed, to taste. Sprinkle with parsley and serve over pasta, if desired.

If you don’t happen to be craving pasta, try the shrimp piccata with some herb mashed potatoes. For an easy side dish, Buttery Garlic Steamed Broccoli and Baked Parmesan Asparagus are excellent options with this meal.

If you like shrimp as much as we do, you’ll want to add this Easy Shrimp Ramen, this Creamy Shrimp Bisque, and the easiest possible Chili Lime Shrimp to your must-try list too.

Print

Shrimp Piccata

Try a fun seafood twist on classic chicken piccata with this Shrimp Piccata. It's a bright, savory dish full of zesty flavors in a buttery lemon wine sauce!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 282kcal

Ingredients

• 1 pound large shrimp peeled and deveined
• 2 teaspoons all-purpose flour
• 1½ teaspoons lemon pepper seasoning (I use Lawry's brand.)
• 2 tablespoons olive oil divided
• 2 garlic cloves minced
• ¼ cup white wine
• ¾ cup chicken stock
• 1½ tablespoons fresh lemon juice
• ¼ teaspoon red pepper flakes OPTIONAL
• 4 tablespoons cold butter
• 3 tablespoons capers drained
• kosher salt ONLY as needed, adjust to taste
• freshly ground black pepper ONLY as needed, adjust to taste
• 1 tablespoon fresh Italian parsley chopped small

Instructions

• Rinse the shrimp and pat dry with a paper towel. Place the shrimp in a medium-sized bowl and sprinkle with flour and lemon pepper seasoning. Toss to coat.
• Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add half the shrimp to the skillet and toss to coat with oil. Cook, while stirring constantly, for about 2 minutes, until the shrimp is pink and almost cooked through. Transfer the cooked shrimp to a bowl and repeat the cooking process with the remaining shrimp. Set aside.
• Add the wine to the skillet and simmer for about 1 minute, scraping up the browned bits as it heats. Add the chicken stock, lemon juice, and red pepper flakes if desired, to the pan and continue simmering and whisking for 5 minutes, or until the liquid is reduced by about half.
• Reduce the heat to medium-low and add the butter, 1 tablespoon at a time, whisking constantly. Add the capers and simmer 2 more minutes, or until the liquid has thickened slightly.
• Stir in the shrimp with juices. Taste and add salt and pepper, only as needed, to taste. Sprinkle with parsley and serve over pasta, if desired.

Notes

Additional chicken stock may be substituted for the wine in this recipe. 

Nutrition

Calories: 282kcal | Carbohydrates: 6g | Protein: 17g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 174mg | Sodium: 964mg | Potassium: 220mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 652IU | Vitamin C: 4mg | Calcium: 78mg | Iron: 1mg

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