This easy recipe for Shrimp Piccata makes a delicious appetizer, or serve the piccata over pasta for an easy dinner. Shrimp are tossed in a lemon, garlic, butter sauce flecked with capers. Made in just 30-minutes!
I’m a huge fan of Piccata – for two reasons really. First, it’s super easy and quick to make and, second, everyone loves it! Chicken Piccata and Pork Piccata are both on regular rotation at our house, but today I thought I’d try something different. Shrimp Piccata!
But then I got to thinking… What’s the difference between Shrimp Piccata and Shrimp Scampi? What really makes this dish unique?
Here’s where the two are different – Shrimp Scampi has sauteed shrimp that are tossed in white wine, garlic sauce with some flecks of red pepper flakes.
This Shrimp Piccata recipe that I’m creating today is a bit different.
Like I do with my Chicken Piccata, I’m first dredging my shrimp in flour to give them a nice crispy coating, and then I add in a hefty dose of lemon juice and briny capers at the end.
That piccata sauce is tangy, buttery, and briny and I pretty much lick the skillet clean every time I make it. I honestly can’t get enough of it…
Shrimp Piccata Ingredients
- Shrimp – I like to use medium or large shrimp, and for presentation, I love to leave the tails on
- Flour – the flour helps to make the shrimp crispy and thickens the sauce
- Olive Oil
- Dry White Wine – dry vermouth also works
- Lemon Juice – to add that yummy tang!
- Chicken Broth – or try swapping in this homemade bone broth or shellfish stock
- Capers – so briny + delicious
- Angel Hair Pasta – for serving, or any favorite pasta or rice
How to Make Shrimp Piccata
- Toss shrimp in flour mixture until coated.
- Heat oil in a large skillet.
- Add shrimp and cook until pink. Set aside.
- Melt butter and add garlic.
- Add wine, lemon juice + broth. Cook until slightly reduced, about 5 minutes.
- Whisk in the remaining butter, capers + parsley.
- Stir in shrimp and season with salt and pepper, to taste.
One word of caution when you’re making the sauce. Be sure not to overcook your garlic or it can become bitter. It helps to let your skillet cool down a bit after frying up the shrimp. You don’t want the skillet scorching hot. Instead, now you want your skillet heated to medium.
Also, don’t let the slices of garlic cook for any longer than the 30 seconds called for. They turn golden in an instant. Once they’ve reached that color, immediately add in the white wine, chicken stock and lemon juice and watch it sizzle away and reduce until that magical consistency is reached.
What to serve with Shrimp Piccata
- I tend to serve this lemon shrimp piccata up with angel hair pasta or some rice that I cook up in my Instant Pot. As for vegetables, I’ll either serve some sauteed spinach, arugula salad, radicchio salad or this fennel & celery salad.
- Or, check out even MORE sides for shrimp.
You can also serve these shrimp as an appetizer. For a low-key get together, serve them straight out of the skillet with some serving forks or sturdy toothpicks.
But, the most important accompaniment (as always) is the wine!
To go alongside the Shrimp Piccata I chose a Sauvignon Blanc. Its bright citrus and herbal notes paired perfectly with the lemon and parsley in the piccata sauce.
Wine Pairings for Shrimp Piccata
- Chardonnay has hints of butter and citrus that pair amazingly well with this dish.
- Sauvignon Blanc has bright citrus and herbal notes that pair perfectly with the lemon and parsley in the piccata sauce.
- Pinot Grigio and Pinot Blanc are a nice match with their crisp minerality and citrus notes.
- For something unexpected, and budget friendly, try a Vinho Verde.
Did you Make This Shrimp Piccata?
If you loved this easy shrimp piccata recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
More Piccata Recipes:
More seafood recipes:
- Shrimp Sushi Bowls
- Shrimp Risotto
- Shrimp Fra Diavolo
- Fideua (Pasta Paella)
- Sriracha Salmon
- 5-Ingredient Sheet Pan Salmon
- Instant Pot Salmon with Lemon-Dill Sauce
Shrimp Piccata Recipe
- 1 lb medium or large shrimp (tails on, cleaned and deveined )
- 3 Tbsp flour
- Salt and freshly ground pepper
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 2 cloves garlic thinly sliced
- 1/2 cup dry vermouth or white wine
- 3 Tbsp fresh lemon juice
- 1/2 cup chicken broth
- 2 Tbsp capers (drained)
- 2 Tbsp minced fresh flat-leaf parsley
- Angel hair pasta (cooked, for serving (optional) )
- Combine flour and a pinch of salt and pepper in a shallow dish. Toss shrimp in flour mixture until coated. Heat oil in a large nonstick skillet on medium. Add shrimp and cook 2 or 3 minutes, turn and cook 1 more minute. Remove shrimp to plate.
- Melt 1 Tbs. of the butter in the pan. Add the garlic and cook until golden brown, about 30 seconds. Add the wine, lemon juice and broth, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes.
- Remove the pan from the heat and whisk in the remaining 1 Tbsp. butter, the capers and parsley. Stir in shrimp and season with salt and pepper, to taste.
This post was originally published in 2017. It was updated in 2022 to add new photos. The shrimp piccata recipe remains the same. Enjoy!
Watch the Shrimp Piccata web story here.