Shrimp Piccata

Course: Appetizer

Cuisine: Italian

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: people

Calories: 278kcal

This easy recipe for Shrimp Piccata is delicious. Shrimp tossed in a lemon-garlic, butter sauce flecked with capers. Made in just 30-minutes!

Combine 3 Tablespoons flour and a pinch of salt and pepper in a shallow dish. Toss 1 pound 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 TBSP of the butter in the pan. Add the 2 cloves garlic and cook until golden brown, about 30 seconds. Add the 1/2 cup white wine, 3 Tablespoons lemon juice and 1/2 cup chicken 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 2 Tablespoons capers and 2 Tablespoons parsley. Stir in shrimp and season with salt and pepper, to taste.

Storage

Shrimp Piccata is best eaten right away. However, if you have leftovers, they will keep in the refrigerator stored in an airtight container for a couple days. To reheat, warm the shrimp gently on the stove with the sauce or a splash of chicken stock.