One pan, 25 minutes, zero stress. This easy shrimp piccata is the perfect solution for busy nights. It feels fancy but is actually very simple. You can have a restaurant-quality meal on the table fast. This dish is light and bright for the spring season. It works well for a quick weeknight dinner. It also makes a lovely choice for a quiet date night. Your family will love the zesty lemon sauce.
Sometimes you just need a meal that tastes like sunshine. This recipe uses fresh citrus to wake up your palate. It is the perfect way to welcome warmer weather. You do not need to spend hours in the kitchen. Just a few simple steps will lead to success. Every bite is filled with fresh, zesty flavor that everyone loves. Let’s get cooking together!
Why This Easy Shrimp Piccata Is a Winner
This recipe is a winner because it uses simple ingredients. Most of these items are likely already in your kitchen. The easy shrimp piccata comes together in one single skillet. This means you will have very few dishes to wash. The flavors are balanced and refreshing. You get a nice tang from the fresh lemon juice. The capers add a salty, savory pop of flavor. It is a kid-approved meal that feels special for adults too.
You will love how the sauce coats the shrimp perfectly. The light flour coating helps the sauce cling to every bite. It creates a silky texture that feels very indulgent. This dish is much faster than traditional chicken piccata. Shrimp cooks in just a few minutes in the pan. It is perfect for those busy spring weeknights when time is short. Your guests will think you spent all day on it.
Simple Method
The method is very straightforward for any home cook. You start by lightly dredging the shrimp in seasoned flour. This step gives them a wonderful golden texture when seared. Then, you whisk together a quick pan sauce in the same skillet. The wine and stock create a deep, savory base. Adding cold butter at the end makes it silky and rich. Even if you are a beginner, you can do this. It is much faster than cooking chicken or beef. You will feel like a pro in your own kitchen.
What You Need
I love using large shrimp for this recipe. They stay juicy and look beautiful on the plate. Most of these ingredients are pantry staples you already have. Fresh parsley adds a lovely pop of green at the end.
- 1 lb large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 1/4 cup chicken stock
- 3 tbsp capers, drained
- 2 tbsp fresh parsley, chopped
Step-by-Step
- Whisk flour, salt, and pepper in a shallow bowl. Dredge shrimp in the mixture, shaking off excess.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Sear shrimp for 2 minutes per side until opaque. Remove shrimp from skillet and set aside.
- Add garlic to the skillet and sauté for 30 seconds until fragrant.
- Deglaze the pan with white wine, simmering for 2 minutes until reduced by half.
- Stir in lemon juice, chicken stock, and capers. Simmer for 3 minutes.
- Whisk in remaining 2 tablespoons of butter until sauce is emulsified.
- Return shrimp to the pan, tossing to coat thoroughly.
- Garnish with parsley and serve immediately.
Best Ways to Enjoy It
Serve this dish warm over a bed of buttery noodles. Angel hair pasta or linguine are both excellent choices. You can also serve it with crusty bread for dipping. This helps you soak up every drop of the silky sauce. Add a simple side of roasted asparagus or a green salad. This makes the meal feel complete and balanced. For a special date night, set the table nicely. Light a candle and enjoy this fresh, elegant meal. It is perfect for a relaxing evening at home.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay good for up to two days. When you are ready, reheat them slowly in a pan. Add a tiny bit of butter to keep things moist. This helps the sauce stay creamy and smooth. Avoid using the microwave if you can. High heat can make the shrimp feel a bit rubbery. Gentle reheating keeps them tender and delicious. This dish is best enjoyed right after you cook it.
Recipe Tips
- Don’t skip dredging the shrimp in flour for a better crust.
- Avoid overcooking the shrimp or they will get tough.
- Use a dry white wine like Pinot Grigio for best results.
- Pat the shrimp very dry before adding the flour coating.
- For a holiday dinner, garnish with extra fresh herbs.
- Use fresh lemon juice instead of the bottled kind.
- Use a heavy skillet to ensure even heat during searing.
- Whisk the butter in slowly to create a smooth sauce.
Ways to Switch It Up
- Use gluten-free flour to make this a safe dietary option.
- Add a pinch of red pepper flakes for a spicy kick.
- Swap chicken stock for vegetable broth to change the flavor.
- Stir in a handful of fresh spinach at the very end.
- Substitute lime juice for lemon for a zesty tropical twist.
Quick Answers
Can I make it ahead?
This dish is best served immediately for the best texture. You can prep the garlic and parsley in advance to save time. The sauce is most delicious when it is freshly made.
What if I do not want to use wine?
You can easily swap the wine for extra chicken stock. Add a tiny splash of white vinegar to keep the acidity. This will still result in a bright and flavorful sauce.
How do I know the shrimp is cooked?
The shrimp will turn pink and become opaque throughout. They should curl into a loose “C” shape when done. Be careful not to let them curl into a tight “O”.
I hope this bright dish brings joy to your table. It is one of my favorite ways to celebrate spring. Happy cooking!
— Alex
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1/2 cup all -purpose flour
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 3 cloves garlic , minced
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 1/4 cup chicken stock
- 3 tbsp capers , drained
- 2 tbsp fresh parsley, chopped
Instructions
- Whisk flour, salt, and pepper in a shallow bowl. Dredge shrimp in the mixture, shaking off excess.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Sear shrimp for 2 minutes per side until opaque. Remove shrimp from skillet and set aside.
- Add garlic to the skillet and sauté for 30 seconds until fragrant.
- Deglaze the pan with white wine, simmering for 2 minutes until reduced by half.
- Stir in lemon juice, chicken stock, and capers. Simmer for 3 minutes.
- Whisk in remaining 2 tablespoons of butter until sauce is emulsified.
- Return shrimp to the pan, tossing to coat thoroughly.
- Garnish with parsley and serve immediately.
