Shrimp Piccata

There is something about shrimp in a silky lemon butter sauce that feels like it came straight from a cozy little Italian restaurant, and this Shrimp Piccata gives you that same vibe at home with almost no stress.

The shrimp cook in just a few minutes, the sauce comes together in the same pan, and you are left with a tangy, garlicky, briny pan sauce that you will want to drizzle over everything on your plate!

Pile it over pasta, spoon it over rice or quinoa, serve it with zucchini noodles or mashed potatoes, or grab some good crusty bread and mop up every last bit of sauce. However you serve it, this is a recipe that makes “fancy” feel doable on a Tuesday night!

Before You Get Started with Shrimp Piccata

Here are a few helpful things to know before you start cooking so your shrimp piccata comes out perfectly every single time.

• Choose the right shrimp: Medium to large raw shrimp work best here, so they cook quickly but still feel meaty and satisfying. Make sure they are peeled, deveined, and fully thawed if they were frozen, then pat them dry so they brown nicely in the pan.
• Use a wine you like (or broth): Dry white wine adds a classic piccata flavor and gentle acidity to the sauce. If you prefer not to cook with wine, just use extra chicken broth instead. Either way, let it simmer for a few minutes so the flavors concentrate.
• Handle capers carefully: Capers bring that signature salty, briny bite, but they are quite salty on their own. Drain them well, add them toward the end, and be cautious with any extra salt until you have tasted the finished sauce.
• Use fresh lemon and garlic: Freshly squeezed lemon juice and minced garlic really make the sauce pop. One lemon is usually enough for both cooking and finishing, but keep an extra on hand if you know you love a stronger lemon flavor.
• Pick a good pan: A wide skillet (stainless steel or nonstick) gives the shrimp enough space to brown and allows the sauce to reduce quickly. If the pan is too small, the shrimp will steam instead of sear.

How to Make Shrimp Piccata

Here is a simple step-by-step guide to making this bright and buttery Shrimp Piccata at home.

1. Season And Dredge The Shrimp

Add the peeled and deveined shrimp to a large bowl. Toss with the flour, salt, and pepper until the shrimp are lightly coated on all sides. Shake off any excess flour so you do not end up with clumps in the pan.

2. Sear The Shrimp In Olive Oil

Heat the olive oil in a large skillet over medium heat. Add about half of the shrimp in a single layer and cook for 1–2 minutes per side, just until lightly browned and almost cooked through. Remove to a plate and repeat with the remaining shrimp, adding a touch more oil if the pan looks dry.

3. Add A Hit Of Lemon To The Shrimp

When all of the shrimp are seared, squeeze about half of the lemon juice over them in the skillet and give everything a quick stir so the shrimp pick up some of that bright flavor. Use a slotted spoon to transfer the shrimp to a clean plate and set aside.

4. Build The Lemon Garlic Pan Sauce

In the same skillet, add the minced garlic and cook for about 1 minute over medium heat until fragrant, stirring often so it does not burn. Pour in the remaining lemon juice, the white wine, and the chicken broth. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, until it reduces slightly and starts to thicken.

5. Finish With Butter, Capers, And Parsley

Add the butter, capers, and chopped parsley to the skillet. Stir until the butter melts and the sauce becomes smooth and glossy.

6. Return The Shrimp To The Sauce

Add the shrimp back into the skillet, along with any juices that have collected on the plate. Let everything simmer together for about 1 minute so the shrimp finish cooking and soak up the sauce.

Recipe Tips and Tricks

Here are the best pro tips to make this Shrimp Piccata come out perfectly every single time.

• Thaw shrimp safely and quickly: If you are starting with frozen shrimp, you can thaw them overnight in the fridge or place them in a colander under cool running water for about 10–15 minutes. Pat them completely dry before dredging so they sear instead of steaming.
• Prep shrimp like a pro: If your shrimp are not peeled and deveined, peel off the shell starting where the legs are, then use the tip of a small knife to gently lift out the dark vein along the back. Rinse quickly or wipe with a paper towel between shrimp so everything stays clean.
• Watch for visual doneness cues: Shrimp cook very quickly. They are done when they turn pink on the outside and opaque all the way through. If they are overcooked, they will become tough and rubbery, so it is better to undercook them slightly in the first sear and let them finish in the sauce.
• Build extra sauce if you love it: If your family loves extra sauce for pasta or bread, you can increase the wine and broth by 50 percent and add an extra tablespoon of butter. Let it reduce until slightly thickened before adding the shrimp back.
• Balance the lemon and salt carefully: Between the lemon and capers, this dish already has plenty of bright and salty notes. Always taste the sauce before adding more salt, and if it ever feels too tangy, you can mellow it out with a splash of extra broth or a small knob of butter.
• Finish with fresh herbs: Fresh parsley is classic, but basil or dill also tastes great here and can completely change the personality of the dish. Add herbs off the heat so they stay bright and fresh instead of turning dull.

Serving Ideas

Here are some delicious and easy ways to serve your Shrimp Piccata so every drop of sauce gets enjoyed.

• Over pasta: Spoon the shrimp and sauce over linguine, spaghetti, or penne. Toss to coat, and add a splash of pasta water if you want the sauce to cling even more.
• With rice or grains: Serve over white rice, brown rice, wild rice, or quinoa to soak up the lemony butter sauce and make it feel extra hearty.
• With veggie “noodles”: For a lighter option, try the shrimp over zucchini noodles, spaghetti squash, or sautéed spinach. The bright sauce pairs really well with simple vegetables.
• Alongside crusty bread: Warm breadsticks, sourdough, or Italian bread is perfect for dipping into the pan juices and scooping up leftover bits of shrimp and capers.
• With creamy sides: Pair the shrimp with mashed potatoes or mashed cauliflower for a cozy plate that catches every bit of sauce.
• With simple roasted veggies: Roasted asparagus, green beans, or broccoli make an easy sheet pan side that you can cook while the shrimp comes together on the stove.
• Side salads. Toss together what you have in your veggie drawer, purchase a pre-made, bagged salad mix, or make a specialty salad like this Arugula Salad.

Storage & Reheating

Here is how to store and enjoy leftover Shrimp Piccata so it still tastes great.

• Fridge storage: Let the shrimp and sauce cool completely, then store them together in an airtight container in the refrigerator for up to 2–3 days.
• Freezer storage: Shrimp can become a bit tough after freezing and reheating, so this dish is best enjoyed fresh or from the fridge. If you do freeze it, use it within 1–2 months and reheat gently.
• Reheating: Reheat leftovers slowly in a skillet over low to medium-low heat, stirring often, just until warmed through. You can add a splash of broth or water if the sauce has thickened too much. Try to avoid high heat, which can overcook the shrimp.
• Leftover ideas: Toss leftovers with freshly cooked pasta, spoon them over reheated rice or quinoa, serve them in a shallow bowl with extra steamed veggies, or chop the shrimp and use them in a warm grain bowl with extra lemon squeezed on top.