makes 4 servings · prep time: 15 minutes · cook time: 8 minutes
I’m sure you have probably already tried chicken piccata, and maybe even pork piccata, but have you made it with shrimp? If not, then you are in for a real treat. This shrimp piccata is so fresh and light. I like to serve it with Green Onion and Lime Cauliflower Rice and some fresh greens.
• 1 pound extra-large shrimp (26/30)
• Sea salt and ground black pepper
• 3 tablespoons butter
• 3 cloves garlic, minced
• 1/3 cup chicken stock
• 3 tablespoons capers
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated lemon zest
• Lemon slices, for serving (optional)
1.Peel and devein the shrimp, then rinse and pat them dry. Season the shrimp generously with salt and pepper and set aside.
2.Heat the butter in a large skillet over medium heat. When the pan is hot, add the garlic and sauté until fragrant, about 2 minutes.
3.Add the shrimp to the pan and cook until they start to turn pink and are almost cooked through. You don’t want them to be completely cooked at this stage, as you will add them back to the pan later. Using a slotted spoon, remove the shrimp from the pan and set aside.
4.Add the chicken stock and use a heatproof spatula to deglaze the pan, scraping up and mixing in any bits stuck to the pan. Add the capers, parsley, lemon juice, and lemon zest and stir to combine.
5.Return the shrimp to the skillet and cook until they have finished cooking all the way through. Serve with lemon slices, if desired.
CALORIES: 182 | FAT: 10 g | PROTEIN: 20 g | TOTAL CARBS: 2.5 g | DIETARY FIBER: 0.3 g | NET CARBS: 2.2 g