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Zesty Shrimp Piccata – vegetarian recipe
Stav Kogan

Zesty Shrimp Piccata

Swapping traditional chicken for succulent, quick-cooking shrimp transforms the Italian-American classic piccata into an elegant weeknight dinner that's on the table in under 30 minutes. This Zesty Shrimp Piccata is a symphony of flavors—rich butter, pungent garlic, salty capers,
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 serving
Calories: 182
Ingredients Method Nutrition

Ingredients
  

  • 1 lb (450 g) extra-large shrimp, 26/30 count, peeled and deveined
  • Sea salt and freshly ground black pepper, to taste
  • 3 tbsp (42 g / 1.48 oz) unsalted butter
  • 3 cloves garlic, finely minced
  • 1/3 cup (80 ml) chicken stock
  • 3 tbsp (45 g / 1.59 oz) capers, drained
  • 1 tbsp (15 ml) chopped fresh flat-leaf parsley, plus more for garnish
  • 1 tbsp (15 ml) fresh lemon juice
  • 1 tsp (5 ml) fresh lemon zest
  • Fresh lemon slices, for serving
  • The secret to tender shrimp is to avoid overcooking. Remove them from the pan when they are just pink and slightly translucent in the center; they will finish cooking when you return them to the sauce.
  • For a richer, glossier sauce, swirl in one final tablespoon of cold butter right at the end, after you've returned the shrimp to the pan. This will help emulsify and slightly thicken the sauce.
  • Use freshly squeezed lemon juice and fresh zest for this recipe. The bottled variety lacks the bright, aromatic oils and can impart a bitter or metallic taste.

Method
 

  1. Directions
  2. Prepare the shrimp by peeling and deveining them.
  3. Rinse under cold water and pat thoroughly dry with paper towels—this is key for a good sear.
  4. Season generously on all sides with sea salt and black pepper.
  5. In a large skillet, melt the butter over medium heat.
  6. Once it's shimmering, add the minced garlic and cook, stirring constantly, until fragrant, about 30-60 seconds. Be careful not to let it brown.
  7. Add the seasoned shrimp to the skillet in a single layer.
  8. Cook for 1-2 minutes per side, just until they turn pink and begin to curl. They should be about 75% cooked. Immediately transfer the shrimp to a plate and set aside.
  9. Pour the chicken stock into the hot pan to deglaze, using a wooden spoon or spatula to scrape up any flavorful browned bits from the bottom.
  10. Bring to a simmer, then stir in the drained capers, fresh parsley, lemon juice, and lemon zest.
  11. Return the partially cooked shrimp and any accumulated juices to the skillet.
  12. Toss to coat in the sauce and cook for another 1-2 minutes, until the shrimp are opaque and cooked through.
  13. Serve immediately, garnished with extra parsley and fresh lemon slices.

Nutrition

Calories: 182kcalCarbohydrates: 2.5gProtein: 20gFat: 10g

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