Shrimp Piccata
This simple meal of shrimp in a lemony caper piccata sauce is a deliciously no fuss recipe with plenty of vibrant flavor.
Servings: 4
Equipment
- medium skillet
Ingredients
piccata sauce
- 1/2 cup salted butter, cut in pieces
- 2 cloves garlic, finely minced
- 2 Tbsp lemon juice, fresh squeezed
- 4 Tbsp capers, drained
- 2 Tbsp parsley, finely minced
- sea salt to taste
Instructions
- Dry your shrimp on paper towels to remove excess moisture. Toss the shrimp with olive oil and sea salt.
- Heat a medium skillet over medium heat. Sauté the shrimp, in batches, for about a minute per side until the shrimp curls slightly, feels firm, and is opaque. Set the shrimp aside on a plate.
piccata sauce
- Melt the butter over low heat in a small skillet.
- Add the garlic and sauté gently for a minute. You don't want to brown the garlic, you are merely infusing the flavor into the butter and taking the raw edge off.
- Whisk in the lemon juice and capers and let the sauce gently simmer for another minute or so.
- Add the parsley and season with salt if needed.
- Add the shrimp back into the pan with the sauce and heat through very gently. Serve with more parsley and freshly cracked black pepper.
Nutrition
Calories: 337 kcal · Carbohydrates: 2 g · Protein: 23 g · Fat: 27 g · Saturated Fat: 15 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 9 g · Trans Fat: 1 g · Cholesterol: 244 mg · Sodium: 831 mg · Potassium: 334 mg · Fiber: 0.4 g · Sugar: 0.3 g · Vitamin A: 889 IU · Vitamin C: 6 mg · Calcium: 89 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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