Sharing my seafood take on classic Chicken Piccata with this Shrimp Piccata recipe. Lite crispy shrimp with lemony caper, garlic and wine sauce is quick to make and taste so delicious that it will become your favorite shrimp dinner. Serve with pasta and crusty bread to mop the delicious sauce. Or serve zoodles for low-carb dinner. (Recipe in notes)
Honestly, for me Piccata is all about a well prepared and tasty piccata sauce. This recipe is a keeper as piccata sauce get cooked-an-hour taste in just 15 minutes. (Read on to know more)
Do you love Shrimp? Then, I'm sure you will enjoy these recipes on the blog: Shrimp Caesar Salad (dinner salad), Coconut Shrimp Curry, and Shrimp Fra Diavolo (spicy).
Shrimp Piccata
Piccata is an Italian main dish made with skillet-cooked chicken thighs and lemon, garlic, and capers pan sauce.
Shrimp Piccata is my lite seafood-inspired take on Chicken Piccata. For this recipe, I replaced chicken with shrimp but kept most method of preparation close to how traditionally Chicken Piccata is prepared. This way; 1) the piccata sauce tastes good (actually even better) than Piccata of Italian Restaurants. 2) we get to enjoy a lite and delicious shrimp dinner.
Only 25 minutes start to finish, Shrimp Piccata makes great option for weeknight dinner.
Let's make Shrimp Piccata for dinner tonight!
What Do You Need to Make Shrimp Piccata?
There are just a few ingredients that you need to make Shrimp Piccata. The start ingredients to make Shrimp Piccata are Shrimp, Capers, Wine and Garlic. Here is a complete list of ingredients:
A few ingredients make magic in the skillet and in 25 minutes, start to finish, you have a delicious Shrimp Dinner to devour. Honestly, this is my best Shrimp Piccata recipe that my friends and their friends ask for. In-fact, I'm sharing this on blog on few special requests.
What is best about this Shrimp Piccata Recipe?
Two things get great consistent feedback:
Crispy Cooked Shrimp
I cook shrimp the same way how traditionally Chicken Piccata is made. That is; dredge shrimp in little bit of flour and cook until nice crust develops. It only needs 1-2 tbsp of flour for 1 pound of shrimp. The lite dredged shrimp develops very delicious crust. Crust also helps soak up the flavor of lemony caper and garlic piccata sauce which makes it even more delicious.
Note: Pat shrimp dry is must to develop crisp crust faster. Please take 2 minutes to pat shrimp dry before dredging. This will make a lot of difference.
Cooking dredged shrimp does not need egg wash or length 3-dish dredge station. I use one of the two ways to cook crispy shrimp for Shrimp Piccata:
Don't forget to shake off excess before adding shrimp to oil for cooking.
Tip: To keep shrimp perfect cooked and succulent, cook it on high heat so that crust develops but shrimp is not overcooked. Once sauce is ready, pour hot sauce over the cooked shrimp to warm it up. This way Shrimp stays perfectly cooked (never tough).
Shrimp Piccata Sauce
When dredged shrimp for Shrimp Piccata cooks in skillet, it gets crispy and lots of tasty brown bits stick to bottom of the skillet. This is the secret to a tasty Piccata Sauce. When chicken stock and wine cook in skillet. Brown bits give Piccata Sauce flavor of shrimp and slightly thickens the sauce. In just 15 minutes of cooking, start to finish, Piccata Sauce gets amazing depth of flavor. It tastes like a sauce cooked for an hour.
Tip: You can use same sauce to serve Chicken Piccata. (hint hint)
I love to serve extra sauce on the side. My friends and family love extra sauce on the pasta.
What to Serve with Shrimp Piccata?
Shrimp Piccata is delicious on its own. The sauce is perfect to mop with a crusty toasted bread.
Here are my 3 top favorite ways to serve Shrimp Piccata:
Make Ahead
Shrimp Piccata stays good in refrigerator for up-to 4 days. Microwave on low until sauce and shrimp are heated through.
I must mention that smashed garlic in the sauce tastes pure divine. Specially for all garlic lovers like myself. It has almost marinated garlic flavor. If you don't like garlic, fish out garlic before serving. Don't discard. Reserve. Use it to flavor bread or apply on a avocado toast. It will make toast extra special. You can thank me later. :)
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 lbs Shrimp", (830g | ||
Recipe Makes: 1 lbs Shrimp | ||
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Calories: 434 | ||
Calories from Fat: 313 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.8g | 46 % | |
Saturated Fat 16.6g | 83 % | |
Monounsaturated Fat 13.6g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 68.3mg | 21 % | |
Sodium 3701mg | 128 % | |
Potassium 403mg | 11 % | |
Total Carbohydrate 16.8g | 5 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 14.9g | ||
Protein 8.3g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 434
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