I’m all about quick, easy dinners that deliver big flavor. If you love lemon-butter sauces—think Chicken Piccata or Shrimp Scampi—you’ll enjoy this Shrimp Piccata. For me, capers are what make it “Piccata.” I served it with gluten-free spaghetti tonight, but you can keep it Paleo or Whole30 by using zoodles or cauliflower rice.
This is buttery, lemony perfection and a great option when you have company. It’s simple to make yet looks and tastes elegant. If you eat dairy, a sprinkle of Parmesan on top is delicious.
For this recipe I used frozen shrimp from Trader Joe’s and my preferred ghee. The dish comes together fast and works with pantry-friendly ingredients.
10 minute Shrimp Piccata
Mary Smith
5
10
15
3 people
Ingredients
- 1 tbsp olive oil
- 1 tbsp ghee
- 1 lb wild-caught shrimp (peeled and deveined)
- 3 cloves garlic, minced
- ½ tsp sea salt
- 2 lemons (one for juicing, one for garnish)
- ½ cup chicken broth
- 1 tsp arrowroot powder, dissolved in 1 tbsp water
- ¼ cup capers, to taste
- 1 box or container pasta or zoodles of choice
Instructions
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If using frozen shrimp, thaw first. Bring water to a boil for pasta or start cooking your chosen side (zoodles or cauliflower rice).
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Heat olive oil and ghee in a large skillet over medium heat. Add shrimp and cook 2–3 minutes per side, until pink and opaque. Add salt and garlic and cook 30 seconds until fragrant.
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Pour in the juice from one lemon and the chicken broth and bring to a boil, then reduce to medium-low. Stir in the arrowroot slurry; the sauce will thicken quickly.
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Toss the shrimp and sauce with cooked pasta or your chosen side, stir in capers, and garnish with lemon slices. Serve immediately. Enjoy!
Nutrition
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Carbohydrates: 10g
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Protein: 32g
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Fat: 11g
All nutrition facts are estimates and calculated automatically. They may vary depending on ingredients and portion sizes. For the most accurate results, weigh ingredients and divide by servings.
Did you make this?
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