Lemon Garlic Shrimp Piccata Recipe for Quick Weeknight Dinners

Shrimp Piccata is a seafood take on the classic Chicken Piccata. Sweet, succulent shrimp are finished in a buttery, lemony sauce studded with briny capers for a bright, satisfying meal.

This dish comes together in under thirty minutes, including prep, and is ideal with a chunk of crusty bread to soak up every last drop of the sauce.

Ingredients you need to make Shrimp Piccata

• Shrimp: Choose firm, fresh shrimp—wild if possible. Medium shrimp often offer a good balance of flavor and texture. Avoid any that smell of ammonia.
• Lemon: One large lemon for juice; a second lemon can be used for thin garnish slices.
• Chicken Broth: Use homemade stock or a quality store-bought broth for best flavor.
• Capers: Brined capers work well; if you use salt-cured capers, rinse them and reduce added salt in the recipe.
• Fresh Parsley: Flat-leaf (Italian) parsley adds freshness—look for bright green leaves.
• Olive Oil: Extra virgin is fine; any good olive oil will work.
• Butter: Unsalted butter lets you control salt; taste the finished dish and adjust if needed.
• Kosher Salt and Freshly Ground Black Pepper: If using fine table salt, use roughly half the amount called for with kosher salt.

To round out your meal…

• Serve with crusty bread, mashed potatoes, roasted or fondant potatoes to soak up the sauce.
• Roasted vegetables such as broccoli and cauliflower make a simple, healthy side.
• Sautéed or braised greens pair nicely to add a savory contrast.

How to make Shrimp Piccata

Toss peeled, deveined shrimp with a mixture of cornstarch, salt, and pepper to coat.

Heat olive oil and two tablespoons of butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook until the first side is crisp, about two minutes. Flip and cook another two minutes until just cooked through. Transfer shrimp to a plate.

Add chicken broth, lemon juice and capers to the skillet and bring the mixture to a boil, scraping up any browned bits from the pan. Stir in the remaining tablespoon of butter until melted, return the shrimp to the pan, and gently toss until the shrimp are coated and warmed through, about one minute. Transfer to a serving platter and garnish with chopped parsley and lemon slices if desired.