30-minute shrimp piccata may soon become your favorite weeknight dinner! It’s fresh, full of flavor, and it comes together fast – in under 30 minutes. This is a dinner recipe that you’ll love!
I love a fast and easy dinner on week nights, and my family loves pasta. I only make it a couple of times a month though, so when I made this 30 minute Shrimp Piccata last week, Spencer and Sophie were over the moon. The family’s been asking to me to make Chicken Piccata for a couple of weeks, as it’s one of their favorite chicken dishes. Maybe it’s the capers? Sophie loves capers so much, she’ll eat them straight out of the jar. So I make lots of dishes with capers, like Dover Sole with Lemon and Capers, Salade Nicoise or Lox and Bagels.
While Chicken Piccata is not difficult, it does take a bit of time to pound the chicken breast thin. I usually keep a bag of peeled, deveined shrimp in the freezer for last minute dinners. Even though it’s a bit more expensive than a pound of ground meat or chicken, I’ll buy it if I can find it on special and it’s a nice change of pace. If I think of it, I’ll defrost it in the morning, so when I get home from work it’s thawed. More often than not, I’ll forget though. For a quick thaw, plop the entire bag into a large bowl and fill with cold water. While it’s thawing, assemble the ingredients, make a salad, and boil the water for the pasta. For a gluten free meal, serve over rice pilaf instead.
Here’s the recipe for the 30-minute shrimp piccata. Enjoy!
- 1 pound large shrimp thawed, deveined and peeled
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 Tablespoons olive oil
- 3 garlic cloves chopped
- 1/2 cup dry vermouth
- 4 Tablespoons fresh chopped parsley
- 3 Tablespoons lemon juice (about 1/2 large lemon)
- 4 Tablespoons unsalted butter
- 2 Tablespoons or more capers with juice
- Wash and pat dry shrimp with paper towel. Season both sides of shrimp with salt and pepper.
- Heat a large skillet over medium high heat. Add olive oil and swirl to coat pan. Add 1/2 of the shrimp, tossing to coat with oil, and cook about 2 minutes per side, depending on size of shrimp, or until pink and done. Transfer shrimp to plate and keep warm. Cook remaining shrimp in the same way.
- Reduce heat to medium. Add garlic, stirring to coat, 10 seconds. Add vermouth and scrape bottom of pan loosening browned bits. Cook for 3 minutes, or until liquid is reduced by about 1/2.
- Turn heat to low and add butter, whisking to melt. Add parsley, capers and lemon juice.
- Adjust seasoning and return shrimp to pan to warm.
- Serve over pasta or rice.