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!
Get dinner on the table quickly with this easy 30 minute Shrimp Picatta.
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.
30 minute Shrimp Picatta.
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!
30-Minute Shrimp Piccata
Ingredients
- 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
Instructions
- 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.
heather @french press says
I always have pasts in the pantry, and I usually have a bag of shrimp in my freezer as well, so this really is the perfect quick weeknight meal for those nights I have no idea what to make for dinner
Maris (In Good Taste) says
I love chicken piccata and I love shrimp, so I definitely need to try this!
Julia says
Chicken piccata is one of my favorites! I love that you did it with shrimp. I have to give this a try soon.
Joanie@ZagLeft says
I keep a bag of frozen shrimp in my freezer too and this is a wonderful way to enjoy it. This Shrimp Piccata looks absolutely delicious!
allie @ Through Her Looking Glass says
Dear Cynthia, I just love shrimp. I’m actually allergic to a lot of shellfish, but shrimp is one thing I can enjoy! Love this recipe and that it’s quick. Gorgeous photos!
mimi says
Beautiful. I think parsley is really under rated and under used. It adds such a freshness!
Christina @ Christina's Cucina says
This is brilliant! I never would have thought to substitute shrimp for chicken in piccata, but I love the idea! I’m sure it is just as delicious as it looks, too! Thanks! Great recipe!