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.