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Get dinner on the table quickly with this easy 30 minute Shrimp Picatta.
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5 from 1 vote

30-Minute Shrimp Piccata

30-minute shrimp piccata may soon become your favorite weeknight dinner! It's fresh, full of flavor, and it comes together fast
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Entree
Cuisine: Mediterranean
Servings: 4
Author: Cynthia


  • 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.