Shrimp Piccata is a light, elegant pan-seared dish finished with a tangy lemon-caper butter sauce that comes together in under 15 minutes. The combination of white wine, fresh lemon juice, and briny capers creates a bright, restaurant-quality sauce that elevates tender shrimp.
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Combine flour and pepper blend in a shallow dish. Toss shrimp in mixture until coated.
Heat oil in a large nonstick skillet over medium-high heat. Add shrimp and cook 2 minutes; turn and cook another minute. Remove shrimp to a plate. Cook in batches if necessary.
Add garlic to skillet and cook 30 seconds. Stir in wine, broth, lemon juice and capers. Bring to a simmer. Add shrimp and cook 1 minute, until heated through. Off heat, whisk in butter and stir in parsley. Serve with cooked white rice.
Refrigerate leftover shrimp and sauce separately in airtight containers for up to 2 days; reheat sauce gently over low heat and warm shrimp briefly to avoid toughening.
Prepare the sauce and store it separately in the refrigerator for up to 2 days. Sear the shrimp fresh just before serving, then add to the reheated sauce to keep them tender.
Shrimp cooks very quickly—watch for the color to turn from gray to opaque pink and the flesh to curl slightly. In this recipe, they're done after 2 minutes on the first side and 1 minute after turning.
Use additional vegetable broth or dry vermouth in place of white wine. Avoid sweet wines as they'll unbalance the lemon-caper profile.
Pasta, couscous, polenta, or crusty bread all pair well with the sauce and absorb the flavors beautifully.
Remove shrimp to a plate immediately after the initial sear (3 minutes total). Return them to the pan only briefly at the end to heat through—overcooking makes them tough and rubbery.
