Piccata is synonymous with lemony flavors, so whether it's fish or shrimp, the citrusy taste profile is great. 


  • 1 lb          frozen or fresh peeled large shrimp
  • 2 tbsp     all purpose flour
  • 1/3 cup    dry white wine
  • 2 tbsp     lemon juice
  • 1 tbsp      drained capers
  • 1/4 tsp     salt
  • 1/8 tsp     pepper
  • 1 tbsp      butter
  • 2 each     garlic cloves, minced
  • 2 cups     cooked rice


  1. Rinse shrimp, pat dry with paper towels. In a medium bowl, toss shrimp with flour until coated. Set aside.
  2. For sauce, in a small bowl, stir together wine, lemon juice, capers, salt and pepper. Set aside.
  3. Place butter in a large skillet. Preheat pan over medium-high heat until butter is melted. Stir fry garlic for 15 seconds. Add half of the shrimp to pan. Stir fry for 2 to 3 minutes or until shrimp turn opaque. Remove from pan. Repeat with the remaining shrimp, then remove all shrimp from pan. 
  4. Add sauce to pan. Cook and stir until sauce is bubbly and slightly reduced. Return shrimp to pan. Cook and stir about 1 minute more, or until heated through. Serve immediately over rice. 

4 servings