Summer Shrimp Piccata

No one wants to be stuck in a hot kitchen when it’s sweltering outside. Shrimp is a great summer go-to. It's quick to cook, endlessly versatile, and surprisingly satisfying. This Summer Shrimp Piccata is bright, lemony, and comes together in minutes. It's light enough for a warm evening but filling enough to be a full meal.

Ingredients

• 1 lb shrimp (about 14 large shrimp), peeled and deveined

• 2 Tbsp olive oil

• 1 shallot, diced

• 1 Tbsp garlic, minced

• 1 tsp arrowroot powder

• 1 cup chicken broth

• 2 Tbsp capers

• 1 Tbsp fresh parsley, chopped (plus more for garnish)

• 1 lemon, juiced

• Salt and pepper, to taste

Instructions

1. Prep the Shrimp

   • Pat shrimp dry with a paper towel.

   • Season both sides with salt and pepper. Set aside.

2. Make the Sauce Base

   • Heat a cast iron pan over medium-high heat.

   • Add olive oil, then sauté garlic and diced shallot for about 5 minutes until soft and fragrant.

3. Simmer

   • Add lemon juice, chicken broth, and a pinch of salt and pepper.

   • Let it simmer for 5 minutes.

4. Thicken the Sauce

   • Sprinkle in the arrowroot powder and immediately whisk until smooth—no clumps.

   • Continue simmering for about 5 minutes, until the sauce begins to thicken.

5. Cook the Shrimp

   • Add shrimp to the pan.

   • Cook 4 minutes on one side, then flip and cook another 2 minutes on the other.

6. Finish the Dish

   • Add capers and parsley after flipping the shrimp.

   • Let everything simmer for 1–2 more minutes to meld flavors.

   • If the sauce is too thin, mix a small amount of arrowroot with water and stir in gradually, allowing time to thicken.

7. Serve

   • Garnish with extra parsley.

   • Serve warm over cauliflower rice—enjoy!