Makes: 2 (as a main dish) or 3–4 (as part of a larger meal)
Prep Time: 10 minutes
Cook Time: 15 minutes
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
Prep the Shrimp
Pat shrimp dry with a paper towel.
Season both sides with salt and pepper. Set aside.
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.
Simmer
Add lemon juice, chicken broth, and a pinch of salt and pepper.
Let it simmer for 5 minutes.
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.
Cook the Shrimp
Add shrimp to the pan.
Cook 4 minutes on one side, then flip and cook another 2 minutes on the other.
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.