The summer heat has arrived and no one likes a big heavy meal when it is this hot out. These are the months I actually really enjoy shrimp the most! It only takes a few minutes to make, you can cook it on the grill, in the oven, or on the stove. It also goes well with so many sauces, or even by itself. For this Summer Shrimp Piccata recipe, it is quick, delicious, and very filling for how light it is!
Not only does shrimp only take a few minutes to cook, but if you forget to thaw it (like me) it only takes a little bit to thaw it! The easiest way to do this is to fill a bowl with COLD water- if you use hot water it can start to cook the shrimp. Put the frozen shrimp in the bowl for about 30 minutes to an hour and you are all set to go. Just be sure you pat the shrimp dry before cooking.
In this recipe, I used Greensbury shrimp which has a few really awesome benefits to it. It comes frozen to your door, even in the summer months. It is also deveined, which is a HUGE time saver when you are just trying to get a dinner thrown together. The most important part is that the shrimp is so delicious and fresh tasting. As always you can use the code ALTITUDE for 10% off your first order.
Tips for Summer Shrimp Piccata:
- This sauce would go great over chicken, too.
- I serve this over quinoa or rice, but if you are completely grain-free or gluten-free cauliflower rice would be delicious too.
- This makes a great pasta dish if you are looking for something a bit heavier or to feed a crowd. I love Jovial gluten and grain-free pasta.
- If you like a little spice you can always add some red pepper flake to the sauce too and it is delicious.
For the perfect side dish for this meal check out my Air Fried Asparagus.
Summer Shrimp Piccata
- 1 lbs Shrimp about 14 shrimp
- 2 tablespoon Olive oil
- 1 Shallot diced
- 1 tablespoon Garlic minced
- 1 teaspoon Arrowroot powder
- 1 cup Chicken broth
- 1 tablespoon Parsley
- 2 tablespoon Capers
- 1 Lemon juiced
- Salt and pepper
- Heat your cast iron pan and 2 tablespoon olive oil to medium-high heat. Then add minced garlic and diced shallots to the pan. Sautee for 5 minutes.
- Once the garlic and shallots have sauteed, add your lemon juice, chicken broth, salt and pepper. Let this simmer for another 5 minutes.
- Once the liquid is at a rolling simmer, add the arrowroot powder. Be sure to whisk this thoroughly right away until there are no clumps left. Simmer for 5 minutes or until the liquid begins to thicken.
- In the mean time, pat your shrimp dry and season with salt and pepper. When the liquid starts to thicken you can add them to the pan. Cooking for 4 minutes on one side and 2 minutes on the other.
- When you flip the shrimp add your parsley and capers and let the liquid continue to thicken. If it does not thicken, you can slowly add a slurry of a small amount of arrowroot powder and a tablespoon of water. Don't add this too quickly though, it takes a few minutes for it to thicken.
- When it is ready, garnish with extra parsley, serve, and enjoy!