shrimp piccata

This Shrimp Piccata is the best fast food you will ever eat. Do you know how quick shrimp cooks? The sauce is lemony, buttery and light at the same time…one skillet, easy and ready to go in 15 minutes. Did I sell you yet?

I was shopping and saw a big bag of frozen wild shrimp that was peeled and deveined, it just called to me so I created this keeper and dinner was served. You can make this sauce for chicken or another type of fish, but it wouldn’t be this easy.

Serve with White Basmati Rice and roasted veggies and you have a complete, nutrient dense meal ready to go. Easy weeknight dinner, just got a new look. Fortunately for me 4 out of 5 people in my family love shrimp, so I wait until Avery is out and make this for everyone else.

Ingredients

• 2 pounds wild shrimp

• 1 small shallot, chopped

• juice from 2 lemons

• 1 tbs. capers, add a splash of brine to the pan too

• 1 stick unsalted butter

• 2 Tbs. cream

• 2 Tbs. avocado oil for sautéing shallots

• salt & pepper to taste

Directions

• Thaw shrimp and pat dry

• In a medium sized skillet, add 2 Tbs. avocado oil and sauté chopped shallots

• Add shrimp, season with salt and pepper, and brown on first side

• Add butter, lemon juice, caper, brine from capers, & cream

• Flip shrimp and continue to cook for 3-5 minutes until all ingredients incorporate

• Remove shrimp from pan, leaving sauce behind and continue to cook for another few minutes.

• If sauce seems too thick, you can add a 1/2 c veggie or fish stock

• Remove from heat, & place shrimp back into skillet, serve

  Enjoy!