Lemon Caper Shrimp
Inspired by the classic Italian piccata sauce, this buttery shrimp recipe works best over cooked spaghetti squash or cauliflower rice for a keto-friendly dinner.
Serves: 4Prep: 5 minutesCook: 10 minutesTotal: 15 minutesDifficulty: Easy
Serves: 4
Ingredients
- 16 oz. Simple Truth™ Peeled & Deveined Jumbo Raw Shrimp, thawed and patted dry
- 1⁄2 tsp. salt
- 1⁄4 tsp. ground black pepper
- 5 tbsp. cold butter, divided
- 1⁄2 cup chicken broth
- 1 tbsp. lemon juice
- 1 tsp. lemon zest
- 2 tbsp. capers, rinsed
- 1 tbsp. Italian parsley, chopped
Directions
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add shrimp, salt and pepper. Cook 3-5 minutes, flipping once, until bright pink. Remove from pan; keep warm.
- Add chicken broth, lemon juice, zest and capers to the pan; stir until it reaches a simmer; reduce slightly. Whisk in remaining 4 tablespoons butter, 1 tablespoon at a time.
- Serve sauce over shrimp.
- Refrigerate leftovers.