Shrimp Piccata Recipe

Rinse the basmati rice under cold water until the water runs clear to remove excess starch; drain well.

In a medium saucepan, combine rinsed rice, 1.5 cups water, 1 tsp butter or oil, and 1/4 tsp salt. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly, and simmer 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork before serving.

Pat the shrimp dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Place 1/4 cup all-purpose flour in a shallow dish. Lightly dredge each shrimp, shaking off excess flour.

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs unsalted butter. When the fat is shimmering and butter has melted, add the dredged shrimp in a single layer (work in batches if needed to avoid crowding).

Cook shrimp 1.5–2 minutes per side until golden at the edges and just cooked through (internal temperature ~120–125°F / 49–52°C). Transfer shrimp to a plate and tent loosely with foil. Reserve pan fond for the sauce.

In the same skillet used for the shrimp, reduce heat to medium and add 1 tbs unsalted butter. If pan is dry, add a splash (about 1 tsp) olive oil to prevent burning.

Add the minced garlic (2 cloves) and minced shallot (1 each). Sauté, stirring, about 30–60 seconds until fragrant and translucent but not browned.

Pour in 1/2 cup dry white wine to deglaze the pan, scraping up any browned bits with a wooden spoon. Increase heat to medium-high and simmer 2–3 minutes until the wine reduces by about half.

Add 1/2 cup low-sodium chicken broth and continue to simmer 2–3 minutes to slightly reduce and concentrate flavor.

Stir in 3 tbs fresh lemon juice, 1 tsp lemon zest, and 2 tbs rinsed capers. Simmer another 1–2 minutes.

Lower heat to medium-low and whisk in the reserved 1 tbs butter plus an additional 1 tbs butter (total sauce butter 2 tbs) a little at a time to slightly thicken and give the sauce a glossy finish. Taste and season with additional salt and pepper as needed.

Return the cooked shrimp to the pan and toss gently in the sauce to reheat for 30–60 seconds. Stir in 2 tbs chopped fresh parsley. Remove from heat.

While rice cooks and shrimp rests, heat 1 tbs olive oil in a medium skillet over medium heat.

Add 1 clove garlic (sliced or minced) and sauté 20–30 seconds until fragrant, taking care not to brown.

Add the 5 oz baby spinach in batches, tossing with tongs until wilted, about 1–2 minutes. If needed, add a splash of water to help steam and wilt the leaves evenly.

Season with salt and freshly ground black pepper to taste and finish with 1/2 tbs lemon juice (optional) for brightness. Keep warm until plating.

Spoon a bed of fluffed basmati rice onto each plate. Arrange a portion of sautéed baby spinach beside the rice.

Top the rice with the shrimp and spoon ample lemon-caper white wine sauce over the shrimp and rice. Garnish with extra chopped parsley and a lemon wedge if desired.

Serve immediately.