Description
A delicious gluten-free dish featuring sautéed shrimp in a flavorful lemon-caper sauce, perfect for a quick meal.
Ingredients
Scale
- 1 pound (450g) jumbo shrimp (21 to 30 per pound), peeled and deveined
- Kosher salt, to taste
- Black pepper, to taste
- 3 tablespoons (45g) flour
- 1/4 cup (60ml) extra virgin olive oil, divided
- 2 tablespoons (28g) unsalted butter
- 3 garlic cloves, thinly sliced
- 1/2 cup (120ml) dry white wine or chicken stock or seafood stock
- 1/4 cup (60ml) lemon juice (from 1 to 2 lemons)
- 1/4 cup (45g) capers (3-ounce jar), drained
- 1 tablespoon (15g) minced fresh parsley
- Lemon wedges, to serve
Instructions
- Heat the Pan: Start by heating your skillet over medium-high heat until it is nice and hot. You will know it is ready when it shimmers and a drop of water sizzles on contact. A hot pan is essential for searing the shrimp perfectly, so do not skip this step.
- Sear the Shrimp: Add the shrimp in a single layer and sear for a couple of minutes on each side until they turn pink and opaque. The sizzling sound is music to your ears! Be careful not to overcrowd the pan, as that could lead to steaming instead of browning.
- Add the Flavor: Once the shrimp is cooked, take them out and toss in some garlic and capers. Let that cook for a minute until fragrant. This step boosts the dish with flavor, so do not rush it.
- Deglaze with Lemon: Pour in some broth and lemon juice, scraping up those tasty bits from the bottom of the pan. Let it bubble for a bit, thickening the sauce. Scraping is worth it for the flavor.
- Finish with Shrimp: Return the shrimp to the skillet and let them mingle with the sauce for a minute. This is all about coating the shrimp and making sure they absorb the deliciousness, so do not rush!
- Garnish & Serve: Sprinkle some fresh parsley over the dish right before serving. It adds a pop of color and fresh flavor. Dishing it out while it is still warm is key to keeping that saucy goodness intact, so enjoy it immediately!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Ensure you adhere to the cooking time of 1.5 to 2 minutes per side for tenderness to avoid overcooking the shrimp.
- If the sauce seems too sour, adjust the lemon juice. Consider adding a touch of honey for sweetness.
- Make sure to pat the shrimp dry and avoid overcrowding the pan while searing for optimum browning.
- Allow the sauce to simmer on low heat for a few extra minutes if it is not thickening as desired.
- When working with frozen shrimp, thaw them overnight in the refrigerator for best results.
- To reheat, place in a skillet over medium heat for 3 to 5 minutes until heated through.
- Serve over spaghetti or angel hair pasta.
- Accompany with garlic bread for dipping into the sauce.
- Pair with a fresh Italian salad to balance the meal.
- Substitute shrimp with scallops for a different taste.
- Add capers and olives for an extra briny flavor.
- Use a blend of freshly chopped herbs like rosemary and thyme for added depth.
- For a non-alcoholic version, substitute white wine with chicken stock or seafood stock.
- Use cornstarch or one-to-one gluten-free flour instead of flour for a gluten-free option.
Nutrition
- Serving Size: 1 serving
- Calories: 304.7
- Sugar: 0.8g
- Sodium: 948.4mg
- Fat: 20.5g
- Saturated Fat: 5.6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8.5g
- Fiber: 0.6g
- Protein: 16.6g
- Cholesterol: 157.9mg