Creamy Shrimp Piccata | Keto, Low-Carb

Creamy, tangy, and just plain delicious, this low-carb, keto-friendly shrimp piccata comes together in as quick as ten minutes. Capers, lemon, and white wine create the perfect flavor combination that will leave you craving more.

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Peace family,

I’m just going to jump right in, this shrimp piccata recipe is stupid delicious. It’s actually ridiculous; nothing should be allowed to taste this good. The flavors are all there – it’s creamy, garlicy, lemony, and *whispers* slightly boozy. What could be better?

I actually had no plans of posting a recipe for shrimp piccata. It’s a dish I’ve grown to love through the years, but the chicken version is far more widely known.  I started developing my own spin on a keto chicken piccata recipe, and it was going extremely well (don’t worry – I’ll post it!) but my seafood craving kept calling out to me. Adri…ADRI! Make me. Post me! Ok, sorry guys I’m a little odd, but if you stick around long enough, you’ll grow to love it, and I’ll grow to love you in return. Speaking of which, you can join my family by going here. It’s Instagram. I’m asking you to follow me on Instagram. Only if you’re compelled to, of course. Let’s move on.

How to Make Creamy Shrimp Piccata | Keto, Low-Carb

Let’s get the first point out of the way. For this recipe, do not buy precooked shrimp. Y’all – do not buy precooked shrimp! Did I mention that you should not buy precooked shrimp? Listen, to me shrimp is one of the easiest proteins to cook because it does not take long at all. So, if you use precooked shrimp for this, you run the risk of it being way overdone and rubbery. What I will not have is y’all in my comments section saying that my recipe didn’t work and that your shrimp was overdone. I won’t stand for it! Okay, there’s nothing I can do about it, but still. Just don’t do it.

Buy raw shrimp – you can either peel, devein, and remove the tail yourself at home (what I do) or buy raw shrimp that has already been peeled. Price points will vary. I live in Texas and used jumbo gulf shrimp that I got from my local seafood market. So fresh and so good. Once you’ve prepped your shrimp most of the hard work is already done, honestly. This recipe is super easy, after all.

In a frying pan over medium heat, you’ll toss in some extra virgin olive and butter. The exact quantities are listed in the recipe card below. Since this recipe is so simple, and requires only a few ingredients, I recommend buying the highest quality that falls within your budget. Allow to heat until the butter has melted into the olive oil, and you hear a sizzle. I love a good sizzle.

Next, toss in about 3 cloves worth of minced garlic. Let that cook for 30 seconds, or until it becomes aromatic. Nothing is even really happening yet, but your kitchen will smell like there is.

Then, add the shrimp to the pan. The star of the show is present and accounted for. Let it cook for 3 minutes or so, flipping about halfway through.

After that, add lemon juice, heavy cream, dry white wine, and mozzarella to the pan. Stir well, and allow to cook until it starts to slightly bubble. To me, mozzarella, although not traditional – adds thickness and flavor to the dish. I’m sorry if any piccata purists are reading this. If you don’t want to use wine – but I highly recommend that you do – substitute with stock or broth. Chicken or seafood will do. In fact, you can use the shells and tails from the shrimp to make your own seafood stock.

The next step is to reduce the heat, add the rinsed capers, and continue to cook until for additional five minutes, or until the sauce thickens to your liking. Why rinse the capers, you ask? Rinsing brined capers removes any excess salt or brining agents, and allows the actual flavor of the capers to truly shine. This step *is* optional, but I’d definitely recommend tasting a couple of capers out of your batch prior to adding to the dish to determine if the step is needed.

All that’s left is to top your shrimp piccata with chopped parsley and lemon zest. This will set it off!

Now, listen y’all. I’m not going to put on a front; we can eat this right-out-the-dang-pan. Straight up with a fork or spoon. However, for my keto folks I recommend serving this over:

• Cauliflower Rice
• Zucchini Noodles
• Cooked Spaghetti Squash

For my non-keto readers, you can serve this over:

• Pasta
• Rice

That’s it. That’s all. Quick, easy and satisfying. Make this! You won’t regret it at all.