Summer Shrimp Piccata
Seafood / Dinner
Usually a "piccata" dish means the protein is dredged in flour before being cooked, but Whole30 Certified Coach Hayley Lucero keeps this shrimp version nice and light by skipping the flour and butter and going straight to the lemon-capers sauce! That means this recipe is light, healthy and delicious!
Heat your cast iron skillet and 2 tbsp olive oil to medium-high heat. Then add minced garlic and diced shallots to the pan. Sauté for 5 minutes.
Once the garlic and shallots are sautéd, add your lemon juice, chicken broth, salt and pepper. Let this simmer for another 5 minutes.
Once the liquid is at a rolling simmer, add the arrowroot powder. Be sure to whisk this thoroughly right away until there are no clumps left. Simmer for 5 minutes or until the liquid begins to thicken.
In the meantime, pat your shrimp dry and season with salt and pepper. When the liquid starts to thicken you can add them to the skillet. Cook for 4 minutes on one side and 2 minutes on the other.
When you flip the shrimp add your parsley and capers and let the liquid continue to thicken. If it does not thicken, you can slowly add a slurry of a small amount of arrowroot powder and a tbsp of water. Don't add this too quickly though, it takes a few minutes for it to thicken.
When it is ready, garnish with extra parsley, serve, and enjoy!
Hayley is a Whole30 Certified Coach who is a Colorado native. She has a bachelor’s degree in Human Nutrition and a Masters in Health Promotion. She believes food is medicine and as a full time health coach, she loves helping people change their lifestyle to feel their best. When she is not working, you can find her doing all the “Colorado things”: skiing, snowboarding, hiking, working out or hanging with her new puppy.
You can find Hayley online on Instagram, @realfoodwithaltitude, and on her website, Real Food with Altitude.