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10 minute Shrimp Piccata

A gluten and dairy free version of the favorite Italian dish
Course Dinner
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 people
Calories 250kcal
Author Mary Smith


  • 1 tbsp olive oil
  • 1 tbsp ghee
  • 1 lb wild caught shrimp (I use the frozen kind from Trader Joe's - peeled, deveined, peel on)
  • 3 cloves garlic, minced
  • ½ tsp sea salt
  • 2 lemons (one for juicing, one for garnish)
  • ½ cup chicken broth
  • 1 tsp arrowroot powder, dissolved in 1 tbsp water
  • ¼ cup capers, more or less to taste - I like a lot of them :)
  • 1 box or container pasta or zoodles of choice


  • Thaw your shrimp (if frozen). Get water boiling for pasta (if using regular pasta), or begin cooking your side dish/zoodle of choice.
  • Heat olive oil and ghee in a large skillet over medium heat. Add shrimp and cook 2-3 minutes per side, until pink and no longer opaque. Add salt and garlic and stir for 30 seconds until fragrant. Add juice from one lemon and chicken broth and bring to a boil, then reduce heat to medium low. Stir in arrowroot/water slurry mixture and stir. It should thicken quickly.
  • Toss with pasta of choice and capers, and serve with sliced lemons on top. Enjoy!


Calories: 250kcal | Carbohydrates: 10g | Protein: 32g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 256mg | Sodium: 1117mg | Potassium: 549mg | Fiber: 3g | Sugar: 2g | Vitamin A: 37IU | Vitamin C: 42mg | Calcium: 130mg | Iron: 2mg