Lemon Caper Shrimp

Inspired by the classic Italian piccata sauce, this buttery shrimp recipe works best over cooked spaghetti squash or cauliflower rice for a keto-friendly dinner.

Serves: 4Prep: 5 minutesCook: 10 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • 16 oz. Simple Truth™ Peeled & Deveined Jumbo Raw Shrimp, thawed and patted dry
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 5 tbsp. cold butter, divided
  • 1⁄2 cup chicken broth
  • 1 tbsp. lemon juice
  • 1 tsp. lemon zest
  • 2 tbsp. capers, rinsed
  • 1 tbsp. Italian parsley, chopped


  • Melt 1 tablespoon of butter in a large skillet over medium heat. Add shrimp, salt and pepper. Cook 3-5 minutes, flipping once, until bright pink. Remove from pan; keep warm.
  • Add chicken broth, lemon juice, zest and capers to the pan; stir until it reaches a simmer; reduce slightly. Whisk in remaining 4 tablespoons butter, 1 tablespoon at a time.
  • Serve sauce over shrimp.
  • Refrigerate leftovers.