So I’ll admit that this shrimp piccata is a bit of a stretch, since there’s no dredging, frying or making a pan sauce involved as with it’s typical chicken-y cousin.
But this take on the classic lemon, caper & parsley combination is, might I suggest, even easier and possibly even more decadent than the original. I’ve upped the ante with a creamy sauce base that is as rich and luscious as it is dairy free, then studded it with plentiful capers & let zingy lemon mingle in that garlic infused gloriousness.
My friends, I think this shrimp piccata might be the best way yet to, well… piccata.
I did add in a couple generous handfuls of spinach to wilt into the sauce just before serving, which means this is totally a one pan dish with a little of everything you need. But if you want to serve this in an even more comfort food-y fashion, it is lovely on top of spaghetti squash or a veggie mash of your choice.
(If you want to go all out on the cozy winter dish front, I’d suggest my Creamiest Parsnip& Cauliflower Mash with Garlic & Chives)
I don’t like to skimp on the capers here – because what’s a piccata without an obscene amount of capers?! – but don’t forget to give them a quick rinse through a colander before stirring them into the sauce. They can, depending on brand, be complete salt bombs otherwise.
One last thing. I’ve included a couple adaptations for both the wine and the coconut cream, since it’s possible to make this shrimp piccata without either. The wine does cook off completely, but if you don’t like to cook with alcohol, that’s not a deal breaker here. Same goes for the coconut cream. Without it, the dish is slightly less rich and perhaps a tad more yellow in color (depending on the broth you use), but it’s perfectly tasty that way, too.Print
Creamy Shrimp Piccata with Lemon Caper Sauce & Spinach
This dairy free cream sauce has the punchy flavors of piccata, paired with shrimp & spinach for a one pan meal that’s perfect for date or week nights!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: dinner
- Method: stovetop, one pan
- 1 tbsp / 15 ml avocado oil
- 8 cloves garlic, minced
- 1 small shallot, minced
- 3 cups / 330 g cauliflower florets
- 1 1/2 cups / 360 ml chicken broth, divided
- 1/2 cup / 120 ml white wine, optional, see notes
- 1 cup / 240 ml coconut cream, I like this one, see notes
- 2 tbsp / 30 ml fresh lemon juice
- 1 tsp / 1 g non-fortified nutritional yeast, I like this one
- 1 tsp / 7 g fine sea salt
- 1/4 tsp ground black pepper, omit for AIP
- 1 lb / 454 g peeled & de-veined shrimp
- 2 – 4 tbsp / 20 – 40 g capers, to taste
- 2 large handfuls fresh spinach
- fresh parsley to garnish
SOFTEN: Heat the avocado oil in a sauté pan over low heat and add the minced garlic & shallot. Cook until fragrant, about a minute or so, then add the white wine (if using) & 1 cup / 240 ml of the chicken broth. Add the cauliflower florets to the pan and increase the heat to medium so that the broth comes to a simmer. Pop the lid on the pan with a little crack so that steam can escape and cook the cauliflower until fork tender, about 10 minutes. By the time the cauliflower is done, the wine will have cooked off and the liquid reduced to very little, just enough to cover the garlic and shallot to keep them soft rather than browning. Remove from the heat.
BLEND: Transfer the cooked vegetables and the little bit of leftover cooking liquid to a blender. Add the remaining broth, coconut cream, lemon juice, nutritional east, salt and pepper (if using). Blend until completely smooth, then pour the sauce back into the pan. Warm the sauce over low heat, stirring a few times as it heats through. If you like, add additional broth to thin the sauce further.
COOK: While the sauce is warming, heat a separate skillet with a thin layer of oil over medium-high. Add the shrimp and cook until opaque, about a minute or so per side, depending on the size of the shrimp. Remove from the heat.
WILT: Rinse the capers through a colander to remove any excess salt. Stir the cooked shrimp through the sauce, then add the capers and fresh spinach. Put a lid on the pan and cook for a few minutes, until the spinach wilts into the sauce. Stir the spinach through, then taste the sauce and season with additional salt or extra lemon if you like. Serve with the fresh parsley scattered on top.
- You can replace the white wine with additional chicken broth.
- To make coconut free, omit the coconut cream and blend the cauliflower with extra broth.