Shrimp piccata with Romano bean and tomato salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Shrimp piccata with Romano bean and tomato salad

Shrimp piccata with Romano bean and tomato salad

Gluten-Free Friendly, Soy-Free, Paleo

2 Servings, 600 Calories/Serving

20 Minutes

A traditional piccata is made with meat like veal or pork that’s pounded thin, breaded, and fried and topped with a sauce of lemon, parsley and capers. Here Chef Justine takes those piquant seasonings and uses them to flavor this healthy shrimp-based riff on that classic dish.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1-2 shallots
  • 2 garlic cloves
  • Small bunch parsley
  • 2 tablespoons unsalted butter
  • 1 lemon
  • ¾ pound shrimp
  • 1 tablespoon capers
  • 3 ounces Romano beans
  • 5 ounces sungold tomatoes
  • Small bunch dill
  • 1 tablespoon sherry vinegar
  • 1 ounce toasted almonds

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


Make the shrimp

Heat the oven to 375°F. Peel and slice the shallots. Peel and chop the garlic. Rinse, dry and chop the parsley. Cut the butter into small pieces. Zest and juice the lemon. In a mixing bowl, toss the shrimp with the shallots, garlic, ½ the parsley, lemon zest, lemon juice and capers. Transfer to a baking dish and sprinkle the butter on top. Bake until shrimp is opaque and cooked through, about 25 minutes.
  • Meanwhile, While the shrimp cooks,
  • Prepare the salad.


Cook the beans

Cut Romano beans in half on an angle. In a 2-quart saucepot, cover the beans with 1 inch of water, season with salt and steam until tender, 3 to 4 minutes. Drain and rinse under cold water.
  • While the beans cook,
  • Halve the tomatoes.
  • Chop the dill.


Make the dressing and the salad

In a small bowl, combine the vinegar with 2 tablespoons oil and the chopped dill. Season with salt and pepper. In a mixing bowl, combine the beans, tomatoes and almonds. Add the dressing and toss to combine.


Drizzle the shrimp with olive olive oil, season with salt and pepper and garnish with the remaining parsley. Divide the shrimp between two serving plates and serve with the bean and tomato salad on the side.