Pat the shrimp dry with paper towels, then season lightly with salt and pepper. Dredge the shrimp in a little flour if desired, shaking off excess, to help create a light crust.
Heat a large skillet over medium-high heat and add olive oil. Once shimmering, add the shrimp in a single layer. Sear without moving for about 2 minutes until the bottoms are golden and the shrimp start to turn pink.
Flip the shrimp using tongs and cook for another 1-2 minutes until they are fully pink, opaque, and just cooked through. Remove the shrimp from the pan and set aside.
Lower the heat to medium. Add the minced garlic to the same pan and sauté until fragrant, about 30 seconds. Be careful not to let it brown or burn.
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 2-3 minutes until slightly reduced and fragrant.
Squeeze in fresh lemon juice and stir in rinsed capers. Cook for another minute, allowing the flavors to meld and the sauce to become glossy and bright.
Return the cooked shrimp to the pan, tossing gently to coat in the sauce. Cook for another 1-2 minutes until the shrimp are heated through and the sauce has thickened slightly.
Remove from heat and let sit for a minute. Serve immediately, spooning the bright, glossy sauce over the shrimp. Garnish with fresh herbs or lemon wedges if desired.
