Pat the shrimp dry with paper towels, then season lightly with salt and pepper. Place the shrimp in a small bowl and toss with flour until evenly coated; shake off excess.
Heat a large skillet over medium-high heat and add olive oil. Once shimmering, carefully add the shrimp in a single layer, ensuring not to overcrowd the pan.
Sear the shrimp for about 2 minutes on one side until they turn pink and develop a golden edge. Flip with tongs and cook for another 1-2 minutes until just opaque. Remove from the skillet and set aside.
Add butter to the same skillet and let it melt over medium heat. Once melted and bubbling, add the minced garlic and sauté until fragrant—about 30 seconds—smelling nutty and aromatic.
Pour in the white wine or broth, scraping up any browned bits from the bottom of the pan with a spoon. Let it simmer and reduce for about 2 minutes until slightly thickened and fragrant.
Stir in the fresh lemon juice, lemon zest, and capers. Allow the sauce to simmer gently for another 2 minutes, letting the flavors meld and the sauce to thicken slightly.
Return the cooked shrimp to the skillet, tossing gently to coat them in the sauce. Cook just until heated through, about 1 minute, ensuring they remain tender and juicy.
Remove from heat and taste the sauce, adjusting seasoning with additional salt, pepper, or lemon if desired. Serve immediately, spooning the sauce over the shrimp for a glossy, vibrant presentation.
