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Shrimp Francese

Shrimp Francese features tender shrimp coated in a light egg and flour batter, pan-fried until golden and crispy, then coated in a bright, lemon-butter sauce. The dish combines crispy seafood with a tangy, buttery glaze, resulting in a visually appealing and flavorful main course with a delicate texture. Perfectly balanced between crunchy and saucy, it’s a quick yet indulgent meal that feels special and comforting.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 1 lb large shrimp, deveined and tails off patted dry
  • 2 eggs beaten until smooth
  • 1 cup all-purpose flour seasoned with salt and pepper
  • 3 tbsp butter unsalted, cold until melting
  • 2 tbsp olive oil for frying
  • 1/2 cup white wine dry variety like Sauvignon Blanc
  • 1 large lemon zest and juice
  • 2 tbsp lemon juice freshly squeezed
  • 2 tbsp lemon zest from the lemon
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large Skillet
  • Shallow dish
  • Whisk
  • Tongs
  • Microplane

Method
 

  1. Gather all your ingredients and pat the shrimp dry with paper towels. Beat the eggs in a shallow dish and season the flour with a pinch of salt and pepper in another dish.
  2. Dip each shrimp into the beaten eggs, letting the excess drip off, then coat thoroughly with the seasoned flour. Place the coated shrimp on a plate as you go.
  3. Heat the butter and olive oil in a large skillet over medium heat until the butter melts and the mixture begins to shimmer.
  4. Carefully place the coated shrimp in the skillet in a single layer. Cook for about 2-3 minutes per side until the coating is golden and crispy, and the shrimp are opaque. Flip gently with tongs as needed.
  5. Remove the cooked shrimp from the skillet and set aside. Pour the white wine into the pan, scraping up any browned bits from the bottom with a wooden spoon, and let it simmer for 2 minutes to reduce slightly.
  6. Add the lemon juice and lemon zest to the skillet, stirring to combine. Then, whisk in the remaining butter until the sauce is glossy and slightly thickened.
  7. Return the shrimp to the skillet, tossing gently to coat in the lemon-butter sauce. Cook for another minute until heated through and flavorful.
  8. Transfer the shrimp to a serving plate, spoon the sauce over the top, and garnish with chopped parsley. Serve immediately with lemon wedges and crusty bread if desired.