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Shrimp Francese

Shrimp Francese features tender shrimp coated in a light egg batter, pan-fried until golden, and then coated in a bright, buttery lemon sauce. The dish boasts a glossy, crispy exterior with a juicy interior, finished with fresh herbs for a vibrant finish. It’s a quick, elegant seafood option that’s perfect for weeknights or entertaining.
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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: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound large shrimp peeled and deveined
  • 2 large eggs beaten
  • 1/2 cup all-purpose flour for dredging
  • 3 tablespoons unsalted butter divided, for cooking and sauce
  • 1/4 cup white wine optional, for deglazing
  • 1/4 cup fresh lemon juice about 1-2 lemons
  • 1 zest lemon for zesting
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste

Equipment

  • Large Skillet
  • Shallow dishes for dredging
  • Tongs
  • Slotted spoon
  • small saucepan

Method
 

  1. Pat the shrimp dry with paper towels, then season lightly with salt and pepper. Set up your dredging station with flour on one plate and beaten eggs in a shallow dish.
  2. Dredge each shrimp first in flour, shaking off any excess, then dip into the beaten eggs, allowing any extra to drip off.
  3. Heat a large skillet over medium-high heat and add 1 tablespoon of butter. Once melted and bubbling, add the coated shrimp in a single layer, cooking for about 2-3 minutes per side until golden and crispy. Carefully flip with tongs to avoid breaking the coating.
  4. Remove the shrimp from the skillet and place on a paper towel-lined plate to drain. In the same skillet, add the white wine (if using) and scrape up any browned bits, letting it reduce for about 1 minute.
  5. Add the lemon juice, lemon zest, and the remaining 2 tablespoons of butter to the skillet. Stir gently until the butter melts and the sauce becomes glossy and fragrant, about 1-2 minutes.
  6. Return the cooked shrimp to the skillet, spooning the sauce over them to coat evenly. Cook for another minute until heated through and coated in the bright sauce.
  7. Transfer the shrimp to a serving plate, drizzle with the pan sauce, and sprinkle with chopped parsley for a fresh herbaceous finish. Serve immediately with crusty bread or over pasta.

Notes

For extra crunch, you can add a light breadcrumb coating before frying. Keep the sauce bright by adding lemon juice at the end, and avoid overcooking the shrimp to maintain tenderness.