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Shrimp Francese

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Shrimp Francese is a delicious, flavorful dish that combines succulent shrimp with a zesty lemon-butter sauce. Inspired by the classic Italian-American recipe for Chicken Francese, this version elevates the dish with plump, tender shrimp, coated in a light, golden-brown egg wash and bathed in a savory, citrusy sauce. Perfect for a special dinner or weeknight meal, Shrimp Francese is quick, easy to make, and guaranteed to impress. With its vibrant flavors and impressive presentation, it’s a meal that will leave everyone at the table craving more.

Ingredients

Scale

Gather these ingredients to make your Shrimp Francese:

  • 1 lb large shrimp, peeled and deveined
  • 2 eggs, beaten
  • ½ cup all-purpose flour, for dredging
  • Salt and pepper, to taste
  • 4 tablespoons olive oil, for frying
  • 4 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • ½ cup dry white wine (or chicken broth for a non-alcoholic version)
  • 1 cup chicken broth
  • ¼ cup fresh lemon juice (about 2 lemons)
  • Zest of 1 lemon
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)
  • Optional: 2 tablespoons grated Parmesan cheese

Instructions

Prepare the Shrimp:

  1. Prep the Shrimp: Peel and devein the shrimp, leaving the tails on for presentation if desired. Pat the shrimp dry with paper towels to remove any excess moisture.
  2. Dredge the Shrimp: In a shallow bowl, beat the eggs. In a separate shallow dish, place the flour, season with salt and pepper. Dredge each shrimp in the flour, shaking off excess, then dip in the egg mixture to coat thoroughly.

Cook the Shrimp:

  1. Heat the Oil: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add half of the shrimp to the pan, cooking for 2-3 minutes on each side until golden brown and cooked through. Remove the shrimp from the pan and set aside. Repeat with the remaining shrimp, adding the remaining 2 tablespoons of olive oil as needed.

Make the Sauce:

  1. Sauté the Garlic: In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
  2. Add the Wine and Broth: Pour in the dry white wine (or chicken broth) and bring to a simmer. Let it cook for 2 minutes to reduce slightly.
  3. Add the Chicken Broth and Lemon Juice: Stir in the chicken broth, lemon juice, and lemon zest. Let the sauce simmer for 3-4 minutes, allowing it to thicken and reduce.
  4. Finish the Sauce: Stir in the remaining 2 tablespoons of butter until melted, creating a rich, glossy sauce.

Combine the Shrimp and Sauce:

  1. Return Shrimp to the Pan: Add the cooked shrimp back into the skillet, tossing to coat them in the lemon-butter sauce. Cook for an additional 2 minutes to heat the shrimp through.
  2. Garnish and Serve: Remove the skillet from heat, garnish the shrimp with freshly chopped parsley, and serve with lemon wedges on the side. Optional: Sprinkle with grated Parmesan cheese for extra richness.

Nutrition

Find it online: https://succulentrecipes.com/shrimp-francese/