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Shrimp Francese

Shrimp Francese features tender shrimp coated in a light egg batter, pan-fried until golden and crispy, then simmered in a bright, buttery lemon sauce. The dish combines a crispy exterior with a flavorful, tangy sauce that offers a delightful contrast in textures and flavors. It’s an elegant yet simple seafood dish that’s perfect for quick weeknight dinners or special occasions.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound lb large shrimp peeled and deveined
  • 2 large eggs beaten
  • 1/2 cup all-purpose flour for dredging
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1/2 cup white wine optional
  • 2 tablespoons fresh lemon juice about 1 lemon
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste

Equipment

  • Large skillet
  • Shallow dishes
  • Tongs
  • Lemon squeezer

Method
 

  1. Set up your dredging station with a shallow dish of flour and a bowl of beaten eggs. Pat the shrimp dry and season lightly with salt and pepper. Dip each shrimp into the flour, then into the egg wash, ensuring an even coat, and shake off excess.
  2. Heat a large skillet over medium heat, then add 2 tablespoons of butter and 2 tablespoons of olive oil. Wait until the butter foams and turns a light nutty aroma fills the air—this indicates the fat is hot enough.
  3. Carefully place the coated shrimp into the hot skillet in a single layer, making sure not to crowd the pan. Cook for about 2-3 minutes per side, until they turn golden brown and crispy, with a slight curl. Use tongs to flip them gently.
  4. Remove the cooked shrimp from the skillet and set aside on a warm plate. If using wine, pour it into the skillet now to deglaze, scraping up any browned bits from the bottom. Let it simmer for about a minute until slightly reduced.
  5. Add the remaining 2 tablespoons of butter to the skillet, swirling until melted and glossy. Squeeze in the fresh lemon juice and stir to incorporate, creating a bright, tangy sauce.
  6. Return the shrimp to the skillet, spooning the sauce over them gently. Cook for another 30 seconds to reheat and coat the shrimp evenly, then remove from heat.
  7. Transfer the shrimp to serving plates, spooning extra sauce over each portion. Garnish with chopped parsley and serve immediately with lemon wedges for an extra zing.

Notes

For a lighter version, substitute butter with olive oil. Fresh lemon juice is key for brightness, but bottled lemon can work in a pinch. Serve with a side of pasta or crusty bread to soak up the flavorful sauce.