Shrimp Francese Recipe

Tight close up of shrimp Francese garnished with chopped parsley in a skillet.

Indulge in the irresistible flavors of shrimp Francese! Experience delicate shrimp dipped in a zesty egg batter, pan-cooked to perfection. Elevate your dining with this easy-to-follow recipe that promises an elegant meal in minutes.

Prep Time10

Cook Time10

Total Time20

Servings: servings

Calories: 296kcal

Author: Sandra

Ingredients

2 large eggs
1 teaspoon salt To taste.
½ teaspoon freshly ground pepper Note 1.
½ cup all purpose flour
1 pound jumbo shrimp Peeled and deveined. Note 2.
2 tablespoons butter Note 3.
2 tablespoons olive oil
1 teaspoon garlic Freshly minced. Note 4.
½ cup chicken broth Note 5.
2 tablespoons lemon juice Freshly squeezed. Note 6.
2 tablespoons white cooking wine Salted. Note 7.
Fresh parsley

Instructions

Add the eggs, salt, and pepper to a shallow bowl. Whisk to combine.
2 large eggs, 1 teaspoon salt, ½ teaspoon freshly ground pepper
Place the flour in another shallow bowl.
½ cup all purpose flour
Dip each shrimp in the flour, shaking off any excess.
1 pound jumbo shrimp
Then dip them in the beaten eggs, coating them evenly.
Heat the butter and olive oil in a large skillet over medium heat.
2 tablespoons butter, 2 tablespoons olive oil
Once the butter has melted and the oil is hot, add the coated shrimp to the pan in a single layer.
Cook the shrimp for about 2 to 3 minutes on each side, or until they turn pink and the coating is lightly golden. Remove the cooked shrimp from the pan and set them aside.
In the same pan, add the garlic. Cook until fragrant, about 30 seconds.
1 teaspoon garlic
Pour in the chicken broth, lemon juice, and wine. Stir well and let it simmer for a couple of minutes to reduce slightly. Note 8.
½ cup chicken broth, 2 tablespoons lemon juice, 2 tablespoons white cooking wine
Return the cooked shrimp to the pan and toss them in the lemon butter sauce, coating them evenly. Cook for an additional minute to heat through.
Transfer the shrimp to a serving dish, pour the remaining sauce over the shrimp. Garnish with chopped fresh parsley, if desired.
Fresh parsley

Notes

I use and recommend freshly ground pepper for all of my recipes that call for pepper. Its flavor is much more robust when it's freshly ground. If pre-ground pepper is all that you have, that will work as well. Adjust the amount of pepper and salt according to your preference.
This recipe works best with jumbo shrimp. You should get about 16 to 18 shrimp per pound. Be sure they are each peeled and deveined. I used thawed frozen shrimp that was already deveined. Then I peeled them and removed the tails. I hate it when restaurants leave the tails on. It's a hassle having to deal with them when you're eating. So I always remove the tails prior to cooking! Pat them dry before coating them in the flour and egg wash.
I used salted butter. You can substitute unsalted butter and adjust the amount of salt that you add accordingly. This recipe combines butter with olive oil to enhance the flavor since you will be making a pan sauce from the fond (the browned bits left in the skillet after the shrimp is cooked).
I highly recommend buying fresh garlic and mincing it yourself with a sharp chef's knife rather than relying on the pre-minced garlic you can buy in a jar. I have noticed that the flavor is much truer and nicer when it's freshly minced. Mince it to a little less than the size of uncooked short grain rice.
I used chicken broth because that is what I always have on hand. Vegetable or seafood broth will work just fine as well.
The juice of one large lemon or two small lemons should be enough. Be sure to use two full tablespoons if you want a lot of zesty flavor. I tested this recipe with less lemon juice, and I found it tasted a bit bland. However, my husband preferred it with less lemon. Adjust the amount of this ingredient to your preference.
I always keep salted white cooking wine in my pantry and that is what I use for recipes that call for white wine. You can substitute any dry white wine like chardonnay. You may need to add a bit more salt if you do substitute.
The more you reduce the sauce, the more concentrated the lemon flavor will be. Reduce it according to your preference.

Nutrition