Description

Welcome to this Shrimp Francese recipe guide, where you’ll learn how to create this delectable, buttery lemon sauce shrimp dish that is a true Italian-American classic. This recipe is perfect for seafood lovers looking to enjoy a quick yet elegant meal. In this guide, I’ll provide you with all the essential ingredients, step-by-step cooking instructions, tips, and serving suggestions to make this dish a hit in your kitchen. Shrimp Francese, with its crispy battered shrimp in a tangy lemon butter sauce, is sure to impress your family and friends!

Ingredients

Scale

1 ½ pounds colossal shrimp (cleaned, deveined, and butterflied – U15 count)
5 large eggs, beaten
¼ cup olive oil
8 tablespoons butter, divided
3 cloves garlic, minced
1 cup flour
¾ cup dry white wine
1 ½ cups low-sodium chicken stock
1 large lemon, sliced
1 tablespoon lemon juice
Salt and pepper, to taste
¼ cup flat-leaf Italian parsley, minced, divided

Substitutions:

If you are avoiding alcohol, substitute white wine with extra chicken stock.
To make this dish gluten-free, you can use a gluten-free flour mix instead of regular flour.

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Instructions

Step 1: Prepare the Shrimp

Set up a dredging station with one bowl of flour, a second bowl with beaten eggs, and half of the minced parsley mixed into the eggs.
Pat the shrimp dry with paper towels, then season with salt and pepper.

Step 2: Dredge and Fry the Shrimp

Heat a large non-stick skillet on medium heat. Add 2 tablespoons of olive oil and 2 tablespoons of butter to the pan.
Dredge the shrimp in flour, shaking off any excess, then dip it in the egg wash.
Add the shrimp to the hot pan and fry for 1–2 minutes per side. Fry in batches to avoid crowding. Remove and drain on paper towels or a wire rack.

Step 3: Make the Lemon Sauce

Wipe the skillet clean, then melt 3 tablespoons of butter. Add the minced garlic and cook until fragrant (about 1 minute).
Stir in 3 tablespoons of reserved flour and whisk for about 30 seconds to make a roux.
Add white wine and bring to a boil while whisking constantly. Allow the wine to reduce for 1 minute.
Pour in chicken stock and lemon juice, and bring the mixture to a simmer. Cook for 2–3 minutes until the sauce thickens slightly.

Step 4: Simmer the Shrimp in Sauce

Return the fried shrimp to the pan. Add lemon slices and spoon the sauce over the shrimp.
Let the shrimp heat through for about 3–4 minutes while gently stirring to coat them evenly in the sauce.

Step 5: Garnish and Serve

Stir in the remaining minced parsley before serving. Shrimp Francese is best served over rice, linguine, or with crusty bread.

Notes

Tip 1: Use colossal shrimp for the best results, as they hold up well during frying.
Tip 2: Fresh lemon juice is key to enhancing the bright flavor of the dish.
Tip 3: If the sauce becomes too thick, add a bit more chicken stock to loosen it up.