Lightly breaded shrimp cooked with a succulent lemon and buttery wine sauce, shrimp francese is a delicious classic Italian-American dish. Serve it over linguine or rice, this restaurant-quality dish is impressive, yet super easy to make!
What Makes This Recipe So Good
- This shrimp francese recipe will give you a restaurant-style dish made right at home! Impressive for any dinner party with friends or family, jumbo shrimp are butterflied, lightly breaded in flour and a seasoned egg wash, and served with a mouthwatering lemony, garlicky, buttery wine sauce. It’s loaded in layers of delicious flavors.
- It’s all cooked in one single skillet and ready to eat in barely 40 minutes! Serve the shrimp over pasta, rice, with a baguette, a side of broccoli, or green beans, and finish the dinner with this delicious white chocolate raspberry cheesecake.
- Because shrimp cook quickly, you’ll want to be organized before making this dish, and have every ingredient measured out, every needed equipment laid out, and ready to go before starting. It’ll really help the process, and keep everything tidy.
- Use extra-large or jumbo shrimp for this dish, usually found under 21/25 on the packaging. If using frozen shrimp, thaw them before using. If you remember to do so, place your frozen shrimp in a sealed bag in the fridge overnight. But you can also use the quick method, and submerge the shrimp in cold water in the sink or a bowl in a fully sealed bag for about 20 minutes. Cold water only, defrosting seafood or meat in hot water is never safe.
- While I love to butterfly the shrimp for this recipe, if you’re in a hurry you can totally skip that step. To do so, you’ll simply carefully cut down the back of each shrimp almost all the way thru but not quite, but just enough to flatten the shrimp.
More Delicious Seafood Dinners
For the Shrimp
- 1 ½ pounds extra-large shrimp or jumbo shrimp; peeled, deveined, tails on
- salt to taste
- freshly ground black pepper to taste
- 3 tablespoons avocado oil
For the Batter
- ½ cup all-purpose flour
- 3 large eggs
- ¼ teaspoon salt more or less to taste
- ¼ teaspoon freshly ground black pepper more or less to taste
- ¼ teaspoon garlic powder
- 2 tablespoons finely chopped fresh parsley divided
For the Sauce
- 3 tablespoons butter
- 2-3 cloves garlic minced
- ⅓ cup chicken broth
- ⅓ cup dry white wine see Notes
- 2 tablespoons fresh lemon juice juice from approximately 1 lemon
- 1 medium lemon thinly sliced
- paring knife
- large plate or cutting board
- Paper towels
- large non-stick skillet
- With paring knife, butterfly shrimp by cutting back of shrimp almost completely through to flatten shrimp. Place butterflied shrimp on large plate or cutting board.
- Pat shrimp dry with paper towels, then season with salt and black pepper.
- Place all-purpose flour in shallow bowl.
- In separate shallow bowl, whisk eggs with salt, black pepper, garlic powder, and 1 tablespoon chopped parsley.
- Holding them by tail, dip shrimp one at a time into flour, shaking off excess flour, then coat with egg mixture and place on plate. Repeat until all shrimp are coated.
- Heat avocado oil in skillet over medium high heat. Once oil is hot and shimmery, swirl skillet to coat evenly.
- Working in batches to not overcrowd skillet, place shrimp in skillet in one single layer. Cook shrimp for 2 minutes then flip with tongs and cook for another 1 to 2 minutes or until shrimp are opaque and slightly curled.
- Transfer shrimp to wire cooling rack placed over paper towels. Repeat with any remaining shrimp.
- Once all shrimp are cooked, drain any excess oil from skillet and carefully wipe clean with paper towels.
- Melt butter over medium high heat, then add minced garlic and cook for 1 minute until fragrant.
- Add chicken broth, white wine, and lemon juice to skillet. Bring to low boil and cook until reduced by 50%, approximately 8 to 9 minutes. Once reduced, add 1 tablespoons parsley and stir.
- Add lemon slices and return cooked shrimp to skillet. Spoon sauce over shrimp and let simmer 1 minute or until warmed through.
- Transfer shrimp to serving plate and serve immediately with desired sides.
- Make it Gluten Free: Use gluten-free all-purpose flour and make sure your chicken broth is gluten free.
- Dry White Wine: Pinot grigio or sauvignon blanc work best for this recipe. You can also replace the wine with an equal amount of chicken broth.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.