Shrimp Francese

easyhealthyrecipes.com/shrimp-francese/

Shrimp francese are butterflied, lightly breaded with flour and a seasoned egg wash, then cooked and served with a lemon and wine butter sauce.

Prep: 20

Cook: 20

Total: 40

Recipe makes approximately 4 servings

Equipment Needed

paring knife
large plate or cutting board
Paper towels
large non-stick skillet
Tongs
rack

Ingredients Needed

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)

Get Recipe Ingredients

Instructions

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.

Recipe Notes

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.

Nutrition Info (Approximate)