Description
Succulent Shrimp Francese brings Italian-American coastal charm straight to your dinner table, with tender shrimp bathed in a silky, zesty lemon butter sauce that’ll make your taste buds dance. Weeknight dinners get an elegant upgrade that feels restaurant-worthy without complicated techniques or endless prep.
Ingredients
Scale
Proteins:
- 1 lb large shrimp
Dry Ingredients:
- ½ cup all-purpose flour
Wet Ingredients:
- 2 large eggs
- 4 tablespoons unsalted butter
- ¼ cup freshly squeezed lemon juice
- ½ cup low-sodium chicken broth
- 3 cloves garlic
- 2 tablespoons fresh parsley
Instructions
- Grab all ingredients and arrange them on your workspace for quick access.
- Combine ½ cup flour with a pinch of salt and pepper in a shallow dish. Whisk 2 eggs in a separate bowl until fully blended.
- Pat 1 lb shrimp dry with paper towels. Thoroughly coat each shrimp in seasoned flour, then dunk into whisked eggs.
- Melt 2 tablespoons butter in a large skillet over medium heat (375°F). Place coated shrimp into hot butter, cooking 2-3 minutes per side until golden and crisp.
- Transfer first batch of shrimp to a warm plate. Add remaining 2 tablespoons butter to skillet with 3 minced garlic cloves, sautéing 30 seconds until aromatic.
- Pour ½ cup chicken broth and ¼ cup fresh lemon juice into skillet, scraping any browned bits from pan bottom.
- Return shrimp to skillet, gently tossing in sauce for 1-2 minutes to reheat and absorb flavors.
- Sprinkle 2 tablespoons chopped parsley over shrimp. Serve immediately with pasta or crusty bread.
Notes
- Select fresh, large shrimp for the best texture and flavor in your Shrimp Francese.
- Dredge shrimp carefully in flour, shaking off excess to ensure a light, crispy coating.
- Pat shrimp dry before coating to help the flour and egg adhere more effectively.
- Serve immediately after cooking to maintain the crisp exterior and prevent soggy shrimp.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 290 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 210 mg