Shrimp Francese Recipe

Prepare shrimp

Rinse the peeled and deveined shrimp under cold water and pat dry thoroughly with paper towels. Season both sides lightly with the 1 tsp kosher salt and 1 tsp black pepper.

Set up dredging station

Place the 1 cup all-purpose flour in a shallow dish. In a separate shallow bowl, whisk together the 2 large eggs and 2 tbsp cold water until smooth.

Dredge shrimp

One by one, lightly coat each shrimp in flour, shaking off excess, then dip into the egg wash, allowing excess to drip off, then return to the flour for a light final coat. Place dredged shrimp on a wire rack or plate and let rest 5 minutes to set the coating.

Pan-fry shrimp

Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and 4 tbsp unsalted butter. When butter is melted and foaming but not browned, add shrimp in a single layer (work in two batches if necessary). Cook 1.5–2 minutes per side until golden and just cooked through (opaque, firm). Transfer cooked shrimp to a warm plate and tent with foil.

Sauté garlic

In the same skillet used for the shrimp (wipe out only if there is excessive burnt residue, leaving about 1 tbsp of fond), reduce heat to medium. Add the minced garlic and sauté 20–30 seconds until fragrant but not browned.

Deglaze with wine

Pour in 1 cup dry white wine and increase heat to medium-high. Scrape the bottom of the pan with a wooden spoon to release any browned bits. Let the wine simmer and reduce by about half, approximately 3–4 minutes.

Add stock and lemon

Add 1 cup chicken or vegetable stock, 1 cup fresh lemon juice, and 1 tsp lemon zest. Bring to a simmer and reduce for another 3–4 minutes so the flavors concentrate slightly.

Finish sauce with butter and seasonings

Reduce heat to low. Whisk in the 3 tbsp cold butter pieces one at a time, allowing each piece to melt and emulsify into the sauce to give a glossy finish. Stir in 2 tbsp chopped parsley, 0.25 tsp red pepper flakes, 0.5 tsp salt, and 0.25 tsp freshly ground black pepper. Taste and adjust seasoning or lemon if needed.

Return shrimp to sauce

Return the cooked shrimp and any accumulated juices on the plate to the skillet. Toss gently to coat and warm the shrimp through for 30–60 seconds — do not overcook. This allows shrimp to absorb a bit of the sauce and reheats them evenly.

Transfer shrimp and sauce to a warm serving platter or individual plates. Garnish with additional chopped parsley and lemon wedges. Serve immediately so the sauce is hot and glossy. Optionally accompany with crusty bread to soak up sauce or serve over a small bed of lightly buttered angel hair pasta (note: if serving with pasta, increase total servings and adjust sauce quantity accordingly).