Shrimp Francese, also known as Shrimp Francaise, is a beloved Italian-American dish that combines succulent shrimp with a buttery lemon and white wine sauce, topped with fresh parsley. This simple and satisfying seafood dish pairs perfectly with rice, linguine, or crusty bread. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is sure to become a regular favorite!
Shrimp Francese holds a special place in my heart as I grew up enjoying this delightful dish. It was always on the menu whenever we visited an Italian restaurant, alongside other favorites like baked clams and shrimp fra diavolo. While it’s delicious at a restaurant, it’s even better when made at home – and the best part is, it’s incredibly easy to prepare!
I love serving shrimp Francese with rice or linguine, but it’s equally delicious with a crusty bread. For a well-rounded meal, pair it with a simple sauteed green like broccoli rabe or spinach. And if you’re in the mood for chicken, don’t miss our recipe for chicken Francese!
How to Make Shrimp Francese
Here is a step-by-step guide to making this mouthwatering dish:
- Start by mincing 1/4 cup of flat-leaf Italian parsley and 3 cloves of garlic. Slice 1 large lemon and juice enough of another lemon to yield 1 tablespoon of juice. Clean and devein 1 1/2 pounds of colossal shrimp (approximately U15 size). If desired, butterfly the shrimp by cutting them almost all the way through lengthwise and flattening them. Set up your frying station with the shrimp, a bowl containing 1 cup of flour, and a bowl with 5 large beaten eggs mixed with half of the minced flat-leaf Italian parsley.
Pat dry the shrimp with paper towels and season both sides with salt and pepper.
Heat a large nonstick pan over medium heat and add 2 tablespoons of olive oil and 2 tablespoons of butter. Dredge the shrimp in flour, shaking off any excess. Note: Set aside 3 tablespoons of flour for the sauce later on and discard the rest.
Dip the shrimp into the beaten eggs, then add them to the pan. If necessary, work in batches to avoid overcrowding.
Fry the shrimp for 1-2 minutes per side. Transfer them to a wire rack or paper towels to drain. Note: If you butterflied the shrimp, try frying them with the flat side down. Alternatively, remove the tails before frying for an easier way to keep them flat. The choice is yours!
Repeat the process for the remaining shrimp, adding extra oil and butter as needed.
Wipe down the pan to remove most of the accumulated oil and butter. Add 3 tablespoons of butter and the minced garlic, cooking until fragrant (approximately 1 minute).
Take 3 tablespoons of flour from the reserved dredging flour and add it to the pan, whisking over medium heat for 30 seconds or until smooth.
Pour in 3/4 cup of dry white wine, turning up the heat to high. Allow it to boil for 30-60 seconds while whisking. Then add 1 1/2 cups of low-sodium chicken stock and 1 tablespoon of lemon juice, bringing it to a boil for 1 minute while continuing to whisk.
Reduce the heat to medium-low and taste-test the sauce. Adjust the salt and pepper to your liking.
Return the shrimp to the pan along with the lemon slices, gently coating the shrimp with the sauce. Heat through and cook for 3-4 minutes, spooning the sauce over the shrimp.
- Stir in the remaining parsley before serving. Plate the shrimp with rice, linguine, or crusty bread. It’s time to savor and enjoy!
Top Tips for Shrimp Francese
Shrimp: I recommend using U15 shrimp for this recipe, as the larger shrimp lend themselves better to this dish. Butterflying the shrimp not only enhances the appearance but also provides more surface area for the batter and sauce – resulting in an overall better experience. The same principle works well for shrimp parmigiana.
Wine: While I used Sauvignon Blanc in this recipe, any dry white wine will work. If you prefer not to use wine, feel free to omit it entirely.
Pan: A nonstick pan is ideal for this recipe, as it helps prevent the delicate batter from sticking to the shrimp.
Substitutions and Additions: This recipe can easily be adapted for flounder, cod, or scallops. Adding a few scallops to the shrimp Francese would be a delightful touch!
More Awesome Shrimp Recipes
We’re big fans of shrimp here at Ratingperson. If you’re looking for more delicious shrimp recipes, here are a few of our favorites:
- Shrimp oreganata: Shrimp with garlicky breadcrumbs, lemon, and butter.
- Lemon garlic shrimp pasta: Al dente pasta tossed with shrimp, parsley, lemon juice, and garlic.
- Shrimp alla vodka: Pasta tossed with shrimp in a creamy pink sauce.
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