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Shrimp Francese is a classic Italian-American dish–egg and pecorino cheese-battered shrimp is browned then simmered in a lemon white wine butter sauce with fresh parsley. A great entrée for a weeknight meal or special occasion alike!
I grew up eating chicken francese (a.k.a., chicken francaise). It’s a dreamy recipe that I learned from my older cousin, Baby Anne, as a ‘tween and enjoyed making with my mom many, many times.
And, if you’ve been following me for a while, you know that I LOVE SHRIMP in all its forms.
So, it’s just natural that I’d want to give this classic, Italian red-sauce restaurant favorite an upgrade and make it with shrimp.
I also added some Parmigiano-Reggiano cheese to the egg batter in a very non-traditional recipe move.
The result is, quite honestly, fabulous. Enjoy this hearty shrimp entrée with spaghetti aglio e olio, mashed potatoes or some rice pilaf along with your favorite veggie. My preference is sautéed broccoli rabe or a light dandelion salad (when it’s in season!)
Just don’t forget a little rustic bread on the side to fare la scarpetta and sop up the extra sauce! Mangia bene!
Shrimp Francese vs. Shrimp Scampi
These two popular recipes are similar, but different. Shrimp Francese is a bit heartier and richer in that it is coated with flour then an egg batter and browned before being added back to a thickened sauce. Shrimp Scampi, on the other hand, is simply sautéed in butter and olive oil without any coating.
Also, while both recipes contain garlic, lemon, white wine and butter, Shrimp Scampi’s flavor is more garlic-forward, whereas Shrimp Francese is more lemon and butter-forward.
More Shrimp Recipes: Shrimp Arrabbiata Pasta, Spicy Garlic Shrimp, Shrimp Fra Diavolo, Shrimp Scampi Pasta, Shrimp Oreganata in White Wine Lemon Butter, Italian-Style Fried Shrimp.
Main Ingredient Notes
To make this lemon butter shrimp francaise, we’ll need:
- Shrimp: This recipe really calls for an extra-large, jumbo or colossal shrimp. I used colossal shrimp–U13-15, which means that there are roughly 13-15 shrimp per pound. The shrimp must be 100% cleaned (i.e., deveined and peeled), but the tail can remain on.
- Egg: Unlike a classic chicken cutlet recipe, the egg is the last step in the batter process here and one of the defining techniques of this classic Italian-American recipe.
- Cheese: Including grated parmigiano cheese in the egg batter is my twist on the classic recipe which does not call for any. I feel it adds a nice savoriness, richness and flavor the final dish. But you can leave it out if you prefer. Grated Pecorino-Romano cheese can be used in place of parmesan cheese.
- Garlic and Fresh Parsley: Both are important aromatics here! Fresh herbs add lots of brightness and color to the lemon butter shrimp.
- Olive Oil and Butter: A flavorful combo to brown the egg-battered shrimp. Butter is also used to make the pan sauce.
- Lemon Juice and White Wine: The signature flavors in the Shrimp Francese sauce. Always use freshly squeezed lemon juice and not the shelf-stable bottled stuff which has an odd taste. Use a light, dry white wine such as Pinot Grigio.
- Broth: The base of the pan sauce. Use no-or low-sodium chicken or vegetable broth.
- Flour: Use all-purpose flour to create a modified roux to thicken the pan sauce.
How to Make Shrimp Francese
- Prep all ingredients. Defrost shrimp if frozen and peel and devein them if not already purchased cleaned. Chop parsley and garlic. Squeeze lemons for juice.
- Butterfly the shrimp. Then pat each shrimp dry with paper towels and sprinkle both sides lightly with salt and black pepper.
- Whisk eggs, grated cheese and parsley together. Then place 1 cup all-purpose flour in a shallow bowl and set aside.
- Heat oil and butter in non-stick large skillet over medium heat. Then, set up a batter station by arranging the following: raw seasoned shrimp, shallow bowl of flour, then bowl of egg mixture. Also, set up a wire rack/sheet pan landing station next to the pan.
- Dredge each piece of shrimp in the flour lightly to coat, then in the egg mixture to coat.
- Continue piece-by-piece until the pan is full. Cook and brown shrimp 1-2 minutes per side, then transfer to a wire rack over a sheet pan to drain. Work in batches and continue until all shrimp are cooked.
- PRO-TIP: You can batter and cook the shrimp several hours to up to one day in advance if desired. Then, simply reheat the shrimp in the wine-lemon pan sauce.
- Once all the shrimp are cooked, wipe the pan clean of excess oil/butter and accumulated fonds (cooked flour/egg bits) with a paper towel.
- Next, make the wine and lemon pan sauce. Melt the butter over low heat, then add the chopped garlic and cook until softened and starting to brown slightly.
- Then, sprinkle flour on top of garlic. Stir to coat and continue stirring for 1 to 2 minutes while flour cooks. Gradually pour in the white wine and whisk mixture quickly to fully incorporate flour into liquid until smooth.
- Add vegetable or chicken broth and continue to whisk in. Increase heat to bring mixture to a light simmer. Simmer, uncovered, for about 3 minutes, stirring occasionally.
- Then add the lemon juice and continue to simmer until the sauce has reduced to the point where it lightly coats the back of a spoon. Season the sauce to taste and stir in parsley.
- Lastly, return the cooked, battered shrimp to the hot sauce to reheat gently. Once the shrimp are heated through, the dish is ready! Shingle lemon slices in between the pieces of shrimp and sprinkle with a bit more parsley, if desired. Transfer to a serving platter or serve immediately in the pan. Enjoy!
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Frequently Asked Questions
Frozen shrimp should be fully defrosted in the refrigerator before using. Do not defrost them in cold water as they will get water-logged.
Butterflying the shrimp is optional, but I highly recommend it. The greater surface area of the shrimp make this dish much more entrée-like. Plus, it’s easy to do, doesn’t take long, and makes the overall dish appearance and texture so much better, in my humble opinion.
To butterfly shrimp, first peel and devein them, but leave the tail on. Then, use a knife to carefully slice around the back curve starting from the head area. Do not cut all the way through. Next, open up the shrimp like a book. (See photos above and click here for a short video demonstrating this technique.)
Note that if you have not purchased already peeled and deveined shrimp, you can combine the deveining procedure with the butterflying procedure as in the linked video above.
No, you cannot use already cooked shrimp in this recipe as the shrimp will become rubbery and tough if they are cooked again.
SHRIMP FRANCESE RECIPE TOP TIPS
- Shrimp: An extra-large to colossal shrimp is best for this dish. Shrimp Francese is an entrée that calls for a large shrimp. I used colossal shrimp–U13-15, which means that there are roughly 13-15 shrimp per pound.
- The shrimp must be 100% cleaned (i.e., deveined and peeled), but the tail can remain on. And, it’s best to butterfly the shrimp for this recipe.
- Pan: I suggest a non-stick or seasoned cast-iron pan to cook the shrimp–you will be glad you did! Egg-battered shrimp tends to stick if the pan is not non-stick.
- Cook in Advance: You can batter and cook the shrimp several hours to up to one day in advance if desired. Then, simply reheat the shrimp in the wine-lemon pan sauce.
- Work in batches and don’t overcrowd the pan when cooking the shrimp.
- Recipe Substitutions and Variations:
- Not a fan of shrimp? Use scallops or chicken! Check out my Chicken Francese with Mushrooms recipe!
- Including grated parmigiano cheese in the egg batter is my twist on the classic recipe which does not call for any. I feel it adds a nice savoriness, richness and flavor the final dish. But you can leave it out if you prefer.
- Grated Pecorino-Romano cheese can be used in place of parmesan cheese.
- If you prefer to use only olive oil and not butter, that will work. The finished dish will not have as rich a flavor, though.
- Serving Suggestions:
- This recipe would make a unique addition to your Christmas Eve Feast of the Seven Fishes menu.
- Believe or not, this shrimp would also make an outstanding , albeit non-traditonal, hot sub sandwich! Get yourself a long, crusty roll and go to town!
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat them in a sauté pan with a splash of water over medium low heat until heated through.
I hope that you are enjoying my Italian food blog and all of my Italian recipes and Italian-American recipes!
If you’ve tried this Shrimp Francese recipe, please let me know how it went in the comments below. I love hearing from you!
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Shrimp Francese (Lemon Butter Shrimp with White Wine)
Equipment
- Shrimp Deveiner (optional)
Ingredients
- 1 pound colossal or jumbo raw shrimp,, peeled and deveined (See Notes.)
- Pinch salt and black pepper
- 3 large eggs
- ¼ cup grated parmigiano cheese
- 3 Tbsp chopped flat-leaf parsley,, divided + more for garnish
- 1 cup+ 2 Tbsp all-purpose flour,, divided
- 2 Tbsp olive oil
- 4 Tbsp butter,, divided
- 2 Tbsp chopped garlic
- ½ cup dry white wine, , such as Pinot Grigio
- ¾ cup chicken or vegetable broth, (preferably low- or no-sodium)
- ¼ cup fresh lemon juice
- To taste salt and black pepper
- 1 lemon, , sliced
Instructions
- Prep and gather all ingredients according to specs above. Defrost shrimp if frozen and peel and devein them if not already purchased cleaned.(Please see the section above in the blog post for Step-By-Step instructions with photos.)1 pound colossal or jumbo raw shrimp,
- Butterfly the shrimp. (See NOTES below for details). Then pat each shrimp dry with paper towels and sprinkle both sides lightly with salt and black pepper.
- Whisk the eggs, grated cheese and 1 Tbsp parsley together in a large bowl until well-combined and set aside. Then place 1 cup all-purpose flour in a shallow bowl and set aside.3 large eggs, ¼ cup grated parmigiano cheese
- Heat oil and 2 Tbsp butter in large non-stick skillet over medium heat. Meanwhile, set up a batter station by arranging the following: raw seasoned shrimp, shallow bowl of flour, then bowl of egg mixture. Also, set up a wire rack/sheet pan landing station next to the pan.2 Tbsp olive oil
- Using either your hand or a fork/tongs, transfer each piece of patted-dry, seasoned butterflied shrimp in the flour mixture lightly to coat. Shake off excess flour.
- Next, give the egg mixture a stir. Then, dunk the floured shrimp in the egg mixture to coat and let excess drip off before placing the egg-coated shrimp in the hot butter and oil.
- Continue piece-by-piece until the pan is full. Cook and brown the shrimp 1-2 minutes per side, then transfer to a wire rack over a sheet pan to drain. Work in batches and continue until all shrimp are cooked. You may need to add additional oil and butter to the pan during this cooking process.(NOTE: You can batter and cook the shrimp several hours to up to one day in advance if desired. Then, simply reheat the shrimp in the wine-lemon pan sauce.)
- Once all the shrimp are cooked, wipe the pan clean of excess oil/butter and accumulated fonds (cooked flour/egg bits) with a paper towel.
- Next, make the wine and lemon pan sauce. Melt the remaining 2 Tbsp butter in pan over low heat, then add the chopped garlic and cook until softened and starting to brown slightly, about 4 minutes. Stir occasionally so garlic doesn’t burn.2 Tbsp chopped garlic
- Then, sprinkle 2 Tbsp flour on top of garlic. Stir to coat and continue stirring for 1 to 2 minutes while flour cooks. Gradually pour in the white wine and whisk mixture quickly to fully incorporate flour into liquid until smooth. Then stir to loosen and scrape up any browned bits on bottom of pot.½ cup dry white wine,
- Add broth and continue to whisk in. Increase heat to bring mixture to a light simmer. Simmer, uncovered, for about 3 minutes, stirring occasionally.¾ cup chicken or vegetable broth
- Then add the lemon juice and continue to simmer until the sauce has reduced to the point where it lightly coats the back of a spoon. (FYI, this is called nappe in French culinary terms.) Season the sauce to taste with salt and black pepper, then stir in the remaining 2 Tbsp chopped parsley.¼ cup fresh lemon juice
- Lastly, return the cooked, battered shrimp to the hot sauce to reheat gently. Once the shrimp are heated through, the dish is ready! Shingle lemon slices in between the pieces of shrimp and sprinkle with a bit more parsley, if desired. Transfer to a serving platter or serve immediately in the pan. Buon Appetito!
Notes
- The prep time above assumes that you are starting with already cleaned (i.e., peeled and deveined) shrimp.
- If starting with frozen shrimp, be sure to fully defrost them in the refrigerator before using. Do not defrost them in cold water as they will get water-logged.
- I left the tail on the shrimp in this recipe, but you could just as easily leave them off. If you prefer the butterflied shrimp to lay flat, then remove the tail.
- Regarding shrimp size, this recipe really calls for an extra-large, jumbo or colossal shrimp. I used colossal shrimp–U13-15, which means that there are roughly 13-15 shrimp per pound.
- Including grated parmigiano cheese in the egg batter is my twist on the classic recipe which does not call for any. I feel it adds a nice savoriness, richness and flavor the final dish. But you can leave it out if you prefer.
- Grated Pecorino-Romano cheese can be used in place of parmesan cheese.
- If you prefer to use only olive oil and not butter, that will work. The finished dish will not have as rich a flavor, though.
- I suggest a non-stick or seasoned cast-iron pan to cook the shrimp–you will be glad you did! Egg-battered shrimp tends to stick if the pan is not non-stick.
- You can batter and cook the shrimp several hours to up to one day in advance if desired. Then, simply reheat the shrimp in the wine-lemon pan sauce.)
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I could eat this shrimp francese almost anytime. It’s so hearty and delicious!