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This shrimp francese recipe is a classic Italian-American dish known for its rich lemon-butter sauce and golden, lightly breaded shrimp. Butterflied shrimp are lightly dredged, pan-fried until crisp, and simmered in a tangy and silky sauce made with white wine, butter and fresh lemon juice. The result is tender, flavorful fresh shrimp in a bright, buttery coating that tastes so good. This elegant skillet meal is quick and easy to make, and delivers timeless, restaurant-quality appeal.
Shrimp francese features golden, egg-battered shrimp in a buttery lemon and white wine sauce for an elegant Italian-American meal that’s ideal for any occasion.
Also try shrimp oreganata, shrimp linguine, shrimp scampi foil packs, Cajun shrimp pasta, spicy shrimp pasta, and shrimp scampi without wine.
Why You’ll Love It
Crispy and tender: The egg batter keeps the shrimp soft inside and golden outside.
Lemony and rich: The lemon-butter sauce adds brightness and depth to every bite.
Quick to make: This entire dish comes together in just minutes using simple ingredients.
Classic Italian-American flavor: A restaurant-style favorite that’s easy to recreate at home.
Shrimp Francese Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Shrimp: Use large shrimp, jumbo shrimp or even colossal shrimp, peeled, deveined and butterflied for even cooking.
All-purpose flour: Used for dredging and to thicken the sauce.
Eggs and water: Whisked together to create a light, golden coating.
Olive oil: Helps brown the shrimp evenly in the skillet.
Butter: Adds richness and creates the base of the lemon sauce.
Garlic: Brings a subtle savory note that enhances the sauce.
Dry white wine and chicken stock: Combine for a flavorful, balanced pan sauce.
Lemon juice and zest: Give the dish its signature tangy brightness. I recommend using freshly squeezed lemon juice for the best flavor.
Fresh parsley: Adds freshness and color before serving.
Kosher salt and black pepper: Bring out the flavors in both the shrimp and the sauce.
How to Make Shrimp Francese
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Butterfly the shrimp: Use a sharp knife to slice along the back and open each shrimp flat. Pat dry and season lightly.
Prepare the coating: Place flour in one shallow bowl and beat the eggs with water in another.
Dredge and dip: Coat each shrimp in flour, shake off the excess, then dip in the egg mixture.
Pan-fry the shrimp: Heat olive oil and butter in a large skillet over medium heat and cook the shrimp until golden on both sides. Remove and keep warm.
Make the sauce: In the same pan, sauté minced garlic briefly, then add a bit of flour to form a roux. Slowly whisk in wine, chicken broth, lemon juice and zest.
Finish the dish: Simmer until the sauce thickens, add the remaining butter, then return the shrimp and coat gently before serving.
Substitutions and Variations
Wine alternative: Use chicken broth with a teaspoon of white wine vinegar or extra lemon juice.
Breadcrumb variation: Lightly coat the shrimp with seasoned breadcrumbs before frying for added crunch.
Another protein: Not a shrimp fan? Chicken francese is delicious too.
Butter substitute: Use olive oil for a lighter version of the sauce.
Citrus twist: Add a touch of orange zest or Meyer lemon zest for a different flavor balance.
Serving Suggestions
With bread: Serve a little rustic bread like sourdough, mushroom focaccia or garlic bread with your shrimp francese.
With a salad: Panzanella, Italian chopped salad or a burrata Caprese salad would pair well.
With another side: Try creamy slow cooked polenta or polenta fries on the side, or consider rice, garlic mashed potatoes or pasta.
Wine pairing: Serve whichever white wine you used in the recipe. I used Pinot Grigio. If preferred, a dry Riesling would balance the richness of the dish or you may prefer a crisp Sauvignon Blanc.
How to Store Easy Shrimp Francese
Store: Keep leftovers in an airtight container in the refrigerator for up to 2 days.
Freeze: Store fully cooked shrimp francese in a freezer-safe container for up to 1 month.
Thaw: Let thaw overnight in the refrigerator before reheating.
Reheat: Warm gently in a skillet over low heat with a splash of broth or water to keep the sauce smooth.
Top Tips
Pat shrimp dry: This helps the coating stick and brown properly.
Moderate heat: Keep the pan temperature moderate to avoid burning the butter.
Cook in batches: Overcrowding the pan can make the shrimp soggy.
Whisk continuously: Keep the sauce silky by whisking constantly while adding liquids.
Serve immediately: Shrimp francese tastes best hot and freshly coated in sauce. You can add lemon slices or wedges to the plate.
Best Shrimp Francese FAQs
Yes, just thaw completely and pat dry before dredging for even cooking.
Butterflying helps the shrimp cook evenly and soak up more of the sauce.
It thickens the sauce, giving it a smooth, velvety texture that clings to the shrimp.
Shrimp Francese Recipe
Shrimp Francese
Equipment
- Skillet Large
- Microplane or Citrus Zester
Ingredients
- 1 ½ Pounds large shrimp, peeled, deveined, and butterflied, tails on if liked
- salt and black pepper, to taste
- ¾ Cup all-purpose flour
- 3 eggs, large
- 2 Tablespoons water
- 2 Tablespoons olive oil
- 4 Tablespoons unsalted butter
- 3 Cloves garlic, minced
- ¾ Cup dry white wine, or chicken broth
- 1 Cup chicken broth
- 3 Tablespoons lemon juice, from about 1 lemon
- 1 ½ Teaspoons lemon zest
- 3 Tablespoons fresh parsley, chopped
Instructions
Prepare the Shrimp
- Use a sharp knife to butterfly the shrimp by slicing along the back from head to tail, being careful not to cut all the way through.
- Gently open them flat.
- Pat dry and season lightly with salt and pepper.
Bread the Shrimp
- Put about ½ cup of the flour in a shallow bowl, reserving 3 tablespoons for later.
- In another bowl, whisk together the eggs and water until smooth.
- Dredge each shrimp in the flour, shaking off excess, then dip into the egg mixture, allowing the extra to drip off.
Cook the Shrimp
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat.
- Add the shrimp in batches and cook until golden brown on both sides, 1 to 2 minutes per side.
- Transfer to a plate and keep warm.
Make the Sauce
- In the same skillet, add another tablespoon of butter and minced garlic.
- Sauté for about 30 seconds, just until fragrant.
- Sprinkle the reserved 3 tablespoons of flour over the butter and garlic, whisking constantly to make a smooth paste.
- Cook for about 1 minute.
- Slowly whisk in the wine, followed by the chicken broth, lemon juice, and lemon zest.
- Simmer for 3 to 5 minutes until the sauce thickens and becomes glossy.
- Add the remaining tablespoon of butter and whisk until melted and smooth.
Add the Shrimp to the Sauce
- Return the shrimp to the pan and toss gently to coat in the sauce.
- Cook for about a minute to heat through.
Garnish and Enjoy
- Sprinkle with parsley and serve immediately.
Notes
Moderate heat: Keep the pan temperature moderate to avoid burning the butter.
Cook in batches: Overcrowding the pan can make the shrimp soggy.
Whisk continuously: Keep the sauce silky by whisking constantly while adding liquids.
Serve immediately: Shrimp francese tastes best hot and freshly coated in sauce. You can add lemon slices or wedges to the plate.
Nutrition
Shrimp francese brings together everything people love about Italian-American cooking: rich flavor, simple technique and a touch of indulgence. The golden, egg-battered shrimp soak up the buttery lemon sauce beautifully, creating a dish that feels both comforting and sophisticated. It’s the kind of meal that looks impressive but comes together quickly, making it perfect for family dinners or when you want something special without the effort. Pair this juicy francese shrimp recipe with pasta, rice or crusty bread to soak up every last drop of that incredible sauce.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
