Our fast take on an Italian-American classic. Francese is usually made with battered chicken or veal but shrimp is even more delicious in the buttery lemon and white wine sauce.



Ingredient Checklist


Instructions Checklist
  • Slice each shrimp along the back to open (butterfly) slightly. Whisk together eggs and cheese in a shallow dish; place flour in another shallow dish. Dredge shrimp lightly in flour, then coat completely in egg mixture.

  • Whisk together broth, wine, and lemon juice; set aside. Heat a large skillet over medium-high heat. Swirl in oil, then butter. Cook shrimp in 2 single-layer batches, adding more oil between batches as needed, until golden, about 1 1/2 minutes on each side; transfer each batch to a plate when done. Pour broth mixture into skillet and cook, swirling skillet, until reduced by half, 1 to 2 minutes. Remove from heat, add lemon slices and parsley, and pour over shrimp. Serve immediately.

Reviews (1)

37 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 17
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
I made the Shrimp Franchese. It was easy and delicious. I would recommend keeping the shrimp warm in the oven or in another pan because pouring the sauce over them makes the batter soggy. Would definitely make this GIn.