Shrimp Francese (Quick and Easy Weeknight Dinner Idea)

Add the eggs, salt, and pepper to a shallow bowl. Whisk to combine.

Place the flour in another shallow bowl.

Dip each shrimp in the flour, shaking off any excess.

Then dip them in the beaten eggs, coating them evenly.

Heat the butter and olive oil in a large skillet over medium heat.

Once the butter has melted and the oil is hot, add the coated shrimp to the pan in a single layer.

Cook the shrimp for about 2 to 3 minutes on each side, or until they turn pink and the coating is lightly golden. Remove the cooked shrimp from the pan and set them aside.

In the same pan, add the garlic. Cook until fragrant, about 30 seconds.

Pour in the chicken broth, lemon juice, and wine. Stir well and let it simmer for a couple of minutes to reduce slightly.

Return the cooked shrimp to the pan and toss them in the lemon butter sauce, coating them evenly. Cook for an additional minute to heat through.

Transfer the shrimp to a serving dish, pour the remaining sauce over the shrimp. Garnish with chopped fresh parsley, if desired.

Spice Level:

Allergens