By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
619 cal · 30 min
Shrimp Francese
Recipe GLPRfaed418647d95d
Rate this recipe
Average rating: 4.5 (1)
Butterflied extra-large shrimp are lightly coated in egg and flour, then pan-fried until golden. They're finished in a bright lemon-wine sauce with cherry tomatoes, fresh parsley, and silky butter, then served over tender wilted spinach. A classic dish with tender shrimp and a tangy, buttery sauce ready in about 30 minutes.
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Ingredients
1¼ lb Extra-large shrimp, peeled and deveined
4 large Large eggs
1 tsp Kosher salt
½ tsp Freshly ground black pepper
2 tbsp Fresh parsley, finely chopped
⅛ cup Pure olive oil for frying
1½ cup All-purpose flour
⅔ cup Low-sodium chicken broth
¾ cup Dry white wine
1½ tbsp Fresh lemon juice
1 cup Cherry tomatoes, halved
4 tbsp Cold unsalted butter, cut into small pieces
10 oz Baby spinach
Water for wilting spinach
Directions
Butterfly the shrimp by making a shallow cut along the outer curved edge of each shrimp, then gently spread it open like a book without cutting all the way through. Pat all shrimp dry with paper towels.
In a shallow bowl, whisk together the eggs, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 tablespoon of the fresh parsley until well combined.
Pour the olive oil into a large skillet to a depth of about 1/8 inch and heat over medium-high heat until shimmering. Place the flour in another shallow bowl.
Working in batches to avoid crowding, coat each shrimp in flour, shaking off excess, then dip it into the egg mixture. Place the shrimp cut-side down in the hot oil. Fry for about 3 minutes per batch, turning halfway through, until golden brown on both sides. Transfer cooked shrimp to a paper towel-lined plate to drain.
Discard any remaining oil from the skillet and wipe it clean with a paper towel. Add the chicken broth, white wine, and fresh lemon juice to the skillet and bring to a boil over medium-high heat, scraping up any browned bits from the bottom.
Add the halved cherry tomatoes to the sauce and continue cooking for about 4 minutes, stirring occasionally, until the sauce reduces slightly. Push the tomatoes to the side of the skillet.
Reduce heat to low. Whisk in the cold butter pieces a few at a time, stirring constantly, until fully incorporated and the sauce becomes silky and glossy. Gently stir the cooked shrimp back into the sauce along with the remaining 1 tablespoon of fresh parsley.
While the sauce cooks, place the baby spinach in a microwave-safe bowl and sprinkle with a small amount of water. Season lightly with salt and pepper. Cover the bowl loosely with plastic wrap and pierce the plastic in a few places. Microwave on high for 3 to 5 minutes until the spinach is wilted and tender.
Divide the wilted spinach among four serving plates. Spoon the shrimp and sauce over the spinach, making sure each plate gets an even portion of shrimp, tomatoes, and sauce.
Comments
Shrimp Francese hits the Charlotte pantry well: shrimp is a coastal staple, and every ingredient—eggs, butter, lemon, spinach, tomatoes—lands at Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger without a detour. At roughly $3.50 to $4.00 per serving, the cost is driven by shrimp (typically $8–$12 per pound), but it's a straightforward pan sauce that comes together in 30 minutes of active work, no hidden prep. The technique is forgiving: egg dredge, quick sauté, pan sauce—nothing demands fussy attention or constant stirring. It reheats adequately in a low oven, though the breading loses some crispness. The main caveat is shrimp price volatility; budget the higher end if you're shopping mid-week, and know this is a same-night dish that shines when served fresh.
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