Description
Butterflied, lightly breaded shrimp cooked with a succulent lemon and buttery sauce, served as a classic Italian-American main course.
Ingredients
Scale
- 1 ½ pounds extra-large shrimp (peeled, deveined, tails on)
- salt to taste
- freshly ground black pepper to taste
- 3 tablespoons avocado oil
- ½ cup all-purpose flour
- 3 large eggs
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- 2 tablespoons finely chopped fresh parsley (divided)
- 3 tablespoons butter
- 2–3 cloves garlic (minced)
- ⅔ cup chicken broth
- 2 tablespoons fresh lemon juice
- 1 medium lemon (thinly sliced)
Instructions
- Step 1: With paring knife, butterfly shrimp by cutting back of shrimp almost completely through to flatten shrimp and place on a large plate or cutting board.
- Step 2: Pat shrimp dry with paper towels, then season with salt and black pepper.
- Step 3: Place all-purpose flour in a shallow bowl.
- Step 4: In a separate shallow bowl, whisk eggs with salt, black pepper, garlic powder, and 1 tablespoon chopped parsley.
- Step 5: Holding them by tail, dip shrimp one at a time into flour, shaking off excess flour, then coat with egg mixture and place on plate.
- Step 6: Heat avocado oil in skillet over medium high heat until hot and shimmery, then swirl to coat evenly.
- Step 7: Working in batches, place shrimp in skillet in one single layer; cook for 2 minutes, flip with tongs, and cook for another 1 to 2 minutes until opaque and slightly curled.
- Step 8: Transfer shrimp to a wire cooling rack placed over paper towels.
- Step 9: Drain excess oil from skillet and carefully wipe clean with paper towels.
- Step 10: Melt butter over medium high heat, then add minced garlic and cook for 1 minute until fragrant.
- Step 11: Add chicken broth and lemon juice to skillet; bring to low boil and cook until reduced by 50% (approximately 8 to 9 minutes), then stir in 1 tablespoon parsley.
- Step 12: Add lemon slices and return cooked shrimp to skillet; spoon sauce over shrimp and simmer 1 minute until warmed through.
- Step 13: Transfer shrimp to serving plate and serve immediately.
Notes
To make this recipe gluten-free, use gluten-free all-purpose flour and ensure the chicken broth is certified gluten-free.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 405 kcal
- Sugar: 1 g
- Sodium: 1298 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15.6 g
- Trans Fat: 0.4 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 360 mg
Keywords: shrimp francese, seafood, lemon butter sauce, dinner, Italian-American