Spicy Shrimp Francese with Calabrian chili is a vibrant seafood dish that pairs the classic Italian Francese-style lemon-butter sauce with the smoky heat of Calabrian peppers. This version trims some of the oil and butter found in restaurant preparations without sacrificing the bright, savory flavors that make Francese so satisfying. It’s easy to make at home and pairs beautifully with simple sides like broccolini, roasted vegetables, or a light pasta.
Spicy Shrimp Francese with Calabrian Chili
I first tried Spicy Shrimp Francese at a restaurant and enjoyed it so much I recreated it at home with less oil and butter. The dish features lightly floured, pan-seared shrimp finished in a lemony Francese sauce that gets a warm, peppery lift from jarred Calabrian chilis and their oil. Serve it over pasta, alongside mashed potatoes, or with a green vegetable such as broccolini or broccoli rabe for a balanced weeknight meal that comes together quickly.
What does Calabria chili taste like?
Calabrian chili peppers come from the Calabria region in southern Italy and offer a balanced heat with fruity, slightly smoky, and mildly sweet undertones. They’re sold jarred in oil or as a paste and add complexity beyond the simple heat of red pepper flakes. If you can’t find Calabrian chilis, good substitutes include crushed red pepper flakes, harissa, or hot cherry peppers, though each will change the flavor profile slightly.
Spicy Shrimp Francese Ingredients
- Shrimp: 1 pound fresh or frozen shrimp, peeled and deveined (about 32 shrimp).
- Salt and Pepper: Kosher salt and freshly cracked black pepper to taste.
- Flour and Eggs: 1/4 cup unbleached flour for dredging and 2 large eggs beaten with 1 tablespoon water.
- Broth: 1 1/2 cups low-sodium chicken or vegetable broth.
- Lemon: Juice of 1 lemon plus an additional half lemon to finish the dish.
- Garlic: 2 cloves garlic, minced.
- Calabrian Chilis: 4–5 jarred Calabrian chili peppers, sliced (adjust to taste).
- Calabrian Chili Oil: 1 tablespoon of the oil from the jarred peppers to sauté the garlic.
- White Wine: 1/4 cup dry white wine (or extra broth if you prefer not to use wine).
- Butter: 2 teaspoons salted butter to finish the sauce.
- Parsley: Chopped parsley for garnish.
How to Make Shrimp Francese
- Prepare and season: Pat the shrimp dry and season both sides with 1/2 teaspoon kosher salt and black pepper to taste.
- Dredge the shrimp: Place the flour in a shallow bowl, the beaten eggs in another. Lightly coat each shrimp in flour, shake off excess, then dip in the egg mixture.
- Pan-sear in batches: Heat a very large nonstick skillet over medium heat. Add 1 teaspoon olive oil to coat the bottom. Cook the shrimp in a single layer, 2–3 minutes per side, until opaque and cooked through. Work in two batches if needed so shrimp don’t crowd the pan. Transfer cooked shrimp to a plate and repeat with remaining shrimp, reserving any leftover flour.
- Make the Francese sauce: In a bowl, whisk 1 tablespoon of flour into the chicken broth until smooth, then stir in the juice of one lemon. In the same skillet, add 2 teaspoons of the Calabrian chili oil over medium heat. Add the minced garlic and sauté briefly—about 30 seconds—until fragrant. Stir in the sliced Calabrian chilis and the white wine and cook until the wine reduces by half.
- Finish the sauce: Pour in the broth-lemon mixture and bring to a boil, then reduce to a simmer for 4–5 minutes until the sauce reduces slightly and thickens. Stir in the butter until melted and the sauce becomes glossy.
- Bring it together: Return the shrimp to the skillet and toss briefly to coat, warming them through for 30–60 seconds. Remove from heat, squeeze the remaining half lemon over the shrimp, and garnish with chopped parsley. Serve immediately.
What to Serve with Shrimp Francese
Shrimp Francese pairs well with simple sides that let the sauce shine. Options include broccolini, roasted broccoli rabe, steamed asparagus, mashed potatoes, or a light pasta such as angel hair or linguine. For a lower-carb plate, serve alongside sautéed greens or a lemony green salad.
How to Store Shrimp Francese
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or briefly in a skillet over low heat so the shrimp stay tender and the sauce remains glossy. Avoid prolonged reheating, which can overcook the shrimp.
More Shrimp Recipes You’ll Love
- Linguini and Shrimp Fra Diavolo
- Drunken Shrimp
- Angel Hair with Shrimp and Tomato Sauce
- Garlic Shrimp
- Sheet Pan Shrimp Oreganata
Spicy Shrimp Francese Recipe with Calabrian Chili
Equipment
- Large deep skillet
Ingredients
- 1 pound peeled and deveined shrimp (about 32)
- 3/4 teaspoon kosher salt, plus more to taste
- 1/4 cup unbleached flour
- 2 large eggs, beaten with 1 tablespoon water
- 2 teaspoons extra virgin olive oil, divided
- 2 cloves garlic, minced
- 4–5 jarred Calabrian chili peppers, sliced (or to taste)
- 1 tablespoon oil from the jarred Calabrian peppers
- 1 1/2 lemons (juice of 1 lemon plus 1/2 lemon to finish)
- 1/4 cup dry white wine (or more broth)
- 1 1/2 cups low-sodium chicken or vegetable broth
- 2 teaspoons salted butter
- Chopped parsley for garnish
Instructions
- Season the shrimp with 1/2 teaspoon salt and black pepper on both sides.
- Set the flour in a shallow bowl and the beaten eggs in another shallow bowl. Lightly coat half the shrimp in flour, shake off excess, then dip into the beaten eggs.
- Heat a very large nonstick pan over medium heat. Add 1 teaspoon olive oil to lightly coat the bottom. Cook the shrimp in a single layer in two batches if necessary. Cook 2–3 minutes per side until opaque and cooked through. Transfer cooked shrimp to a plate and repeat with remaining shrimp and oil.
- Whisk 1 tablespoon flour into the chicken broth in a mixing bowl until smooth, then stir in the juice of one lemon.
- To the skillet, add 2 teaspoons Calabrian chili oil and the minced garlic. Cook about 30 seconds until fragrant. Add the sliced Calabrian chilis and white wine and cook until the wine is reduced by half.
- Add the broth-lemon mixture, bring to a boil, then reduce to a simmer for 4–5 minutes until slightly reduced and thickened. Stir in the butter until melted and the sauce is glossy.
- Return the shrimp to the skillet and toss to coat; heat through for 30–60 seconds. Remove from heat, squeeze the remaining half lemon over the shrimp, garnish with parsley, and serve immediately.
Nutrition (per serving)
Calories: 256 kcal, Carbohydrates: 9 g, Protein: 27.5 g, Fat: 11 g, Saturated Fat: 3 g, Cholesterol: 281 mg, Sodium: 476 mg, Fiber: 0.5 g, Sugar: 1 g
Final note
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