Shrimp Bruno Recipe

Name: Shrimp Bruno
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all-purpose flour, for dredging; 3 large eggs, well beaten; 1/2 canola oil; 12 jumbo shrimp, shelled, deveined, and butterflied with tails left on; 2 garlic cloves, crushed with the side of a heavy knife; 3/4 cup dry white wine; 3 tablespoons fresh lemon juice; 1/4 teaspoon fine sea salt (or to taste); 1 tablespoon Dijon mustard; 3 tablespoons unsalted butter, at room temperature; 2 teaspoons very finely chopped parsley; 4 lemon wedges, for serving

Servings: persons

1/2 cup all-purpose flour, for dredging
3 large eggs, well beaten
1/2 canola oil
12 jumbo shrimp, shelled, deveined, and butterflied with tails left on
2 garlic cloves, crushed with the side of a heavy knife
3/4 cup dry white wine
3 tablespoons fresh lemon juice
1/4 teaspoon fine sea salt (or to taste)
1 tablespoon Dijon mustard
3 tablespoons unsalted butter, at room temperature
2 teaspoons very finely chopped parsley
4 lemon wedges, for serving

1
Place the flour and the beaten eggs in two separate shallow bowls near the stove.
2
In a 12-inch saute pan, heat the oil over medium-high heat. Dredge the shrimp in flour, shaking off the excess. Dip each shrimp into the egg wash, letting the excess drip back into the bowl for a moment.
3
Place the shrimp, butterflied side down, in the hot oil. Cook undisturbed for 3 minutes, until pale golden.
4
Add the garlic and cook for one minute more, stirring. (Cook the shrimp in badges, if nesessary to avoid overcrowding).
5
Drain off all but about one teaspoon of the cooking oil. Add the white wine, lemon juice and salt.
6
Bring to a boil and cook for one minute. Transfer the shrimp to heated plates and increase the heat to high.
7
Whisk in the mustard and simmer the sauce until it is reduced by two-thirds, about 2 minutes.
8
Remove the pan from the heat and swirl in the butter, shaking the pan vigorously to bring the sauce together.
9
Discard the garlic and spoon a little over sauce over each serving.
10
Sprinkle the edges of the plates with parsley, place a lemon wedge on the side, and serve.

2609

kcal

Calories

272

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup all-purpose flour, for dredging, 3 large eggs, well beaten, 1/2 canola oil, 12 jumbo shrimp, shelled, deveined, and butterflied with tails left on, and more.

Yes, Shrimp Bruno falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp Bruno

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions