can i bake shrimp francese instead of fry?!

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I love Shrimp Francese and usually only serve it once a year, around Christmas if I'm serving the classic holiday Italian meal "Feast of the 7 Fishes"

I think if it had a panko coating instead of just flour you could bake it, but the version I have is simply dredged in flour, dipped in egg, and then dredged in flour again before being fried. You can't get the correct texture if you bake the shrimp with that simple flour coating. It won't be done before the shrimp are overcooked.

I fry my Shrimp Francese in less than an inch of oil in a large skillet. As long as your oil is hot enough, the shrimp will not absorb the oil, it will simply crisp the coating and the heat will cook the shrimp.

The way that I make it as healthy as possible is to use a very high vitamin-E safflower oil or everybody's friend, canola. You can cut back a bit on the butter for the sauce too (especially if the amount of shrimp your making doesn't need as much sauce as your recipe calls for).

Use canola oil to fry and cut back on the butter sauce to cut back on some of the fat and calories; otherwise, enjoy!