Pat the shrimp dry with paper towels, then lightly season with salt and pepper. Set aside.
In a shallow bowl, whisk the eggs until smooth. On a plate, spread out the flour seasoned with a pinch of salt.
Dip each shrimp into the beaten eggs, letting the excess drip off, then dredge in the flour, pressing lightly to coat evenly. Place coated shrimp on a clean plate.
Heat olive oil in a large skillet over medium-high heat until shimmering. Add shrimp in batches, cooking for about 2-3 minutes per side until golden and crispy. Remove and set aside on paper towels.
Reduce heat to medium. Add butter to the same skillet, stirring until melted and bubbling. Sauté the minced garlic until fragrant, about 30 seconds.
Pour in the white wine, scraping up any browned bits from the pan. Let it simmer for 2 minutes until slightly reduced and fragrant.
Add the lemon juice and zest, stirring to combine. Return the cooked shrimp to the skillet, turning to coat in the sauce, and cook for another minute until heated through.
Sprinkle with chopped parsley for a fresh burst of flavor and color. Taste and adjust seasoning if needed.
Serve immediately, spooning the lemon butter sauce over the shrimp. Pair with crusty bread or over pasta for a complete meal.
