Creamy Lemon-Herb Shrimp
with Flatbread Crackers
- Wheat
- Sesame
- Shellfish
- Milk
A festive, romantic meal for two in just 20 minutes? It’s true, and it’s perfect for the busy holiday season. You’ll quick-sauté shrimp in butter until tender, then use the pan to build a truly show-stopping sauce. Simmer up a mix of shallot, chicken stock, and lemon juice, then swirl in a luscious dollop of crème fraîche to transform it into the velvety stuff of dreams—a perfect bed for those succulent shrimp. Garnish with a vibrant duo of fresh parsley and lemon zest, then serve with homemade toasted flatbread crackers for scooping up that sauce (you won’t want to leave any behind!).
Ingredients
2 unit
Flatbreads
(Contains: Wheat, Sesame)
1 unit
Shallot
¼ ounce
Parsley
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
1 unit
Chicken Stock Concentrate
2 tablespoon
Crème Fraîche
(Contains: Milk)
Not included in your delivery
Salt
Pepper
2 tablespoon
Olive Oil
4 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
Adjust oven rack to top position and preheat oven to 425 degrees. Wash and dry produce. Quarter flatbreads, then cut each piece into four squares. TIP: Stack pieces on top of each other to speed up the cutting process. In a large bowl, toss flatbread squares with 2 TBSP olive oil; season with salt and pepper. Arrange on a baking sheet; toast on top rack until browned, 8-10 minutes. Let cool completely (the crackers will crisp up as they cool).
Meanwhile, halve, peel, and mince shallot. Finely chop parsley. Zest and quarter lemon. Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with salt and pepper. Melt 4 TBSP butter in a medium, preferably nonstick, pan over medium heat. Add shrimp; cook, stirring occasionally, until opaque and cooked through, 4-5 minutes. Turn off heat; transfer to a plate using a slotted spoon (keep as much butter in pan as possible). Tent with foil to keep warm. Do not wipe out pan.
Return pan used for shrimp over medium-high heat. Add shallot and cook, stirring occasionally, until softened 3-4 minutes. Add stock concentrate, half the parsley, ¼ cup water, and juice from 2 lemon wedges. Cook, stirring, until sauce has reduced slightly, 30-60 seconds. Remove pan from heat. Whisk in crème fraîche until evenly combined.
Transfer creamy lemon-herb sauce to a shallow bowl. Top sauce with cooked shrimp. Garnish with lemon zest and remaining parsley. Serve with flatbread crackers and remaining lemon wedges on the side.
*Shrimp are fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious, restaurant-quality taste. Some found the lemon-herb sauce particularly flavorful 🍋.
- Ease of prep: Quick and easy to prepare, though a few had trouble with the sauce or cooking shrimp.
- Suggestions: Consider serving over pasta or rice for a heartier meal. Double the lemon for extra zest.
- Portions: Some found it perfect for two, while others wanted more for a full meal.
- Flatbread: The crispy flatbread crackers were a hit, but watch closely as they can burn easily.
