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.
Reviews from our home cooks
I liked the shrimp dish very much, it was tasty and easy to make - but the flatbreads were a bit too much. I'm trying to limit my carbs... a vegetable instead of the bread would be preferable for me
What a delicious dish. The toasted flatbread was just the right texture and the shrimp with shallots had a delicious sweetness.
This would qualify for a 5 star restaurant dish, for sure! Oh, how delicious this was. Too soon, though - it was all gone, but the memories will last! Absolutely in l💜ve! Would make a GREAT VALENTINES DAY DINNER, HELLO FRESH! (😉 wink, nod) If you'd be so inclined to bring this dish Back, we would be so happy to cook it for a person we love! Please???
I didn't use the flatbread, I added garlic, white wine, heavy cream and 1/2 cup of chicken stock. This recipe, with the additions, was restaurant quality. Everyone loved it.
Loved this. I prefer a different accompaniment instead of toasted flatbread. I made my own couscous to serve with it. Orzo would also be good.
I prepared slightly differently, doubling amount of lemon (zest and juice), and serving over brown rice. Delicious! On the side, I served a mixed leaf lettuce salad with a dressing made from a bit of the spinach artichoke dip, additional chopped artichokes, and white balsamic vinegar or lemon juice.
Delicious, easy, and great with the crackers or some rice!
Not enough for a full meal with 2 servings. Needs to come with a veggie or something on the side as well
This was absolutely incredible and I'd add it to my meals again in a heartbeat. Delicious!
This was awesome. We had leftovers so I added a little pasta and it was great that way too.
