Lemon-Butter Shrimp with Garlic Bread Croutons

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Plump shrimp cooked in a zesty lemon-butter sauce with garlic, served over toasted bread croutons for a simple yet elegant dinner. This French-inspired seafood recipe, ready in about 30 minutes, pairs large shrimp, unsalted butter, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 2 French cuisine 410 cal/serving

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Ingredients

12 oz, peeled and deveined large shrimp
3 tbsp unsalted butter
2 tbsp lemon juice
2, minced garlic cloves
2 tbsp, chopped fresh parsley
1/4 cup dry white wine
1 slice, cut into 1/2-inch cubes baguette
1 tbsp olive oil
1/4 tsp salt
1/8 tsp black pepper

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Instructions

Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 12 oz peeled and deveined shrimp, 1/4 tsp salt, and 1/8 tsp black pepper. Cook for 2 minutes per side until pink and opaque; remove and set aside.
Step 2: In the same skillet, melt 3 tbsp unsalted butter over medium heat. Add 2 minced garlic cloves and cook for 1 minute until fragrant but not browned. Stir in 1/4 cup dry white wine and cook for 2 minutes until reduced by half. Add 2 tbsp lemon juice and cook for 1 minute.
Step 3: Return shrimp to the skillet and toss to coat. Stir in 2 tbsp chopped fresh parsley and cook for 1 more minute. While sauce simmers, toast 1 slice baguette cut into 1/2-inch cubes in a dry skillet for 3-4 minutes until golden and crisp, then serve shrimp over toasted croutons.