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Garlic Shrimp and Zucchini Wrap

A quick and flavorful wrap combining savory garlic shrimp with crisp-tender zucchini, perfect for a fast lunch or light dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Shrimp and Zucchini
  • 10 to 12 pieces uncooked shrimp, peeled, deveined, tail off Thaw if using frozen shrimp
  • 1 small zucchini Chopped into bite-size pieces
  • 1/2 tablespoon butter
  • 1/2 tablespoon olive oil For sautéing
  • 1/4 teaspoon paprika x2 for shrimp and zucchini
  • Salt and pepper to taste
Wrap Assembly
  • 2 whole whole wheat wraps
  • 2 tablespoons creamy garlic scape dip Or another garlicky sauce
  • 2 tablespoons sour cream For topping

Method
 

Preparation
  1. Thaw shrimp if using frozen shrimp.
  2. Chop zucchini into bite-size pieces.
Cooking
  1. Heat olive oil in a small skillet over medium-high heat.
  2. Add zucchini to the skillet and sprinkle with paprika and salt and pepper to taste.
  3. Sauté zucchini for a few minutes until tender-crisp and browned on the outside.
  4. Remove zucchini from skillet and set aside.
  5. Melt butter in the same skillet over medium-high heat.
  6. Add shrimp to skillet and sprinkle with paprika and salt and pepper to taste.
  7. Cook shrimp for 3 to 5 minutes until pink all the way through and browned on the outside.
  8. Remove shrimp and combine with the zucchini.
Assembly
  1. Spread each wrap with creamy garlic scape dip.
  2. Add half the zucchini and shrimp mixture to each wrap.
  3. Top each with a tablespoon of sour cream.
  4. Wrap tightly and enjoy.

Notes

Serve warm or at room temperature. Slice on the diagonal for easier eating. Store wraps in the refrigerator for up to 24 hours, tightly wrapped.