Garlic Shrimp and Zucchini Wrap
Recipe GLPRbc1904811ecdb5
A fresh, protein-packed wrap featuring tender shrimp and sautéed zucchini tossed together and nestled in whole wheat wraps with creamy garlic sauce. This quick meal is satisfying, flavorful, and perfect for lunch or dinner.
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Ingredients
½ tablespoon butter
2 tablespoons creamy garlic scape dip or similar garlic sauce
½ tablespoon olive oil
¼ teaspoon paprika
¼ teaspoon paprika
10-12 large uncooked shrimp, peeled and deveined with tails removed
2 tablespoons sour cream
2 whole wheat wraps
1 small zucchini, chopped
Salt and black pepper to taste
Directions
If using frozen shrimp, place in a bowl and thaw under cool running water or refrigerate overnight until thawed. Chop the zucchini into ¼-inch dice. Heat the olive oil in a small skillet over medium-high heat.
Add the chopped zucchini to the hot skillet. Sprinkle with ¼ teaspoon paprika, salt, and pepper to taste.
Sauté the zucchini for 3-4 minutes, stirring occasionally, until it is tender-crisp with light brown edges. Transfer to a small bowl and set aside.
Melt the butter in the same skillet over medium-high heat.
Add the thawed shrimp to the skillet. Sprinkle with the remaining ¼ teaspoon paprika, salt, and pepper. Cook for 3-5 minutes, stirring occasionally, until the shrimp are pink throughout and opaque (shrimp should reach an internal temperature of 145°F or show no translucence when cooked through).
Remove the cooked shrimp from the skillet and combine with the cooked zucchini in the bowl.
Lay out both whole wheat wraps and spread each with 1 tablespoon of the creamy garlic dip.
Divide the shrimp and zucchini mixture evenly between the two wraps, placing it in the center of each. Top each wrap with 1 tablespoon of sour cream. Roll up tightly and serve immediately.
