Garlic Shrimp and Zucchini Wrap

Thaw shrimp, if using frozen shrimp. Chop zucchini.

Heat the olive oil in a small skillet over medium-high heat. Add zucchini to skillet, sprinkle with 1/4 teaspoon paprika and salt/pepper to taste. Saute for a few minutes until zucchini is tender-crisp and browned on the outside. Remove zucchini from skillet and set aside.

Melt butter in the same skillet over medium-high heat. Add shrimp to skillet, sprinkle with 1/4 teaspoon paprika and salt/pepper to taste. Cook for 3-5 minutes until shrimp is pink all the way through and browned on the outside. Remove and combine with zucchini.

Spread the whole grain wraps with creamy garlic scape dip (see my TastyKitchen recipe box for this recipe) or another garlicky sauce of choice. Add half the zucchini/shrimp mixture onto each wrap, and top each with a tablespoon of sour cream. Wrap and enjoy!

*I just buy a bag of raw frozen shrimp with the tails already removed so that I don’t have to remove the tails while cooking or while I’m eating the wrap! To thaw the shrimp, let it sit in a bowl of cold water for about 10-15 minutes and then drain the water.

**This goes perfectly with the Creamy Garlic Scape Dip that’s in my Tasty Kitchen Recipe Box! But it would also be great with any kind of garlic aioli or creamy garlic sauce.