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1
Thaw shrimp, if using frozen shrimp.
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2
Chop zucchini.
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3
Heat the olive oil in a small skillet over medium-high heat.
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4
Add zucchini to skillet, sprinkle with 1/4 teaspoon paprika and salt/pepper to taste.
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5
Saute for a few minutes until zucchini is tender-crisp and browned on the outside.
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6
Remove zucchini from skillet and set aside.
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7
Melt butter in the same skillet over medium-high heat.
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8
Add shrimp to skillet, sprinkle with 1/4 teaspoon paprika and salt/pepper to taste.
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9
Cook for 3-5 minutes until shrimp is pink all the way through and browned on the outside.
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10
Remove and combine with zucchini.
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11
Spread the whole grain wraps with creamy garlic scape dip (see my TastyKitchen recipe box for this recipe) or another garlicky sauce of choice.
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12
Add half the zucchini/shrimp mixture onto each wrap, and top each with a tablespoon of sour cream.
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13
Wrap and enjoy!
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14
*I just buy a bag of raw frozen shrimp with the tails already removed so that I dont have to remove the tails while cooking or while Im eating the wrap!
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15
To thaw the shrimp, let it sit in a bowl of cold water for about 10-15 minutes and then drain the water.
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16
**This goes perfectly with the Creamy Garlic Scape Dip thats in my Tasty Kitchen Recipe Box!
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17
But it would also be great with any kind of garlic aioli or creamy garlic sauce.
