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Garlic Shrimp and Zucchini Wrap

  • Author: Pinch of Yum
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 2 1x


This garlic shrimp and zucchini wrap has sauteed garlic shrimp stuffed into a whole wheat tortilla with grilled zucchini. A perfect and simple lunch.



  • 1012 uncooked shrimp, peeled, deveined, tail-off*
  • 1 small zucchini
  • 2 tbs. creamy garlic scape dip, or another garlicky sauce
  • 2 tbs. sour cream
  • 2 whole wheat wraps
  • 1/2 tbs. butter
  • 1/2 tbs. olive oil
  • 1/4 teaspoon paprika (x2)


  1. Thaw shrimp, if using frozen shrimp. Chop zucchini; heat olive oil in a small skillet over medium-high heat. Add zucchini to skillet, sprinkle with paprika and salt/pepper to taste. Saute for a few minutes until tender-crisp and browned on the outside.
  2. Remove from skillet and set aside. Melt butter in the same skillet over medium-high heat. Add shrimp to skillet, sprinkle with paprika and salt/pepper to taste. Cook for 3-5 minutes until pink all the way through and browned on the outside. Remove and combine with zucchini.
  3. Spread wraps with creamy garlic scape dip. Add half the zucchini/shrimp mixture to 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.

  • Category: Lunch
  • Cuisine: American

Keywords: shrimp and zucchini wrap, zucchini wrap, shrimp wrap