Wraps with shrimp, vegetables, and lemon butter – a delicious dinner proposition!
Ingredients
- Lemon 0.5
- Red bell pepper 100 g
- Garlic clove 0.5
- Alfalfa sprouts 25 g
- Shrimp 150 g
- Carrot 1
- Butter 90 g
- Cucumber 100 g
- Lemon pepper 0.25 tsp
- Sour cream (18%) 3 tbsp
- Tortillas 6
Preparation
Step 1: Make Lemon Butter Blanch the lemon, dry it, finely grate the zest, and squeeze the juice. Peel and press the garlic. Knead the butter with garlic, lemon zest, and lemon pepper. Season to taste with salt and lemon juice.
Step 2: Prepare the Vegetables Peel and thinly slice the cucumber. Peel the carrot and grate it using a grater. Clean the bell pepper, remove the seeds, and cut it into thin strips. Wash the alfalfa sprouts and drain them well.
Step 3: Fry the Shrimp Wash and pat dry the shrimp, then fry them in a little lemon butter for 2-3 minutes on each side, season with salt and a splash of lemon juice. Meanwhile, lightly toast the tortillas and spread the remaining lemon butter over them. Place cucumber, bell pepper, carrot, and shrimp on them. Spread sour cream and alfalfa sprouts, roll them up, and cut diagonally in half.
