Shrimp wraps with vegetables and lemon butter – a delicious dinner suggestion!
Ingredients
- Lemon, 0.5 pc
- Red bell pepper, 100 g
- Garlic clove, 0.5 pc
- Alfalfa sprouts, 25 g
- Shrimp, 150 g
- Carrot, 1 pc
- Butter, 90 g
- Cucumber, 100 g
- Lemon pepper, 0.25 tsp
- Sour cream (18%), 3 tbsp
- Tortilla, 6 pcs
Preparation
Step 1: Make Lemon Butter
Scald the lemon, dry it, finely grate the zest, and squeeze the juice. Peel and press the garlic through a press. 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 slice the cucumber thinly. Peel and grate the carrot. Clean the bell pepper, remove the seeds, and slice into thin strips. Rinse and drain the alfalfa sprouts.
Step 3: Fry the Shrimp
Rinse and pat dry the shrimp. Fry them in a little hot lemon butter for 2-3 minutes on each side, season with salt and a little lemon juice.
Meanwhile, lightly toast the tortillas and spread the remaining lemon butter on them. Top with cucumber, bell pepper, carrot, and shrimp. Spread sour cream and alfalfa sprouts over them, roll up, and cut diagonally in half.
