Name: Garlic Butter Shrimp Scampi Wrap
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Raw shrimp; 1 medium Whole wheat tortilla; 0.5 tbsp Ghee; 0.5 tbsp Extra virgin olive oil; 3 cloves Garlic; 1 tbsp Lemon juice; 0.25 tsp Red pepper flakes; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Baby arugula; 1 tbsp Fresh parsley

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Garlic Butter Shrimp Scampi Wrap

Sautéed shrimp tossed in a zesty garlic-ghee sauce and tucked into a warm whole wheat tortilla with crisp arugula for a bright, citrusy finish.

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NUTRITION

Protein

53.9g

Fat

20.4g

Carbs

28.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Raw shrimp

1 medium Whole wheat tortilla

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

1 tbsp Lemon juice

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby arugula

1 tbsp Fresh parsley

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PREPARATION

1
Pat the shrimp dry with paper towels and season evenly with sea salt and black pepper.
2
Heat the olive oil and ghee in a large skillet over medium-high heat until the ghee is melted and shimmering.
3
Add the shrimp to the skillet in a single layer and cook for 2 minutes until they begin to turn pink and opaque.
4
Stir in the minced garlic and red pepper flakes, sautéing for an additional 1 minute until the garlic is fragrant but not browned.
5
Remove the skillet from the heat and stir in the fresh lemon juice and chopped parsley to create the scampi sauce.
6
Warm the whole wheat tortilla in a separate dry pan over medium heat for 30 seconds on each side until pliable.
7
Place the baby arugula in the center of the tortilla and top with the garlic butter shrimp and pan sauce.
8
Fold the bottom of the tortilla up, then fold in the sides and roll tightly to secure the wrap.