Shrimp Wraps

Ingredients

• 2 Tomatoes
• 1 Red Onion
• 2 lettuce leaves
• 500 g shrimp (peeled and deveined)
• 2 handfuls herbs (e.g., mint, coriander leaves)
• 30 g ginger
• 1 Shallot
• 2 Garlic cloves
• 4 tbsp sesame oil
• 1 tsp curry powder
• 1 tsp sweet paprika
• 0.5 tsp ground coriander
• 0.5 tsp ground cumin
• Salt
• 1 Lime (juice)
• 4 wrap flatbreads
• 150 g yogurt

Instructions

1. 1.

   Wash the tomatoes, cut off the stem ends and slice into rounds. Peel the onion and cut into thin strips. Wash the lettuce, shake dry and cut into strips. Rinse the shrimp and pat dry. Wash the herbs, shake dry and finely chop the leaves. Peel the ginger, shallot and garlic and mince as finely as possible. In hot oil in a wok or pan, sauté for 3‑4 minutes over medium heat until softened. Add curry powder, paprika, coriander and cumin, stir briefly until fragrant. Then add shrimp and cook for another 3‑4 minutes until done. Season with salt and lime juice.

2. 2.

   Warm the wraps in a separate pan for about ½ minute on each side if desired, then fill with shrimp, tomato slices, onions, lettuce and herbs. Drizzle with yogurt and roll up. Slice in half if preferred and serve.