Shrimp Shawarma with Homemade Aioli by @louloukitchen_

30 min

2 servings

🥙

2

Lebanese flatbread

🦐

350 g

Raw shrimp

🌶️

15 ml

Paprika

🧅

2 stalks

Scallions

🌿

15 g

Coriander

🥣

120 g

Greek yogurt

🍋

1

Lemon

🫜

60 g

Radish

🧄

2 cloves

Garlic

🥚

2

Egg yolk

🫗

120 ml

Neutral oil

🫒

120 ml

Olive oil

🥒

150 g

Cucumber

🧂

1 g

Salt

Peel
- raw shrimp
- scallion
- radish
Peel and devein the raw shrimp. Thinly slice the scallion, radish, and cucumber.
Chop
- coriander
- Raw shrimp
- Greek yogurt
Finely chop the coriander. Divide it between the yogurt sauce and shrimp filling.
Combine
- Greek yogurt
- lemon
- coriander
Combine Greek yogurt, lemon juice, coriander, and salt. Stir until the white sauce is smooth.
Grate
- garlic
- egg yolk
Grate the garlic into a bowl with the egg yolks. Whisk until combined.
Whisk
- neutral oil
Whisk in neutral oil very gradually. Whisk in olive oil gradually until the aioli thickens.
Whisk
- lemon
Whisk lemon juice into the aioli. Set the aioli aside.
Heat
- raw shrimp
- scallion
- paprika
Heat the frying pan over medium-high heat. Add the shrimp, scallion, and paprika.
Cook
- raw shrimp
Cook the shrimp until pink and lightly browned. Remove the pan from the heat.
Cut
- Lebanese flatbread
- Greek yogurt
Cut each Lebanese flatbread in half. Spread the yogurt sauce over each portion.
Layer
- cucumber
- radish
- raw shrimp
Layer cucumber and radish over the sauce. Add the cooked shrimp filling.
Roll
- Lebanese flatbread
Roll each flatbread tightly into a wrap. Place the wraps seam-side down in the frying pan.
Toast
- Lebanese flatbread
- garlic
- egg yolk
Toast the wraps over medium heat until lightly crisp. Serve with the quick aioli.

Shrimp Shawarma with Homemade Aioli by @louloukitchen_

30 min

2 servings

🥙

2

Lebanese flatbread

🦐

350 g

Raw shrimp

🌶️

15 ml

Paprika

🧅

2 stalks

Scallions

🌿

15 g

Coriander

🥣

120 g

Greek yogurt

🍋

1

Lemon

🫜

60 g

Radish

🧄

2 cloves

Garlic

🥚

2

Egg yolk

🫗

120 ml

Neutral oil

🫒

120 ml

Olive oil

🥒

150 g

Cucumber

🧂

1 g

Salt

Preparation Steps

Step 1/12
Peel and devein the raw shrimp. Thinly slice the scallion, radish, and cucumber.
🦐raw shrimp
🧅scallion
🫜radish
🥒cucumber
🔪knife
🪵cutting board
Step 2/12
Finely chop the coriander. Divide it between the yogurt sauce and shrimp filling.
🌿coriander
🔪knife
🪵cutting board
Step 3/12
Combine Greek yogurt, lemon juice, coriander, and salt. Stir until the white sauce is smooth.
🥣Greek yogurt
🍋lemon
🌿coriander
🧂salt
🥣mixing bowl
🥄spoon
Step 4/12
Grate the garlic into a bowl with the egg yolks. Whisk until combined.
🧄garlic
🥚egg yolk
🧀grater
🥣mixing bowl
🥄whisk
Step 5/12
Whisk in neutral oil very gradually. Whisk in olive oil gradually until the aioli thickens.
🫗neutral oil
🫒olive oil
🥣mixing bowl
🥄whisk
Step 6/12
Whisk lemon juice into the aioli. Set the aioli aside.
🍋lemon
🥣mixing bowl
🥄whisk
Step 7/12
Heat the frying pan over medium-high heat. Add the shrimp, scallion, and paprika.
🦐raw shrimp
🧅scallion
🌶️paprika
🍳frying pan
🥄spatula
Step 8/12
Cook the shrimp until pink and lightly browned. Remove the pan from the heat.
🦐raw shrimp
🍳frying pan
🥄spatula
Step 9/12
Cut each Lebanese flatbread in half. Spread the yogurt sauce over each portion.
🥙Lebanese flatbread
🥣Greek yogurt
🔪knife
🪵cutting board
🥄spoon
Step 10/12
Layer cucumber and radish over the sauce. Add the cooked shrimp filling.
🥒cucumber
🫜radish
🦐raw shrimp
🥄spoon
Step 11/12
Roll each flatbread tightly into a wrap. Place the wraps seam-side down in the frying pan.
🥙Lebanese flatbread
🍳frying pan
Step 12/12
Toast the wraps over medium heat until lightly crisp. Serve with the quick aioli.
🥙Lebanese flatbread
🧄garlic
🥚egg yolk
🫗neutral oil
🫒olive oil
🍋lemon
🍳frying pan
🥄spatula

Composition

Ingredients

Types

Grains, Seafood, Spices, Herbs, Dairy, Fruit, Vegetables, Eggs, Oils, Seasonings

Ingredients

Lebanese flatbread, Raw shrimp, Paprika, Scallions, Coriander, Greek yogurt, Lemon, Radish, Garlic, Egg yolk, Neutral oil, Olive oil, Cucumber, Salt

Notes

Lebanese flatbread (bought directly from a Lebanese restaurant), Raw shrimp (peeled, can be used already cooked instead), Scallions (green onions or shallots), Coriander (a bit of herbs, minced), Greek yogurt (for the white sauce), Lemon (juice used in the white sauce and the aioli), Radish (optional), Garlic (for the aioli), Egg yolk (for the aioli), Neutral oil (for the aioli), Olive oil (for the aioli), Cucumber (a few slices for the wrap), Salt (a little, for the white sauce)

Allergens

Gluten, Shellfish, Milk, Eggs

Dietetics

Dietary regimen

Calories

680 kcal

Macro nutrients

Protein: 31g, Carbohydrates: 47g, Fat: 40g, Fiber: 4g, Sugar: 6g

Nutritional Information

Minerals

Sodium: 780mg, Calcium: 160mg, Iron: 3.2mg, Potassium: 520mg

Vitamins

Vitamin C: 24mg, Vitamin B12: 1.4µg, Vitamin D: 1.1µg, Vitamin A: 110µg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

frying pan, mixing bowl, whisk, grater, knife, cutting board, spatula

Appliances

to inform

Type

Type

Type Of Dish

Occasions

Lunch, Dinner, Casual meal

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

French, Middle Eastern, Mediterranean

Geographic

France, Marseille

Various

Aspect

Texture

Creamy, Crunchy, Juicy, Crispy

Flavors

Garlicky, Tangy, Smoky, Savory, Fresh

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Serve immediately after cooking.,Do not leave shrimp or egg-based aioli unrefrigerated.), fridge : 24 hours (Store assembled wraps separately from sauces in airtight containers.,Keep below 4°C.), freezer : 0 min (Freezing assembled wraps is not recommended because yogurt sauce and fresh vegetables lose texture.)