Shrimp Shawarma Wraps

Name: Shrimp Shawarma Wraps
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ lb (680 g) large shrimp, peeled and deveined, patted completely dry with paper towels; 3 tablespoons (45 ml) extra-virgin olive oil; 1½ teaspoons (3 g) sweet paprika; 1 teaspoon (2 g) ground cumin; ¾ teaspoon (1½ g) ground coriander; ½ teaspoon (1½ g) garlic powder; ¼ teaspoon (½ g) cayenne pepper (optional); ¾ teaspoon (4 g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper; ¾ cup (180 ml) tahini garlic sauce or creamy hummus, store-bought or homemade; 8 pieces pita or Lebanese flatbread, warmed; 1 large (280 g) English cucumber or Persian cucumber, sliced into thin rounds or sticks; 2 medium (260 g) ripe tomato, thinly sliced; ½ cup (120 ml) pickled turnips (torshi lift), drained, sliced; ½ cup (30 g) fresh flat-leaf parsley, roughly chopped; 1 whole fresh lemon, halved, for serving (optional)

From the MyKitchenBank Kitchen

Quick and vibrant Middle Eastern-style wraps featuring tender sautéed shrimp coated in warm shawarma spices, served in soft flatbread with creamy garlic sauce, fresh vegetables, and tangy pickled turnips. Ready in under 30 minutes, these handheld wraps deliver the aromatic complexity of traditional shawarma without the long cooking time.

Prep: 15 min
Cook: 12 min
Total: 27 min
Makes: 4 wraps (2 per person)

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Ingredients

4 servings

1½ lb (680 g) large shrimp, peeled and deveined, patted completely dry with paper towels
3 tablespoons (45 ml) extra-virgin olive oil
1½ teaspoons (3 g) sweet paprika
1 teaspoon (2 g) ground cumin
¾ teaspoon (1.5 g) ground coriander
½ teaspoon (1.5 g) garlic powder
¼ teaspoon (0.5 g) cayenne pepper (optional)
¾ teaspoon (4 g) kosher salt
¼ teaspoon (0.5 g) freshly ground black pepper
¾ cup (180 ml) tahini garlic sauce or creamy hummus, store-bought or homemade
8 pieces pita or Lebanese flatbread, warmed
1 large (280 g) English cucumber or Persian cucumber, sliced into thin rounds or sticks
2 medium (260 g) ripe tomato, thinly sliced
½ cup (120 ml) pickled turnips (torshi lift), drained, sliced
½ cup (30 g) fresh flat-leaf parsley, roughly chopped
1 whole fresh lemon, halved, for serving (optional)

Equipment (4)

Large skillet (12 inches / 30 cm)
Small bowl for mixing spice blend
Cutting board
Sharp knife

Steps

Before you start

Pat shrimp completely dry—moisture prevents proper browning and spice adhesion
Gather all wrap fillings and have them ready before you start cooking
Warm flatbread in a dry skillet or oven (350°F / 175°C for 2 minutes) just before serving

1
Mix the spice blend
- In a small bowl, combine sweet paprika, ground cumin, ground coriander, garlic powder, cayenne pepper (if using), kosher salt, and freshly ground black pepper.
- Stir well to combine.
- Set aside.
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Tip: Toast the spices in a dry skillet over medium heat for 30 seconds before mixing for deeper flavor, if desired.
2
Coat shrimp with spices
- Place the patted-dry shrimp in a large bowl.
- Drizzle with 2 tablespoons (30 ml) of olive oil and sprinkle the spice blend evenly over them.
- Toss gently to coat every piece thoroughly.
- Make sure no shrimp clump together.
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Tip: Don't skip drying the shrimp—moisture prevents the spices from adhering and creates steam instead of a flavorful sear.
3
Heat the skillet
- Heat a large 12-inch (30 cm) skillet over medium-high heat.
- Add the remaining 1 tablespoon (15 ml) of olive oil and swirl to coat the bottom evenly.
- Let it heat for 1 minute until shimmering but not smoking.
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Ready when: Oil shimmers and moves freely across the pan
Tip: Use medium-high heat—too low and the shrimp will release liquid; too high and they may burn before cooking through.
4
Sauté the shrimp
- Working in a single layer if possible, add the spiced shrimp to the hot skillet.
- Resist the urge to move them for 2 minutes—this creates a flavorful crust.
- Then stir and cook for another 2–3 minutes, until all shrimp are pink, opaque, and cooked through.
- The shrimp should feel firm but still tender when pressed gently.
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Ready when: Shrimp are bright pink throughout, opaque, and slightly curled with no gray translucent flesh
Tip: Overcooking shrimp makes them rubbery. They continue to cook slightly after you remove them from heat, so pull them when they're just opaque.
5
Warm the flatbreadOven 350°F / 175°C
- While the shrimp cooks or immediately after, warm the pita or flatbread.
- Stack them and wrap loosely in foil, then place in a 350°F (175°C) oven for 2–3 minutes until soft and pliable.
- Alternatively, warm each piece in the same skillet (after removing shrimp) for 30 seconds per side.
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Ready when: Flatbread is warm to the touch and flexible
Tip: Warm flatbread won't crack when filled and is much more pleasant to eat. Don't skip this step.
6
Assemble the wraps
- Lay a warm flatbread on a clean surface.
- Spread about 2.5 tablespoons (37 ml) of garlic sauce across the lower half of the bread, leaving a 1-inch (2.5 cm) border.
- Arrange a handful of spiced shrimp on top of the sauce.
- Layer with slices of cucumber and tomato, then add a small handful of pickled turnips and fresh parsley.
- Drizzle with a tiny squeeze of fresh lemon juice if desired.
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Tip: Don't overfill—about 4–5 shrimp per wrap keeps it manageable to eat. The sauce acts as a seal that helps hold everything together.
7
Roll and serve
- Fold the bottom of the flatbread over the filling, then fold in the sides and roll upward, creating a tight cylinder.
- If using thin pita, wrap the bottom in parchment paper or foil to catch drips and help hold it together.
- Serve immediately while warm.
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Tip: Wrapping the base in paper is not just for neatness—it gives you something to hold and prevents fillings from falling out.

Good to know

Tips

Make a quick homemade tahini garlic sauce by blending 0.5 cup tahini with juice of 1 lemon, 2 cloves minced garlic, 0.5 teaspoon salt, and 3–4 tablespoons warm water until smooth and creamy.
Prep all vegetables and set out the garlic sauce before you start cooking shrimp—the whole assembly process is very fast once the shrimp is done.
For extra heat, drizzle hot sauce or harissa inside the wrap, or increase cayenne to 0.5 teaspoon in the spice blend.
Serve with extra lemon wedges on the side—a squeeze of fresh acid brightens the whole wrap and complements the creamy sauce and spiced shrimp.

Storage & reheating

Cooked shrimp can be refrigerated in an airtight container for up to 2 days. Reheat gently in a skillet over medium heat (do not microwave) for 1–2 minutes. Leftover garlic sauce keeps refrigerated for 3–4 days. Assemble wraps fresh to order for best texture and flavor.

Substitutions

large shrimp, peeled and deveined → Chicken breast (cut into bite-sized pieces) or thinly sliced beef steak. Chicken requires 6–8 minutes of cooking; beef requires 4–6 minutes depending on thickness. Cook until no pink remains for chicken; beef can be rare to medium.
tahini garlic sauce or creamy hummus → Plain Greek yogurt mixed with minced garlic, lemon juice, and salt. Use 1 cup yogurt mixed with 2 cloves minced garlic, 1 tablespoon lemon juice, and salt to taste. Tangier than tahini but lighter.
pickled turnips (torshi lift) → Pickled vegetables (beets, cabbage) or a squeeze of extra lemon juice. Maintains the tangy, bright contrast. If unavailable, increase the lemon.
pita or Lebanese flatbread → Large tortillas or thin naan bread. Warm the same way. Naan is thicker and more forgiving; tortillas are more delicate.