Recipe
Feb
27
2020
|
Shrimp and Salad Stuffed Pitas Recipe |
Shrimp and Salad Stuffed Pitas
Grab a pita and stuff it with succulent shrimp and fresh vegetables for a quick and delicious meal. Full of flavor, you won’t believe it is healthy. Make ahead for lunch tomorrow.
Serves 4
Ingredients:
- 1 package (16 oz.) Frozen Raw, Peeled, Deveined Shrimp
- 2 TBSP Extra Virgin Olive Oil
- 1/2 tsp Paprika
- 1/2 tsp Sea Salt
- 1/4 tsp Pepper
- 3 cups Organic Baby Spring Mix Lettuce
- 2 Mini cucumbers, very thinly diagonally slice
- 1/2 cup Carrot, shredded
- 1/2 cup Mayonnaise
- 1 Tbsp Fresh lemon juice
- 1 tsp Fresh grated lemon rind
- 4 Whole wheat pocket pitas, halved
Directions:
- Preheat broiler.
- Thaw shrimp in colander under cold running water; remove tails and pat dry on paper towels.
- Place shrimp in a medium bowl and toss with oil.
- Combine paprika, salt and pepper, sprinkle over shrimp and toss again to coat.
- Place shrimp on broiler pan and broil, 4 inches from heat source, 2 to 3 minutes, turn and continue cooking 1 to 2 minutes or until shrimp are opaque.
- Place spring mix, cucumber and carrot in a large bowl and toss.
- Combine mayonnaise, lemon juice and lemon rind; spread 1 tablespoon inside each pita half.
- Fill each pita half with 1/2 cup salad and 4 - 5 shrimp.
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