Mango Shrimp Pitas – a delicious recipe with mango, lime juice, gingerroot, curry powder, shrimp, pita breads. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
In a small bowl, combine the chutney, lime juice, ginger and curry. Pour 1/2 cup marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for at least 15 minutes. Cover and refrigerate remaining marinade.
2
Drain and discard marinade. Thread shrimp onto four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
3
Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, turning frequently.
4
Fill pita halves with lettuce, tomato and shrimp; spoon reserved chutney mixture over filling.
169
kcal
Calories
13
g
Carbs
30
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup mango chutney, 3 tablespoons lime juice, 1 teaspoon grated fresh gingerroot, 1/2 teaspoon curry powder, and more.
Yes, Mango Shrimp Pitas falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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