Shrimp and Kale Pitas Recipe

Name: Shrimp and Kale Pitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plain low-fat yogurt; 3 tablespoons extra-virgin olive oil; Juice of 1 lemon; 1 small clove garlic, finely grated; Kosher salt; 1/8 teaspoon cayenne pepper; 1 small bunch kale, stems removed and leaves thinly sliced; 3/4 pound medium shrimp, peeled and deveined; 1 15 -ounce can no-salt-added chickpeas, drained and rinsed; 1 pint grape tomatoes, halved; 1/2 small red onion, thinly sliced; 4 pieces pita bread, halved

Servings: persons

1/2 cup plain low-fat yogurt
3 tablespoons extra-virgin olive oil
Juice of 1 lemon
1 small clove garlic, finely grated
Kosher salt
1/8 teaspoon cayenne pepper
1 small bunch kale, stems removed and leaves thinly sliced
3/4 pound medium shrimp, peeled and deveined
1 15 -ounce can no-salt-added chickpeas, drained and rinsed
1 pint grape tomatoes, halved
1/2 small red onion, thinly sliced
4 pieces pita bread, halved

1
Preheat the broiler.
2
Whisk the yogurt, 2 1/2 tablespoons olive oil, the lemon juice, garlic, 1/4 teaspoon salt and the cayenne in a large bowl.
3
Add the kale and toss to coat; set aside at room temperature while you prepare the shrimp.
4
Toss the shrimp with the remaining 1/2 tablespoon olive oil on a baking sheet.
5
Broil until just cooked through, 4 to 5 minutes; let cool slightly.
6
Add the shrimp, chickpeas, tomatoes and red onion to the bowl with the kale; toss to coat.
7
Stack the pitas on a plate and warm in the microwave, about 30 seconds.
8
Fill with the shrimp-kale mixture.
9
Photograph by Justin Walker

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup plain low-fat yogurt, 3 tablespoons extra-virgin olive oil, Juice of 1 lemon, 1 small clove garlic, finely grated, and more.

Yes, Shrimp and Kale 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.

Shrimp and Kale Pitas

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