Shrimp Salad Pitas Recipe

Name: Shrimp Salad Pitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs small shrimp; 2 tablespoons coarse salt; 6 tablespoons capers; 3 lemons, zest of, grated; 6 -8 tablespoons mayonnaise, can use homemade mayo; 2 tablespoons chopped fresh dill; 3/4 teaspoon coarse salt; 1/2 teaspoon fresh ground pepper; 6 pita bread rounds; 12 leaves boston lettuce; 1 cucumber, peeled and thinly sliced; 1 red bell pepper, finely chopped; 1/2 bunch green onion, finely chopped; 1 celery rib, finely chopped; hot sauce

Servings: persons

3 lbs small shrimp
2 tablespoons coarse salt
6 tablespoons capers
3 lemons, zest of, grated
6 -8 tablespoons mayonnaise, can use homemade mayo
2 tablespoons chopped fresh dill
3/4 teaspoon coarse salt
1/2 teaspoon fresh ground pepper
6 pita bread rounds
12 leaves boston lettuce
1 cucumber, peeled and thinly sliced
1 red bell pepper, finely chopped
1/2 bunch green onion, finely chopped
1 celery rib, finely chopped
hot sauce

1
Bring enough water to cover shrimp to a boil.
2
Add shrimp and 2 tsps salt and boil for 4 to 5 minutes or until shrimp turn pink ~ do not overcook or shrimp will turn rubbery.
3
Immediately plunge the shrimp into a bowl of ice water to stop the cooking process.
4
Let stand until cool; drain, and devein the shrimp and then place in a bowl.
5
Add the capers, lemon zest and mayo to shrimp and mix well.
6
Stir in dill weed, 3/4 tsp salt and pepper.
7
Chill, covered, until serving time.
8
To serve, cut pitas in half to form pockets.
9
Line pita with lettuce leaf and fill with shrimp salad.
10
Top each with cucumber, bell pepper, green onions, celery and a splash of hot sauce.

1444

kcal

Calories

113

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 3 lbs small shrimp, 2 tablespoons coarse salt, 6 tablespoons capers, 3 lemons, zest of, grated, and more.

Yes, Shrimp Salad Pitas falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Shrimp Salad Pitas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions