Shrimp-Salad Pitas Recipe

Name: Shrimp-Salad Pitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 small red onion, finely chopped; 1 1/2 pounds medium shrimp, peeled, deveined and halved crosswise; 2 tablespoons extra-virgin olive oil; 1/2 teaspoon hot paprika; Kosher salt and freshly ground pepper; 1/2 cup 2% Greek yogurt; 1 medium carrot, coarsely grated; 1 Kirby cucumber, halved lengthwise, seeded and thinly sliced; 1 tablespoon chopped fresh dill; 1 lemon; 4 whole-wheat pitas; 8 Bibb lettuce leaves

Servings: persons

1/2 small red onion, finely chopped
1 1/2 pounds medium shrimp, peeled, deveined and halved crosswise
2 tablespoons extra-virgin olive oil
1/2 teaspoon hot paprika
Kosher salt and freshly ground pepper
1/2 cup 2% Greek yogurt
1 medium carrot, coarsely grated
1 Kirby cucumber, halved lengthwise, seeded and thinly sliced
1 tablespoon chopped fresh dill
1 lemon
4 whole-wheat pitas
8 Bibb lettuce leaves

1
Preheat the broiler.
2
Soak the chopped onion in a bowl of cold water while you prepare the shrimp.
3
Toss the shrimp with the olive oil, paprika, 1/4 teaspoon salt, and pepper to taste on a rimmed baking sheet.
4
Spread in an even layer and broil until the shrimp are opaque, about 4 minutes.
5
Transfer to a bowl and let cool.
6
Wash and dry the baking sheet.
7
Drain the onion and add to the shrimp along with the yogurt, carrot, cucumber, dill, and salt and pepper to taste.
8
Grate in 1 teaspoon lemon zest and squeeze in about half of the lemon juice.
9
Lay the pitas on the baking sheet and toast under the broiler.
10
Cut the pitas in half and fill with the lettuce and shrimp salad.
11
Per serving: Calories 356; Fat 10 g (Saturated 2 g); Cholesterol 254 mg; Sodium 670 mg; Carbohydrate 32 g; Fiber 5 g; Protein 35 g
12
Photographs by Antonis Achilleos

318

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 small red onion, finely chopped, 1 1/2 pounds medium shrimp, peeled, deveined and halved crosswise, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon hot paprika, 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.

Shrimp-Salad Pitas

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