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.

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 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.

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