Shrimp and Kale Pitas

Total Time:
30 min
Prep:
25 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
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
Directions

Preheat the broiler. Whisk the yogurt, 2 1/2 tablespoons olive oil, the lemon juice, garlic, 1/4 teaspoon salt and the cayenne in a large bowl. Add the kale and toss to coat; set aside at room temperature while you prepare the shrimp.

Toss the shrimp with the remaining 1/2 tablespoon olive oil on a baking sheet. Broil until just cooked through, 4 to 5 minutes; let cool slightly.

Add the shrimp, chickpeas, tomatoes and red onion to the bowl with the kale; toss to coat. Stack the pitas on a plate and warm in the microwave, about 30 seconds. Fill with the shrimp-kale mixture.

Photograph by Justin Walker


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    This recipe is featured in:

    Weeknight Kitchen