Shrimp-Salad Pitas

Total Time:
30 min
25 min
5 min

4 sandwiches

  • 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
  • Preheat the broiler. Soak the chopped onion in a bowl of cold water while you prepare the shrimp.

  • Toss the shrimp with the olive oil, paprika, 1/4 teaspoon salt, and pepper to taste on a rimmed baking sheet. Spread in an even layer and broil until the shrimp are opaque, about 4 minutes. Transfer to a bowl and let cool. Wash and dry the baking sheet.

  • Drain the onion and add to the shrimp along with the yogurt, carrot, cucumber, dill, and salt and pepper to taste. Grate in 1 teaspoon lemon zest and squeeze in about half of the lemon juice.

  • Lay the pitas on the baking sheet and toast under the broiler. Cut the pitas in half and fill with the lettuce and shrimp salad.

  • 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

  • Photographs by Antonis Achilleos

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