Shrimp and Kale Pitas

Save Recipe
  • Level: Easy
  • Total: 30 min
  • Prep: 25 min
  • Cook: 5 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe


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

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


  1. 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.
  2. 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.
  3. 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.