Shrimp-Salad Pitas

2013-11-20
  • Yield : 4 sandwiches
  • Prep Time : 25m
  • Cook Time : 5m
  • Ready In : 30m
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Nutritional Info

This information is per serving.

  • Calories

    356
  • Fat

    10 grams
  • Saturated Fat

    2 grams
  • Cholesterol

    254 milligrams
  • Sodium

    670 milligrams
  • Carbohydrate

    32 grams
  • Fiber

    5 grams
  • Protein

    35 grams

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

Method

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

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