Indian Shrimp Pita Pockets Recipes

SHRIMP-SALAD PITAS

Steps:

• 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.

INDIAN SHRIMP PITA POCKETS

Steps:

• Rinse, dry and prep vegetables. Leave lettuce leaves whole. Mix mayo and curry in large bowl, add celery and spring onion. Chop shrimp into 1/2" pieces and add to mayo mix. Line pita pockets with lettuce leaves and add 1/4c+ shrimp mix, which will get a bit runny as it thaws by lunchtime.

SHRIMP SHEET PAN PITA

Steps:

• Preheat the oven to 425 degrees F.
• Wrap the pita bread in foil and set aside.
• Add the asparagus, mushrooms, squash and onion to a sheet pan and toss with 2 tablespoons of the olive oil, 1 1/2 tablespoons of the Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper. Move to one side of the pan.
• Toss the shrimp with the remaining olive oil and Italian seasoning blend and a pinch of salt and pepper. Add to the other side of the pan.
• Put the foil-wrapped pita in the oven with the sheet pan. Bake, tossing the shrimp and vegetables halfway through, until the shrimp are just cooked and the vegetables are lightly roasted and starting to turn golden, 12 to 15 minutes. Squeeze over the juice of one of the lemons.
• Mix together the yogurt, dill, lemon zest and the juice of the second lemon in a small bowl. Season with salt and pepper.
• Lay out the sheet pan with the shrimp and vegetables alongside a plate with the sliced tomatoes and lettuce, warm pita halves and yogurt mixture. Put the olives and feta into separate bowls and have everyone fill their own pita with the different elements. Garnish with additional dill.

SHRIMP SALAD PITA

Steps:

• Fill a large bowl with ice and water. Bring a medium pot of water to a boil over high heat. Add 2 teaspoons salt and the shrimp, and cook until bright red and cooked through, 4 to 5 minutes. Transfer shrimp to ice bath, and let cool. Drain and pat dry.
• Peel shrimp, and place in a large bowl. Add capers, lemon zest, and mayonnaise, and stir to combine. Add remaining 3/4 teaspoon salt, the pepper, and dill. Refrigerate shrimp salad until ready to use.
• Slice pitas in half and open, being careful not to rip the bottom. Fill with shrimp salad, lettuce, and cucumber slices.

SPICY SHRIMP-SLAW PITAS

Steps:

• Preheat broiler. In a small bowl, toss shrimp with oil and paprika. Transfer to a foil-lined 15x10x1-in. baking pan. Broil 4-5 in. from heat until shrimp turn pink, stirring once, 3-4 minutes., In a small bowl, whisk yogurt, salsa, honey, salt and pepper. Add coleslaw mix, spinach, carrots, edamame and shrimp; toss to coat., Place pita pockets on a baking sheet. Broil 4-5 in. from heat on each side or until lightly toasted, 1-2 minutes. Fill each pita half with 1/2 cup shrimp mixture.

SHRIMP SALAD PITAS

Steps:

• Bring enough water to cover shrimp to a boil.
• Add shrimp and 2 tsps salt and boil for 4 to 5 minutes or until shrimp turn pink ~ do not overcook or shrimp will turn rubbery.
• Immediately plunge the shrimp into a bowl of ice water to stop the cooking process.
• Let stand until cool; drain, and devein the shrimp and then place in a bowl.
• Add the capers, lemon zest and mayo to shrimp and mix well.
• Stir in dill weed, 3/4 tsp salt and pepper.
• Chill, covered, until serving time.
• To serve, cut pitas in half to form pockets.
• Line pita with lettuce leaf and fill with shrimp salad.
• Top each with cucumber, bell pepper, green onions, celery and a splash of hot sauce.

SHRIMP AND AVOCADO TZATZIKI POCKETS

Steps:

• Cut cooked shrimp into small pieces and mix with avocado in a bowl. Set aside in the refrigerator.
• Combine yogurt, cucumber, oil, garlic, lemon juice, lemon zest, salt, dill, parsley, and pepper in a bowl and mix well. Chill for at least 30 minutes.
• Mix shrimp and avocado in tzatziki dip gently. Divide mixture among pita pockets. Top with sliced almonds.

BREAKFAST PITA POCKETS

Steps:

• Place bacon, sausage, and Canadian-style bacon in a medium skillet over medium heat. Fry until evenly brown; drain. Crumble bacon, and chop sausage.
• Mix eggs into the skillet, and scramble with the bacon and sausage until no longer runny.
• Place pita bread in a microwave, and heat on High about 30 seconds, until warm. Spoon the egg mixture into the pita bread halves, and serve warm.