Seafood Salad Pitas Recipes

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SHRIMP SALAD PITA



Shrimp Salad Pita image

Pita bread is excellent for ingredients that might fall out of a traditional sandwich, like this shrimp salad made with lemon zest, capers, dill, and mayo.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Yield Makes 12

Number Of Ingredients 10

2 3/4 teaspoons salt
3 pounds small shrimp, in their shells
6 tablespoons capers, drained
Zest of 3 lemons
6 tablespoons mayonnaise
1/4 teaspoon freshly ground pepper
2 tablespoons freshly chopped dill
1 package pita bread (6 pitas)
12 leaves Boston lettuce
1 cucumber, peeled, thinly sliced

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.

SEAFOOD SALAD PITAS



Seafood Salad Pitas image

"You can make this lovely and interesting sandwich as a great, light lunch. It's so tasty and colorful," suggests Linda Evancoe-Coble of Leola, Pennsylvania. "Or pair it with a hearty soup for a change-of-pace supper."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9

2 cups chopped imitation crabmeat (about 10 ounces)
1/2 pound cooked medium shrimp, peeled, deveined and chopped (about 1 cup)
2 celery ribs, chopped
1/2 cup thinly sliced green onions
3/4 cup fat-free mayonnaise
3/4 teaspoon seafood seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
8 whole wheat pita pocket halves

Steps:

  • In a large bowl, combine the crab, shrimp, celery and onions. In a small bowl, combine the mayonnaise, seafood seasoning, salt and pepper. Pour over crab mixture; toss to coat. Cover and refrigerate for at least 2 hours. Spoon into pita halves.

Nutrition Facts : Calories 162 calories, Fat 2g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 755mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

SALMON SALAD PITAS



Salmon Salad Pitas image

From Bloomington, Indiana, Cheryl Bainbridge promises, "Stuffed in whole wheat pitas, these salmon sandwiches make a healthy lunch. My husband and sons love them as leftovers."

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1 salmon fillet (1 pound)
1/4 cup chopped celery
1/4 cup chopped seeded peeled cucumber
1/4 cup reduced-fat sour cream
1/4 cup fat-free mayonnaise
1 tablespoon minced chives
1 tablespoon minced fresh dill
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon white pepper
4 romaine leaves
4 whole wheat pita pocket halves

Steps:

  • Place 2 in. of water in a large skillet; bring to a boil. Reduce heat; carefully add salmon. Poach, uncovered, for 6-12 minutes or until fish is firm and flakes easily with a fork. Remove salmon with a slotted spatula. Cool., In a large bowl, combine the celery, cucumber, sour cream, mayonnaise and seasonings. Flake the salmon; stir into salad mixture. Cover and refrigerate for at least 1 hour. Serve in lettuce-lined pita breads.

Nutrition Facts : Calories 331 calories, Fat 15g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 522mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges

SHRIMP-SALAD PITAS



Shrimp-Salad Pitas image

Provided by Food Network Kitchen

Time 30m

Yield 4 sandwiches

Number Of Ingredients 12

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

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.

SHRIMP SALAD PITAS



Shrimp Salad Pitas image

Make and share this Shrimp Salad Pitas recipe from Food.com.

Provided by Lvs2Cook

Categories     Lunch/Snacks

Time 35m

Yield 12 pitas

Number Of Ingredients 15

3 lbs small shrimp
2 tablespoons coarse salt
6 tablespoons capers
3 lemons, zest of, grated
6 -8 tablespoons mayonnaise, can use homemade mayo
2 tablespoons chopped fresh dill
3/4 teaspoon coarse salt
1/2 teaspoon fresh ground pepper
6 pita bread rounds
12 leaves boston lettuce
1 cucumber, peeled and thinly sliced
1 red bell pepper, finely chopped
1/2 bunch green onion, finely chopped
1 celery rib, finely chopped
hot sauce

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.

Nutrition Facts : Calories 242.3, Fat 4.9, SaturatedFat 0.8, Cholesterol 174.7, Sodium 1821.5, Carbohydrate 21.9, Fiber 1.4, Sugar 2, Protein 26.5

CRAB PITAS



Crab Pitas image

This creamy crab and cream cheese filling is nestled in miniature pita pockets. The filling can be made a day in advance so that you can simply stuff the pita pockets just before serving. Possible garnishes include thin slices of cucumber, carrot curls, or Italian parsley.

Provided by Whitney

Categories     Seafood     Fish

Time 5m

Yield 24

Number Of Ingredients 4

1 (3 ounce) package cream cheese, softened
½ pound imitation crabmeat
2 green onions, chopped
12 small (4 inch) pita breads, halved

Steps:

  • Place cream cheese, crab meat, and green onions into the bowl of a food processor. Process until smooth.
  • Spoon 1 tablespoon of the crab mixture into each pita half. Serve immediately.

Nutrition Facts : Calories 60.2 calories, Carbohydrate 9.4 g, Cholesterol 5.8 mg, Fat 1.4 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 165.3 mg, Sugar 0.8 g

SHRIMP SALAD PITA-WHICHES



Shrimp Salad Pita-Whiches image

These are delicious, heavenly little pockets with a fluffy biscuit outside surrounding toasted almonds, shrimp, and much more!

Provided by Gods_sugarcookie

Categories     One Dish Meal

Time 25m

Yield 5 pita-whiches, 5 serving(s)

Number Of Ingredients 8

1/2 cup sliced almonds
1 (16 1/3 ounce) can Pillsbury Grands refrigerated buttermilk biscuits
1 -2 thinly sliced green onion
1 lb frozen fully cooked deveined large baby shrimp, coarsly chopped
1/2 cup mayonnaise
1 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • Thaw salad shrimp overnight in the fridge or rinse under water in a colander until ice crystals dissappear and shrimp feels soft.
  • TO TOAST THE ALMONDS:.
  • Heat oven to 375 degrees F. Spread almonds evenly on an ungreased cookie sheet; bake for around 2-4 minutes or until golden brown. Remove from cookie sheet; cool.
  • TO MAKE THE POCKETS:.
  • Seperate biscuits and press 5 of them into
  • 4 1/2 in rounds; place on same ungreased cookie sheet.
  • Bake at 375 degrees F for 8-10 minute or until golden brown and biscuits have risen and are light and fluffy. Set aside.
  • While they are cooling, mix the toasted almonds, green onion, and salad shrimp in a large bowl. Pour the mayonaisse over the top, then all three spices; mix thoroughly, coating everything in mayonaisse.
  • With a knife, gently cut along the side of each COOLED biscuit a little over half way around and deep to the back;open gently to form a pocket.
  • Spoon about a half cup of shrimp mixture into each pocket.
  • If desired, garnish with additional toasted almonds and green onions. These are delicious served warm or cold!
  • NOTE: To re-warm, place each sandwhich in microwave for 30 seconds.
  • NOTE: Bake the extra 3 biscuits and serve as a filler inner!

Nutrition Facts : Calories 531.5, Fat 26.1, SaturatedFat 4.9, Cholesterol 182.9, Sodium 1453.4, Carbohydrate 48.4, Fiber 2.7, Sugar 9.5, Protein 27

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