Shrimp Salad Pita Pockets

Shrimp Salad Pita Pockets


  • 1 ½ lb. raw, peeled, deveined, small Pacific Lush shrimp
  • ½ red onion, chopped
  • 1 medium carrot, grated
  • 1 Kirby cucumber, peeled and chopped.
  • 1 lemon
  • 2 Tbsp fresh dill, chopped  
  • ½ cup non-fat, plain Greek yogurt
  • 10 butter lettuce leaves
  • 2 Tbsp olive oil
  • ½ tsp paprika
  • ½ Tbsp garlic salt
  • Salt and pepper
  • 6 whole-wheat pita pockets


Thaw shrimp, remove tail, and dry on a paper towel. Preheat broiler to high. Soak chopped onion in cold water. In a bowl, toss shrimp, olive oil, paprika, salt, and pepper to your taste. Spread mixture onto a baking sheet. Broil until shrimp are cooked and change color, about 5 min. Transfer to a big bowl to cool. Place pita pockets in another baking sheet and toast them lightly in the oven. In a small bowl, add Greek yogurt, drained onion, cucumber, carrot, dill, 1 Tbsp lemon juice, paprika, garlic salt, salt, and pepper. Mix all together. Finally, add shrimp and mix thoroughly. Fill the pitas with lettuce and shrimp salad. Enjoy!

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