SPICY SHRIMP-SLAW PITAS

Spicy Shrimp-Slaw Pitas image

My mother brought me peach salsa from Georgia, inspiring this recipe for shrimp pitas. Get awesome texture with edamame, or swap in some baby lima beans. -Angela McClure, Cary, North Carolina

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 14

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Ingredients

1-1/2 pounds uncooked shrimp (31-40 per pound), peeled, deveined and coarsely chopped
1 tablespoon olive oil
1 teaspoon paprika
SLAW:
1/3 cup reduced-fat plain Greek yogurt
1/3 cup peach salsa or salsa of your choice
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon pepper
1 package (12 ounces) broccoli coleslaw mix
2 cups fresh baby spinach
1/4 cup shredded carrots
1/4 cup frozen shelled edamame, thawed
12 whole wheat pita pocket halves

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.

Nutrition Facts : Calories 322 calories, Fat 6g fat (1g saturated fat), Cholesterol 139mg cholesterol, Sodium 641mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 7g fiber), Protein 28g protein. Diabetic Exchanges