Best Shrimp Pockets Recipes

SHRIMP AND AVOCADO TZATZIKI POCKETS

Shrimp and Avocado Tzatziki Pockets image

Simple pita pockets or lettuce leaves, stuffed with a creamy, tangy, shrimp and avocado filling makes for a great meal!

Provided by A Day In the Kitchen

Categories Seafood Shellfish Shrimp

Time 50m

Yield 4

Number Of Ingredients 14

Ingredients

12 cooked shrimp, chilled
1 ripe avocado, cut into small chunks
⅓ cup Greek yogurt
¼ cup finely chopped cucumber
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
2 teaspoons lemon juice
1 teaspoon lemon zest
½ teaspoon salt
¼ teaspoon chopped fresh dill
¼ teaspoon chopped fresh parsley
freshly ground black pepper to taste
4 pita bread rounds, halved
1 teaspoon sliced almonds

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.

Nutrition Facts : Calories 321 calories, Carbohydrate 33.7 g, Cholesterol 33 mg, Fat 16.8 g, Fiber 4.7 g, Protein 9.9 g, SaturatedFat 3 g, Sodium 607 mg, Sugar 1.8 g

SHRIMP AND AVOCADO POCKETS

SHRIMP AND AVOCADO POCKETS image

Categories Shellfish

Yield 6 salad

Number Of Ingredients 11

Ingredients

3 tbs of fresh lemon juice
1 garlic clove, minced
1 tsp salt
1/4 tsp pepper
1/4 cup olive oil
1 1/2 Lbs of cooked shrimp, shelled, deveined then chopped in 1/2 inch pieces
2 ripe Haas avocados, cut into 1/2 inch pieces
1 small red pepper, chopped fine
1 small onion, chopped
1/4 cup chopped cilantro
6 pita breads, optional

Steps:

In a large bowl, whisk the lemon juice with the garlic, salt and pepper. Gradually whisk in the olive oil. Add all of the remaining salad ingredients and toss well. Stuff salad into pita bread or serve alone-

INDIAN SHRIMP PITA POCKETS

INDIAN SHRIMP PITA POCKETS image

Categories Sandwich Shellfish Vegetable No-Cook Low Fat

Yield 2-4

Number Of Ingredients 4

Ingredients

3 T minced green onion, 1/2 cup finely sliced celery, whole green leaf lettuce leaves,
2-3 tablespoons light mayonnaise, 1 teaspoon medium curry powder,
1/2 lb small tailless frozen shrimp (71-100 ct.),
3-4 whole wheat pita bread 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 POCKETS

Shrimp Pockets image

OMG!!! I can not tell you how great this meal is. It is your meat and vegetables all in one. I was able to prepare, cook and eat this meal with approximately 45 minutes. And clean up is a breeze. My hubby was so impressed.

Provided by Missy Wimpelberg @MWimpelberg

Categories Fish

Number Of Ingredients 9

Ingredients

1 pound(s) large shrimp (26/30)
2 cup(s) broccoli florets (small one)
2 cup(s) julliene carrots
3-4 slice(s) onion
- salt and pepper to taste
- drizzle oilve oil
- drizzle sesame oil
- drizzle soy sauce (or teriyaki)
- canola oil

Steps:

Preheat oven to 400 degrees. Lay out 4 pieces of aluminum foil. Brush a light coat of canola oil on the rectangle piece.
Then take and divide the broccoli, carrots, shrimp and a slice of onion. **please note if you want, you can use baby carrots, if you do use baby carrots, I would microwave steam them for a couple of minutes.
Drizzle each pouch with olive oil, soy sauce, and sesame oil. Then salt and pepper to taste.
Then fold over the fold edges to seal them. Place on cookie sheet and bake for 15 minutes.