Best Shrimp Salad Pitas Recipes

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 image

Provided by Lvs2Cook

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.