Best Spicy Shrimp Slaw Pitas Recipes

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

Ingredients

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

SHRIMP COLE SLAW

Shrimp Cole Slaw image

A few years ago my husband and I were in Kemah, and with our meal, we were served regular coleslaw with bits of shrimp in it. The slaw was good but we felt that it needed something to spice it up, so I came up with my own recipe. During the hot summer months we enjoy it as a light meal with toasted garlic bread, on these occasion I use 2 pounds of shrimp. Every time I serve this salad it is a big hit and I never have any left over. In order to save preparation time I have the grocer steam the shrimp in Cajun spice, while I do the rest of my shopping. NOTE: The dressing will taste stronger before you toss it with the salad, the salad dilutes the taste of the dressing.

Provided by jackdenton

Categories Cajun

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 (1 lb) bag Coleslaw (cabbage and carrots)
1 -2 lb cooked shrimp (small to medium)
1 cup chopped bell pepper (green, red or both)
1 bunch chopped green onion (all of white and half of green tops)
1 cup mayonnaise (I use Kraft Fat Free)
4 tablespoons lemon juice
1 tablespoon Tony Chachere's Seasoning
3 tablespoons prepared horseradish

Steps:

Clean cooked shrimp and break in half if large. Chop bell peppers and green onions. In large bowl combine slaw, shrimp, peppers and onions.
In separate bowl make dressing, stirring until well blended. Pour over salad and toss until all of salad is coated. Store in refrigerator until ready to serve.

Nutrition Facts : Calories 297.3, Fat 16, SaturatedFat 2.5, Cholesterol 163.6, Sodium 492.7, Carbohydrate 23.1, Fiber 2.4, Sugar 4.4, Protein 17.8

THAI SHRIMP AND CABBAGE

Thai Shrimp and Cabbage image

"This spicy shrimp is absolutely wonderful served over shredded cabbage. When I'm in a hurry, I use packaged coleslaw mix instead," notes Beth Malchiodi of Brooklyn, New York. "It's a welcome change from rice."

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 1 serving.

Number Of Ingredients 9

Ingredients

1 cup shredded cabbage
3 teaspoons canola oil, divided
1 slice onion, halved
1 garlic clove, minced
8 uncooked large shrimp, peeled and deveined
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon minced fresh cilantro
1/8 teaspoon crushed red pepper flakes

Steps:

In a small skillet, stir-fry the cabbage in 1 teaspoon oil for 2 minutes or until tender. Remove and keep warm. In the same skillet, stir-fry onion and garlic in remaining oil until tender. Add the shrimp, water and soy sauce; stir-fry for 2-3 minutes or until shrimp turn pink. Stir in cilantro and pepper flakes. Serve with cabbage.

Nutrition Facts : Calories 267 calories, Fat 15g fat (2g saturated fat), Cholesterol 215mg cholesterol, Sodium 1181mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein.