Shrimp Pita with Avocado Dressing Recipe
We love shrimp at Carolina HeartStrings and Alessa and I both decided to create a wonderful sandwich using this favorite. Alessa’s shrimp and pimento cheese sandwich on Monday looked so yummy. It inspired me to pull the shrimp out of the freezer and whip up a quick tasty treat for lunch. This would be wonderful on a bed of lettuce or spinach if you were trying to cut down on carbs, but I used a low fat whole wheat pita pocket/wrap as a healthy choice.
Ingredients
- 1/2 cup avocado, mashed
- 1/2 cup Greek yogurt, plain
- 1/4 teaspoon cayenne pepper
- 1 teaspoon olive oil
- 1 pound shrimp
- 4 pita pockets or wrap
Directions
- Boil the pound of shrimp if not already precooked. Drain and remove the tails. If it is precooked, thaw and remove the tails.
- Mix 1/2 cup mashed avocado, 1/2 cup Greek yogurt and the cayenne pepper and mix until creamy. Put in the fridge and chill while you are cooking the shrimp.
- After the shrimp is either boiled or thawed. Heat 1 teaspoon oil in a skillet. Cook the shrimp until it gets a light golden crust.
- Use your favorite pita or wrap and divide the shrimp evenly up between 4 pitas. I used spinach for a nice addition to my sandwich. Top with the avocado yogurt sauce and enjoy! Makes 4 servings.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 4 servings | |
| Calories 195 | |
| Calories from Fat 74 | 38% |
| Total Fat 8.32g | 10% |
| Saturated Fat 1.79g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 176mg | 59% |
| Sodium 184mg | 8% |
| Potassium 399mg | 11% |
| Total Carbs 4.98g | 1% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.63g | 1% |
| Protein 24.68g | 39% |
