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Wednesday, July 16 2014
Grilled Shrimp Pitas
  • 1    7 ounce container  reduced-fat plain Greek yogurt (such as Fage)
  • 4    ounces   herb-seasoned feta cheese, crumbled
  • 1/2     seedless cucumber, peeled, halved and thinly sliced
  • 1    tablespoon   lemon juice
  • 3    tablespoons   olive oil
  • 2    tablespoons   lemon juice
  • 2    tablespoons   chopped fresh mint
  • 2    tablespoons   chopped fresh oregano
  • 2      cloves garlic, finely chopped
  • 1/2   teaspoon   salt
  • 1/4   teaspoon   black pepper
  • 1 1/2   pounds   large shrimp, shelled and deveined
  • 6      whole-wheat pitas, about 6-inch diameter
  • 3    cups   iceberg salad mix
  •     Sliced red onion and plum tomatoes (optional)
In a medium-size bowl, stir together yogurt, crumbled feta, cucumber and lemon juice. Cover and refrigerate until ready to use.
Combine olive oil, lemon juice, mint, oregano, garlic, salt and pepper in a large resealable plastic bag. Add shrimp, seal bag and shake to coat shrimp with marinade. Refrigerate for 15 minutes.
Heat gas grill to medium-high or prepare a charcoal grill with medium-hot coals. Lightly coat grill rack with oil or nonstick cooking spray. Place shrimp in a grilling basket and grill for 3 minutes. Baste once with the remaining marinade. Turn shrimp and grill for an additional 2 to 3 minutes or until shrimp is cooked.
To serve, equally divide the salad, sauce and shrimp over each pita. Add onion and tomato, if desired.

nutrition information
Per Serving: cal. (kcal) 406, Fat, total (g) 15, chol. (mg) 183, sat. fat (g) 5, carb. (g) 40, fiber (g) 5, pro. (g) 31, sodium (mg) 972, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 09:39 am   |  Permalink   |  0 Comments  |  Email

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