Spicy Shrimp Pita Sandwich
It’s seafood week over at go2Kitchens and today’s recipe is for a spicy shrimp pita sandwich! Where are my seafood and shrimp lovers at? I love cooking with shrimp because they are quick and easy to prepare but make sure you are purchasing top quality shrimp.
If at all possible, be on the lookout for cold water, wild caught shrimp. The quality of your food really does matter and contributes to your health! A few of the health benefits of shrimp are they are naturally low in calories and high in protein, they contain B12 and iodine, and they actually contain some antioxidants! Usually, we find antioxidants in the plant world, but shrimp contains selenium, which fights free radicals, and astaxanthin (where that pink color comes from), which has been shown to reduce inflammation!
Once the shrimp is cooking, it’s time to make our mango salsa cream dressing. I’m using a diary free cashew yogurt with only one gram of sugar per cup. I was at the store the other day and realized how confusing yogurt shopping can be! I actually did a video on my instastory about it. I always suggest either a dairy free yogurt or a grassfed organic yogurt if you’re going the dairy route, and look for the lowest sugar content that you can find. This dressing really brings some delicious and creamy flavors to this dish and you can always make some extra and use it on salads or other proteins as well.
The dressing is going to go on top of the broccoli slaw, which brings a nice crunch and lots of veggies to the sandwich. To up the vegetable profile even more, I love to julienne additional carrots to the slaw and have been using this awesome peeler that I recently bought at Sur La Table. You can check out the peeler right here (it’s super cute and fun!). You will find that it’s actually easy to add extra vegetables to your dishes when you have the proper tools.
Once your slaw and shrimp is done, it’s time to stuff those pitas! Look for 100% whole grain pitas if you can find them near you. Another thing I love, love, love about this recipe is that you can really fill up! Since the majority of the dish is slaw and vegetables, you can stuff that pita to the max and fill your belly up! Eat two pitas if you want! My job is to let you know that it is possible to eat healthy food that is delicious, full of good for you nutrients, AND can fill up your belly and leave you feeling satisfied!
Ok, so it’s time to start cooking! Below you will find the recipe and make sure you tag Go2Kitchens on instagram, facebook, and twitter before you eat the whole pita! We are super active on social media here at Go2Kitchens and want to hear from you! Share photos, reviews, or just say hello to us! We love connecting! Happy cooking!
Easy Pita is a thing, right? Well, it is today! I love convenience foods made at home and this is definitely and an easy pita recipe. Spicy comfort flavors in a whole grain pita are the perfect healthy meal.
- 1 lb uncooked shrimp, peeled, deveined and chopped 30 - 40 small medium shrimp
- 1 tbsp olive oil or coconut oil
- 1 tsp paprika
- 1/8 tsp cayenne pepper (omit if you do not like spicy)
- 1/2 tsp garlic powder
- 1/3 cup grass fed greek yogurt or nut milk yogurt
- 1/3 cup chunky salsa, I like peach or pineapple salsa
- 1 tsp honey or maple syrup
- 1/2 tsp sea salt
- 1/2 tsp fresh ground black pepper
- 1 package organic broccoli slaw mix or cabbage slaw
- 2 cups organic spinach
- 1 large carrot, shredded
- 1/4 cup green peas, thawed
- 12 halves 100% whole grain pita pockets or gluten free choices
Preheat broiler. In a small bowl toss shrimp with olive oil and spices. transfer to a baking sheet. Broil for 4-5 minutes, stirring once. Shimp should be pink.
In another bowl whisk together yogurt, salsa, honey, salt, pepper.
Add slaw, spinach, carrots, green peas, and shrimp. Toss gently.
Warm pitas in the oven for 4 -5 minutes. The oven should still be hot from the broiler, but off!
Fill each pita with 1/2 cups of the mixture. Serve immediately.