Pita with shrimp salad
Votes: 1
Time: 30 min.
Complexity: easily
Quantity: 4 pita sandwiches
Complexity: easily
Quantity: 4 pita sandwiches
Nutritional value per serving:
Calories 356, total fat 10 G., saturated fats 2 G., proteins 35 G., carbohydrates 32 G., fiber 5 G., cholesterol 254 mg, sodium 670 mg, sugar - G.
Calories 356, total fat 10 G., saturated fats 2 G., proteins 35 G., carbohydrates 32 G., fiber 5 G., cholesterol 254 mg, sodium 670 mg, sugar - G.
Pita with shrimp salad - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g medium-sized shrimp, peeled, deveined and cut in half crosswise
- 1 cucumber, halved and thinly sliced (seeds removed)
- 1/2 small red onion, chopped
- 1 medium carrot, coarsely grated
- 2 tbsp. l. olive oil
- 1/2 tsp hot paprika
- Salt and ground pepper
- 1/2 cup Greek yogurt, 2% fat
- 1 tbsp chopped fresh dill
- 1 lemon
- 4 whole grain pitas
- 8 Boston lettuce leaves
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Recipes with similar ingredients: shrimps, pita, Boston salad, leaf lettuce, red onion, carrot, cucumbers, lemon, paprika, yogurt, dill
Cooking the dish according to the recipe:
- Preheat the broiler. Soak the sliced red onion in a bowl of cold water while you cook the shrimp.
- On a rimmed baking sheet, toss the shrimp with olive oil, paprika, 1/4 teaspoon salt, and a pinch of pepper. Spread them in a single layer and broil until opaque, about 4 minutes. Transfer to a bowl and let cool. Rinse and dry the baking sheet.
- Strain the onion and add it to the shrimp along with the yogurt, carrots, cucumber, dill, and salt and pepper to taste. Grate in a teaspoon of lemon zest and squeeze in about half the lemon juice.
Place the pitas on a baking sheet and grill. Cut the pitas in half and fill them with Boston lettuce leaves and shrimp salad.
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