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Cilantro and lime shrimp pitas get dinner on the table in 30 minutes

Food Blogger, Coupon Clipper, Pantry Stocker, Good Deal Hunter & Adorer of Boston Terriers

Go light tonight with super-easy pita pockets filled with salad and shrimp

Pockets made with mini pitas, salad and shrimp are topped off with cilantro-lime sauce, and I can hear it calling your name.

These pitas make a great light meal, and they are so easy to make. I like how the shrimp are just a bit warm when put into the pocket, which is the perfect complement to the cool cilantro-lime sauce that's drizzled on top.

Go light tonight with super-easy pita pockets filled with salad and shrimp

Romaine lettuce is such a pretty color of green that I used it in these pockets. And of course it tastes good too.

Go light tonight with super-easy pita pockets filled with salad and shrimp

But my fave part might just be the cilantro-lime sauce. No need to be shy on the salt when making this sauce. The salt really brings out the flavors.

Go light tonight with super-easy pita pockets filled with salad and shrimp

Cilantro and lime shrimp pitas recipe

Make these mini pita pockets filled with a lettuce salad and topped with large shrimp, sunflower seeds and a delicious cilantro-lime sauce.

Serves 2

Prep time: 20 minutes | Cook time: 10 minutes | Total time: 30 minutes

Ingredients:

For the pita pockets

  • 16 large cooked shrimp, peeled, deveined (tails can be left on or removed if desired)
  • 1 tablespoon butter
  • 1/4 teaspoon garlic powder
  • 4 dashes paprika
  • 4 mini pita pockets, opened
  • 3 cups chopped romaine lettuce
  • 4 tablespoons diced tomato
  • 3 tablespoons diced onion
  • 2 tablespoons sunflower seeds, shelled
  • 1 lime, quartered, for garnish
  • Cilantro-lime sauce

For the cilantro-lime sauce

  • 2 tablespoons mayonnaise
  • 1/4 cup chopped cilantro
  • 1 lime, juiced
  • 2-1/2 tablespoons honey
  • 1/4 teaspoon salt (or salt to taste)
  • 1/4 teaspoon ground black pepper

Directions:

For the pita pockets

  1. Heat a medium-size skillet on medium heat, and add the butter.
  2. When the butter has melted, add the shrimp, garlic powder and paprika. Stir together.
  3. Let cook for about 4 minutes, and remove from the heat. Set aside.
  4. In a shallow dish or bowl, stand up each pita pocket. Fill each pocket with lettuce, tomato and onion.
  5. Top with the shrimp and sunflower seeds.
  6. Drizzle cilantro-lime sauce on top, and serve with quartered limes.

For the cilantro-lime sauce

  1. To a medium-size bowl, add all the ingredients, and whisk together. Set in the refrigerator while making the pockets.

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More pita pocket recipes

Chicken taco pitas
Shrimp salad pita with sweet chili sauce
Pita bread salad sandwich with Bolognese sauce

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