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

Nancy

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Coupon Clipping Cook is about cooking with recipes from items in the pantry, and money saving tips on buying ingredients using coupons and shopping for sales.

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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