Indian-Spiced Shrimp Pitas

INDIAN-SPICED SHRIMP PITAS

This recipe for Indian-Spiced Shrimp Pitas is one of my favorites. Not only is it delicious and healthy, but it's also a recipe that you can make in under 10 minutes.

Serves 4

2	pounds medium shrimp, peeled and deveined
3	tablespoons extra-virgin olive oil
1	tablespoon, plus 1 teaspoon freshly squeezed lime juice
1	teaspoon paprika
1	teaspoon ground cumin
¼	teaspoon Cayenne pepper
	Kosher salt and freshly ground black pepper
4	cups mesclun or mixed greens
1	small English cucumber, halved and thinly sliced
¼	red onion, peeled and thinly sliced
4	whole wheat pita breads, toasted and halved into pockets
½	cup plain yogurt
1	tablespoon fresh mint, coarsely chopped

Preheat the broiler and move the oven rack so it sets approximately 4 inches from the heat. On a baking sheet, drizzle the shrimp with 2 tablespoons of the olive oil and 1 tablespoon of the lime juice. Sprinkle the shrimp with the paprika, cumin, and Cayenne pepper. Season with salt and black pepper. Toss together, and then spread the shrimp out into a single layer. Roast the shrimp under the preheated broiler until cooked through, 4 to 5 minutes. Remove from the oven and set aside to cool.

Meanwhile, in a mixing bowl, combine the mesclun or mixed greens with the cucumber and red onion. Drizzle the salad with the remaining 1 tablespoon of the olive oil and 1 teaspoon of the lime juice. Season to taste with salt and black pepper. Toss until well combined. Stuff each pita pocket with some of the salad mixture and the reserved roasted shrimp.


In a small mixing bowl, combine the plain yogurt with the fresh mint. Season the mixture to taste with salt and black pepper. Stir to thoroughly combine. Drizzle some of the yogurt mixture over the top of each pita sandwich and serve immediately.