Greek Grilled Shrimp Pitas
Plump, marinated grilled shrimp are tucked into a pita pocket stuffed with bright, fresh vegetables in this mouthwatering handheld meal that is perfect for the summertime!
Servings: 2 servings
Ingredients
For Shrimp Marinade
- ¼ cup Mazola® Corn Oil
- 1 lemon juiced
- ½ teaspoon dried oregano
- ½ teaspoon dried mint
- ½ teaspoon dill weed
- 2 cloves garlic minced or grated
- ½ teaspoon sea salt
- ½ pound shrimp peeled and deveined, tails removed
For Pita
- 2 whole wheat pitas
- ¼ cup cucumber sliced
- ¼ cup tomato sliced
- ¼ cup green bell pepper sliced into strips
- ½ cup butter lettuce or mixed greens
- ¼ cup store-bought tzatziki sauce divided
Instructions
Make Shrimp Marinade
- In a small bowl, whisk together oil, lemon juice, oregano, mint, dill weed, garlic and sea salt until fully combined.
- Place prepared shrimp in bowl and toss to coat. Cover with plastic wrap and refrigerate for 15 minutes.
Grill Shrimp
- Meanwhile, heat grill or grill pan. When the shrimp is done marinating, place the shrimp onto the grill and cook for 3-4 minutes. Flip and cook for another 2-3 minutes or until opaque and cooked through. Remove from grill and set aside.
Assemble Pitas
- Cut pitas in half and spread 2 tablespoons of store-bought tzatziki sauce inside each piece. Fill the pitas with sliced cucumber, tomato, green bell pepper and divide grilled shrimp between pitas.