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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! 
Prep Time20 mins
Cook Time6 mins
Total Time26 mins
Course: Main Course
Cuisine: American, Greek
Servings: 2 servings
Author: The Kitchen Prep


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


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.