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
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
- 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.
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.