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Shrimp Pita with Avocado Dressing
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Description
We love shrimp at Carolina HeartStrings and Alessa and I both decided to create a wonderful sandwich using this favorite. Alessa makes a shrimp and pimento cheese sandwich that looks so yummy, it inspired me to pull the shrimp out of the freezer and whip up a quick tasty treat for lunch. This would be wonderful on a bed of lettuce or spinach if you were trying to cut down on carbs but I used a low fat whole wheat pita pocket.
Ingredients
- 1 pound Shrimp
- ½ cups Avocado, Mashed
- ½ cups Greek Yogurt, Plain
- ¼ teaspoons Cayenne Pepper
- 1 teaspoon Olive Oil
- 4 whole Pita Pockets Or Wraps
- Spinach, To Serve (optional)
Preparation
Boil the shrimp if not already precooked. Drain and remove the tails. If it is precooked, thaw and remove the tails.
Mix mashed avocado, Greek yogurt, and the cayenne pepper until creamy. Put in the fridge and chill while you are cooking the shrimp.
After the shrimp is either boiled or thawed, heat the oil in a skillet. Cook the shrimp until it gets a light golden crust.
Use your favorite pita or wrap and divide the shrimp evenly between 4 pitas. (I used spinach for a nice addition to my sandwich.) Top with the avocado yogurt sauce and enjoy!
Makes 4 servings.
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