SPICY SHRIMP-SLAW PITAS
My mother brought me peach salsa from Georgia, inspiring this recipe for shrimp pitas. Get awesome texture with edamame, or swap in some baby lima beans. -Angela McClure, Cary, North Carolina
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat broiler. In a small bowl, toss shrimp with oil and paprika. Transfer to a foil-lined 15x10x1-in. baking pan. Broil 4-5 in. from heat until shrimp turn pink, stirring once, 3-4 minutes., In a small bowl, whisk yogurt, salsa, honey, salt and pepper. Add coleslaw mix, spinach, carrots, edamame and shrimp; toss to coat., Place pita pockets on a baking sheet. Broil 4-5 in. from heat on each side or until lightly toasted, 1-2 minutes. Fill each pita half with 1/2 cup shrimp mixture.
Nutrition Facts : Calories 322 calories, Fat 6g fat (1g saturated fat), Cholesterol 139mg cholesterol, Sodium 641mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 7g fiber), Protein 28g protein. Diabetic Exchanges
SHRIMP-SALAD PITAS
Provided by Food Network Kitchen
Time 30m
Yield 4 sandwiches
Number Of Ingredients 12
Steps:
- Preheat the broiler. Soak the chopped onion in a bowl of cold water while you prepare the shrimp.
- Toss the shrimp with the olive oil, paprika, 1/4 teaspoon salt, and pepper to taste on a rimmed baking sheet. Spread in an even layer and broil until the shrimp are opaque, about 4 minutes. Transfer to a bowl and let cool. Wash and dry the baking sheet.
- Drain the onion and add to the shrimp along with the yogurt, carrot, cucumber, dill, and salt and pepper to taste. Grate in 1 teaspoon lemon zest and squeeze in about half of the lemon juice.
- Lay the pitas on the baking sheet and toast under the broiler. Cut the pitas in half and fill with the lettuce and shrimp salad.
SPICY SHRIMP TACOS WITH GARLIC CILANTRO LIME SLAW
Thanks to Lindsay at Pinch of Yum for bringing restaurant style shrimp tacos to our kitchen! We breaded our shrimp but the slaw makes it delicious either way!
Provided by Brigitte S.
Categories Lunch/Snacks
Time 35m
Yield 8 Mini Tacos, 4 serving(s)
Number Of Ingredients 16
Steps:
- Pulse all the sauce ingredients except the sour cream in a food processor. When mostly smooth, add the sour cream and pulse until combined. Taste and adjust as needed. Set aside.
- Heat a drizzle of oil a large skillet over medium high heat. Pat the shrimp dry with paper towels and sprinkle with the spices. Add the shrimp to the hot pan and saute for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
- Toss some of the sauce (not all) with the cabbage until it the cabbage is coated to your liking. It should resemble a coleslaw - you want it to be enough sauce so the cabbage is weighed down a little bit. Use leftover sauce on top of the tacos or in other recipes.
- To serve tacos, smash a spoonful of avocado on the tortillas, top with a few pieces of shrimp, top with coleslaw, and finish with Cotjia cheese, cilantro, and lime wedges.
SHRIMP SALAD PITAS
Make and share this Shrimp Salad Pitas recipe from Food.com.
Provided by Lvs2Cook
Categories Lunch/Snacks
Time 35m
Yield 12 pitas
Number Of Ingredients 15
Steps:
- Bring enough water to cover shrimp to a boil.
- Add shrimp and 2 tsps salt and boil for 4 to 5 minutes or until shrimp turn pink ~ do not overcook or shrimp will turn rubbery.
- Immediately plunge the shrimp into a bowl of ice water to stop the cooking process.
- Let stand until cool; drain, and devein the shrimp and then place in a bowl.
- Add the capers, lemon zest and mayo to shrimp and mix well.
- Stir in dill weed, 3/4 tsp salt and pepper.
- Chill, covered, until serving time.
- To serve, cut pitas in half to form pockets.
- Line pita with lettuce leaf and fill with shrimp salad.
- Top each with cucumber, bell pepper, green onions, celery and a splash of hot sauce.
Nutrition Facts : Calories 242.3, Fat 4.9, SaturatedFat 0.8, Cholesterol 174.7, Sodium 1821.5, Carbohydrate 21.9, Fiber 1.4, Sugar 2, Protein 26.5
SHRIMP COLE SLAW
A few years ago my husband and I were in Kemah, and with our meal, we were served regular coleslaw with bits of shrimp in it. The slaw was good but we felt that it needed something to spice it up, so I came up with my own recipe. During the hot summer months we enjoy it as a light meal with toasted garlic bread, on these occasion I use 2 pounds of shrimp. Every time I serve this salad it is a big hit and I never have any left over. In order to save preparation time I have the grocer steam the shrimp in Cajun spice, while I do the rest of my shopping. NOTE: The dressing will taste stronger before you toss it with the salad, the salad dilutes the taste of the dressing.
Provided by jackdenton
Categories Cajun
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Clean cooked shrimp and break in half if large. Chop bell peppers and green onions. In large bowl combine slaw, shrimp, peppers and onions.
- In separate bowl make dressing, stirring until well blended. Pour over salad and toss until all of salad is coated. Store in refrigerator until ready to serve.
Nutrition Facts : Calories 297.3, Fat 16, SaturatedFat 2.5, Cholesterol 163.6, Sodium 492.7, Carbohydrate 23.1, Fiber 2.4, Sugar 4.4, Protein 17.8
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