Mango Shrimp Pitas Recipe

Mango Shrimp Pitas Recipe photo by Taste of Home

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Mango, ginger and curry combine with a splash of lime juice to coat this juicy, grilled shrimp. Stuffed in pitas, the shrimp combo makes for an easy-to-hold, fabulous entree! You could also serve on a bed of rice for a less casual presentation. —Beverly O'Ferrall, Linkwood, Maryland

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Mango Shrimp Pitas Recipe

Prep: 15 min. + marinating Grill: 10 min.

Yield: 4 Servings

15 10 25

Ingredients

1/2 cup mango chutney
3 tablespoons lime juice
1 teaspoon grated fresh gingerroot
1/2 teaspoon curry powder
1 pound uncooked large shrimp, peeled and deveined
2 pita breads (6 inches), halved
8 Bibb or Boston lettuce leaves
1 large tomato, thinly sliced

Directions

In a small bowl, combine the chutney, lime juice, ginger and curry. Pour 1/2 cup marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for at least 15 minutes. Cover and refrigerate remaining marinade.
Drain and discard marinade. Thread shrimp onto four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, turning frequently.
Fill pita halves with lettuce, tomato and shrimp; spoon reserved chutney mixture over filling. Yield: 4 servings.

Nutritional Facts 1 filled pita half equals 230 calories, 2 g fat (trace saturated fat), 138 mg cholesterol, 410 mg sodium, 29 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

Originally published as Mango Shrimp Pitas in Simple & Delicious July/August 2009, p37