Mango Shrimp Pitas Recipe

4.5 4 6
Mango Shrimp Pitas Recipe
Mango Shrimp Pitas Recipe photo by Taste of Home
Publisher Photo

Mango Shrimp Pitas Recipe

Read Reviews
4.5 4 6
Publisher Photo
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
Recommended: Your March Meal Plan
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 10 min.

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

Nutritional Facts

1 each: 230 calories, 2g fat (0 saturated fat), 138mg cholesterol, 410mg sodium, 29g carbohydrate (8g sugars, 1g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

  • 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
  1. 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.
  2. 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.
  3. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, turning frequently.
  4. Fill pita halves with lettuce, tomato and shrimp; spoon reserved chutney mixture over filling. Yield: 4 servings.
Originally published as Mango Shrimp Pitas in Simple & Delicious July/August 2009, p37

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMango Shrimp Pitas

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
skywaitress User ID: 5434571 184097
Reviewed Feb. 3, 2012

"I substituted apricot preserves for the mango chutney."

MY REVIEW
tcarver User ID: 5663692 100775
Reviewed Sep. 28, 2011

"So good!"

MY REVIEW
cajuncook705 User ID: 5683108 100774
Reviewed Jul. 18, 2011

"Any recipe or substitution for Mango Chutney? I live in a small community."

MY REVIEW
alex18nm User ID: 4862374 182647
Reviewed Feb. 24, 2010

"So easy to make and delicious!!!"

Loading Image