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Mango Shrimp Pitas

 Mango Shrimp Pitas
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
4 ServingsPrep: 15 min. + marinating Grill: 10 min.


  • 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


  • 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 of 2

Mango Shrimp Pitas (continued)

Nutritional Facts: 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.