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Mango Shrimp Pitas Recipe

Mango Shrimp Pitas Recipe

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
TOTAL TIME: Prep: 15 min. + marinating Grill: 10 min. YIELD:4 servings

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

  • 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.

Nutritional Facts

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

Reviews for Mango Shrimp Pitas

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MY REVIEW
Reviewed Feb. 3, 2012

"I substituted apricot preserves for the mango chutney."

MY REVIEW
Reviewed Sep. 28, 2011

"So good!"

MY REVIEW
Reviewed Jul. 18, 2011

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

MY REVIEW
Reviewed Feb. 24, 2010

"So easy to make and delicious!!!"

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