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
Recommended: Fresh, Balanced & Filling No-Cook Summer Dinners
VERIFIED BY Taste of Home Test Kitchen
- 1-1/2 pounds uncooked shrimp (31-40 per pound), peeled, deveined and coarsely chopped
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/3 cup reduced-fat plain Greek yogurt
- 1/3 cup peach salsa or salsa of your choice
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 package (12 ounces) broccoli coleslaw mix
- 2 cups fresh baby spinach
- 1/4 cup shredded carrots
- 1/4 cup frozen shelled edamame, thawed
- 12 whole wheat pita pocket halves
- 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 3-4 minutes or until shrimp turn– pink, stirring once.
- 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 1-2 minutes on each side or until lightly toasted. Fill each pita half with 1/2 cup shrimp mixture. Yield: 6 servings.
Originally published as Spicy Shrimp-Slaw Pitas in Taste of Home April/May 2016, p21