Spicy Shrimp-Slaw Pitas

Name: Spicy Shrimp-Slaw Pitas
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 6 servings.
Ingredients: 1-1/2 pounds uncooked shrimp (31-40 per pound), peeled, deveined and coarsely chopped; 1 tablespoon olive oil; 1 teaspoon paprika; SLAW:; 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

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

Ingredients

1-1/2 pounds uncooked shrimp (31-40 per pound), peeled, deveined and coarsely chopped
1 tablespoon olive oil
1 teaspoon paprika
SLAW:
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

Directions

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 until shrimp turn pink, stirring once, 3-4 minutes.
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 on each side or until lightly toasted, 1-2 minutes. Fill each pita half with 1/2 cup shrimp mixture.

Nutrition Facts

2 filled pita halves: 322 calories, 6g fat (1g saturated fat), 139mg cholesterol, 641mg sodium, 41g carbohydrate (7g sugars, 7g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.

Originally published as Peach-and-Spicy-Shrimp-Slaw Pitas in Taste of Home April/May 2016