Shrimp and Salad Stuffed Pitas


  • 1 package (16 oz.) Full Circle Market Organic Frozen Raw, Peeled, 
Deveined 31 to 40 Count Shrimp
  • 2 tablespoons Full Circle Market Organic Extra Virgin Olive Oil
  • ½ teaspoon Full Circle Market Organic Paprika
  • ½ teaspoon Full Circle Market Organic Sea Salt
  • ¼ teaspoon Full Circle Market Organic Pepper
  • 3 cups Full Circle Market Organic Baby Spring Mix Lettuce
  • 2 Persian cucumbers, very thinly diagonally sliced
  • ½ cup shredded Full Circle Market Organic Carrot
  • ½ cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh grated lemon rind
  • 4 whole wheat pocket pitas, halved


Preheat broiler. Thaw shrimp in colander under cold running water; remove tails and pat dry on paper towels. Place shrimp in a medium bowl and toss with oil. Combine paprika, salt and pepper, sprinkle over shrimp and toss again to coat. Place shrimp on broiler pan and broil, 4 inches from heat source, 2 to 3 minutes, turn and continue cooking 1 to 2 minutes or until shrimp are opaque. Place spring mix, cucumber and carrot in a large bowl and toss. Combine mayonnaise, lemon juice and lemon rind; spread 1 tablespoon inside each pita half. Fill each pita half with ½ cup salad and 4 to 5 shrimp. 4 servings.

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