Shrimp and Avocado Tzatziki Pockets

Shrimp and Avocado Tzatziki Pockets
Special Recipe : Shrimp and Avocado Tzatziki Pockets

Summary

Shrimp and Avocado Tzatziki Pockets

Simple pita pockets or lettuce leaves, stuffed with a creamy, tangy, shrimp and avocado filling makes for a great meal!

Servings 0}

Integrated

  • 12 medium (blank)s cooked shrimp, chilled
  • 1 ripe avocado, cut into small chunks
  • 1/3 cup Greek yogurt
  • 1/4 cup finely chopped cucumber
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon chopped fresh dill
  • 1/4 teaspoon chopped fresh parsley
  • 1 pinch freshly ground black pepper to taste
  • 4 eaches pita bread rounds, halved
  • 1 teaspoon sliced almonds

Directions

  1. Cut cooked shrimp into small pieces and mix with avocado in a bowl. Set aside in the refrigerator.

  2. Combine yogurt, cucumber, oil, garlic, lemon juice, lemon zest, salt, dill, parsley, and pepper in a bowl and mix well. Chill for at least 30 minutes.

  3. Mix shrimp and avocado in tzatziki dip gently. Divide mixture among pita pockets. Top with sliced almonds.

Per Serving:

  • 321 calories
  • protein 9.9g 20% DV
  • carbohydrates 33.7g 11% DV
  • fat 16.8g 26% DV
  • cholesterol 33mg 11% DV
  • sodium 607mg 24% DV.

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