Grilled Shrimp Pitas

Grilled Shrimp Pitas
Servings: 6 Prep 20 mins Marinate 15 mins Grill 6 mins


  • 1 7 ounce container reduced-fat plain Greek yogurt (such as Fage)
  • 4 ounces herb-seasoned feta cheese, crumbled
  • 1/2 seedless cucumber, peeled, halved and thinly sliced
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh oregano
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds large shrimp, shelled and deveined
  • 6 whole-wheat pitas, about 6-inch diameter
  • 3 cups iceberg salad mix
  • Sliced red onion and plum tomatoes (optional)

Make It


1. In a medium-size bowl, stir together yogurt, crumbled feta, cucumber and lemon juice. Cover and refrigerate until ready to use.


2. Combine olive oil, lemon juice, mint, oregano, garlic, salt and pepper in a large resealable plastic bag. Add shrimp, seal bag and shake to coat shrimp with marinade. Refrigerate for 15 minutes.

3. Heat gas grill to medium-high or prepare a charcoal grill with medium-hot coals. Lightly coat grill rack with oil or nonstick cooking spray. Place shrimp in a grilling basket and grill for 3 minutes. Baste once with the remaining marinade. Turn shrimp and grill for an additional 2 to 3 minutes or until shrimp is cooked.

4. To serve, equally divide the salad, sauce and shrimp over each pita. Add onion and tomato, if desired.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 406, Fat, total (g): 15, chol. (mg): 183, sat. fat (g): 5, carb. (g): 40, fiber (g): 5, pro. (g): 31, sodium (mg): 972, Percent Daily Values are based on a 2,000 calorie diet.