Shrimp and Avocado Tzatziki Pockets

4 Ratings
  • 5 3
  • 4 1
  • 3 0
  • 2 0
  • 1 0

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

By A Day In the Kitchen

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Recipe Summary

additional:
30 mins
total:
50 mins
prep:
20 mins
Servings:
4
Yield:
4 pockets
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Creamy Cucumber Tzatziki:

Directions

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

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  • 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.

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

Cook's Note:

You can use large lettuce leaves instead of pita bread, and dried dill and parsley instead of fresh. Use chopped nuts instead of sliced almonds if you like.

Nutrition Facts

Per Serving:
321 calories; protein 9.9g; carbohydrates 33.7g; fat 16.8g; cholesterol 33mg; sodium 607mg. Full Nutrition
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