Shrimp and Avocado Tzatziki Pockets

Name: Shrimp and Avocado Tzatziki Pockets
Prep time: 20 min
Total time: 50 min
Yield: 4 pockets
Ingredients: 12 cooked shrimp, chilled; 1 ripe avocado, cut into small chunks; ⅓ cup Greek yogurt; ¼ cup finely chopped cucumber; 2 tablespoons extra-virgin olive oil; 1 clove garlic, minced; 2 teaspoons lemon juice; 1 teaspoon lemon zest; ½ teaspoon salt; ¼ teaspoon chopped fresh dill; ¼ teaspoon chopped fresh parsley; freshly ground black pepper to taste; 4 pita bread rounds, halved; 1 teaspoon sliced almonds

Rating: 4.75 stars

4 Ratings
3 Reviews
2 Photos

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

prep:

20 mins

additional:

30 mins

total:

50 mins

Servings:

Yield:

4 pockets

Nutrition Info

Directions

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

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Step 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.
Step 3
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.