Shrimp and Kale Pitas

Serves: 4

Fill pitas with a mixture of shrimp, kale and chickpeas for a simple hand-held dinner.

Dovetailing Tip: Use the shrimp you prepared from day 3 in todays recipe.

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1/2 cup plain low-fat yogurt
3 tablespoons extra-virgin olive oil
juice of 1 lemon
1 small clove garlic, finely grated
kosher salt
1/8 teaspoon cayenne pepper
1 small bunch kale , stems removed and leaves thinly sliced
1 small bunch kale , stems removed and leaves thinly sliced
3/4 pound medium shrimp, peeled and deveined
1 ounce 15- can no-salt-added chickpeas, drained and rinsed
1 pint grape tomato, halved
1/2 small red onion, thinly sliced
4 pieces pita bread, halved


Preheat the broiler. Whisk the yogurt, 2 1/2 tablespoons olive oil, the lemon juice, garlic, 1/4 teaspoon salt and the cayenne in a large bowl. Add the kale and toss to coat; set aside at room temperature while you prepare the shrimp.

Toss the shrimp with the remaining 1/2 tablespoon olive oil on a baking sheet. Broil until just cooked through, 4 to 5 minutes; let cool slightly.

Add the shrimp, chickpeas, tomatoes and red onion to the bowl with the kale; toss to coat. Stack the pitas on a plate and warm in the microwave, about 30 seconds. Fill with the shrimp-kale mixture.


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