Spicy Shrimp-Slaw Pitas
My mother brought me peach salsa from Georgia, inspiring this recipe for shrimp pitas. Get awesome texture with edamame, or swap in some baby lima beans. —Angela McClure, Cary, North Carolina
Ingredients
- 1-1/2 pounds uncooked shrimp (31-40 per pound), peeled, deveined and coarsely chopped
- 1 tablespoon olive oil
- 1 teaspoon paprika
- SLAW:
- 1/3 cup reduced-fat plain Greek yogurt
- 1/3 cup peach salsa or salsa of your choice
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 package (12 ounces) broccoli coleslaw mix
- 2 cups fresh baby spinach
- 1/4 cup shredded carrots
- 1/4 cup frozen shelled edamame, thawed
- 12 whole wheat pita pocket halves
