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Mediterranean Shrimp Pita

simple shrimp recipes

Fresh shrimp and veggies in a pita screams “picnic food.”

Especially when the shrimp are marinated in delicious lemon, garlic, and olive oil, a flavor combination that generally implies “we should eat outside.”

You can absolutely make these for lunch on any day, but just consider putting them in a basket and heading to the park on a sunny day. You won’t be disappointed.


  • 3 tablespoons freshly squeezed lemon juice
  • 2 teaspoons olive oil
  • 1 teaspoon chopped garlic
  • 3 (about 3 ounces) jumbo shrimp, peeled and deveined
  • 1⁄2 cup baby arugula
  • 1 tablespoon chopped oil-packed sun-dried tomato halves (about 2)
  • 1⁄4 teaspoon dried basil
  • 1⁄4 teaspoon dried parsley
  • to taste freshly ground black pepper
  • to taste salt
  • 2 tablespoons hummus
  • 1 mini whole wheat pita


  • Combine the lemon juice, oil, and garlic in a small bowl. Transfer the mixture to a zipper-lock bag and add the shrimp, tossing to coat. Refrigerate 15 minutes.
  • Coat a nonstick grill pan with cooking spray. Preheat over medium-high heat. Toss the arugula and tomatoes in a small bowl.
  • Remove the shrimp from the marinade. Sprinkle the basil and parsley on both sides and season with salt and freshly ground black pepper.
  • Cook 2 minutes per side, or until opaque throughout, flipping halfway through. Let cool 1 to 2 minutes and cut into 1⁄2″ pieces.
  • Spread the hummus inside the pita. Fill with the arugula-tomato mixture, then add the shrimp.


Research has shown the Mediterranean Diet may be the healthiest diet of all, so stuffing lots of its signature foods into a pita is probably a good idea. Shrimp and hummus provide lots of protein and some omega-3 fatty acids, and then you’ve got a great mix of greens, from arugula to basil and parsley.

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