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.
INGREDIENTS
- 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
DIRECTIONS
- 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.
WHY WE LOVE THIS RECIPE
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.
