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Monterey Shrimp Pitas

Looking for a delicious seafood dinner? Then check out this cheesy shrimp and vegetables sandwich recipe- ready in just 15 minutes!

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  • prep time 15 min
  • total time 15 min
  • ingredients 9
  • servings 6
 

Ingredients

2/3
cup nonfat plain yogurt
1
tablespoon chopped fresh dill or 1 teaspoon dried dill weed
1
teaspoon sugar
1/4
teaspoon salt
1
tablespoon lemon juice
1
lb. shelled deveined cooked shrimp
1
(14-oz.) can artichoke hearts, drained, chopped
1
medium tomato, seeded, chopped
3
(6 to 8-inch) whole wheat pita (pocket) breads

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In medium bowl, combine yogurt, dill, sugar, salt and lemon juice; blend well. Add shrimp, artichoke hearts and tomato; stir just until combined.
  • 2 Cut each pita bread in half. Gently separate bread halves to form pockets. Fill bread halves with shrimp mixture.
  • 1 In medium bowl, combine yogurt, dill, sugar, salt and lemon juice; blend well. Add shrimp, artichoke hearts and tomato; stir just until combined.
  • 2 Cut each pita bread in half. Gently separate bread halves to form pockets. Fill bread halves with shrimp mixture.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
210
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
0g,
0%
),
Cholesterol
150mg
150%;
Sodium
490mg
490%;
Total Carbohydrate
26g
26%
(Dietary Fiber
5g
5%
  Sugars
4g
4%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
15%;
Calcium
10%;
Iron
20%;
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Vegetable; 2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.