Monterey Shrimp Pitas

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

  • 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
  • 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.
  • 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.
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