Servings: 1 Prep time: 5 min Cooking time: 5 min
Ingredients
3 Tbsp fresh lemon juice
2 tsp olive oil
1 tsp chopped garlic
3 oz shrimp (about 1/3 cup), peeled and deveined
1/2 cup baby arugula
1 Tbsp red onion, thinly sliced
1 Tbsp oil-packed sun-dried tomato halves, chopped
1/4 tsp dried basil
1/4 tsp dried parsley
to taste freshly ground black pepper
to taste salt
2 Tbsp 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, red onion 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.
Notes:
If you prefer to prepare this recipe ahead of time, we suggest reheating shrimp in a pan before assembling pita.
Recipe adapted from nutritiouslife.com
Photo from nutritiouslife.com
