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Mediterranean Shrimp Pita

Updated: May 29, 2023

Servings: 1 Prep time: 5 min Cooking time: 5 min


  • 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


  1. 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.

  2. Coat a nonstick grill pan with cooking spray. Preheat over medium-high heat. Toss the arugula, red onion and tomatoes in a small bowl.

  3. Remove the shrimp from the marinade. Sprinkle the basil and parsley on both sides and season with salt and freshly ground black pepper.

  4. Cook 2 minutes per side, or until opaque throughout, flipping halfway through. Let cool 1 to 2 minutes and cut into 1⁄2" pieces.

  5. Spread the hummus inside the pita. Fill with the arugula-tomato mixture, then add the shrimp.

  • If you prefer to prepare this recipe ahead of time, we suggest reheating shrimp in a pan before assembling pita.

  • Recipe adapted from

  • Photo from

Mediterranean Shrimp Pita
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