Shrimp-Feta Salad Pitas

Recipe

Main Dish
Shrimp-Feta Salad Pitas

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Pitas filled with shrimp, greens, tomatoes, feta and olives

User Rating

4.14 out of 5 stars
Rate it:
7 ratings

Recipe Data

2
Servings
15min
Prep
20min
Total

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Description

Get a jump start on the afternoon with this astoundingly good Greek-style sandwich. The secret is to poach the shrimp in orange juice, a gentle cooking technique that adds flavor without extra calories.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 2
QuantityIngredientAdd
3 tbsp.plus 1/2 c. Hy-Vee fresh orange juice
3 tbsp.Hy-Vee Select olive oil
1 tbsp.Hy-Vee honey
1 tbsp.Hy-Vee Select white wine vinegar
8 oz.raw shrimp, shelled, deveined, tails off
3 c.Hy-Vee mixed salad greens
1 c.Hy-Vee Short Cuts chopped red bell pepper
½ c.Hy-Vee Short Cuts chopped red onion
1(2.25-oz.) can Hy-Vee sliced black olives, drained
1 c.heirloom cherry tomatoes, halved
2 tbsp.Hy-Vee Select crumbled Feta cheese
2whole grain pita bread rounds, halved

Things To Grab

  • Small bowl
  • Whisk
  • Medium skillet
  • Wooden spoon
  • Medium bowl filled with ice water
  • Colander
  • Tongs

Directions

  1. For orange vinaigrette, combine 3 tablespoons orange juice, olive oil, honey, and vinegar in a small bowl; set aside.

  2. In a medium skillet, cook shrimp in remaining 1/2 cup orange juice for 5 minutes or until shrimp are opaque. Pour shrimp and orange juice into a medium bowl filled with ice to cool shrimp quickly. Drain and discard orange juice mixture.

  3. Toss together salad greens, bell pepper, red onion, olives, vinaigrette, and cooked shrimp; set aside. Fill pita bread rounds with salad; serve immediately.

Nutrition facts

Servings

620 Calories per serving
1 pita

Amounts Per Serving

  • Total Fat: 28g
  • Cholesterol: 150mg
  • Sodium: 1370mg
  • Total Carbohydrates: 65g
  • Protein: 28g

Daily Values

0%
Vitamin A 170%
0%
Vitamin C 220%
0%
Iron 20%
0%
Calcium 25%

Recipe Source:

Hy-Vee Seasons Health 2016.