Garlic Shrimp Pita Pockets with Greek Salad and Feta

This vibrant dish puts a fresh spin on classic Greek salad-no lettuce here! Instead, you’ll toss together juicy tomato, crunchy cucumber, scallion greens and briny feta in a tangy Greek vinaigrette. The result is a bold, texture-packed salad that’s anything but boring.

Stuff that salad into warm pitas alongside garlicky sautéed shrimp and you’ve got a wholesome Mediterranean meal in minutes. Perfect for busy weeknights when you want something fast, fresh and satisfying.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

2 unit PitasView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1.5 ounce Greek VinaigretteView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim scallions and thinly slice, separating white parts from green tops. Quarter the mini cucumber lengthwise, then cut crosswise into ¼-inch pieces. Dice the tomato into ¼-inch pieces.
2. Pat shrimp dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp and scallion whites in a single layer. Season with garlic powder, salt and pepper. Cook, stirring occasionally, until shrimp are pink and cooked through, 4-6 minutes.
3. Meanwhile, in a medium bowl, combine cucumber, tomato, scallion greens, feta and Greek vinaigrette. Toss to coat.
4. Wrap pitas in damp paper towels and microwave until warm and pliable, 30-60 seconds. Halve pitas and gently open to form pockets.
5. Fill each pita pocket with garlic shrimp and as much Greek salad as desired. Serve with any remaining salad on the side.

Recipe Tips

FAQ

Can I use a different protein?

Yes, chicken or tofu work well. Cook chicken pieces until browned and cooked through, about 4-6 minutes. For tofu, press and cube, then sauté until golden.

How do I prevent the pitas from tearing?

Warm them thoroughly-microwaving wrapped in damp paper towels or toasting in a dry pan makes them pliable and less likely to tear.

Can I make the Greek salad ahead?

Absolutely! Prepare the salad up to a day in advance and refrigerate. Add the vinaigrette just before serving to keep the veggies crisp.