Garlic Shrimp Pita Pockets with Greek Salad

This vibrant Mediterranean dish puts a fresh spin on classic Greek salad by skipping the lettuce and loading up on juicy tomatoes, crunchy cucumber, scallions and briny feta tossed in a tangy vinaigrette. The star of the show is tender shrimp seasoned with garlic powder and pan-seared until golden.

Everything gets tucked into warm, pillowy pita pockets for a wholesome meal that comes together in just 20 minutes. Perfect for a quick weeknight dinner or a light lunch that feels like a trip to the Greek islands.

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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

4 ounce Grape TomatoesView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice scallions, separating white parts from green tops. Quarter the cucumber lengthwise, then cut crosswise into ¼-inch-thick half-moons. Dice grape tomatoes into ¼-inch pieces.
2. Pat shrimp dry with paper towels. Heat a drizzle of oil in a large nonstick skillet 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, tomatoes, scallion greens, feta cheese and Greek vinaigrette. Stir gently to coat.
4. Wrap pitas in damp paper towels and microwave until warm and pliable, 30-60 seconds. Halve each pita and gently open to form pockets.
5. Fill each pita pocket with cooked shrimp and as much Greek salad as desired. Divide pita pockets among plates and serve any remaining salad on the side.

Recipe Tips

FAQ

Can I use a different protein instead of shrimp?

Absolutely! Cooked chicken, grilled tofu or chickpeas work well in this recipe. Adjust cooking time as needed.

How do I store leftovers?

Store the shrimp and Greek salad separately in airtight containers in the refrigerator for up to 2 days. Warm the shrimp briefly before assembling.

Can I make this recipe dairy-free?

Yes, simply omit the feta cheese or use a dairy-free alternative. The salad will still be delicious with the vinaigrette.