Lemon Shrimp Pita Wraps
This is the wrap I make when I want shrimp in something I can hold. The shrimp take a quick lemon-garlic sear, then go into warm pita with cucumber, tomato, Kalamata olives, and crumbled feta. A thin yogurt sauce is the white drizzle in the photo. Dill and parsley finish it. No heavy mayo. The pita should be soft enough to bend, with a few toasted spots, the way the wraps are blistered on the outside.
The shrimp need to be dry before they hit the pan, or they steam and the lemon slides off. A loose curl is done. A tight circle means they sat too long, and a tough shrimp in a soft pita is the one thing that ruins this. Salt the cucumber for a few minutes and pat it dry so the wrap does not go soggy by the second bite. Warm the pita last, right before you fill it.
It makes two wraps, one each, or four if you split them. Eat them the day you build them. The filling keeps. The pita does not, once it is filled.
Why you'll love it
- Ready in 20 minutes.
- Looks like the photo: shrimp, cucumber, tomato, olive, feta, white drizzle.
- Yogurt sauce, not mayo.
- Pita blistered, not pale.
Anti-Inflammatory & Mediterranean Recipes
Lemon Shrimp Pita Wraps
- Prep12 min
- Cook8 min
- Total20 min
- Servings2 servings
- Calories480 kcal
Ingredients
- Shrimp
- Filling
- Sauce
Instructions
- Stir the sauce: yogurt, lemon juice, garlic, olive oil, and salt. Thin with a teaspoon of water if it will not drizzle.
- Pat the shrimp dry. Toss with olive oil, lemon juice, garlic, salt, pepper, and paprika.
- Heat a skillet over medium-high. Sear the shrimp 1 to 2 minutes per side, until pink and just curled. Rest them on a plate.
- Warm the pitas in a dry pan 30 seconds a side, until soft with a few brown spots.
- Fill each pita with cucumber, tomato, olives, feta, and shrimp. Drizzle the sauce. Finish with parsley and dill. Fold and serve.
Notes & Tips
- Dry shrimp sear. Wet ones steam and stay pale.
- Cucumber patted dry. Wet dice sog the pita.
- Sauce thick enough to sit on the shrimp, thin enough to drizzle.
- Warm pita last. A cold pita cracks when you fold it.
- Nutrition: Per wrap (1 of 2). Estimate.
- Nutrition: Net carbohydrates: 37g
- Nutrition: WW estimate: 10 points on the current plan (pita, feta, oil, and olives carry the points; shrimp and yogurt are the lighter part)
- Fridge: the shrimp and vegetables keep 1 day, separate from the pita. Build the wrap when you eat it.
- Do not freeze a filled wrap. Freeze raw shrimp if you buy extra.
- Nutrition is an estimate from shrimp, pita, vegetables, olives, feta, yogurt, and olive oil.
Variations & serving ideas
- No feta: skip it, or use a dairy-free crumb if you have one. Add a pinch more salt.
- No pita: serve it as a bowl over greens. Same filling.
- Higher protein: add another 4 oz shrimp. The wrap can take it.
- No dill: use all parsley.
- Dairy-free sauce: mash a spoon of white beans with lemon, garlic, and olive oil.
Nutrition Facts
Per serving · makes 2 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 480 kcal |
| Total fat | 18 g |
| Sodium | 980 mg |
| Total carbohydrate | 40 g |
| Fibre | 3 g |
| Protein | 36 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Lemon Shrimp Pita Wraps?
About 20 minutes in total: 12 minutes of prep and 8 minutes of cooking.
What ingredients do I need for Lemon Shrimp Pita Wraps?
The key ingredients include shrimp, crumbled feta, garlic, cucumber, tomato and paprika. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: the shrimp and vegetables keep 1 day, separate from the pita.
How many servings does this recipe make?
It makes 2 servings.
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