Curried Shrimp Salad Pita Pockets

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Brothers and sisters, come together.

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I’m just kidding! What if I was like that? Calling you brothers and sistersshshsahhahahaaaaa!

Or, or! Let us join together on this glorious day in a web of sparkly concord and tranquility as we discover new horizons of the human soul.

ORRRR, wait, omg. In a single breath of harmony, let us weave our unblinded hands and hearts together in unison and belt out one muther-lovin’ round of Kumbaya. BAAAHAAHAAAA.

Oh.

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In other words, your lunch just got p-to-the-imp.

Also, one of these years I swear I’ll start talking like a grown-up.

Man, I dread that day.

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But I’m serious, you might want to hark for a sec. When you get down to that ingredient list you’re gonna be like, are you serious? And then you’ll remember approximately 45 seconds before when I said, “but I’m serious.”

I can’t decide if I want to tell you what all goes into this now, or just let you get to the actual list. What do you prefer? Gibbit away gibbit away gibbit away now (name that song), or just let you mosey on down at your own pace? Because I don’t want to rush you, but this is serious business we have on our hands. Remember when I said I’m serious?

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Okay I can’t help it!

CURRYSHALLOTSAPPESYOGURTGINGERTOASTEDCOCONUT – breathe – SHRIMPCILANTROCRANBERRIESLEMONJUICEOLIVEOILALLTUCKEDINTOPITABREAD.

WITHFIELDGREENS.

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That felt good.

Curried Shrimp Salad Pita Pockets:

What it took for 2 pita pockets: As in half a pocket each: Not the whole thing: Okay:

* 1/2 pound shrimp, peeled and deveined
* 1/2 cup plain Greek yogurt
* 3 Tbs. extra-virgin olive oil, divided
* juice from half a lemon
* 1/2 cup chopped cilantro
* 2 tsp curry powder
* 1 Tbs. freshly minced ginger
* 2 tsp minced shallot
* 1/2 cup chopped green apple
* 1/3 cup dried cranberries
* 1/4 cup coconut shavings, lightly toasted
* 1 whole wheat pita, cut in half
* 1 pinch of coarse salt and freshly ground pepper

In a large bowl, whisk together the yogurt, 2 Tbs. oil, lemon juice, cilantro, curry powder, minced ginger and shallots. If you need to add a Tbs. of water to thin it out, go rawt ahead.

Heat the remaining Tbs. of oil in a large skillet over medium-high. Add the shrimp to the pan and season with a pinch of salt and pepper. Sear on one side for 2 minutes. Flip and sear another minute.

Add the shrimp to the bowl, along with the dried cranberries and toasted coconut. Toss to combine.

Stuff inside a couple of pita pockets and serve with field greens.

*you could easily sub diced chicken or turkey up in her.

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So really, about that round of Kumbaya, who’s in?

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20 Responses to Curried Shrimp Salad Pita Pockets

  1. Sommer@ASpicyPerspective January 9, 2013 at 8:03 am #

    I can’t say that, but I want to eat it anyway… :)

  2. Katie January 9, 2013 at 8:09 am #

    Ohheckyes. Apples and cranberries in your curry? I’m so in. For the pita and kumbaya.

  3. Rachel @ Baked by Rachel January 9, 2013 at 8:38 am #

    You’re never allowed to grow up and start talking like it. Never.

  4. tedeternura.com January 9, 2013 at 8:48 am #

    QUE RICO…Me encanta!!!
    Saludos amiga :)

  5. Kelly Senyei (Just a Taste) January 9, 2013 at 8:51 am #

    Oh heck yes. I’d like to place an order for 37 of these for lunch today. YUM!

  6. Liz @ The Lemon Bowl January 9, 2013 at 8:53 am #

    You had me at juice of half a lemon.

  7. claire @ the realistic nutritionist January 9, 2013 at 9:01 am #

    I LOVE CURRRY!!! and shrimp! If only my darn husband wasn’t allergic!

  8. Carrie January 9, 2013 at 9:09 am #

    Red Hot Chili Peppers, of course! Unless you were quoting the Weird Al version… Yabba Dabba Do Now. Should a self-respecting adult still be hooked on Weird Al?

  9. Heather @ Heather's Dish January 9, 2013 at 9:17 am #

    Please please please never start talking like a grown-up ;)

  10. windykitchen January 9, 2013 at 9:54 am #

    I am excited by every single ingredient on this list.

  11. Cassie | Bake Your Day January 9, 2013 at 1:41 pm #

    I’m dying for this. The whole thing!

  12. Loretta | A Finn In The Kitchen January 9, 2013 at 3:25 pm #

    Dude. I want it…now. Please.

  13. Katie @ Blonde Ambition January 9, 2013 at 6:06 pm #

    Can I make this shrimp salad for every remaining meal of my life? Yeah? OK. Cool.

  14. Erika @ The Hopeless Housewife January 9, 2013 at 9:30 pm #

    Curried shrimp, you know it’s going to be good.

  15. Ross | TheFaceBaby January 9, 2013 at 9:52 pm #

    If I worked for Apple, that ingredient list would be Siri’s new answer to the woodchuck tongue twister. Every.time.

    OR

    If I worked at McDonald’s, I would replace the Big Mac song (you know, twoallbeefpattiesspecialsaucelettucecheesepicklesonionsonasesameseedbun) with that ingredient list and call it the Big Bev.

    …are you okay with me referring to this as the Big Bev?

  16. Sylvie @ Gourmande in the Kitchen January 9, 2013 at 10:31 pm #

    “Also, one of these years I swear I’ll start talking like a grown-up.” Don’t you dare, the silliness it too much fun!

  17. doug January 10, 2013 at 9:38 pm #

    Bev. My wife made these tonight and I can’t believe how wonderful they are. The flavors are amazing. Holy cow!

  18. Amber @ Slim Pickin's Kitchen January 11, 2013 at 9:34 pm #

    Yay! I love how you subbed mayo with greek yogurt! I do that too because I can’t stand that other goop!!! PS. The hubs and I toooooootally started watching Parenthood on Netflix last night b/c I want to know what in the h-e-double hockey sticks you are talking about all the time! So, thanks for that ;)

Trackbacks/Pingbacks

  1. Befitspired12 Healthy Sandwich Alternatives: Pitas, Wraps, Low Carb and More | Befitspired - March 1, 2013

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  2. On the Go Lunch Roundup: 50+ Lunch Food Ideas | Fulfillment From Scratch - May 16, 2014

    […] leftover turkey to roast all over again to make more of the salad filling.  Also, check out these curried shrimp salad pita pockets. […]

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