My Mediterranean Shrimp and Tzatziki Pitas are a light and healthy option for dinner or lunch. Everything is fresh and tasty and if you love Greek food like I do, you are going to love this dish.
You’ll be using my homemade fat-free Tzatziki Sauce in this recipe so have it made and in the refrigerator chilling. This is simple to pull together and can be made days in advance.
Yes, you can always use store-bought, but why? My version is fat-free, light, fresh and easy to make. I use fat-free Greek yogurt as my base and tons of fresh cucumber, dill, garlic and lemon to give it that flavor punch we love.
You’ll also be making a quick pickled red onion. This is so easy and really takes the bite out of the onion and adds some great flavor. Using a sharp knife or mandoline, cut the onion into thin slices. I usually cut the onion in half first, then slice so I have half-moons. Put in a bowl and cover with the red wine vinegar. Put that to the side for about 20-30 minutes too.
Next, prep the veggies. Cut the tomatoes in half if using cherry or grape tomatoes. If using larger tomatoes, just slice them. Lightly salt the tomatoes. Cut the olives in half and chop the iceberg lettuce. Mix the iceberg with the spinach so you have a nice mix in a bowl.
Heat a cast iron skillet or a grill pan over medium high heat. Once hot, add the shrimp mixture that has been marinating. Spread out the shrimp into an even layer and cook for a minute or two on one side, then flip and cook on the other side for about 2 minutes until the shrimp are pink, slightly curled and cooked through. Do not overcook.
While the shrimp cook, wrap the pitas in a clean dish towel and put in the microwave for 10 seconds. This will warm them through. Alternatively, you can throw them on a grill pan for a minute on each side.
How to assemble the pitas:
. Place one pita bread on each of two plates.
. Spread each pita bread with 2-3 tablespoons of the Tzatziki sauce.
. Divide the iceberg and spinach mixture between the two plates.
. Divide the tomatoes and olives between the two plates.
. Divide the feta between both plates and top each with some of the red onion.
. Top each with the cooked shrimp.
Serve extra Tzatziki on the side. Enjoy.
Looking for other Greek Inspired dishes? Be sure to try some of my favorite recipes which include:
Greek Style Shrimp, Feta & Orzo
Mediterranean Shrimp and Tzatziki Pitas
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/2 Lb. Medium Shrimp, peeled and deveined – tail removed
- 2 Tsp. Olive oil
- 1/4 Tsp. Kosher salt
- 1/8 Tsp. Freshly ground black pepper
- 1/2 Tsp. Dried Oregano
- 1/4 Red Onion, thinly cut
- 1/4 Cup Red wine vinegar
- 1/4 Cup Cherry Tomatoes, cut in half
- 1 Cup Shredded Iceberg lettuce and Baby Spinach leaves, mixed
- 8 Kalamata Olives, cut in half
- 1/4 Cup Low Fat Feta Cheese, crumbled
- 4-6 Tbsp. Tzatziki Sauce (fat free)
- 2 Whole wheat, low carb pitas
Instructions
- Place the shrimp in a bowl and add the olive oil, salt, pepper, oregano and lemon juice. Toss to coat and let marinate at room temperature 20 – 30 minutes.
- Take your thinly sliced red onion and place in a bowl. Cover with the red wine vinegar and let marinate for 20 – 30 minutes.
- Prep your vegetables: Cut your tomatoes in half. Chop your iceberg lettuce. Cut the olives in half.
- Heat a grill pan or cast iron skillet over medium-high heat. Add the shrimp and grill or saute for 2-3 minutes on each side until pink and cooked through.
- While the shrimp cook, wrap the pita in a clean dish towel and put in the microwave for 10 seconds to warm through.
- To assemble, place the pitas on two plates. Top each with 2-3 tablespoons of the homemade, fat-free Tzatziki sauce. Add the spinach and lettuce combo. Top with tomatoes, olives and feta. Split the shrimp between the two plates. Top with the quick pickled red onions.
- Serve with extra Tzatziki on the side.
