Shrimp and Avocado Tzatziki Pockets Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 4 servings.

• 12 cooked shrimp, chilled
• 1 ripe avocado, diced into small chunks
• Creamy Cucumber Tzatziki:
• cup Greek yogurt
• cup finely chopped cucumber
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• 2 teaspoons lemon juice
• 1 teaspoon lemon zest
• teaspoon salt
• teaspoon chopped fresh dill
• teaspoon chopped fresh parsley
• Freshly ground black pepper to taste
• 4 pita bread rounds, halved
• 1 teaspoon sliced almonds (optional)

Directions

1. Chop the cooked shrimp into small pieces and combine them with the avocado chunks in a bowl. Cover and refrigerate until ready to use.
2. In a separate bowl, whisk together the Greek yogurt, cucumber, olive oil, minced garlic, lemon juice, lemon zest, salt, dill, parsley, and black pepper. Chill for at least 30 minutes to allow flavors to meld.
3. Gently fold the chilled shrimp and avocado mixture into the prepared tzatziki, ensuring all ingredients are evenly coated.
4. Divide the shrimp-avocado-tzatziki mixture evenly among the pita bread halves.
5. Sprinkle with sliced almonds for added texture and a subtle crunch, if desired.

Cook's Notes

You can swap pita bread for large lettuce leaves for a lighter option. Dried dill and parsley work if fresh herbs are unavailable. Chopped nuts can replace sliced almonds if preferred.

Nutrition Facts (per serving)

• Calories: 321
• Fat: 17g
• Carbohydrates: 34g
• Protein: 10g

*Percent Daily Values are based on a 2,000 calorie diet. Nutrient values may vary depending on specific ingredients used. Consult a healthcare professional if you follow a medically restrictive diet.