Western•healthy
Shrimp Avocado Tzatziki Pockets
Simple pita pockets or lettuce leaves, stuffed with a creamy, tangy, shrimp and avocado filling makes for a great meal!
- Prep time
- 15 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 pita half pockets or large lettuce leaves
- 12 medium to large cooked shrimp (chilled)
- 1 ripe avocado (cut into small chunks)
- 1/3 cup Greek yogurt
- 1/4 cup cucumber, (either thinly sliced or finely chopped)
- 2 tbs extra virgin olive oil
- 1 garlic clove (minced or grated)
- 2 tsp lemon juice
- 1 tsp lemon zest
- 1/4 tsp fresh or dried dill
- 1/4 tsp fresh or dried parsley
- 1/2 tsp salt
- fresh ground black pepper
- sliced almonds ((optional))
Instructions
- 1
Cut cooked shrimp into small pieces and mix with avocado chunks. Set aside in the refrigerator.
- 2
Combine all tzatziki dip ingredients and mix well. Chill for at least 30 minutes.
- 3
Add shrimp and avocado to tzatziki dip and mix gently.
- 4
Divide shrimp avocado mixture among pita pockets or lettuce leaves. Top with sliced almonds or chopped nuts, if desired.