Mango Shrimp Pitas

Name: Mango Shrimp Pitas
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 8 Bibb or Boston lettuce leaves; 1 teaspoons curry powder; 1 teaspoon grated fresh gingerroot; 3 Tbsps lime juice; 118 milliliters mango chutney; 2 6-inchs pita breads (6 inches), halved; 454 grams uncooked large shrimp, peeled and deveined; 1 large tomato, thinly sliced

The recipe Mango Shrimp Pitas can be made in roughly 25 minutes. This recipe serves 4. One serving contains 232 calories, 24g of protein, and 1g of fat. This recipe from Taste of Home requires boston lettuce leaves, shrimp, gingerroot, and lime juice. It is a good option if you're following a dairy free and pescatarian diet. If you like this recipe, take a look at these similar recipes: Simply Sunny-licious Pesto Mango Pitas, Shrimp-Salad Pitas, and Shrimp and Kale Pitas.

Instructions

In a small bowl, combine the chutney, lime juice, ginger and curry.

Ingredients you will need

Lime Juice

Chutney

Ginger

Equipment you will use

Bowl

Pour 1/2 cup marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for at least 15 minutes. Cover and refrigerate remaining marinade.

Ingredients you will need

Marinade

Shrimp

Equipment you will use

Ziploc Bags

Drain and discard marinade. Thread shrimp onto four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.

Ingredients you will need

Cooking Oil

Marinade

Shrimp

Equipment you will use

Wooden Skewers

Paper Towels

Grill

Tongs

Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, turning frequently.

Ingredients you will need

Shrimp

Equipment you will use

Grill

Fill pita halves with lettuce, tomato and shrimp; spoon reserved chutney mixture over filling.

Ingredients you will need

Chutney

Lettuce

Shrimp

Tomato

Pita

Equipment

Ingredients

Servings:

Bibb or Boston lettuce leaves 1teaspoons

curry powder 1teaspoon

grated fresh gingerroot 3Tbsps

lime juice 118milliliters

mango chutney 26-inchs

pita breads (6 inches), halved 454grams

uncooked large shrimp, peeled and deveined 1large

tomato, thinly sliced

Recommended wine: Sauvignon Blanc, Riesling, Pinot Grigio

Shrimp works really well with Sauvignon Blanc, Riesling, and Pinot Grigio. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The St. Francis Sonoma County Sauvignon Blanc with a 4.5 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.

St. Francis Sonoma County Sauvignon Blanc

Beautiful and bright, this Sauvignon Blanc offers refreshing aromas of honeydew melon and green apple backed by a cool minerality. Delicate tropical notes lead to a crisp finish of stone fruit and citrus.