What's For Dinner? Shrimp And Kale Pitas

Looking for a quick lunch or dinner fix that's heavy on flavor, but light on sinful ingredients? This shrimp and kale pita packed with some good-for-you veggies will help you get on right track to lowering that extra poundage without making you give up your tasty food addiction.


Total Time: 30 minutes

Yields: 4 servings

What You Need:

1/2 cup of plain low-fat yogurt

3 tbsp of extra virgin olive oil

Juice from 1 lemon

1 small clove of garlic, finely grated

Kosher salt

1/8 tsp of cayenne pepper

1 small bunch of kale, leaves thinly sliced and stems removed

3/4 lb of medium shrimp, peeled and deveined

1 15-oz, no-salt-added can of chickpeas, drained and rinsed

1 pint of grape tomatoes, halved

1/2 small red onion, thinly sliced

4 pieces of pita bread, halved


  1. Preheat your broiler.
  2. Whisk the yogurt, 2 1/2 tbsp of olive oil, lemon juice, garlic, 1/4 tsp of salt and the cayenne pepper in a large bowl.
  3. Add the kale, toss to coat, and set aside at room temperature.
  4. Toss the shrimp with the rest of the 1/2 tbsp of olive oil on a baking sheet.
  5. Broil until it's cooked through (4-5 minutes) and let cool slightly.
  6. Add the shrimp, chickpeas, tomatoes, and red onion to the large bowl with kale and toss to coat.
  7. Stack the pitas on a plate and warm in the microwave for approximately 30 seconds.
  8. Fill with the shrimp and kale mixture and enjoy!

Recipe courtesy of Food Network Magazine