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Shrimp Avocado Tzatziki Pockets
Simple pita pockets or lettuce leaves, stuffed with a creamy, tangy, shrimp and avocado filling makes for a great meal!
Course
Main Dishes
Cuisine
Western
Keyword
stuffed pita pockets, tzatziki
Prep Time
15
minutes
minutes
Servings
4
Author
Lisa from A Day in the Kitchen
Ingredients
4
pita half pockets or large lettuce leaves
12
medium to large
cooked shrimp
chilled
1
ripe
avocado
cut into small chunks
Creamy Cucumber Tzatziki
⅓
cup
Greek yogurt
¼
cup
cucumber,
either thinly sliced or finely chopped
2
tbs
extra virgin olive oil
1
garlic clove
minced or grated
2
teaspoon
lemon juice
1
teaspoon
lemon zest
¼
teaspoon
fresh or dried dill
¼
teaspoon
fresh or dried parsley
½
teaspoon
salt
fresh ground black pepper
sliced almonds
(optional)
Instructions
Cut cooked shrimp into small pieces and mix with avocado chunks. Set aside in the refrigerator.
Combine all tzatziki dip ingredients and mix well. Chill for at least 30 minutes.
Add shrimp and avocado to tzatziki dip and mix gently.
Divide shrimp avocado mixture among pita pockets or lettuce leaves. Top with sliced almonds or chopped nuts, if desired.