The Delly was a deli shop (surprise surprise) in the Student Union Building at the University of British Columbia where I was a student yeaaars ago. It was where you could get healthy, fresh-made soups, salads, and sandwiches, and as far as I know, the Delly still exists! While I enjoyed many a sandwich from there, my favorite menu item were pita pockets filled with shrimp and avocado.
To be honest, aside from the pita pocket, the shrimp, and the avocado, I have no idea what else was in it, nor do I remember what it actually tasted like (it was a longgg time ago). I just know that the shrimp and avocado was mixed with some sort of creamy concoction and that I really liked it! I recall trying to make something similar to a number of years ago, but all I did was toss some shrimp and avocado with mayonnaise and stuffed it all in a pita. I didn’t really have a clue about flavors or how to cook at the time , but it tasted good enough to me.
Fast forward to today, and happily, I've learned a few things about flavors and cooking! I've come up with an interpretation of this favorite from my university days and now I can share it with you! The basic ingredients are there – tender shrimp, creamy, nutty avocado, and a pita. But add some tang and crunch from my crazy easy Creamy Cucumber Tzatziki and it’s just plain WOW!
If you're gluten-free, lettuce leaves make a great alternative to pita bread!
Top it with some sliced almonds for extra crunch and nuttiness, or just enjoy it as is. Whether you stuff a pita or wrap it up in lettuce, these shrimp avocado tzatziki pockets make a tasty and satisfying lunch.
Alternatively, chop the shrimp and avocado into smaller pieces and make this a dip for chips! Top crackers with spoonfuls for great finger food, or fill up small endive leaves for pretty appetizers.
So despite not remembering exactly what these pita pockets tasted like when I used to buy them from The Delly, I think I've come up with a mighty good interpretation. Shrimp and avocado are always a good combination, and it only gets better with my Creamy Cucumber Tzatziki. What ever "pocket" you decide to use to carry this shrimp avocado tzatziki blend, I think you're going to like it!
Shrimp Avocado Tzatziki Pockets
- 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)
- 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.
If you make this dish, share your photo on Facebook or Instagram and tag me @dayinthekitchen!
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