Two shrimp avocado tzatziki pockets on a black plate
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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
Servings 4
Author Lisa from A Day in the Kitchen


  • 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

  • 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)


  • 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.