Spicy Shrimp Slaw Pitas Recipes

SHRIMP-SALAD PITAS

Steps:

• Preheat the broiler. Soak the chopped onion in a bowl of cold water while you prepare the shrimp.
• Toss the shrimp with the olive oil, paprika, 1/4 teaspoon salt, and pepper to taste on a rimmed baking sheet. Spread in an even layer and broil until the shrimp are opaque, about 4 minutes. Transfer to a bowl and let cool. Wash and dry the baking sheet.
• Drain the onion and add to the shrimp along with the yogurt, carrot, cucumber, dill, and salt and pepper to taste. Grate in 1 teaspoon lemon zest and squeeze in about half of the lemon juice.
• Lay the pitas on the baking sheet and toast under the broiler. Cut the pitas in half and fill with the lettuce and shrimp salad.

SPICY SHRIMP TACOS WITH GARLIC CILANTRO LIME SLAW

Steps:

• Pulse all the sauce ingredients except the sour cream in a food processor. When mostly smooth, add the sour cream and pulse until combined. Taste and adjust as needed. Set aside.
• Heat a drizzle of oil a large skillet over medium high heat. Pat the shrimp dry with paper towels and sprinkle with the spices. Add the shrimp to the hot pan and saute for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
• Toss some of the sauce (not all) with the cabbage until it the cabbage is coated to your liking. It should resemble a coleslaw - you want it to be enough sauce so the cabbage is weighed down a little bit. Use leftover sauce on top of the tacos or in other recipes.
• To serve tacos, smash a spoonful of avocado on the tortillas, top with a few pieces of shrimp, top with coleslaw, and finish with Cotjia cheese, cilantro, and lime wedges.

SHRIMP SALAD PITAS

Steps:

• Bring enough water to cover shrimp to a boil.
• Add shrimp and 2 tsps salt and boil for 4 to 5 minutes or until shrimp turn pink ~ do not overcook or shrimp will turn rubbery.
• Immediately plunge the shrimp into a bowl of ice water to stop the cooking process.
• Let stand until cool; drain, and devein the shrimp and then place in a bowl.
• Add the capers, lemon zest and mayo to shrimp and mix well.
• Stir in dill weed, 3/4 tsp salt and pepper.
• Chill, covered, until serving time.
• To serve, cut pitas in half to form pockets.
• Line pita with lettuce leaf and fill with shrimp salad.
• Top each with cucumber, bell pepper, green onions, celery and a splash of hot sauce.

SHRIMP COLE SLAW

Steps:

• Clean cooked shrimp and break in half if large. Chop bell peppers and green onions. In large bowl combine slaw, shrimp, peppers and onions.
• In separate bowl make dressing, stirring until well blended. Pour over salad and toss until all of salad is coated. Store in refrigerator until ready to serve.

SHRIMP SALAD PITA-WHICHES

Steps:

• Thaw salad shrimp overnight in the fridge or rinse under water in a colander until ice crystals dissappear and shrimp feels soft.
• TO TOAST THE ALMONDS:.
• Heat oven to 375 degrees F. Spread almonds evenly on an ungreased cookie sheet; bake for around 2-4 minutes or until golden brown. Remove from cookie sheet; cool.
• TO MAKE THE POCKETS:.
• Seperate biscuits and press 5 of them into
• 4 1/2 in rounds; place on same ungreased cookie sheet.
• Bake at 375 degrees F for 8-10 minute or until golden brown and biscuits have risen and are light and fluffy. Set aside.
• While they are cooling, mix the toasted almonds, green onion, and salad shrimp in a large bowl. Pour the mayonaisse over the top, then all three spices; mix thoroughly, coating everything in mayonaisse.
• With a knife, gently cut along the side of each COOLED biscuit a little over half way around and deep to the back;open gently to form a pocket.
• Spoon about a half cup of shrimp mixture into each pocket.
• If desired, garnish with additional toasted almonds and green onions. These are delicious served warm or cold!
• NOTE: To re-warm, place each sandwhich in microwave for 30 seconds.
• NOTE: Bake the extra 3 biscuits and serve as a filler inner!

SPICY SHRIMP TACOS WITH GARLIC CILANTRO LIME SLAW

Steps:

• Pulse all the sauce ingredients except the sour cream in a food processor. When mostly smooth, add the sour cream and pulse until combined. Taste and adjust as needed. Set aside.
• Heat a drizzle of oil a large skillet over medium high heat. Pat the shrimp dry with paper towels and sprinkle with the spices. Add the shrimp to the hot pan and saute for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
• Toss some of the sauce (not all) with the cabbage until it the cabbage is coated to your liking. It should resemble a coleslaw - you want it to be enough sauce so the cabbage is weighed down a little bit. Use leftover sauce on top of the tacos or in other recipes.
• To serve tacos, smash a spoonful of avocado on the tortillas, top with a few pieces of shrimp, top with coleslaw, and finish with Cotjia cheese, cilantro, and lime wedges.