Ingredients
1-1/2 pounds uncooked shrimp (31-40 per pound), peeled, deveined and coarsely chopped1 tablespoon olive oil1 teaspoon paprikaSLAW:1/3 cup reduced-fat plain Greek yogurt1/3 cup peach salsa or salsa of your choice1 tablespoon honey1/2 teaspoon salt1/2 teaspoon pepper1 package (12 ounces) broccoli coleslaw mix2 cups fresh baby spinach1/4 cup shredded carrots1/4 cup frozen shelled edamame, thawed12 whole wheat pita pocket halves
Preparation
Preheat broiler. In a small bowl, toss shrimp with oil and paprika. Transfer to a foil-lined 15x10x1-in. baking pan. Broil 4-5 in. from heat until shrimp turn pink, stirring once, 3-4 minutes.
In a small bowl, whisk yogurt, salsa, honey, salt and pepper. Add coleslaw mix, spinach, carrots, edamame and shrimp; toss to coat.
Place pita pockets on a baking sheet. Broil 4-5 in. from heat on each side or until lightly toasted, 1-2 minutes. Fill each pita half with 1/2 cup shrimp mixture.
