Ingredients
Equipment
Method
- Preheat your oven to 200°C (400°F). Toss the chopped cauliflower with 1 tablespoon of olive oil, salt, and pepper, then spread on a baking tray. Roast for about 15–20 minutes until tender and slightly golden.
- In a skillet over medium heat, add the remaining 3 tablespoons of olive oil. Once hot, add the shrimp, garlic powder, oregano, and a pinch of salt and pepper. Sauté for about 3–4 minutes or until the shrimp turn pink and opaque. Remove from heat.
- In a mixing bowl, combine the cooked shrimp, roasted cauliflower, sliced radishes, and lemon juice. Gently toss everything to coat evenly with the lemon herb sauce.
- Warm the pita breads briefly in the oven or on a skillet. Cut them in half to form pockets, then stuff each half generously with the shrimp and cauliflower mixture.
- Plate each pita half with mixed salad greens and lime wedges on the side. Garnish with fresh parsley for an extra burst of flavor.
Nutrition
Notes
This Lemon Herb Shrimp Stuffed Pita is versatile, so don’t hesitate to make it your own! Consider substituting shrimp with chicken or tofu for a different protein option. You can add chopped bell peppers, spinach, or even avocado for extra flavor and nutrition. This dish is best enjoyed fresh but can be stored in the refrigerator for up to two days. If reheating, simply warm it in a skillet on low heat to maintain the pita’s softness. Happy cooking!