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–+ servings

Mint Yogurt Shrimp Stuffed Pita with Green Beans

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Indulge in the delightful flavors of our Mint Yogurt Shrimp Stuffed Pita, bursting with tender shrimp, crisp green beans, and sweet corn, all enveloped in a refreshing mint yogurt sauce. This dish is warming and satisfying while being perfect for a quick lunch or dinner. Feel free to swap ingredients based on your preferences or what's in season; the beauty of cooking is in its flexibility!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Bulking Food
Cuisine: Global
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 300 g shrimp, peeled and deveined
  • 150 g green beans, trimmed and cut into 2-inch pieces
  • 100 g corn (fresh, frozen, or canned)
  • 4 whole whole pitas
  • 200 g plain yogurt
  • 20 g fresh mint leaves, finely chopped
  • 1 tbsp (15 ml) olive oil
  • 1 tsp (5 g) garlic powder
  • 1 tsp (5 g) salt
  • 1 tsp (5 g) black pepper
  • 1 tbsp (optional, for garnish) sesame seeds
  • Mixed salad greens for serving optional

Equipment

  • Frying pan (for sautéing pumpkin)
  • Heatproof mixing bowl
  • Chef's knife
  • Cookie scoop or spoon
  • Serving plate

Method
 

  1. Prepare the Mint Yogurt Sauce: In a mixing bowl, combine the plain yogurt, chopped mint leaves, garlic powder, salt, and black pepper. Stir until well mixed, then set aside in the refrigerator to chill.
  2. Cook the Vegetables and Shrimp: Heat olive oil in a frying pan over medium heat. Add the green beans and cook for 3-4 minutes until slightly tender. Then add the shrimp and corn, cooking until the shrimp turn pink and are cooked through, about 4-5 more minutes.
  3. Assemble the Stuffed Pita: Carefully heat the pitas in the pan for about 30 seconds on each side until warm. Cut them open to form pockets and stuff each pita with the shrimp and vegetable mixture.
  4. Add the Sauce and Garnish: Generously drizzle the mint yogurt sauce into each stuffed pita. If desired, sprinkle sesame seeds on top for an added crunch.
  5. Serve: Plate up the stuffed pitas. Serve with a simple side salad of mixed greens, dressed lightly in olive oil and lemon juice, for a refreshing finish.

Nutrition

Calories: 520kcalCarbohydrates: 55gProtein: 30gFat: 18gSodium: 600mgPotassium: 780mgFiber: 6gSugar: 5gVitamin A: 300IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

When preparing this dish, feel free to substitute shrimp with chicken or tofu for a different protein option!
Also, if mint isn’t your favorite, consider using dill or parsley for a fresh twist.
The stuffed pitas can be stored in the refrigerator for up to 2 days; simply reheat them gently in a frying pan or microwave before serving.
Enjoy your cooking adventure!

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