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Shrimp and Avocado Tzatziki Pockets
Shrimp and Avocado Tzatziki Pockets
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Prep Time:
20 minutes
Total Time:
50 minutes
Shrimp and avocado pita pockets with creamy tzatziki sauce - a delicious and quick meal perfect for lunch or picnics.
Ingredients:
  • 12 cooked shrimp, chilled
  • 1 ripe avocado, cut into small chunks
  • 0.33333334326744 cup Greek yogurt
  • 0.25 cup finely chopped cucumber
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • 0.25 teaspoon chopped fresh dill
  • 0.25 teaspoon chopped fresh parsley
  • freshly ground black pepper to taste
  • 4 pita bread rounds, halved
  • 1 teaspoon sliced almonds
Instructions:
  • Dice the cooked shrimp and combine with ripe avocado in a bowl. Chill in the refrigerator until ready to use.
  • Mix together the yogurt, cucumber, oil, garlic, lemon juice, lemon zest, salt, dill, parsley, and pepper until well combined. Refrigerate for a minimum of 30 minutes before serving.
  • Gently combine shrimp and avocado with tzatziki dip. Fill pita pockets with the mixture and sprinkle with sliced almonds.

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