My mother brought me peach salsa from Georgia, inspiring this recipe for shrimp pitas. Get awesome texture with edamame, or swap in some baby lima beans. Angela McClure, Cary, North Carolina.
1.5 pound Uncooked shrimp , peeled, deveined and coarsely chopped
1 tablespoon Olive oil
1 teaspoon Paprika
Slaw
0.33333333333333326 cup Reduced fat plain greek yogurt
0.33333333333333326 cup Peach salsa or salsa of your choice
1 tablespoon Honey
0.5 teaspoon Salt
0.5 teaspoon Pepper
1 Package broccoli coleslaw mix
2 cup Fresh baby spinach
0.25 cup Shredded Carrots
0.25 cup Frozen shelled edamame, thawed
12 Whole wheat pita pocket halves
Nutrition value
360
calories per serving
18 g Fat28 g Protein21 g Carbs3 g FiberOther
Current Totals
18 g Fat
28 g Protein
21 g Carbs
3 g Fiber
MacroNutrients
Carbs
21 g
Protein
28 g
Fiber
3 g
Fats
Fat
18 g
Vitamins & Minerals
Calcium
178 mg
Iron
5 mg
Vitamin A
1561 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
5 mg
Vitamin B6
0 mg
Vitamin B9
135 mcg
Vitamin B12
2 mcg
Vitamin C
23 mg
Vitamin E
3 mg
Copper
0 mcg
Magnesium
108 mg
Manganese
1 mg
Phosphorus
316 mg
Selenium
52 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
