Marcus Samuelsson’s Chili Lime Shrimp Pita Pocket Recipe

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Most of you know I’m not a really big fish person. But I know lots of you are, which is why I thought you’d enjoy this recipe that I have to share courtesy of the folks at Target.

Since Target made the commitment to offer only sustainable seafood, we’ve been hankering for a zesty recipe from the high seas.

Top Chef Master Marcus Samuelsson answered our crustacean craving with a light pita pocket stuffed with marinated jumbo shrimp, drizzled in a creamy yogurt sauce and flavored to spicy satisfaction. The Swedish culinary connoisseur and owner of New York eatery Red Rooster Harlem routinely dishes up crisp, healthy recipes for the whole family to enjoy – these easy-to-make pockets are no different!

Chili Lime Shrimp Pita Pocket
Serves four

What You’ll Need

• 1 pound jumbo shrimp, cleaned and cut into large pieces
• 2 tablespoons olive oil
• ½ cup plain yogurt
• ¼ teaspoon chili powder (optional)
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• 1 jalapeno, diced small
• 2 scallions, chopped
• Juice of 2 limes
• 2 pita breads, each cut in half
• 2 cups shredded romaine

What You’ll Do

Step 1 – Season shrimp with salt and pepper.

Step 2 – Mix yogurt, chili powder, garlic powder and jalapeno in small bowl.

Step 3 – Heat olive oil in sauté pan on medium-high heat.

Step 4 – Add the shrimp and cook about a minute on each side.

Step 5 – Add the lime juice and remove from heat. Finish with scallions.

Step 6 – Stuff each piece of pita with ¼ of the shrimp and romaine. Drizzle on yogurt sauce, as desired.