Shrimp and Avocado Pockets

Here's a no-cook recipe for anyone who doesn't want to turn on the stove.

Slideshow: Delicious Shrimp
  • Servings: 6

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  • 3 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup olive oil
  • 1 1/2 pounds cooked shelled shrimp, cut into 1/2-inch pieces
  • 2 ripe Hass avocados, cut into 1/2-inch pieces
  • 1 small red bell pepper, finely chopped
  • 1 small red onion, finely chopped
  • 1/4 cup coarsely chopped fresh cilantro
  • 1 1/2 cups torn frisée
  • 6 pita breads

How to make this recipe

  1. In a large bowl, whisk the lemon juice with the garlic, salt and pepper. Gradually whisk in the oil. Add all of the remaining salad ingredients and toss well. Stuff the pita breads with the shrimp salad and serve.

Contributed By Photo © Kelly Brisson Published June 1997

488023 recipes/shrimp-and-avocado-pockets 2013-12-06T23:48:22+00:00 Diana Sturgis spring|summer|sandwiches|6|basic-easy|fast|healthy|no-cook|weeknight-dinner|lunch june-1997 recipes,shrimp-and-avocado-pockets 488023

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