My F&W
quick save (...)
Shrimp and Avocado Pockets
© Kelly Brisson

Shrimp and Avocado Pockets

  • FAST

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

Slideshow: Delicious Shrimp

  1. 3 tablespoons fresh lemon juice
  2. 1 garlic clove, minced
  3. 1 teaspoon salt
  4. 1/4 teaspoon freshly ground pepper
  5. 1/4 cup olive oil
  6. 1 1/2 pounds cooked shelled shrimp, cut into 1/2-inch pieces
  7. 2 ripe Hass avocados, cut into 1/2-inch pieces
  8. 1 small red bell pepper, finely chopped
  9. 1 small red onion, finely chopped
  10. 1/4 cup coarsely chopped fresh cilantro
  11. 1 1/2 cups torn frisée
  12. 6 pita breads
  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.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.