CAJUN SHRIMP PITA!!!

cajun seasoning

🥗Healthier: homemade spice blend

💰Cheaper: creole seasoning

Homemade blends can reduce sodium content.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken is a lean protein, while tuna is often less expensive.

cheese

🥗Healthier: nut-based cheese

💰Cheaper: cream cheese

Nut-based cheese is dairy-free, while cream cheese is more affordable.

Start by making the Cajun rub: mix 2 teaspoons salt, 2 teaspoons garlic powder, 2 and 1/2 teaspoons paprika, 1 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon cayenne pepper, 1 teaspoon thyme, and 1 teaspoon oregano in a bowl.

Set the Cajun rub aside.

Take about 2 tablespoons of olive oil and 1 tablespoon of the Cajun rub, and rub it into the shrimp. Let it sit for about 5 minutes.

Make the cilantro aioli: combine 1 cup mayo, 1/3 cup cilantro, 1 tablespoon lime juice, 1 teaspoon ground cumin, 1/4 teaspoon black pepper, 1/4 teaspoon salt, 1/4 teaspoon granulated garlic, and 1/4 teaspoon onion powder in a bowl.

Blend the aioli using an immersion mixer or food processor until smooth, then set it aside.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat.

Optionally, add 1 tablespoon of cilantro to the skillet for extra flavor.

Add the shrimp to the skillet, cooking for 2 to 3 minutes per side until they are opaque and cooked through, making sure not to overcrowd the pan.

Remove the shrimp from the skillet once cooked.

Lightly grill the pita bread in the skillet until soft.

Prepare the sandwich: spread about 1 tablespoon of cilantro aioli on the grilled pita, then layer with lettuce, thinly sliced tomatoes, and onions.

Add 5 to 8 shrimp to the sandwich, depending on preference, for a big messy sandwich.

Finish with additional cilantro aioli, lemon, and hot sauce to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens