Summer Shrimp Wraps

Main Course

Recipe courtesy of Louisiana Kitchen & Culture

Serves 4

  • 1 cup coarsely shredded cucumber
  • ½ teaspoon salt
  • 1 cup Greek yogurt (not low fat)
  • 2 tablespoons olive oil
  • ¼ cup minced fresh herbs: dill, mint, cilantro, any mix
  • 1 garlic clove, grated
  • salt, pepper, and hot pepper flakes to taste
  • 1 pound cooked shrimp (your favorite recipe)
  • pita bread, chopped avocado, thinly sliced cucumber, mint leaves, cilantro, crisp lettuce leaves, for assembly

Summer Shrimp Wraps

Summer Shrimp Wraps

Click image to enlarge



Toss cucumber and salt and set aside for 30 minutes. Drain, transfer to a clean kitchen towel, and squeeze out as much moisture as possible. Combine with yogurt, olive oil, herbs, garlic, and salt, pepper, and hot pepper flakes; refrigerate for at least 1 hour before serving.

Set out all the ingredients and invite hungry diners to stuff pita pockets to suit their tastes. 


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