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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Recipe source: Martha Stewart Living Ingredients:
1/4 cup nonfat plain greek yogurt |
1/4 cup reduced-fat sour cream |
1 teaspoon chipotle chili in adobo sauce, chopped |
1 lime, juice and grated zest |
1 mango, peeled, pitted, and julienned |
1 cup cabbage, shredded |
1/4 avocado, julienned |
1/4 teaspoon kosher salt |
1 lb shrimp, peeled and chopped |
1 egg white, beaten |
1/2 cup breadcrumbs |
4 small pita bread |
Directions:
1. To make the yogurt sauce combine sauce ingredients (yogurt - lime juice and zest) in a small bowl.
2. To make the slaw: combine slaw ingredients (mango - salt) in a medium bowl and toss with 1/4 cup of the sauce.
3. Preheat oven to 425 degrees F.
4. In a food processor add 1/3 of the shrimp and process using the pulsing button until shrimp is a thick paste. Transfer to bowl. Fold in egg white and remaining shrimp and yogurt sauce. Stir in the breadcrumbs.
5. Line a cookie sheet with foil or non-stick baking mat.
6. Spoon 1/2 cup of shrimp mixture onto cookie sheet and flatten into a 4-inch patty. Repeat with remaining mixture. Bake until firm and pink (6-10 minutes).
7. Place one patty into each pita and top with slaw.
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