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Directions

PREHEAT oven to 415°.

PREPARE the shrimp according to package directions.

BAKE pita halves on baking sheet for 5 to 7 minutes.

STUFF pitas with lettuce, tomato, roasted red peppers and shrimp. Add mayonnaise or dressing of choice if desired.

From Kim L: I didn't have any pita bread so I substituded a roll of French bread to make a po' boy style sandwich.

From Chris T: Try some BBQ mayo on your shrimp pita. Mix equal parts BBQ sauce and regular mayo together and spread in pita.

From Beth B: Love to drizzle lite ranch dressing on my shrimp pita!

From Kristi J: I'm a big fan of pesto, so I mix a little in with the mayonnaise before adding it to the pita.

From Jenna G: To add some zesty flavor, substitute ranch dressing for the mayonnaise.

From Randall R: For crispy shrimp when baking, use a pizza baking stone. Preheat the oven and the stone, then add shrimp in a single layer on the hot stone. Be careful not to overcook.

From Jenny M: I like to add a handful of shredded Colby Jack cheese right before serving.

Ingredients

1 package (10 oz) SeaPak® Shrimp Poppers or 1 package (12 oz) SeaPak® Light & Crispy Shrimp

4 pita halves

1/4 cup roasted red pepper

1 Roma tomato, sliced

1/4 cup lettuce, shredded

Mayonnaise or dressing of choice

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