Grilled Greek Shrimp Pitas

  • 2 servings
  •  26 mins
  •  20 mins
  •  6 mins


  • For Marinade & Shrimp:
  • ¼ cup Mazola® Corn Oil
  • Juice of 1 lemon
  • ½ teaspoon dried oregano
  • ½ teaspoon dried mint
  • ½ teaspoon dill weed
  • 2 garlic cloves, minced or grated
  • ½ teaspoon sea salt
  • ½ pound shrimp peeled and deveined, tails removed
  • For Assembling Pitas:
  • 2 whole wheat pitas
  • ¼ cup cucumber sliced
  • ¼ cup tomato sliced
  • ¼ cup green bell pepper sliced into strips
  • ½ cup butter lettuce or mixed greens
  • ¼ cup store-bought tzatziki sauce divided


For Marinade & Shrimp:

In a small bowl, whisk together Mazola® Corn Oil, lemon juice, oregano, mint, dill weed, garlic and sea salt until fully combined.

Place prepared shrimp in a large bowl. Pour marinade over top and toss to coat. Cover with plastic wrap and refrigerate for 15 minutes.

Meanwhile, preheat a grill or grill pan. When the shrimp are done marinating, place the shrimp on the grill and cook for 3-4 minutes. Flip and cook for another 2-3 minutes or until opaque and cooked through. Remove from the grill and set aside.

For Assembling the Pitas:

Cut pitas in half and spread 2 tablespoons of store-bought tzatziki sauce inside each piece. Fill the pitas with sliced cucumber, tomato, green bell pepper and divide grilled shrimp between pitas.

By Dianna Muscari of