Shrimp Rice Pita Wrap

Shrimp Rice Pita Wrap

Marinating the shrimp overnight and precooking the rice speed up preparation time for this easy main dish. For casual entertaining, let guests fill their own pita.

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Ingredients
  • 2/3 cup (150 mL) olive oil
  • 1/4 cup (50 mL) red wine vinegar
  • 2 medium onions, chopped, divided
  • 2 cloves garlic, minced, divided
  • 2 tsp (10 mL) Italian seasoning, divided
  • 1 lb (500 g) medium shrimp, peeled and deveined
  • 2 medium sweet red peppers, seeded and julienned
  • 3 cups (750 mL) cooked brown USA Rice
  • 4 cups (1 L) fresh spinach leaves, stems removed and torn
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) ground black pepper
  • 3 pita bread (about 6-inches/15 cm), cut in half
Directions
  1. In a large bowl combine oil, vinegar, 1/2 cup (125 mL) of the onion, 1 clove of the garlic and 1 tsp (5 mL) Italian seasoning. Add shrimp; stir until well coated. Cover and refrigerate 4 hours or overnight.
  2. Thoroughly drain shrimp; discard marinade. Heat large skillet over medium-high heat until hot. Add shrimp, remaining onion, peppers, and remaining garlic; sauté 3 to 5 minutes or until shrimp is pink.
  3. Add rice, spinach, remaining Italian seasoning, salt and pepper. Cook stirring 2 to 3 minutes or until flavours are well blended and spinach is wilted. To serve, fill each pita with 1/2 cup to 3/4 cup (125 mL to 175 mL) rice.