Peanut Sauced Shrimp and Veggie Pitas Recipe

I'm always looking for quick and easy weeknight recipes to try out. Even better, if they don't require alot of cooking, especially on hot summer days. I picked up the Cooking Light: Crave! Cookbook from my local library a couple weeks ago and found this recipe. The only thing I changed was using cooked shrimp instead of cooked chicken, only because I had the shrimp on hand. This cookbook was full of fun and easy recipes. There are tons of burger, pizza and sandwich recipes that are on the healthier side. I would definitely recommend this cookbook for some new recipe ideas!

This recipe is so easy, fresh and delicious! Perfect for a summer lunch or dinner! I had my sister and her boyfriend over for dinner and we all loved this recipe. I can't wait to try it with chicken next time! Enjoy!!

Peanut Sauced Shrimp and Veggie Pitas (print recipe)
2 servings

What you need:
1 cup cooked shrimp, tails removed and cut into bite sized pieces
1/3 cup green onions, thinly sliced
1/4 cup red bell pepper, thinly sliced into strips
1/2 cup fresh mung bean sprouts, rinsed, drained and patted dry
1/4 cup shredded carrots
2 tablespoons fresh cilantro, chopped
2 tablespoons peanut satay sauce
regular pitas, or flatbread pitas
salt and pepper, as desired

Combine shrimp, onions, bell pepper, sprouts, carrots. Gently stir in the cilantro, sauce, salt and pepper. Fill pitas and serve immediately.

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On the blog... one year ago: Slow Cooker BBQ Beans with Ground Beef and Bacon

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  1. What a great idea to sub the shrimp and I am sure the chicken will be fantastic too. I found you on In and Out of the Kitchen Linky party.
    Marlene from Nosh My Way

  2. Oh that just looks amazing!!! What a perfect little meal

  3. Peanut Sauce is SO good! Looks great:)

    Thanks for bringing this to Super Sunday - See you next Sunday!

  4. Thank you so much for sharing your great recipe with Full Plate Thursday and have a wonderful week.
    Come Back Soon!
    Miz Helen


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