Shrimp Pocket Bread
Sandwiches

  • Prep time15
  • Cook time0
  • Servings6
Shrimp Pocket Bread Sandwiches
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Shrimp Pocket Bread Sandwiches

Ingredients(14)

  • cherry tomatoes sliced

  • lettuce leaves

  • carrots sliced

    ½ cup
  • celery sliced

    ½ cup
  • mayonnaise

    ½ cup
  • red bell peppers sliced

    ½ cup
  • onions chopped

    ¼ cup
  • radishes sliced

    ¼ cup
  • 1 packet (1 ounce)
  • tiny shrimp cooked

    1 pound
  • plain yogurt

    ½ cup
  • cold, cooked rice (white or brown)

    2 cups
  • celery leaves chopped

    2 tablespoons
  • pita pocket breads

    6

For safe meat preparation, reference the USDA website.

For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

Steps(2)

  • 1

    In large bowl, whisk together yogurt, mayonnaise and dressing mix until smooth. Stir in carrots, bell pepper, celery, onion, radishes, celery leaves and rice. Gently fold in shrimp. Cover and refrigerate until ready to serve.

  • 2

    Just before serving, cut pocket breads in half. Place lettuce inside pocket breads and stuff each pocket with ½ cup of the shrimp mixture. Tuck 2 or 3 cherry tomato slices into each sandwich.


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