Protein Atlas
Harissa Shrimp Pita Pockets high-protein recipe

Meals · High Protein

Harissa Shrimp Pita Pockets

Harissa Shrimp Pita Pockets deliver approximately 42 grams of protein and 555 calories per serving. Shrimp are marinated in a spicy harissa blend, quickly seared, and tucked into warm pita bread. They are served with a cool cucumber-tomato salad and a creamy lemon-tahini yogurt sauce, making for a quick meal.

Serves 2 pita pockets
65g protein 690 cal
Prep Time 10 min
Cook Time 10 min
Total Time 25 min

Nutrition per serving

Protein
65 g
Calories
690

Nutritional values are estimates based on standard ingredient data and may vary by brand or preparation method. This information is for general reference only and is not a substitute for professional dietary advice. Consult a healthcare provider or registered dietitian for personalized nutrition guidance.

Ingredients

2 servings
  • 1 pound Large shrimp — peeled, deveined, tails removed
  • 2 tablespoons Harissa paste
  • 2 tablespoons Olive oil
  • 1 Lemon — juiced, divided
  • 2 cloves Garlic — minced
  • 0.5 teaspoon Salt
  • 0.25 teaspoon Black pepper — freshly ground
  • 0.5 cup Plain Greek yogurt
  • 1 tablespoon Tahini
  • 1 tablespoon Water
  • 0.5 cup Cucumber — diced
  • 0.5 cup Cherry tomatoes — halved or quartered
  • 0.25 cup Red onion — thinly sliced
  • 0.25 cup Fresh parsley — chopped
  • 2 large Pita bread

Steps

  1. In a medium bowl, combine the shrimp, harissa paste, 1 tablespoon of olive oil, half of the lemon juice, minced garlic, salt, and black pepper. Toss to coat the shrimp evenly. Let marinate for at least 10 minutes while you prepare other components.
  2. For the lemon-tahini yogurt sauce, whisk together the Greek yogurt, tahini, the remaining half of the lemon juice, and 1 tablespoon of water in a small bowl until smooth. If the sauce is too thick, add another teaspoon of water until desired consistency is reached. Season with a pinch of salt.
  3. In another small bowl, combine the diced cucumber, cherry tomatoes, red onion, and fresh parsley. Drizzle with the remaining 1 tablespoon of olive oil and toss gently to combine.
  4. Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
  5. While the shrimp cooks or immediately after, warm the pita bread according to package instructions (e.g., in a dry skillet for 30 seconds per side, or in a toaster).
  6. To assemble, carefully open each warm pita to create a pocket. Spread a generous amount of the lemon-tahini yogurt sauce inside each pita. Fill with the cooked harissa shrimp and top with a spoonful of the cucumber-tomato salad. Serve immediately.
  7. Garnish with extra fresh parsley if desired.

Why This Works

This pocket delivers 42g protein per serving from shrimp plus a protein boost from Greek yogurt and tahini in the sauce. Harissa does double duty—it's both a marinade and a flavor bomb. The tahini-yogurt sauce adds creaminess that balances the heat, while the fresh cucumber-tomato salad provides cool contrast and crunch.

About Harissa

Harissa is Tunisia's national condiment—a chili paste made from roasted peppers, garlic, caraway, coriander, and cumin. It's smoky, earthy, and spicy but not overwhelmingly hot. A 10-minute marinade is enough to infuse the shrimp; longer is fine but won't dramatically change the flavor since shrimp absorbs quickly.

Make It Your Own

Swap shrimp for chicken thighs (increase cook time to 6-7 minutes per side). Add feta or pickled onions. Use flatbread or lavash if pita isn't available. The tahini-yogurt sauce keeps refrigerated for 5 days—make extra for other meals.

Make Ahead & Storage

The lemon-tahini yogurt sauce can be made up to 2 days in advance and stored in an airtight container in the refrigerator. The cucumber-tomato salad can be prepped a few hours ahead, but for best freshness, dress it just before serving. Cooked shrimp can be stored in the fridge for up to 2 days, but reheating may alter its texture; it's best to cook the shrimp fresh.

Swaps & Variations

Feel free to swap shrimp for chicken breast or firm tofu, adjusting cooking times as needed. For extra crunch, add some chopped bell peppers to the salad. A pinch of red pepper flakes can be added to the harissa marinade for more heat. If you prefer a dairy-free option, use a plant-based yogurt for the sauce.