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Shrimp Rice Pita Wrap

Contributed by: News Canada

(NC) - 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.


  • 2/3 cup olive oil 150 mL
  • 1/4 cup red wine vinegar 50 mL
  • 2 medium onions, chopped, divided
  • 2 cloves garlic, minced, divided
  • 2 tsp Italian seasoning, divided 10 mL
  • 1 lb medium shrimp, peeled and deveined 500 g
  • 2 medium sweet red peppers, seeded and julienned
  • 3 cups cooked brown rice 750 mL
  • 4 cups fresh spinach leaves, stems removed and torn 1 L
  • 1 tsp salt 5 mL
  • 1/2 tsp ground black pepper 2 mL
  • 3 pita bread (about 6-inches/15 cm), cut in half


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.

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. 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.

Serving Size: Makes 6 servings

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