Roast Shrimp & Sweet Bell Pepper Pitas with Garlic Lemon Tahini
Roast Shrimp & Sweet Bell Pepper Pitas with Garlic Lemon Tahini
This is a vibrant, one-pan meal that feels both effortless and special. Sweet bell peppers are roasted until soft and lightly charred, then finished with shrimp that cook quickly and stay juicy. Everything is served with warm whole-wheat pitas and a silky garlic lemon tahini that adds richness and balance. It’s colorful, flexible, and meant to be shared — perfect for relaxed weeknights, casual entertaining, or a beautiful build-your-own platter that lets everyone eat the way they like.
Ingredients
Baked Shrimp & Peppers
- 1½ lb large shrimp peeled & deveined (I like 21–25 per lb)
- 1 lb mini sweet peppers
- 2 tbsp extra-virgin olive oil
- 2 garlic cloves minced
- 1 tsp dried oregano or to taste
- ½ tsp smoked paprika or Thai dried chili for more kick
- Salt & black pepper
Garlic Lemon Tahini:
- 1 garlic clove grated or very finely chopped
- ¼ cup lemon juice
- ½ tsp kosher salt or to taste
- ½ cup tahini
- ¼ cup olive oil
- 1–2 tbsp honey to taste
- ¼ cup water plus more as needed
To Serve:
- 4 whole-wheat pita breads
- chopped parsley, cucumber, arugula, pickled onions optionally
Instructions
- Roast the Peppers First: Preheat the oven to 425°F (220°C). Toss peppers with olive oil, salt, and pepper. Roast in a baking dish or sheet pan for 12–15 minutes, until softened and lightly charred.
- Season & Add the Shrimp: While peppers roast, toss shrimp with olive oil, garlic, oregano, paprika or Thai chili, and salt. Let marinate briefly while the peppers finish roasting. Remove the pan from the oven, make space in the center, and add shrimp. Return to the oven and bake for 6–8 minutes, until shrimp are pink and just opaque.
Prepare the creamy and balanced Garlic Lemon Tahini on the side
- Whisk garlic, lemon juice, and salt in a bowl.
- Add tahini and the mixture will thicken.
- Slowly whisk in olive oil and honey.
- Add water gradually until smooth, pourable, and creamy.
Assemble the Pita Pockets
- Warm whole-wheat pitas until soft.
- Spoon garlic lemon tahini inside.
- Fill with shrimp and roasted peppers.
- Finish with herbs or greens if using.
Serve and assemble a beautiful and relaxed platter.
Video
Notes
- Serving Suggestion
- Gather the roasted peppers, shrimp, warm pita, garlic lemon tahini, extra vegetables, and lemon wedges all in one place. Let everyone build their own pita pockets. It is simple, abundant, and humbly impressive.
- Teaching tip: Tahini tightens first, then loosens. Don’t get scared, just trust the process…
