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Skillet Shrimp Salad
A skillet Mediterranean shrimp salad with kalamata olives, eggplant and cucumber, finished with za'atar, sumac and tahini, served with pita bread.
Ingredients
Instructions
Season the shrimp and bake it over medium-high heat until well browned, about 4 minutes.
Add the kalamata olives, eggplant and cucumber, cooking until softened, about 4 minutes.
Stir in the olive oil, za''atar, sumac and tahini for 4 minutes.
Warm the pita bread separately.
Let everything simmer for about 17 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the pita bread, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
