Shrimp Fattah
A quick and satisfying Middle Eastern-style dish with juicy shrimp, crispy bread, and a creamy yogurt sauce, topped with pomegranate seeds and fresh parsley.
- Total time
- 30 min
- Servings
- 4
- Calories
- 380
- Protein
- 28g
Ingredients
- 2 pieces pita bread
- 1 pound shrimp, peeled and deveined
- 1 cup plain yogurt
- 2 cloves garlic cloves, minced
- 3 tablespoons olive oil
- ½ cup pomegranate seeds
- ¼ cup fresh parsley, chopped
- 1 teaspoon sumac
Instructions
- 1
Preheat oven to 400°F. Cut the 2 pita breads into bite-size pieces and spread on a baking sheet. Toast until golden and crisp, about 8 minutes.
- 2
In a small bowl, mix 1 cup yogurt, 1 minced garlic clove, and a pinch of salt. Set aside.
- 3
Pat the 1 pound shrimp dry and season with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- 4
Add the shrimp in a single layer and cook until pink and opaque, about 2 minutes per side. Remove from heat.
- 5
In a serving dish, layer the toasted pita pieces. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with 1 teaspoon sumac.
- 6
Spoon the yogurt mixture over the bread, then top with the cooked shrimp. Garnish with 0.5 cup pomegranate seeds and 0.25 cup parsley. Serve immediately.
- 7
Optional: add a pinch of cayenne or Aleppo pepper to the yogurt for extra heat.
Tools you’ll need
- baking sheet
- small bowl
- large skillet
- serving dish
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