Uploaded August 2026 | Updated September 2026, 2 weeks ago
This Shrimp Fatteh starts with crispy golden pita, topped with caramelized zucchini, juicy shrimp, cool garlicky yogurt, toasted pine nuts, fresh parsley and mint, and a generous dusting of tangy sumac. Every bite is creamy, crunchy, fresh, and deeply satisfying.
The word fatteh comes from the Arabic word meaning "to crumble," a nod to the toasted bread that transforms humble ingredients into something extraordinary. It's a beautiful reminder of a tradition found throughout the Middle East: nothing is wasted, and even yesterday's bread can become the star of the meal.
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Shrimp Fatteh with Zucchini
Crispy pita, caramelized zucchini, juicy shrimp, garlicky yogurt, toasted pine nuts & sumac
Serves: 2
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients
For the Shrimp
1/2 pound large shrimp, peeled and deveined
1 tablespoon butter
Garlic powder to taste
1 teaspoon sweet paprika
½ teaspoon kosher salt
For the Zucchini
1 medium zucchini, cut into ½-inch half moons
1 tsp olive oil
Garlic powder to taste
Salt to taste
For the Yogurt Sauce
2/3 cup whole milk yogurt (Greek is too thick, unless you add water to it)
2 cloves garlic, finely minced
2 tbs lemon juice
½ teaspoon kosher salt
1 tbsp extra virgin olive oil
1–2 tablespoons water (if needed to thin yogurt)
For the Pita
1 thick pita bread round, cut into bite-sized squares
1-2 tablespoons olive oil
½ teaspoon garlic powder (optional)
Pinch of salt
Garnishes
2 tbsp toasted pine nuts
¼ cup chopped fresh parsley
2 tablespoons chopped fresh mint
1–2 teaspoons sumac
Extra virgin olive oil for drizzling
Instructions
Crisp the Pita. Preheat your oven to 400 degrees. Toss the pita cubes with olive oil, garlic powder, and a pinch of salt. Spread onto a baking sheet and bake for about 8 minutes, tossing once, until deeply golden and crisp. Alternatively, fry the pita in olive oil until golden if you prefer a more traditional version.
Step 2: Make the Yogurt Sauce In a bowl, whisk together the yogurt, garlic, lemon juice, and salt. If the yogurt is very thick, stir in a tablespoon or two of water until it reaches a smooth, spoonable consistency. Refrigerate until ready to serve.
Step 3: Cook the Shrimp. In a skillet, heat the butter. Add the shrimp, and season with paprika, garlic powder, and salt to taste. Cook for about 2 minutes per side, just until pink and opaque. Set aside in a large bowl.
Step 4: Cook the Zucchini Heat the olive oil in a large skillet over medium-high heat. Add the zucchini, garlic powder, and salt. Cook for about 6–8 minutes, until caramelized and tender. Transfer to a plate
Step 5: Toast the Pine Nuts In a dry skillet over medium heat, toast the pine nuts for 2–3 minutes, stirring constantly until lightly golden.Don't walk away—they can burn quickly!
Assemble Layer the ingredients while everything is still warm. Start with the caramelized zucchini and shrimp. Add the crispy pita croutons. Generously spoon over the garlicky yogurt. Finish with the toasted pine nuts, chopped parsley and mint, a generous sprinkle of sumac, and a drizzle of extra virgin olive oil. Serve immediately while the pita is still crisp.
Blanche's Tips
Don't overcook the shrimp. They only need a couple of minutes per side.
Brown the zucchini well. Those caramelized edges add incredible sweetness.
Use full-fat yogurt for the creamiest texture and best flavor.
Assemble just before serving so the pita stays crisp while soaking up just enough yogurt to create that signature fatteh texture.
If you're feeding a crowd, set out the components separately and let everyone build their own bowl.
This Shrimp Fatteh starts with crispy golden pita, topped with caramelized zucchini, juicy shrimp, cool garlicky yogurt, toasted pine nuts, fresh parsley and mint, and a generous dusting of tangy sumac. Every bite is creamy, crunchy, fresh, and deeply satisfying.
The word fatteh comes from the Arabic word meaning "to crumble," a nod to the toasted bread that transforms humble ingredients into something extraordinary. It's a beautiful reminder of a tradition found throughout the Middle East: nothing is wasted, and even yesterday's bread can become the star of the meal.
💌 business/collab inquiries:
Business: FITMEINFO@Protonmail.com
📲 Connect with me:
IG: @FeastInTheMiddleEast_
🛒 MY FAV PRODUCTS
TO ORDER MY 200 page FULL COLOR COOKBOOK: secure.mybookorders.com/mbo_index.php?isbn=9781545675113
AMAZON STOREFRONT: amazon.com/shop/blanchetv
Get the best OLIVE OIL on planet earth there:
amzn.to/43jPKJy
TO GET 10% OFF EVERY FLAVOR OF AMERICAN DREAM NUT BUTTER here:
americandreamnutbutter.com/Blanche10
Or by using code Blanche10 here: AmericanDreamNutButter.com
♡ feastinthemiddleeast.com
♡ FACEBOOK: facebook.com/FeastinTheMiddleEast/?ref=settings
♡INSTAGRAM: instagram.com/feastinthemiddleeast_
♡PINTEREST: pinterest.com/blancheshaheen
♡MY BLOG: feastinthemiddleeast.wordpress.com
Shrimp Fatteh with Zucchini
Crispy pita, caramelized zucchini, juicy shrimp, garlicky yogurt, toasted pine nuts & sumac
Serves: 2
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients
For the Shrimp
1/2 pound large shrimp, peeled and deveined
1 tablespoon butter
Garlic powder to taste
1 teaspoon sweet paprika
½ teaspoon kosher salt
For the Zucchini
1 medium zucchini, cut into ½-inch half moons
1 tsp olive oil
Garlic powder to taste
Salt to taste
For the Yogurt Sauce
2/3 cup whole milk yogurt (Greek is too thick, unless you add water to it)
2 cloves garlic, finely minced
2 tbs lemon juice
½ teaspoon kosher salt
1 tbsp extra virgin olive oil
1–2 tablespoons water (if needed to thin yogurt)
For the Pita
1 thick pita bread round, cut into bite-sized squares
1-2 tablespoons olive oil
½ teaspoon garlic powder (optional)
Pinch of salt
Garnishes
2 tbsp toasted pine nuts
¼ cup chopped fresh parsley
2 tablespoons chopped fresh mint
1–2 teaspoons sumac
Extra virgin olive oil for drizzling
Instructions
Crisp the Pita. Preheat your oven to 400 degrees. Toss the pita cubes with olive oil, garlic powder, and a pinch of salt. Spread onto a baking sheet and bake for about 8 minutes, tossing once, until deeply golden and crisp. Alternatively, fry the pita in olive oil until golden if you prefer a more traditional version.
Step 2: Make the Yogurt Sauce In a bowl, whisk together the yogurt, garlic, lemon juice, and salt. If the yogurt is very thick, stir in a tablespoon or two of water until it reaches a smooth, spoonable consistency. Refrigerate until ready to serve.
Step 3: Cook the Shrimp. In a skillet, heat the butter. Add the shrimp, and season with paprika, garlic powder, and salt to taste. Cook for about 2 minutes per side, just until pink and opaque. Set aside in a large bowl.
Step 4: Cook the Zucchini Heat the olive oil in a large skillet over medium-high heat. Add the zucchini, garlic powder, and salt. Cook for about 6–8 minutes, until caramelized and tender. Transfer to a plate
Step 5: Toast the Pine Nuts In a dry skillet over medium heat, toast the pine nuts for 2–3 minutes, stirring constantly until lightly golden.Don't walk away—they can burn quickly!
Assemble Layer the ingredients while everything is still warm. Start with the caramelized zucchini and shrimp. Add the crispy pita croutons. Generously spoon over the garlicky yogurt. Finish with the toasted pine nuts, chopped parsley and mint, a generous sprinkle of sumac, and a drizzle of extra virgin olive oil. Serve immediately while the pita is still crisp.
Blanche's Tips
Don't overcook the shrimp. They only need a couple of minutes per side.
Brown the zucchini well. Those caramelized edges add incredible sweetness.
Use full-fat yogurt for the creamiest texture and best flavor.
Assemble just before serving so the pita stays crisp while soaking up just enough yogurt to create that signature fatteh texture.
If you're feeding a crowd, set out the components separately and let everyone build their own bowl.
