Shrimp With Avocado-Mango Salsa
Grilled shrimp packets with fluffy couscous and baby spinach, topped with a fresh tropical salsa made with mango, avocado, tomato, and zesty lime juice. A perfect blend of seafood and fresh fruits for a light and flavorful meal.
Ingredients
- •1 spray Vegetable oil cooking spray
- •8 cups baby spinach
- •1 cup couscous
- •1 pound medium shrimp, shelled and deveined
- •½ cup chopped fresh cilantro, divided
- •1 tablespoon extra-virgin olive oil
- •¾ teaspoon salt,divided
- •1 large mango, peeled and diced
- •1 medium avocado, diced
- •1 medium tomato, diced
- •¼ cup chopped red onion
- •½ whole jalapeño chile, seeded and finely chopped
- •1 tablespoon fresh lime juice
Cooking Instructions
- 1.
Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Place 2 cups spinach in center of 1 half of each piece of foil. Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach. Combine shrimp, 1/4 cup cilantro, oil and 1/2 teaspoon salt in a bowl. Divide shrimp evenly among packets, placing next to couscous. Fold foil to close and crimp edges to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Combine remaining 1/4 cup cilantro with remaining 1/4 teaspoon salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl. Carefully cut foil to open; stir contents; garnish with salsa before serving.
25 min
