• Ce88306489a174c2d7454786097b7dad

Shrimp With Avocado Mango Salsa

Healthy, easy, and delicious. Make it on the grill or in the oven.

Prep
Cook
Serves 4people
Ingredients
vegetable oil cooking spray
8
cups baby spinach
1
cup couscous
1
lb medium shrimp, shelled and deveined
1/2
cup chopped fresh cilantro, divided
1
tbsp extra-virgin olive oil
3/4
salt, divided
1
large mango, peeled and diced
1
medium avocado, diced
1
medium tomato, diced
1/4
cup chopped red onion
1/2
jalapeño chile, seeded and finely chopped
1
tbsp fresh lime juice
Directions
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 tsp 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 tsp salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl. Carefully cut foil to open; stir contents; garnish with salsa before serving.
2.
If baking in the oven, bake at 350 for about 15-20 minutes checking frequently to ensure you don't overcook the shrimp.

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