Shrimp With Avocado-Mango Salsa
Serves: 4
Aurelia Collier
1 January 1970
Based on User reviews:
42
Spice
47
Sweetness
43
Sourness
42
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
8 cups
Baby Spinach1 cup
Couscous1 tbsp
Extra-Virgin Olive Oil3 tsp
Salt (divided)1 large
Mango (peeled and diced)1 medium
Avocado (diced)1 medium
Tomato (diced)1 cup
Red Onion (chopped)1 tbsp
Lime Juice (fresh)Directions:
1
Heat grill
2
Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray
3
Place 2 cups spinach in center of 1 half of each piece of foil
4
Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach
5
Combine shrimp, 1/4 cup cilantro, oil and 1/2 teaspoon salt in a bowl
6
Divide shrimp evenly among packets, placing next to couscous
7
Fold foil to close and crimp edges to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes
8
Combine remaining 1/4 cup cilantro with remaining 1/4 teaspoon salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl
9
Carefully cut foil to open; stir contents; garnish with salsa before serving
10
Heat grill
11
Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray
12
Place 2 cups spinach in center of 1 half of each piece of foil
13
Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach
14
Combine shrimp, 1/4 cup cilantro, oil and 1/2 teaspoon salt in a bowl
15
Divide shrimp evenly among packets, placing next to couscous
16
Fold foil to close and crimp edges to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes
17
Combine remaining 1/4 cup cilantro with remaining 1/4 teaspoon salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl
18
Carefully cut foil to open; stir contents; garnish with salsa before serving