Shrimp pockets with mango salsa Recipe

Name: Shrimp pockets with mango salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb medium shrimp deveined and cleaned; 1 mango; 1 cup couscous; 1 bag baby spinach; 4 piece tin foil; 1 avocado; 1 lime; 1/2 red onion; 1 roma tomato; 1 jalapeno; 1 bunch cilantro; 2 tbsp olive oil, extra virgin; 1/2 tsp garlic powder

Servings: persons

1 lb medium shrimp deveined and cleaned
1 mango
1 cup couscous
1 bag baby spinach
4 piece tin foil
1 avocado
1 lime
1/2 red onion
1 roma tomato
1 jalapeno
1 bunch cilantro
2 tbsp olive oil, extra virgin
1/2 tsp garlic powder

1
Heat up grill or oven.Fold the sides and ends to a large piece of tin foil.
2
Lay flat on counter.
3
This is for each serving.
4
Rub olive oil on bottom of tin foil.
5
Put a handful or 2 of spinach on bottom.
6
Add couscous on top of that .
7
Pour 3 tablespoons of water over couscous.
8
Add shrimp on top with a dash of garlic powder, pepper and salt.
9
Fold foil into a square pocket so no air will be getting out.
10
Place on grill and cook for 10 to 12 minutes.
11
While pockets are on the grill chop your onions,jalapeno, cilantro, avocado, mango.
12
Here is a quick way to cube a mango if you have never cut one before.
13
Just remember there is a huge pit and you cut down the fat sides of the mango.
14
Leaving the middle uncut.
15
Put all chopped ingredients in bowl and squeeze lime juice on top.
16
Mix
17
Open packets and scoop onto a plate.
18
Top with the mango salsa.
19
Enjoy

1107

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb medium shrimp deveined and cleaned, 1 mango, 1 cup couscous, 1 bag baby spinach, and more.

Yes, Shrimp pockets with mango salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Shrimp pockets with mango salsa

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