Shrimp With Avocado-Mango Salsa Recipe

Name: Shrimp With Avocado-Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 tablespoon extra-virgin olive oil; 3/4 teaspoon salt, divided; 1 large mango, peeled and diced; 1 medium avocado, diced; 1 medium tomato, diced; 1/4 cup chopped red onion; 1/2 jalapeno chile, seeded and finely chopped; 1 tablespoon fresh lime juice

Servings: persons

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 tablespoon extra-virgin olive oil
3/4 teaspoon salt, divided
1 large mango, peeled and diced
1 medium avocado, diced
1 medium tomato, diced
1/4 cup chopped red onion
1/2 jalapeno chile, seeded and finely chopped
1 tablespoon fresh lime juice

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, jalapeno and lime juice in a bowl. Carefully cut foil to open; stir contents; garnish with salsa before serving.

192

kcal

Calories

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: Vegetable oil cooking spray, 8 cups baby spinach, 1 cup couscous, 1 lb medium shrimp, shelled and deveined, and more.

Yes, Shrimp With Avocado-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 With Avocado-Mango Salsa

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