Shrimp with Avocado-Mango Salsa
Recipe GLPR610de69f30864e
Tender shrimp and fluffy couscous are grilled in foil packets with fresh spinach, then topped with a vibrant avocado-mango salsa bursting with lime, cilantro, tomato, and jalapeño. A light, flavorful Mexican-inspired meal that's ready in just 10 minutes.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
Vegetable oil cooking spray
8 cups Baby spinach
1 cup Couscous
1 pound Medium shrimp, peeled and deveined
½ cup Fresh cilantro, chopped and 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 Red onion, chopped
½ Fresh jalapeño chile, seeded and finely chopped
1 tablespoon Fresh lime juice
Directions
Preheat your grill to medium-high heat. Cut four pieces of heavy-duty foil, each 18 inches long. Fold each piece in half, then unfold and lightly coat the inside surface with cooking spray.
Divide the baby spinach evenly among the four foil pieces, placing 2 cups in the center of each. Portion the couscous into 4 equal parts (about 1/4 cup each mixed with 1/4 cup water) and place on top of the spinach in each packet.
In a small bowl, combine the shrimp, 1/4 cup of the cilantro, olive oil, and 1/2 teaspoon of the salt. Mix gently to coat the shrimp evenly.
Divide the seasoned shrimp evenly among the four foil packets, arranging them next to the couscous and spinach.
Fold each foil packet in half to close, then crimp the edges tightly to seal in the steam. Place the sealed packets on the grill, close the lid, and cook for 10 minutes until the packets are puffed and the shrimp are cooked through (opaque and reaching an internal temperature of 145°F).
While the packets cook, prepare the salsa: combine the remaining 1/4 cup cilantro with the remaining 1/4 teaspoon salt, diced mango, diced avocado, diced tomato, red onion, jalapeño, and lime juice in a bowl. Mix gently to combine.
Carefully remove the foil packets from the grill using tongs. Cut each packet open along the top to release the steam. Stir the contents of each packet to combine the couscous and vegetables.
Transfer each packet's contents to a serving plate or bowl and generously top with the fresh avocado-mango salsa. Serve immediately.
