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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 232.9
  • Total Fat: 8.9 g
  • Cholesterol: 133.3 mg
  • Sodium: 834.9 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 2.9 g
  • Protein: 18.0 g

View full nutritional breakdown of shrimp with spicy avacado-mango salsa calories by ingredient
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shrimp with spicy avacado-mango salsa

Submitted by: WHATAGRL42

Introduction

a "foil packet" recipe from SELF magazine, The servings are cooked on a grill in individual foil packets, but an oven could be used instead of a grill. Pair with a pinot grigio or savignon blanc. a "foil packet" recipe from SELF magazine, The servings are cooked on a grill in individual foil packets, but an oven could be used instead of a grill. Pair with a pinot grigio or savignon blanc.
Number of Servings: 5

Ingredients

    one ten ounce bag of fresh spinach
    one cup of couscous
    1/4 cup warm water
    1 lbs of cooked, deveined shrimp
    1/2 cup of chopped cilantro, divided
    1 TBSP extra virgin olive oil
    3/4 tsp of salt, divided
    1 mango, peeled and diced
    1 avocado, peeled and diced
    1 medium tomato, diced
    1/4 cup of chopped red onion
    1 TBSP of fresh lime juice

Directions

Defrost the pound of frozen shrimp and put in a large bowl. Add to the bowl of shrimp,the tablespoon of olive oil, 1/4 cup of the cilantro, and 1/2 tsp of the salt. Combine and set aside. In another small bowl, add 1/4 cup of water to the couscous and mix to moisten.


Tear off four large squares of aluminum foil and spray the inner side with nonstick cooking spray. In the middle of one half of each foil square, evenly distribute the fresh spinach, topped with even distribution of the moistened couscous and even distributions of the shrimp mixture. Contain these ingredients in the foil to make a "packet", folding and pinching closed. Grill over a hot grill for 10 minutes or until the foil packets begin to puff up.

In another bowl, assemble the remaining ingredients to make the salsa (remaining cilantro, remaining salt, the mango, avacado, red onion, tomato, jalepeno pepper, and lime juice . Mix thoroughly and chill.

When shrimp and spinach packets are done, cut foil carefully to avoid burns, and empty onto a plate. Top with the mango salsa and enjoy!

Serving Size: makes 5 equally portioned servings

Number of Servings: 5

Recipe submitted by SparkPeople user WHATAGRL42.






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