shrimp with spicy avacado-mango salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
one ten ounce bag of fresh spinachone cup of couscous1/4 cup warm water1 lbs of cooked, deveined shrimp1/2 cup of chopped cilantro, divided1 TBSP extra virgin olive oil3/4 tsp of salt, divided1 mango, peeled and diced1 avocado, peeled and diced1 medium tomato, diced1/4 cup of chopped red onion1 TBSP of fresh lime juice
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.
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.
Nutritional Info 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
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