Friday, April 19, 2013

Shrimp with Avocado-Mango Salsa

Even though it's barely spring here in Kansas, I already know that this dish is going to be one of our go  to meals for the summer.  I just love the way all the flavors come together and it is a light, yet filling, dinner.  Next time you want a taste of summer, try this!


  • 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 tablespoon fresh lime juice

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

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