Shrimp and couscous packets with avocado-mango salsa
Calling all working professionals, busy moms, and people who don’t want to spend all evening making dinner: these shrimp packets are an incredibly delicious and quick weeknight meal. They take no time to assemble, they cook in just 10 minutes, and you can eat them straight from the foil (no dirty plates to wash, ya’ll!). If couscous isn’t your thing, quinoa or rice would work equally well.
Shrimp and couscous packets with avocado-mango salsa
Adapted from Self.com
Serves 4
1 cup dry whole wheat couscous
Vegetable spray or olive oil
8 cups fresh spinach
1 pound small or medium shrimp, peeled and deveined
1/4 cup cilantro
1/2 teaspoon salt
1 tablespoon olive oil
For the avocado-mango salsa:
1 large mango, peeled and diced
1 avocado, diced
1 roma tomato, diced
1/4 cup chopped red onion
1/4 cup chopped cilantro
5 jalapeno slices, minced
1 tablespoon fresh lime juice
1/4 teaspoon salt
- Bring 1 cup water to a boil in a small saucepan. Add the couscous, remove from heat, and cover with a lid for 10 minutes. The couscous will absorb the water as it sits.
- Heat grill to medium-high, about 375 degrees. Prepare four 18-inch pieces of foil by rubbing with a bit of olive oil. Crease each foil piece in half, then unfold.
- Divide the spinach between the four foil squares, piling on the center of one side of the foil.
- Mix the cooked couscous with 1/4 cup water, then divide between the foil pieces, placing on top of the spinach.
- Combine the shrimp, cilantro, salt, and olive oil in a bowl, then divide the mixture between the foil pieces, placing on top of the couscous. Fold the foil closed, then fold in the edges to tightly seal. Place the four shrimp packets on the grill and cook for 10 minutes.
- While the shrimp grills, make the avocado-mango salsa by combining all ingredients in a medium bowl. Gently toss to combine.
- When the shrimp packets have puffed up, remove from the grill. Carefully cut open the foil and top with the avocado-mango salsa. Serve immediately.
