Shrimp With Avocado-Mango Salsa
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 tablespoon extra-virgin olive oil
- 1/4 cup chopped red onion
- 1 tablespoon fresh lime juice
- 8 cups baby spinach
- 1 cup couscous
- 1 medium tomato, diced
- vegetable oil cooking spray
Preparation 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 teaspoon 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 teaspoon salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl. Carefully cut foil to open; stir contents; garnish with salsa before serving. Per serving: 397 calories, 10 g fat, 1 g saturated, 52 g carbohydrates, 8 g fiber, 25 g protein Nutritional analysis provided by Self
Preparation 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 teaspoon 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 teaspoon salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl. Carefully cut foil to open; stir contents; garnish with salsa before serving. Per serving: 397 calories, 10 g fat, 1 g saturated, 52 g carbohydrates, 8 g fiber, 25 g protein Nutritional analysis provided by Self
