Shrimp and Couscous Foil Packets with Avocado-Mango Salsa

Cooking Classy

Ready in: 45 minutes
Servings: 4
Dairy Free

Ingredients

  • 1 large avocado, peeled and diced
    Produce
  • 1/2 cup chopped cilantro, divided
    Produce;Spices and Seasonings
  • 1 1/3 cups couscous (not pearl couscous)
    Pasta and Rice;Ethnic Foods;Health Foods
  • 2 garlic cloves, minced
    Produce
  • 1 tsp ground cumin
    Spices and Seasonings
  • 2 1/2 Tbsp fresh lime juice, divided
    Produce
  • 1 cup low-sodium chicken broth
    Canned and Jarred
  • 1 large mango, peeled and diced
    Produce
  • 2 1/2 Tbsp olive oil, divided
    Oil, Vinegar, Salad Dressing
  • 1/3 cup chopped red onion, rinsed under water and drained
    Produce
  • 1 medium vine ripe tomato or two small Roma tomatoes, diced
    Produce
  • Salt and freshly ground black pepper
    Spices and Seasonings
  • 1 1/4 lbs large shrimp, peeled and deveined
    Seafood
  • 6 oz spinach (about 8 cups), roughly chopped
    Produce

Steps

  • Preheat a gas grill over medium-high heat to about 450 degrees.
  • Cut 8 sheets of 14 by 12-inch heavy duty aluminum foil. Layer two sheets of foil per packet, with each sheet of foil going opposite directions for each (so you should have 4 packets total). Spray center of top 4 pieces of foil with vegetable oil spray. Layer spinach over each packet. In a bowl toss together couscous and broth and season lightly with salt, divide couscous among each packet placing it over spinach. Toss shrimp with 1 1/2 Tbsp lime juice, 1 1/2 Tbsp olive oil, 1/4 cup cilantro, garlic, cumin and season with salt and pepper to taste. Divide shrimp among packets layering over couscous. Wrap foil and crimp edges to seal then grill sealed side up until shrimp and couscous have cooked through, about 12 - 14 minutes. Meanwhile prepare salsa - in a medium mixing bowl toss together mango, avocado, tomato, red onion, remaining 1/4 cup cilantro, 1 Tbsp lime juice, 1 Tbsp olive oil and season with salt and pepper to taste.
  • Remove packets from grill, carefully open and toss contents if desired.
  • Serve warm with Avocado-Mango Salsa. Recipe source: loosely adapted from Self Magazine

Nutrition

  • Calories: 579.35  cal  (28.97%)
  • Fat: 19.34  g  (29.75%)
  • Saturated Fat: 2.81  g  (17.57%)
  • Carbohydrates: 61.43  g  (20.48%)
  • Sugar: 7.47  g  (8.3%)
  • Cholesterol: 357.2  mg  (119.07%)
  • Sodium: 1373.65  mg  (59.72%)
  • Protein: 41.09  g  (82.18%)
  • Vitamin K: 314.88  µg  (299.88%)
  • Vitamin A: 6421.4  IU  (128.43%)
  • Selenium: 68.71  µg  (98.16%)
  • Manganese: 1.73  mg  (86.7%)
  • Vitamin C: 49.68  mg  (60.22%)
  • Folate: 206.26  µg  (51.57%)
  • Phosphorus: 468.1  mg  (46.81%)
  • Copper: 0.79  mg  (39.68%)
  • Vitamin E: 5.62  mg  (37.46%)
  • Magnesium: 145.36  mg  (36.34%)
  • Fiber: 8.82  g  (35.28%)
  • Iron: 6.26  mg  (34.76%)
  • Calcium: 306.55  mg  (30.65%)
  • Potassium: 1000.35  mg  (28.58%)
  • Zinc: 4.1  mg  (27.34%)
  • Vitamin B3: 5.37  mg  (26.86%)
  • Vitamin B6: 0.43  mg  (21.72%)
  • Vitamin B12: 1.11  µg  (18.47%)
  • Vitamin B5: 1.8  mg  (17.97%)
  • Vitamin B2: 0.29  mg  (17.22%)
  • Vitamin B1: 0.22  mg  (14.51%)

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