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Shrimp With Avocado-Mango Salsa

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Shrimp With Avocado-Mango Salsa

Shrimp With Avocado-Mango Salsa

amanda

Equipment

  • - Cutting Board

  • - Chef's Knife

  • - Serrated Bread Knife

  • - Measuring Cups and Spoons (Set)

  • - Mixing Bowls (2 - 1 L and 1 Qt)

  • - Vegetable Peeler or Paring Knife

  • - Food Processor with Slicing Blade

  • - Blender

  • - Citrus Juicer (for optional lime juice in salsa)

  • - Measuring Spoons and Cups (Set - including teaspoon, tablespoon, milliliter, and ounce measurements)

  • - Digital Food Scale (optional, for precise ingredient measurement)

Ingredients

  • Vegetable oil cooking spray

  • 8 cups baby spinach

  • 1 cup couscous

  • 1 pound 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

  • 1/2 jalapeño chile, seeded and finely chopped

  • 1 tablespoon fresh lime juice

Instructions

1

Instruction 1

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.
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