Shrimp and Couscous Foil Packets with Avocado-Mango Salsa
Easy, flavorful dinner in one! These summery packs are layered with hearty couscous, tender protein rich shrimp, and a sweet and citrusy mango avocado salsa. It's a dinner that's sure to impress!
Ready in: 32minutes
Olive or vegetable oil cooking spray
6ozspinach(about 8 cups), roughly chopped
1 1/3cupscouscous(not pearl couscous)
1cuplow-sodium chicken broth
Salt and freshly ground black pepper
1 1/4lbslarge shrimp,peeled and deveined
2 1/2Tbspfresh lime juice,divided
2 1/2Tbspolive oil,divided
1large mango,peeled and diced
1large avocado,peeled and diced
1medium vine ripe tomato or two small Roma tomatoes,diced
1/3cupchopped red onion,rinsed under water and drained
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.