Shrimp Couscous Packets with Avocado Mango Salsa
These shrimp couscous packets with avocado mango salsa are the perfect throw it together dinner. All you need to do is wrap it all up in foil, bake or grill and top with salsa. So easy and totally delicious! Ready in under 30 minutes!
Servings: 4 packets
Ingredients
For packets:
- 1 cup couscous
- 1/2 cup water
- 1 pound medium-sized shrimp shelled and deveined
- 2 cloves garlic minced
- 1/4 cup minced fresh cilantro
- 1 tablespoon extra virgin olive oil
- 3/4 teaspoon coriander
- 3/4 teaspoon kosher salt
- 1/2 teaspoon cumin
- 1/4 teaspoon crushed red pepper flakes
- Black pepper to taste
- Vegetable oil cooking spray
- 8 cups baby spinach
For salsa:
- 1 large mango peeled and small diced
- 1 medium avocado small diced
- 1 pint cherry tomatoes quartered
- 1/4 cup small-diced red onion
- 1/4 cup minced fresh cilantro
- 1/2 jalapeño pepper seeded and finely chopped
- 1/2 lime juiced
- Kosher salt to taste
Instructions
For packets:
- Preheat oven or outdoor grill to 450 degrees F.
- Combine couscous with water and set aside.
- Combine shrimp, garlic, cilantro, extra virgin olive oil, coriander, kosher salt, cumin, crushed red pepper flakes, and black pepper.
- Stir to combine.
- Using cooking spray coat inside of four 18-inch long pieces of foil.
- Place 2 cups of spinach in the center of each piece of foil.
- Divide couscous and shrimp evenly among packets.
- Fold foil to close and crimp edges to seal.
- If cooking on the grill place on the grill and bake for about 10-12 minutes or until the packets are puffed and the shrimp is fully cooked.
- If cooking in the oven put onto a cookie sheet and add to the oven. Cook until packets are fully puffed, 10 - 12 minutes.
- Serve warm with a scoop of salsa on top
For salsa:
- Combine all ingredients in a medium-sized mixing bowl.
- Stir until completely combined.
- Serve over the shrimp.