Shrimp With Avocado-mango Salsa

Name: Shrimp With Avocado-mango Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 medium avocado, diced; 2 liters baby spinach; 237 milliliters couscous; 118 milliliters chopped fresh cilantro, divided; 1 jalapeño chile, seeded and finely chopped; 1 Tbsp fresh lime juice; 1 large mango, peeled and diced; 1 Tbsp extra-virgin olive oil; 59 milliliters chopped red onion; 1 teaspoons salt, divided; 454 grams shrimp, shelled and deveined; 1 medium tomato, diced

Shrimp With Avocado-mango Salsa might be just the main course you are searching for. Watching your figure? This dairy free and pescatarian recipe has 434 calories, 32g of protein, and 13g of fat per serving. This recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of jalapeño chile, lime juice, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the couscous you could follow this main course with the Couscous Mango Mousse as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Grill

Aluminum Foil

Place 2 cups spinach in center of 1 half of each piece of foil.

Ingredients you will need

Spinach

Equipment you will use

Aluminum Foil

Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach.

Ingredients you will need

Couscous

Spinach

Water

Combine shrimp, 1/4 cup cilantro, oil and 1/2 tsp 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.

Ingredients you will need

Cilantro

Couscous

Shrimp

Salt

Cooking Oil

Equipment you will use

Grill

Bowl

Aluminum Foil

Combine remaining 1/4 cup cilantro with remaining 1/4 tsp salt, mango, avocado, tomato, onion, jalapeo and lime juice in a bowl. Carefully cut foil to open; stir contents; garnish with salsa before serving.

Ingredients you will need

Lime Juice

Cilantro

Avocado

Tomato

Mango

Onion

Salsa

Salt

Equipment you will use

Bowl

Aluminum Foil

Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Grill

Aluminum Foil

Place 2 cups spinach in center of 1 half of each piece of foil.

Ingredients you will need

Spinach

Equipment you will use

Aluminum Foil

Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach.

Ingredients you will need

Couscous

Spinach

Water

Ingredients you will need

Cilantro

Couscous

Shrimp

Salt

Cooking Oil

Equipment you will use

Grill

Bowl

Aluminum Foil

Ingredients you will need

Lime Juice

Cilantro

Avocado

Tomato

Mango

Onion

Salsa

Salt

Equipment you will use

Bowl

Aluminum Foil

Equipment

Grill

Aluminum Foil

Bowl

Ingredients

Servings:

1medium

avocado, diced 2liters

baby spinach 237milliliters

couscous 118milliliters

chopped fresh cilantro, divided 1

jalapeño chile, seeded and finely chopped 1Tbsp

fresh lime juice 1large

mango, peeled and diced 1Tbsp

extra-virgin olive oil 59milliliters

chopped red onion 1teaspoons

salt, divided 454grams

shrimp, shelled and deveined 1medium

tomato, diced

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Skyfall Pinot Gris. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 13 dollars per bottle.