Shrimp With Avocado-Mango Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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In addition to being a great source of good-for-you fat, avocados are full of fiber and bloat-busting potassium. 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 |
Directions:
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.
2. Per serving: 397 calories, 10 g fat, 1 g saturated, 52 g carbohydrates, 8 g fiber, 25 g protein Nutritional analysis provided by Self
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