Here’s a fun summer dish for camping, grilling, or even using the oven (which is what I did). It’s easy, fast, filling, and healthy.
Spray a sheet of aluminum foil with cooking spray (I used coconut oil) and raw shrimp, couscous, and a big handful of spinach. Cook using your method of choice for about 10 minutes – steam will fill the foil packet and cook all the ingredients.
Open up the packets and add in a fresh salsa made with avocado, mango, tomato, red onion, and lime juice. You can eat straight out of the packets, or transfer to a bowl. Either way, this fresh dish is sure to please the whole family!
Shrimp Packets with Mango Salsa
adapted from Self
serves 4
cooking spray (coconut or olive oil is best, but vegetable oil is okay)
8 cups baby spinach
1 cup couscous
1 lb medium shrimp, shelled and deveined
1/2 cup chopped fresh cilantro, divided (I skipped this b/c I can’t stand it)
1 tbsp extra-virgin olive oil
3/4 tsp salt, divided
1 large mango, peeled and diced
1 medium avocado, diced
1 medium tomato, diced
1/4 cup chopped red onion
1/2 jalapeno chile, seeded and finely chopped (I skipped this, too)
1 tablespoon fresh lime juice
Heat grill or oven to medium high (450 deg F). Fold four 18-inch-long pieces of foil in half to crease; 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 tsp salt in a bowl (If you aren’t using jalapeno, add black pepper). Divide shrimp evenly among packets, placing next to couscous.
Fold foil to close and crimp edges to seal; place on grill or on a rimmed baking sheet in the oven; close lid; cook until packets are fully puffed, about 10 minutes.
Combine remaining 1/4 cup cilantro with remaining 1/4 tsp salt, mango, avocado, tomato, onion, jalapeno (or black pepper), and lime juice in a bowl. Carefully cut foil to open; stir contents; garnish with salsa before serving.
397 calories per serving, 10 g fat (1 g saturated), 52 g carbs, 8 g fiber, 25 g protein