Categorized:

  • Healthy
  • Main Dish
  • Seafood

Tagged:

  • avocados
  • cilantro
  • couscous
  • cumin
  • garlic
  • limes
  • mangoes
  • olive oil
  • red onion
  • shrimp
  • spinach
  • tomatoes
Shrimp and Couscous Foil Packets with Avocado - 1

Shrimp and Couscous Foil Packets with Avocado-Mango Salsa

Ingredients

  • Olive or vegetable oil cooking spray
  • 6 oz spinach (about 8 cups), roughly chopped
  • 1 1/3 cups couscous (not pearl couscous)
  • 1 cup low-sodium chicken broth
  • Salt and freshly ground black pepper
  • 1 1/4 lbs large shrimp, peeled and deveined
  • 2 1/2 Tbsp fresh lime juice, divided
  • 2 1/2 Tbsp olive oil, divided
  • 1/2 cup chopped cilantro, divided
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 large mango, peeled and diced
  • 1 large avocado, peeled and diced
  • 1 medium vine ripe tomato or two small Roma tomatoes, diced
  • 1/3 cup chopped red onion, rinsed under water and drained

Instructions

  • 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.
  • Recipe source: loosely adapted from Self Magazine

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