Shrimps, Couscous, and Mango Salsa Griller
This is Andy’s favorite summer dish. It’s light, healthy, and super easy. The original recipe from SELF Magazine uses a bed of spinach for the coucous instead of onion. I’m allergic to spinach, so the onion was an easy sub. I think it adds more flavor. Also, I season this dish using the flavor packet that comes with Near East couscous. It adds a little something extra. Click here to see the product I use.
- Vegetable oil cooking spray
- 1 Large yellow onion
- 1 cup couscous (Near East Brand, Garlic and Olive Oil flavor (use flavor packet as described below)
- 1 lb 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
1. Heat grill to medium-high heat if you have a top rack or use medium if you don’t.
2. Fold four 18-inch long pieces of foil in half, unfold and coat the inside with cooking spray.
3. Divide the onion slices evenly among the foil pieces by placing them in the center of 1 half of each piece of foil.
4. Combine couscous with 1/4 cup water and 1/2 of the flavor packet; divide evenly among foil packets, placing on top of the onion.
5. Combine shrimp, the remaining contents of the flavor packet, 1/4 cup cilantro, oil, and 1/2 tsp salt in a bowl.
6. Divide shrimp evenly among foil packets, placing next to couscous.
7. Fold foil to close and crimp edges to seal.
8. Place on grill, close lid, and cook until packets are fully puffed (about 8 minutes)
9. Combine remaining 1/4 cup cilantro with remaining 1/4 tsp salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl.
10. Carefully cut foil to open. You may transfer to a bowl and garnish with salsa or stir and garnish in foil.
Adapted from SELF.