Lime-Cilantro Shrimp and Couscous Foil Packets with Mango-Avocado Salsa

Guest Blogger: Camille Wingo

Janna has most graciously allowed me to do a guest post for Gourmet, My Way.  For anyone who doesn’t know me, I’m Janna’s roommate from Memphis, TN, so my favorite dishes typically come in casserole format and are covered in cheese. A few weeks ago, Janna blogged about hosting Bachelor Night, and this past week was my turn to host. Because of Janna’s newfound interest in seafood and another close friend’s lactose intolerance, I’ve decided to highlight my absolute favorite thing to make: Shrimp Pockets!  This is a recipe introduced at one of our Bachelor viewing parties several years ago by Lauren Dyer.  It was inspired by one in a Self Magazine e-newsletter, but has sense been tweaked and incorporated into everyone’s rotation of healthy and yummy dinner options.

Step One:  Marinate the shrimp.

Run the frozen shrimp under cold water to defrost.  Toss shrimp with olive oil, cilantro leaves, the juice of one lime, salt, and pepper to marinate.

Step Two: Assemble foil packets.

Combine 2 cups of dry couscous with 1 cup of water in a measuring cup and stir until it becomes a wet sand consistency.  Pull out about 18 inches of foil for each packet.  Take a LARGE handful of fresh spinach leaves and place in the middle of the foil packet.  Cover with 3/4 cup of the couscous/water mixture, and top with 1/4 of the marinated shrimp.  Roll up all four sides so that the foil packet is enclosed.  Repeat with other 3 foil packets and pop in the oven at 375 degrees.  Bake for 20-25 minutes until shrimp are all pink.  (Alternative cooking method: these foil packets can also be placed on the grill over medium-high heat for about 15-20 minutes until shrimp are fully-cooked.)

Step Three: Prepare the salsa.

While the foil packets are baking, chop the mango, red pepper, avocado, and red onion into small pieces.  Stir in the juice of one lime, remaining cilantro, and finely chopped jalapeno.  Add salt and pepper to taste.

Step Four: Enjoy.

Once the foil packets are ready, scrape the contents onto a plate (or eat directly from the foil packet for easy clean-up) and top with a plentiful amount of salsa.  Enjoy your delicious and healthy meal, have a glass of wine, and watch the newest episode of the Bachelor or the Bachelorette with a good group of friends!

Lime-Cilantro Shrimp and Couscous Foil Packets with Mango-Avocado Salsa

(makes 4 servings) 

1 pound frozen shrimp, shelled and deveined

1 bunch of fresh cilantro, divided into two parts

3 tablespoons olive oil

1 large mango, peeled and diced

2 medium ripe avocados, diced

½ red onion, diced

1/2 jalapeño pepper, seeded and finely chopped

2 limes

1 bag fresh baby spinach leaves

2 cups uncooked couscous

1 cup water

Salt and pepper

Lots of tin foil

Toss defrosted shrimp with olive oil, half the cilantro, juice of one lime, salt, and pepper to marinate. 

Mix uncooked couscous with water. Place large handful of fresh spinach in the middle of a piece of foil. Top with 3/4 c of couscous and 1/4 of the shrimp. Wrap foil so all sides are enclosed. Bake in 375 degree oven for 20-25 minutes until shrimp is cooked. 

Mix avocado, mango, red onion, jalapeno, juice of one lime, half the cilantro, and salt and pepper to taste. Top contents of the shrimp pocket with the avocado-mango salsa.