Shrimp pockets with mango salsa

Name: Shrimp pockets with mango salsa
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb medium shrimp deveined and cleaned; 1 mango; 1 cup couscous; 1 bag baby spinach; 4 piece tin foil; 1 avocado; 1 lime; 1/2 red onion; 1 roma tomato; 1 jalapeño; 1 bunch cilantro; 2 tbsp olive oil, extra virgin; 1/2 tsp garlic powder

masterchefBilly @cook_3603191

Super easy and quick. No mess or clean up either.

masterchefBilly @cook_3603191

Super easy and quick. No mess or clean up either.

Saved

Ingredients

20 mins

4 servings

1 lbmedium shrimp deveined and cleaned
1mango
1 cupcouscous
1bag baby spinach
4 piecetin foil
1avocado
1lime
1/2red onion
1roma tomato
1jalapeño
1 bunchcilantro
2 tbspolive oil, extra virgin
1/2 tspgarlic powder

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Steps

20 mins

1

Heat up grill or oven.Fold the sides and ends to a large piece of tin foil. Lay flat on counter.
2

This is for each serving. Rub olive oil on bottom of tin foil. Put a handful or 2 of spinach on bottom. Add couscous on top of that . Pour 3 tablespoons of water over couscous.
3

Add shrimp on top with a dash of garlic powder, pepper and salt. Fold foil into a square pocket so no air will be getting out.
4

Place on grill and cook for 10 to 12 minutes.
5

While pockets are on the grill chop your onions,jalapeño, cilantro, avocado, mango. Here is a quick way to cube a mango if you have never cut one before. Just remember there is a huge pit and you cut down the fat sides of the mango. Leaving the middle uncut.
6

Put all chopped ingredients in bowl and squeeze lime juice on top. Mix
7

Open packets and scoop onto a plate. Top with the mango salsa. Enjoy