Monday, February 18, 2013

Mediterranean Shrimp Foil Dinner Packets with Mango-Avocado Salsa

I went on a little Pinterest dinner bender tonight and tried out a couple of yummy recipes that tickled my fancy! They were both a hit with the fam, so I knew I had to share on the blog.

 I do not know if I have mentioned this yet but the DH is a meat and potatoes kind of guy. Generally if it is green, it must be smothered in Ranch, cheese, or both. Yeah, and he stays trim and fit too. Do not get me started. The littles are miniatures of DH and I but reversed. My 8 YO son would practically vegetarian if it were up to him. He loves his veggies and fruit. He has his momma's taste buds! My 6 YO daughter takes right after her dad. She loves meat and pasta, anything green is generally one no-thank-you-bite and that is it! So needless to say with our competing eating philsophies, sometimes finding a menu that pleases the whole fam is somewhat hard to do.

First up- dinner in a packet. Took 30 minutes or less from prep to on the table! Yep- that is always nice in my book! Dessert was a low cal Key Lime Pie that you have got to try too!

Mediterranean Shrimp Foil Dinner Packets with Mango-Avocado Salsa

Serves 4
  • Vegetable Oil Cooking Spray
  • 8 cups baby spinach
  • 1 cup couscous (uncooked)
  • 1 lb medium shrimp- shelled and deveined
  • 1/2 cup chipped fresh cilantro, divided
  • 1 TBSP Extra Virgin Olive Oil (EVOO)
  • 3/4 tsp salt, divided
  • 1 large mango- peeled and diced
  • 1 medium avocado- diced
  • 1 medium tomato- diced (I bought 2 small)
  • 1/4 cup chopped red onion
  • 1/2 jalapeno- seeded and finely chopped (I used a pablano to keep the heat at little kid level)
  • 1 TBSP fresh lime juice

Pre-heat broiler in oven or grill. Tear 4 strips of foil approx 18 inches in length and spray with Veggie Oil. Place 2 cups of spinach into the center of each foil piece. Mix couscous with 1/4 cup of water in small bowl, then divide evenly into each foil pouch. Toss shrimp with EVOO, 1/2 tsp salt, and 1/4 cup of cilantro. Divide shrimp mixture evenly into the 4 foil packs. Bring short edges of foil together and fold twice on each packet. Then fold the ends toward the center twice to make the packet. Place in oven under broiler for 14 mintues or on grill for 10. They are done when the shrimp are pink.

While the pouches are cooking, prepare your mango-avocado salsa. In a large bowl, mix together your diced tomato, avocado, mango, jalapeno, and onion. Stir in the chopped cilantro, 1/4 tsp salt, and lime juice.

Serve Mediterranean Shrimp foil packets topped with mango-avocado salsa and enjoy!
*Recipe found on Pinterest from Self

Nutritional Stats (per serving)

Cals: 397
Fat: 10 g (1g saturated)
Carbs: 52 g
Protein: 25g

Serving up a low cal Key Lime Pie for dessert!