Shrimp with Spinach Coucous and Avocado Mango Salsa

Yesterday, the sun was shining so brightly! The air was light and you could almost smell spring trying to arrive.  Here in west Michigan, everyone was outside soaking up the sun's rays.  I was so inspired by the good turn of weather that I stopped at the store to make a summer-inspired dish.

 This light and healthy dish is perfect for dinner, especially if you are suffering by the brutally long winter we've been having.  I can imagine that this dish would be even more delicious if it's made on a grill.  I'll have to try it again once the weather is nicer.

 If you're a little intimidated by cooking, you should definitely give this recipe a try.  It's fairly simple and really hard to mess up.  The clean up is really easy too!  You'll need 2 bowls, some tin foil, and a sheet tray.

I found this recipe on Pinterest where I spend a lot of my free time.  I've recently been adding a lot of pins to my Clean Eating board which you should check out!!

Baked Shrimp with Couscous and Avocado/Mango Salsa
Yield: 4 servings

Ingredients

• 8 cups baby spinach

• 1 cup couscous

• 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 tablespoon fresh lemon juice
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Preparation

Begin by tearing aluminum foil into large squares.  Spray each with cooking spray (I used Pam Olive Oil spray).  Pull up the edges to form a little boat.  Preheat your oven to 350 degrees, or use a grill heated to the same.

Place 2 cups of washed spinach in the bottom of each boat.  Mix the couscous with 1/4 cup of water to hydrate.  Place the couscous on top of the spinach, dividing evenly in each boat.  

Toss the shrimp, half of the cilantro, oil, and salt in a medium bowl.  I left the shell on the shrimp which is optional but be sure to de-vein the shrimp.  Place the shrimp next to the couscous in each boat.

Fold up the edges and crimp to seal each boat.  Place on a sheet tray and bake for about 15 minutes or until the shrimp is fully cooked. 

While the boats are in the oven, mix the mango, avocado, tomato, salsa and the rest of the cilantro.  Drizzle lemon juice on top.

Empty the contents onto a plate and toss everything together.  Top with the salsa and enjoy!!!