Summery Salsa & Shrimp Couscous

When it comes to meals for myself, I like fairly easy recipes and something that can be eaten again as leftovers… and as for not wanting to add to the baby bod poundage, healthy is a ‘bonus’-bonus right now 😂

I also really like shrimp.

That’s why this recipe hits THE spot 👌🏻

It’s fairly simple to throw together, especially after the first time and it has a very summery freshness to it that I love. It would also be super easy to change up and tweak to your personal desires… which is also a plus for me, because I can follow a recipe once but after that, it typically strays 🤓

 

Serves 4 portion aware woman who aren’t overly starving.

(What I’m trying to say by that, is it can feed four pretty easily but it’s for sure a lighter style meal🤪)

Scroll past pictures fro recipe.

 

Preheat oven to 450

For the salsa –

Make first and refrigerate, so that it has some time to blend 😉

1/2 cup mango, chopped
1 avocado, chopped
1/2 cup chopped pineapple
1/2 cup chopped cherry tomatoes
1/2 cup salsa
2 Tbsp lime
Salt and pepper

Shrimp –
2 cups worth of thawed Shrimp
2 Tbsp lime
Salt and pepper
2 decent sized cloves of minced garlic
(I always go heavier but we are pretty generous garlic seasoners in my family 🤪)

Base –
1 cup Couscous
1 cup chicken broth
1 tbsp oil
1/2 tsp garlic seasoning…I have used the ‘rosemary garlic blend’ from epicure and also ‘Johnny’s garlic spread’
Salt and pepper

Topping –
Shredded lettuce if desired

Directions –
After mixing the chopped salsa ingredients, place in the refrigerator.

Prepare the shrimp and base mixtures in their own bowls.

Line a 9 x 13 pan with foil and oil it.

Spread the base mixture in the dish and layer the shrimp on top, pouring the extra liquid from the shrimp on top as well.
Cover with another piece of foil and pinch closed.

Cook for 12 minutes.

(This can also be made on the BBQ using all the same steps minus the baking dish and just using a foil packet)

Remove and top with the chilled salsa and some shredded lettuce to not only add to the veggie intake but it also gives a little texture affect 😉

Then, devour at as polite a speed that one can devour at! 😉

*Side note*

The salsa can be kept for at least a day, it just gets discoloured so it doesn’t LOOK nearly as appealing 😉

Author: jessicapeters95

Hello humans 😊 This is where you learn about me I suppose, though anyone reading this right now most likely knows all the boring details ;) I am Jessica Rose Peters-Hagenouw. (Always thought I'd be able to pronounce my married name but hey, life doesn't go as we plan.) June 11, 1995, tis the day Robert and Bonnie Peters received the most adorable, amazing, wonderful, surprise 3rd child they could have dreamed of. Speaking of being the third child, I have an older brother and an older sister. Both of whom are married and have wee little families of their own, making 'Aunty Jess' another name I go by. I grew up and have lived all of my years up till November 2015 in Saskatchewan, Canada. Making summers that are extremely short and winters that never end, vast open spaces, northern lights, unthinkable amounts of mosquitoes, lakes, forests and people waving to you on the grid road all different things that mean = Home. But Home is not where I'll be for some time. My husband is a Dutchman, living in Europe. Therefore I too have been living in Europe for the last few months. The reason I started this little blog/journal/writing thing, is to document a bit of my "whole new world," for those at home who wont be awake at 3:00 am wanting to hear about how I couldn't find flour at the grocery store. Thanks for stopping by and taking a peek into my little life 😊

2 thoughts on “Summery Salsa & Shrimp Couscous”

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