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Shrimp Avocado Mango Couscous Salad

Prep: 10 min
Cook: 10 min
Total: 20 min


  • 1 1/4 lb jumbo shrimp, peeled and deveined
  • 2 tablespoons The Fit Cook Green Chile Lime seasoning
  •  Salad
    • 3/4 cup uncooked pearled couscous (OR cauliflower pearls for a lower carb option)
    • 1 cup diced tomatoes
    • 1 cup diced mango
    • 2 small ripe avocados, diced
    • 1 orange bell pepper, diced
    • 1 cup diced red onion
    • 1/4 cup cilantro, finely chopped and packed
    • sea salt & pepper to taste
  • Sauce
    • juice from 1 navel orange
    • juice from 2 limes
    • 1 tablespoon Tabasco or your favorite hot sauce
    • 4 garlic cloves, minced (or 1 tablespoon garlic powder)
    • 2 tablespoons avocado oil


Step 1

Prepare pearled couscous according to the instructions given in the package.  Drain,  then set aside.

Step 2

Season shrimp in a mixing bowl.

Step 3

Set a carbon steel  skillet on high heat, spray it with a little  avocado oil, then add the shrimp and cook it through, about 6 – 8 minutes.  Once  finished, chop the shrimp into pieces.

Step 4

Prep all the ingredients.

Step 5

Mix together the ingredients for the sauce in a cup.

Step 6

Combine the shrimp and salad ingredients in a large mixing bowl.  Pour in the sauce and gently toss everything together.

Step 7

Season to taste with sea salt & pepper, and use lime or orange juice to tweak the flavor as needed.