- Recipes
-
-
FEATURED RECIPE
-
TRENDING RECIPES
-
-
-
Author:
Kevin Curry
Shrimp Avocado Mango Couscous Salad
Want to save this recipe?
I got you! Just enter your email address, and I'll forward it to your inbox! Plus, you'll receive a bonus of healthful, "must-try" recipes each week!
Shrimp Avocado Mango Couscous Salad
Ingredients
Substitution
Note
- 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
Steps
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.
Want more Salad recipes?
Spicy Olive Chicken Salad: Creamy, Crunchy & Packed with Flavor
Monticello Salad Recipe
Sesame Cucumber Avocado Salad
Shrimp Avocado Mango Couscous Salad
Kevin Curry
INGREDIENTS
- 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
INSTRUCTIONS
-
Prepare pearled couscous according to the instructions given in the package. Drain, then set aside.
-
Season shrimp in a mixing bowl.
-
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.
-
Prep all the ingredients.
-
Mix together the ingredients for the sauce in a cup.
-
Combine the shrimp and salad ingredients in a large mixing bowl. Pour in the sauce and gently toss everything together.
-
Season to taste with sea salt & pepper, and use lime or orange juice to tweak the flavor as needed.
Jun 19 2023
I love this salad and have made it several times. But I went to make it again and looked it up and realized the recipe doesn’t include one of the ingredients you have pictured: the leafy green. I’m guessing it’s cilantro (though I guess it could be parsley?), but again, I’ve never included it before since I always went by the text recipe, which doesn’t list it. Could you update the recipe to include what it is and how much?
great catch! just updated it with correct herb – cilantro! you were right.