Mango Habanero Shrimp & Quinoa Packets

This recipe is similar to a quinoa cake and is conveniently divided into individual portions. It's a healthy alternative to a shrimp cake[ recipe, featuring sweet mango habanero sauce and shrimp prepared with a Mexican twist. A great healthy meal idea for the whole family, it also makes perfect leftovers to bring for lunch.]

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

Yield:
4 servings

Ingredients
  • 8 cups baby spinach
  • 1 cup cooked quinoa
  • 16 medium-sized raw shrimp, peeled and deveined
  • 1 cup LA VICTORIA® Mango Habanero Salsa
  • 1/4 cup chopped fresh cilantro
  • 4 tsp extra-virgin olive oil
  • Salt and freshly ground pepper
  • Lime wedges, for serving
Directions
  • Heat oven to 400° F.

  • Cut four 12-inch-long pieces of aluminum foil and brush center of foil with olive oil to keep ingredients from sticking.

  • Place 2 cups baby spinach leaves in center of each piece of foil. Place 1/4 cup cooked quinoa on top of spinach and top with 4 shrimp. Spoon 3 tablespoons LA VICTORIA® Mango Habanero Salsa on top of shrimp and sprinkle with 1 teaspoon freshly chopped cilantro. Drizzle pile with 1 teaspoon olive oil and season generously with salt and pepper.

  • Fold foil packets to seal completely, place packets on baking sheet. Bake 10 to 12 minutes or until packets are puffed.

  • To serve, carefully cut foil packets open. Serve with lime wedges.


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