Recipe courtesy of La Victoria
Mango Habanero Shrimp and Quinoa Packets
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 138
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 16
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 7
- Cholesterol
- 30
- Sodium
- 614
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
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.