Mango Habanero Grilled Shrimp Recipes

MANGO HABANERO SHRIMP AND QUINOA PACKETS

Mango Habanero Shrimp and Quinoa Packets image

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.

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 8

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

Steps:

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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