Gazpacho Shrimp Salad Recipe

Name: Gazpacho Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs fresh extra-large shrimp, unpeeled; 5 large ripe tomatoes, chopped; 1 medium green sweet pepper, chopped; 1 medium red onion, chopped; 1 English cucumber, chopped; 2 cups purchased crushed croutons; roasted sweet red pepper; 2 large ripe tomatoes, quartered; ⅓ cup extra virgin olive oil; 2 tablespoons vinegar; 1 garlic clove, minced; 1 teaspoon smoked paprika

Servings: persons

1 12 lbs fresh extra-large shrimp, unpeeled
5 large ripe tomatoes, chopped
1 medium green sweet pepper, chopped
1 medium red onion, chopped
1 English cucumber, chopped
2 cups purchased crushed croutons
roasted sweet red pepper
2 large ripe tomatoes, quartered
⅓ cup extra virgin olive oil
2 tablespoons vinegar
1 garlic clove, minced
1 teaspoon smoked paprika

1
Directions:.
2
Thaw shrimp, if frozen.
3
Peel and devein.
4
Fill large skillet 1/2 full with lightly salted water; bring to boiling.
5
Add shrimp.
6
Cook, uncovered, 1 minute.
7
Remove skillet from heat.
8
Let shrimp sit in water for 1 to 2 minutes or until opaque.
9
Remove with slotted spoon; set aside to cool.
10
Prepare Red Pepper-Tomato Dressing, set aside.
11
In large bowl toss together vegetables.
12
Season with salt and pepper.
13
Divide dressing among 6 bowls.
14
Top with vegetables, shrimp, croutons, and parsley.
15
Red Pepper-Tomato Dressing:Drain roasted red sweet peppers.
16
In blender combine peppers, tomatoes, extra virgin olive oil,1 tablespoons vinegar, garlic, and smoked paprika.
17
Cover and blend until very smooth.
18
Season with remaining 1 tablespoons vinegar, salt, and pepper.

293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 12 lbs fresh extra-large shrimp, unpeeled, 5 large ripe tomatoes, chopped, 1 medium green sweet pepper, chopped, 1 medium red onion, chopped, and more.

Yes, Gazpacho Shrimp Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Gazpacho Shrimp Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions