Shrimp With Gazpacho Vinaigrette Recipe

Name: Shrimp With Gazpacho Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb jumbo shrimp; olive oil, for drizzling; ¾ teaspoon aleppo pepper or ½ teaspoon crushed red pepper flakes; 14 small onion, cut into small dice and placed in small bowl of cold water (about 2 tbsp); 1 large beefsteak tomato, peeled and diced (about 3/4 lb or 1 1/3 cups); 1 small red bell pepper, diced (about 1/2 - 3/4 cup); 12 medium cucumber, diced (about 3/4 cup); 12 large garlic clove, minced (about 1/2 teaspoon); 2 tablespoons sherry wine vinegar; ½ cup extra virgin olive oil; salt & freshly ground black pepper

Servings: persons

1 lb jumbo shrimp
olive oil, for drizzling
¾ teaspoon aleppo pepper or ½ teaspoon crushed red pepper flakes
14 small onion, cut into small dice and placed in small bowl of cold water (about 2 tbsp)
1 large beefsteak tomato, peeled and diced (about 3/4 lb or 1 1/3 cups)
1 small red bell pepper, diced (about 1/2 - 3/4 cup)
12 medium cucumber, diced (about 3/4 cup)
12 large garlic clove, minced (about 1/2 teaspoon)
2 tablespoons sherry wine vinegar
½ cup extra virgin olive oil
salt & freshly ground black pepper

1
Preheat broiler and position top oven rack about 4 inches from the broiler element.
2
Butterfly shrimp by cuttin each lengthwise from the underside, almost cutting through, leaving the shell connected; devein shrimp.
3
Place, in a single layer, flat on baking sheet, shell side down.
4
Drizzle with oil and sprinkle lightly with pepper.
5
Broil until flesh is opaque and shells turn pink, 3 to 5 minutes; remove from oven.
6
Meanwhile prepare the vinaigrette by combining 1 cup diced tomato, 1/4 to 1/2 cup red pepper, 1/2 cup diced cucumber, garlic, and drained onion in a blender; puree 30 seconds, then slowly drizzle in extra virgin olive oil, while motor is running, to form an emulsion (yield about 2 cups).
7
In a small bowl combine remaining tomato, red pepper, and cucumber; toss lightly.
8
To serve: divide shrimp among individual plates, spoon vinaigrette around shrimp, and scatter diced vegetables on top of each serving.

958

kcal

Calories

Fat

129

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 11 ingredients. The key ingredients include: 1 lb jumbo shrimp, olive oil, for drizzling, ¾ teaspoon aleppo pepper or ½ teaspoon crushed red pepper flakes, 14 small onion, cut into small dice and placed in small bowl of cold water (about 2 tbsp), and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp With Gazpacho Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions