Gazpacho Shrimp Salad

Dive into the vibrant flavors of summer with this Gazpacho Shrimp Salad, a refreshing fusion of zesty gazpacho-inspired vegetables and succulent, skillet-seared shrimp. This no-fuss recipe combines juicy ripe tomatoes, crisp cucumber, sweet red bell pepper, and a hint of jalapeño for a touch of heat, all tossed in a tangy red wine vinegar and lime dressing. Served over a bed of mixed greens or peppery arugula and topped with creamy avocado, this salad is bursting with fresh textures and bold tastes. Perfect as a light main course or a colorful appetizer, it pairs perfectly with warm evenings and sunny gatherings. Ready in just 30 minutes, this healthy, gluten-free dish makes an unbeatable summertime option!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 lb Shrimp (medium, peeled and deveined)
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 4 cups Tomatoes (ripe, diced)
• 1 cup Cucumber (peeled, seeded, and diced)
• 1 cup Red bell pepper (diced)
• 0.25 cup Red onion (finely diced)
• 1 piece Jalapeño (finely diced, optional)
• 0.25 cup Fresh parsley (chopped)
• 0.25 cup Fresh cilantro (chopped)
• 2 tbsp Red wine vinegar
• 2 tbsp Fresh lime juice
• 2 cloves Garlic (minced)
• 1 piece Avocado (diced)
• 4 cups Mixed greens or arugula

Directions

Step 1

Prepare the shrimp: Rinse and pat dry the shrimp. Toss them with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

Step 2

Cook the shrimp: Heat a skillet over medium heat and add the seasoned shrimp. Cook for 2-3 minutes on each side, or until they are pink and fully cooked through. Remove from heat and let them cool.

Step 3

Prepare the gazpacho salad base: In a large mixing bowl, combine the diced tomatoes, cucumber, red bell pepper, red onion, jalapeño (if using), parsley, and cilantro.

Step 4

Make the dressing: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, red wine vinegar, lime juice, minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

Step 5

Combine: Pour the dressing over the gazpacho salad base and mix well to combine.

Step 6

Assemble the salad: On a serving platter or individual plates, create a bed of mixed greens or arugula. Top with the gazpacho salad mixture and cooked shrimp.

Step 7

Add the finishing touch: Gently scatter the diced avocado over the top of the salad.

Step 8

Serve: Serve immediately as a refreshing appetizer or a light main course.

Nutrition Facts

Serving size	(2306.8g)

Amount per serving	% Daily Value*
Calories	1293.5

Total Fat 55.5g	0%
Saturated Fat 8.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 859.2mg	0%
Sodium 3380.2mg	0%
Total Carbohydrate 87.2g	0%
Dietary Fiber 32.2g	0%
Total Sugars 39.6g
Protein 129.8g	0%

Vitamin D 0IU	0%
Calcium 608.3mg	0%
Iron 13.4mg	0%
Potassium 5943.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.5%

Protein: 38.0%

Carbs: 25.5%