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	2306.8 grams (2306.8g)

Amount per serving	% Daily Value*
Calories	1294

Total Fat 55.50g	71%
Saturated Fat 8.40g	42%
Polyunsaturated Fat 2.70g
Cholesterol 859mg	286%
Sodium 3380mg	147%
Total Carbohydrate 87.20g	32%
Dietary Fiber 32.20g	115%
Total Sugars 39.60g
Protein 129.80g	260%

Vitamin D 0IU	0%
Calcium 608mg	47%
Iron 13mg	74%
Potassium 5943mg	126%

*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%