Gazpacho Shrimp Salad

This salad main dish recipe combines jumbo shrimp, vegetables, and croutons, tossed in a delicious roasted red pepper and tomato dressing.

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10 users rated this recipe an average rating of 4.5
  • Makes: 6 servings
  • Prep: 40 mins
  • Cook: 1 min
  • Stand: 1 min
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Gazpacho Shrimp Salad
Ingredients
1 1/2
pounds fresh or frozen extra-large or jumbo shrimp, unpeeled
1
Recipe Red Pepper-Tomato Dressing, below
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
 
Italian (flat-leaf) parsley
Directions
  1. Thaw shrimp, if frozen. Peel and devein. Fill large skillet 1/2 full with lightly salted water; bring to boiling. Add shrimp. Cook, uncovered, 1 minute. Remove skillet from heat. Let shrimp sit in water for 1 to 2 minutes or until opaque. Remove with slotted spoon; set aside to cool.
  2. Prepare Red Pepper-Tomato Dressing. In large bowl toss together vegetables. Season with salt and pepper.
  3. Divide dressing among 6 bowls. Top with vegetables, shrimp, croutons, and parsley. Makes 6 servings.
Red Pepper-Tomato Dressing
Ingredients
1
12 ounce jar roasted red sweet peppers
2
large, ripe tomatoes, quarted
1/3
cup extra-virgin olive oil
2
tablespoons vinegar
1
clove garlic, minced
1
teaspoon smoked paprika
Directions
  1. Drain roasted red sweet peppers. In blender combine peppers, tomatoes, extra virgin olive oil, 1 tablespoon vinegar, garlic, and smoked paprika. Cover and blend until very smooth. Season with remaining 1 tablespoon vinegar, salt, and pepper.
Nutrition Facts (Gazpacho Shrimp Salad)
    Per serving:
  • 285 kcal cal.,
  • 14 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 9 g monounsatured fat),
  • 115 mg chol.,
  • 371 mg sodium,
  • 21 g carb.,
  • 4 g fiber,
  • 6 g sugar,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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