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!
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Recipe Information
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
Instructions
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.
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.
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.
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.
Combine: Pour the dressing over the gazpacho salad base and mix well to combine.
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.
Add the finishing touch: Gently scatter the diced avocado over the top of the salad.
Serve: Serve immediately as a refreshing appetizer or a light main course.
Nutrition Facts
Calories |
1294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 859 mg | 286% | |
| Sodium | 3380 mg | 147% | |
| Total Carbohydrate | 87.2 g | 32% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 39.6 g | ||
| Protein | 129.8 g | 260% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 608 mg | 47% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 5943 mg | 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.
