**Shrimp Gazpacho Salad: A Refreshing and Flavorful Summer Dish**
As the summer sun beats down, there's nothing quite like a refreshing and flavorful salad to cool you down and tantalize your taste buds. And when it comes to summer salads, few can beat the vibrant and zesty shrimp gazpacho salad. This delectable dish combines the sweet and succulent shrimp with the tangy and refreshing flavors of gazpacho, creating a symphony of flavors that will leave you craving more. With its vibrant colors and irresistible taste, the shrimp gazpacho salad is a perfect appetizer or light lunch that's sure to impress your friends and family. And the best part? It's incredibly easy to make, with just a handful of simple ingredients and minimal cooking required. So whether you're a seasoned cook or just starting out, this recipe is sure to be a hit. In this article, we'll provide you with step-by-step instructions for making this delicious salad, along with some variations and serving suggestions to make it your own. Get ready to embark on a culinary journey that will transport your taste buds to the sun-soaked shores of Spain.
GAZPACHO SALAD WITH SHRIMP
I serve this gazpacho salad as a main dish, either cold or at room temperature. It's especially great on a warm summer day.
Provided by Amy Brolsma
Categories Salad Vegetable Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until crisp-tender, about 3 minutes. Drain and rinse in ice cold water; drain well.
- Combine steamed asparagus, shrimp, cucumber, tomatoes, bell pepper, onion, and basil in a large bowl.
- Combine tomato juice, vinegar, oil, garlic, sugar, hot sauce, salt, and pepper in a small bowl. Stir dressing with a whisk until well blended. Pour over shrimp mixture and toss well. Divide greens among 4 plates and top each with 2 cups of the shrimp salad.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 17.6 g, Cholesterol 221.3 mg, Fat 5.3 g, Fiber 6.5 g, Protein 29.5 g, SaturatedFat 0.9 g, Sodium 374.1 mg, Sugar 9 g
GRILLED GAZPACHO SALAD WITH SHRIMP
Provided by Elizabeth Karmel
Categories Salad Citrus Garlic Herb Onion Pepper Tomato High Fiber Dinner Shrimp Summer Grill/Barbecue Healthy Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Prepare barbecue (medium-high heat). Set aside 2 garlic cloves for bread slices. Place remaining garlic on double layer of heavy-duty foil; drizzle 3 tablespoons olive oil over. Fold up and seal packet. Place directly on grill rack and cook until garlic is very tender and golden, about 30 minutes. Open packet; cool garlic.
- Toss shrimp (in shells) and 1 tablespoon oil in medium bowl to coat; sprinkle with salt and pepper. Combine plum tomatoes, green onions, sweet onion, both bell peppers, and 2 tablespoons oil in large bowl; toss to coat. Arrange cucumber halves and bread slices on baking sheet; brush with 2 tablespoons oil. Sprinkle all vegetables with salt and pepper. Grill shrimp until just opaque, about 2 1/2 minutes per side; transfer to another bowl and cool. Grill vegetables until crisp-tender, turning frequently, about 3 minutes for plum tomatoes and green onions, 5 minutes for cucumbers, and 15 minutes for sweet onion and bell peppers. Transfer to large rimmed baking sheet. Grill bread slices until just beginning to crisp and grill marks appear, about 2 1/2 minutes per side. Rub bread with reserved garlic cloves, then discard garlic cloves.
- Peel shrimp; transfer to large bowl. Cut all vegetables and bread into 1/2- to 3/4-inch pieces; add to shrimp along with any accumulated juices. Stir in grilled garlic cloves and grape tomatoes. Whisk vinegar, hot pepper sauce, and remaining 4 tablespoons oil in small bowl; pour over salad and toss to coat.
- Do ahead: Can be made 1 1/2 hours ahead. Let stand at room temperature.
- Stir thinly sliced basil into salad. Season salad to taste with salt and pepper. Serve with lime wedges.
GAZPACHO GRANITA WITH CHOPPED GAZPACHO SALAD, AVOCADO AND FLAME GRILLED SHRIMP IN JALAPENO CILANTRO OIL
Provided by Food Network
Categories appetizer
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 27
Steps:
- Granita: Add all the granita ingredients to a blender or food processor and puree. Strain the puree through a sieve into a medium bowl. Cover with plastic wrap and refrigerate for 30 to 45 minutes. Transfer the chilled puree into a wide, shallow, heavy-bottomed container. (The shallower and wider the container, the more room you give the granita to freeze quickly.) Cover with foil or plastic wrap and freeze until it begins to appear solid around the edges, about 1 hour. Using a fork, scrape the ice from sides, mixing in from the edges into the center. Repeat this scraping and mixing process every 30 minutes, until the entire mixture has the consistency of shaved ice. Put back in freezer until ready to use.
- Chopped salad: Combine all of the ingredients in a large bowl. Cover and refrigerate until ready to use.
- Shrimp: Combine the cilantro, lime zest and juice, jalapeno and olive oil in a blender or food processor. Set aside.
- If using a gas grill, preheat the grill to high, direct heat. If using coals, allow the coals to burn down to glowing white embers. The grill is hot enough when you can hold your hand about 1-inch over it for only 1 second. Lightly grease the grill with olive oil to prevent sticking. Lightly salt the shrimp and thread each skewer with 3 shrimp. Grill shrimp approximately 2 minutes per side, basting with cilantro oil twice. Remove the shrimp from the grill and add the remaining cilantro oil to a small pan. Heat the oil until bubbling.
- Add the avocado to a small bowl and drizzle with lime juice.
- To serve, spoon some of the chopped salad on each serving plate and top with some granita. Add a few teaspoons of avocado, a skewer of shrimp and a drizzle of the hot cilantro oil. Serve immediately.
GAZPACHO SHRIMP SALAD
A great meal on its own. Fresh greens with tomato, avocado and cucumber with a refreshing olive oil and balsamic vinegar dressing makes this salad fancy enough to serve to your guests. If you like a wetter salad just double up on the olive oil, balsamic vinegar, garlic and salsa. From TOH
Provided by daisygrl64
Categories Salad Dressings
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- combine salad greens, tomato, avocado and cucumber in a large bowl.
- combine salsa, balsamic vinegar, garlic and olive oil in a small bowl.
- add salt and black pepper if desired
- add dressing to salad greens and toss well.
- transfer to salad plates, top salads with shrimp.
- sprinkle with cilantro.
SHRIMP GAZPACHO SALAD
While looking for a recipe to bring to a barbeque I found this newspaper clipping for this salad Made it and brought to the party where everyone was asking for the recipe. This could be a main course, I think, too, with some nice greens and maybe a baguette.
Provided by Jeannette Stebbins
Categories Other Salads
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Using uncooked frozen shrimp,defrost under running water and then remove tails and shells. Saute in a dab of butter, or olive oil until just pink. Set aside 12 whole shrimp for garnish. Chop remaining shrimp.
- 2. In a large bowl combine chopped shrimp,cooked rice, salsa, cukes, pepper, green onion, garlic, lime juice.
- 3. Add cumin if desired (1/2 tsp) or more to taste.
- 4. Refrigerate at least one hour before serving. Mound salad in a lettuce lined plate or bowl for a pretty presentation, and place whole shrimp (set aside earlier) on top.
Tips:
- Choose fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
- Don't overcook the shrimp. Shrimp should be cooked until it is just opaque, not tough or rubbery.
- Chill the salad before serving. This will help the flavors to meld together and make the salad even more refreshing.
- Garnish the salad with fresh herbs and vegetables. This will add a pop of color and flavor.
Conclusion:
Shrimp gazpacho salad is a light, refreshing, and flavorful salad that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious shrimp gazpacho salad that will impress your friends and family.
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