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Gazpacho Shrimp Salad with Red Pepper-Tomato Dressing

average rating is 3 out of 5, based on 150 votes

Introducing the Gazpacho Shrimp Salad with Red Pepper-Tomato Dressing: Dive into a refreshing culinary experience with this delightful recipe. Succulent shrimp perfectly complement the vibrant medley of tomatoes, green peppers, red onion, and cucumbers. Tossed in a luscious red pepper-tomato dressing, this gazpacho-inspired salad is a harmonious blend of flavors and textures that will leave you craving for more.

Serving suggestions/tips:

Serve the Gazpacho Shrimp Salad with Red Pepper-Tomato Dressing chilled for a refreshing experience.

Garnish with fresh parsley to add a pop of color and freshness.

Accompany the salad with crusty bread or toasted baguette slices for a complete meal.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Light meal Easy Shrimp Main-Meal Side Moderate Seafood Dairy-free gluten-free dairy-free low-carb low-calorie high-protein paleo keto pescatarian Mediterranean whole30 heart-healthy diabetic-friendly clean-eating nut-free soy-free grain-free sugar-free antioxidant-rich vitamin-packed summer-friendly weight loss inflammation-fighting fiber-rich gut-healthy diabetic-friendly energizing immune-boosting nourishing fresh

Ingredients

Salad:

1 ½ lb fresh or frozen large shrimp, thawed and deveined
5 large tomatoes, chopped
2 green peppers, chopped
1 red onion, chopped
2 cucumbers, chopped
Fresh parsley, for garnish
Sea salt and black pepper, to taste

Dressing:

½ cup red peppers, roasted
2 large tomatoes, quartered
1/3 cup olive oil
2 tbsp vinegar
1 clove garlic, minced
1 tsp smoked paprika
Sea salt and black pepper, to taste

Directions

In a large bowl, combine the chopped tomatoes, green peppers, red onion, and cucumbers. Season with sea salt and black pepper to taste. Toss the vegetables together to mix well.
In a separate bowl, prepare the dressing. Add the roasted red peppers, quartered tomatoes, olive oil, vinegar, minced garlic, smoked paprika, sea salt, and black pepper. Use an immersion blender or a regular blender to blend the ingredients until smooth and well combined.
Heat a grill or skillet over medium-high heat. Season the shrimp with sea salt and black pepper. Cook the shrimp for 2-3 minutes per side until they turn pink and are cooked through. Remove from heat.
Pour the red pepper-tomato dressing over the chopped vegetables in the bowl and toss well to coat all the ingredients evenly.
Divide the gazpacho shrimp salad into individual serving plates or bowls.
Arrange the cooked shrimp on top of the salad.
Garnish with fresh parsley leaves.
Serve the Gazpacho Shrimp Salad with Red Pepper-Tomato Dressing immediately and enjoy!