Gazpacho Shrimp Salad with Red Pepper-Tomato Dressing

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98% would recommend
3.0150 recipe ratingsaverage rating is 3 out of 5, based on 150 votes, recipe ratings
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Light meal Easy Shrimp Between 200 and 350 Main-Meal Side Moderate Seafood Dairy-free

Serves

6

Prep Time

N/A

Total Time

N/A

Nutritional Facts

Amount per serving (6 total)

Calories

Fat

Carbohydrate

Protein

Ingredients

Salad:

1 ½ lb fresh or frozen large shrimp, thawed and deviened

5 large tomatoes, chopped

2 green peppers, chopped

1 red onion, chopped

2 cucumbers, chopped

fresh parsley, for garnish

sea salt and black pepper


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


Instructions

Salad:

1. Fill large pot half full with lightly salted water and bring to a boil.

2. Add shrimp. Cook uncovered for 1 minute.

3. Remove pot from heat. Let shrimp sit in water for 1 to 2 minutes or until opaque.

4. Remove shrimp with a slotted spoon and set aside to cool.

5. Prepare dressing.


Dressing:

1. In blender, combine peppers, tomatoes, olive oil, vinegar, garlic, and smoked paprika.

2. Cover and blend until very smooth.

3. Season with sea salt and pepper.


In a large bowl, toss together salad vegetables. Season with sea salt and pepper.

Divide dressing among 6 bowls. Add vegetables and shrimp.

Top with parsley.

LEAVE A COMMENT
3.0150 recipe ratingsaverage rating is 3 out of 5, based on 150 votes, recipe ratings
WRITE A REVIEW
98% would recommend

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