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Gazpacho Shrimp Salad Recipe

This light and spicy salad combines the same flavors found in the famous Spanish cold soup, without the broth. The best part: This protein-packed salad is healthy, refreshing and ready in 20 minutes or less. Gazpacho shrimp salad — it’s summer, in a dish!

Gazpacho Shrimp Salad

Photo by Perry Santanachote

Gazpacho Shrimp Salad Recipe

Serves 1

Prep time: 15 minutes
Cook time: 4 minutes

The Skinny

Per serving:

  • 237 cal
  • 7 g fat (1 g sat)
  • 17 g carbs
  • 233 mg sodium
  • 5 g fiber
  • 27 g protein

Ingredients

4 ounces large shrimp, peeled and deveined
3 cups mixed greens
½ cup English cucumbers, chopped
½ cup red bell peppers, chopped
8 cherry tomatoes, halved
1 scallion, sliced diagonally
1 tablespoon fresh parsley, finely chopped
½ teaspoon fresh chives, chopped
½ tablespoon sherry vinegar (or red wine vinegar)
1 teaspoon olive oil
¼ teaspoon hot sauce
½ clove garlic, minced

Preparation

  1. Bring a small saucepan of water to a boil and cook the shrimp until opaque, about 2 minutes. Drain and set aside.
  2. In a small bowl, whisk together the scallion, parsley, chives, vinegar, olive oil, hot sauce and garlic. Coat the shrimp with the dressing and let sit for 2 minutes.
  3. In a separate bowl, toss the mixed greens, cucumber, bell peppers and tomatoes together. Add the shrimp and dressing and toss lightly.

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