Gazpacho Shrimp Salad

We've combined the classic components of Spanish-inspired gazpacho with shrimp and salad greens in this refreshing entrée that's perfect for American summers. Make it truly multinational by serving with crusty French bread so you can soak up every last drop.

Yield: 4 servings (serving size: 2 cups salad and 2 cups greens)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 200
  • Calories from fat: 28%
  • Fat: 6.2g
  • Saturated fat: 1g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1.1g
  • Protein: 22.3g
  • Carbohydrate: 15.6g
  • Fiber: 5g
  • Cholesterol: 166mg
  • Iron: 5.3mg
  • Sodium: 417mg
  • Calcium: 122mg


  • 1 1/2 cups (1 1/2-inch) diagonally sliced green beans (about 1/2 pound)
  • 1 pound large shrimp, cooked and peeled
  • 2 cups cubed seeded cucumber
  • 2 cups chopped tomato
  • 1/3 cup diced green bell pepper
  • 1/4 cup diagonally sliced green onions
  • 1/4 cup thinly sliced fresh basil
  • 1/4 cup tomato juice
  • 3 tablespoons red wine vinegar
  • 4 teaspoons extra-virgin olive oil
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon hot sauce
  • 2 garlic cloves, minced
  • 8 cups gourmet salad greens


  1. Steam beans, covered, for 4 minutes or until crisp-tender. Drain and rinse with cold water; drain well.
  2. Combine beans, shrimp, and the next 5 ingredients (shrimp through basil) in a large bowl. Combine juice and next 7 ingredients (juice through garlic) in a small bowl; stir well with a whisk. Pour over shrimp mixture; toss well. Serve over greens.
  3. Note: Serve at room temperature
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