Best 9 Shrimp With Gazpacho Vinaigrette Recipes

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Shrimp with gazpacho vinaigrette is a delightful dish that combines the flavors of the sea and the garden in a refreshing and zesty manner. The gazpacho vinaigrette provides a tangy and savory dressing for the succulent shrimp, creating a harmonious balance of flavors. Whether you are cooking for a special occasion or simply looking for a delicious and healthy meal, this recipe will tantalize your taste buds and leave you wanting more.

Here are our top 9 tried and tested recipes!

GRILLED SHRIMP GAZPACHO



Grilled Shrimp Gazpacho image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 6

2 pints pico de gallo, spicy, fresh
2 cups fresh vegetable mix (broccoli, cauliflower, peppers, etc.)
20 colossal boiled shrimp, shells removed
Salt and freshly ground black pepper
1 cup fresh cilantro sprigs, torn into bite size pieces
1 lime, cut into wedges

Steps:

  • Preheat grill, grill pan or nonstick pan over medium-high heat. Pour the pico de gallo into a blender and blend until smooth, about 30 seconds. Add the vegetable mix to blender and pulse until well chopped. Pour the mixture in a bowl and season with salt and pepper, stir and pour the gazpacho into 4 soup bowls.
  • Season the shrimp with salt and pepper and grill until warmed through, about 1 minute per side. Place the shrimp evenly over the gazpacho and add cilantro. Serve with fresh lime wedge.

SHRIMP GAZPACHO



Shrimp Gazpacho image

This Spanish soup is traditionally made by adding olive oil to the vegetable puree; we left out the oil and used only a small amount to cook the shrimp.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 35m

Number Of Ingredients 10

1 tablespoon olive oil
1 pound medium shrimp, peeled and deveined, tails removed
Coarse salt and ground pepper
6 plum tomatoes, chopped (about 3 cups)
1/2 small red onion, chopped
2 garlic cloves, chopped
1/2 cucumber, peeled and chopped
1/2 cup finely chopped, jarred roasted bell peppers (we used both red and yellow peppers)
1 1/2 cups tomato juice
2 tablespoons red-wine vinegar

Steps:

  • In a large nonstick skillet, heat oil over high heat, swirling to coat bottom of pan. Season shrimp with salt and pepper. Add half the shrimp; cook until browned on both sides and opaque in the center, 3 to 4 minutes. Transfer to a plate; repeat with remaining shrimp (reduce heat if browning too quickly).
  • In a food processor, combine tomatoes, onion, garlic, cucumber, and half the roasted peppers; process until combined. Add tomato juice and vinegar; process until smooth. Season with salt and pepper.
  • To serve, divide tomato mixture among bowls; top with shrimp and remaining roasted peppers.

Nutrition Facts : Calories 212 g, Fat 7 g, Fiber 1 g, Protein 25 g

SHRIMP GAZPACHO



Shrimp Gazpacho image

Here's a refreshing take on the classic chilled tomato soup. Our twist features shrimp, lime and plenty of avocado. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

6 cups spicy hot V8 juice
2 cups cold water
1/2 cup lime juice
1/2 cup minced fresh cilantro
1/2 teaspoon salt
1/4 to 1/2 teaspoon hot pepper sauce
1 pound peeled and deveined cooked shrimp (31-40 per pound), tails removed
1 medium cucumber, seeded and diced
2 medium tomatoes, seeded and chopped
2 medium ripe avocados, peeled and chopped

Steps:

  • In a large nonreactive bowl, mix first 6 ingredients. Gently stir in remaining ingredients. Refrigerate, covered, 1 hour before serving.

Nutrition Facts : Calories 112 calories, Fat 4g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 399mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

SHRIMP GAZPACHO



Shrimp Gazpacho image

This is an extremely tasty, refreshing cold soup that is wonderful on those hot, humid summer days... Did I mention that it's the easiest soup you'll ever make? Wonderful with fresh garden vegetables and served with a nice, hearty bread.

Provided by Dawn

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Gazpacho Recipes

Time 20m

Yield 12

Number Of Ingredients 10

64 fluid ounces tomato and clam juice cocktail
3 pounds cooked shrimp, peeled and deveined
4 avocados, peeled and chopped
2 cucumbers, cubed
3 large tomatoes, diced
1 red onion, diced
1 bunch cilantro, chopped
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon pepper

Steps:

  • In a large bowl, combine the tomato and clam juice cocktail, shrimp, avocados, cucumbers, tomatoes, red onion, cilantro, lemon juice, salt, and pepper.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 321.9 calories, Carbohydrate 29.1 g, Cholesterol 221.3 mg, Fat 11.2 g, Fiber 6.4 g, Protein 27.1 g, SaturatedFat 1.8 g, Sodium 948.4 mg, Sugar 8.7 g

SMOKED SHRIMP SALAD WITH SMOKED TOMATO VINAIGRETTE



Smoked Shrimp Salad With Smoked Tomato Vinaigrette image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 9

1 1/2 lbs. large shrimp, peeled, deveined and butterflied
2/3-cup smoked tomato vinaigrette
6 cups baby spinach
12 large plum tomatoes
sherry vinegar, to taste
kosher salt, to taste
freshly ground black pepper, to taste
1/2 head roasted garlic
1/2-cup olive oil

Steps:

  • SALAD: Place shrimp in stovetop smoker. Season with salt and pepper. Smoke on medium heat for 15 minutes, using maple wood chips, and set aside. Reserve 1/4-cup and toss remainder with baby spinach in a large bowl. Arrange spinach on salad plates, top with shrimp and drizzle shrimp with remaining vinaigrette before serving.
  • VINAIGRETTE: Cut tomatoes in half and place cut side up on smoker rack. Sprinkle exposed sides with sherry vinegar, salt and pepper. Smoke for 12-15 minutes on medium low. Remove smoker from heat and let rest with lid closed for another three minutes. Remove tomatoes from smoker and slip off skins with your hands, holding tomatoes over a food processor work bowl to catch juices. Discard skins. Squeeze roasted garlic cloves from their skins into food processor work bowl and process mixture for about 30 seconds to combine and puree. With processor running, add oil slowly in a thin stream until vinaigrette is emulsified. Season vinaigrette with additional salt and pepper, taste and add a few additional drops of sherry vinegar if needed to give vinaigrette a mild tanginess.

GRILLED SHRIMP WITH BACON, TOMATO AND SCALLION VINAIGRETTE



Grilled Shrimp with Bacon, Tomato and Scallion Vinaigrette image

Provided by Bobby Flay

Categories     appetizer

Time 1h35m

Yield 8 servings

Number Of Ingredients 10

8 ounces slab bacon, rind removed, cut into large dice
2 tablespoons canola oil, plus more for brushing
6 plum tomatoes, cored and diced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons chopped fresh cilantro
3 tablespoons red wine vinegar
2 teaspoons chopped fresh thyme
3 green onions, green and pale green parts, thinly sliced
16 large shrimp, peeled and deveined, heads off

Steps:

  • Put the bacon in a cast-iron skillet over medium heat and cook, stirring occasionally, until the bacon is crisp and the fat is rendered.
  • When the bacon is just about done, heat the canola oil in a nonreactive skillet over medium-high heat. Add the tomatoes and salt and pepper and cook, stirring, just until slightly softened. Using a slotted spoon, transfer the bacon to the skillet with the tomatoes and add the cilantro, vinegar, thyme and green onions. Cook, stirring, until heated through, about 5 minutes. Set aside; keep warm.
  • Heat a charcoal or gas grill to high for direct grilling.
  • Brush the shrimp with canola oil and sprinkle with salt and pepper. Using two skewers at a time, thread four shrimp on the skewers near the tail and head ends--this makes it easier to flip the shrimp on the grill. Grill until slightly charred and cooked through, about 2 minutes per side.
  • Remove the shrimp from the skewers and top with the warm vinaigrette.

Nutrition Facts : Calories 157 calorie, Fat 14 grams, SaturatedFat 4 grams, Cholesterol 33 milligrams, Sodium 392 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 5 grams, Sugar 1 grams

SHRIMP WITH GAZPACHO VINAIGRETTE



Shrimp With Gazpacho Vinaigrette image

The jumbo shrimp are lightly seasoned and broiled. The vinaigrette is also excellent when used as a dressing for fish fillets or to dress grilled scallops and the like.

Provided by threeovens

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb jumbo shrimp
olive oil, for drizzling
3/4 teaspoon aleppo pepper or 1/2 teaspoon crushed red pepper flakes
1/4 small onion, cut into small dice and placed in small bowl of cold water (about 2 tbsp)
1 large beefsteak tomato, peeled and diced (about 3/4 lb or 1 1/3 cups)
1 small red bell pepper, diced (about 1/2 - 3/4 cup)
1/2 medium cucumber, diced (about 3/4 cup)
1/2 large garlic clove, minced (about 1/2 teaspoon)
2 tablespoons sherry wine vinegar
1/2 cup extra virgin olive oil
salt & freshly ground black pepper

Steps:

  • Preheat broiler and position top oven rack about 4 inches from the broiler element.
  • Butterfly shrimp by cuttin each lengthwise from the underside, almost cutting through, leaving the shell connected; devein shrimp.
  • Place, in a single layer, flat on baking sheet, shell side down.
  • Drizzle with oil and sprinkle lightly with pepper.
  • Broil until flesh is opaque and shells turn pink, 3 to 5 minutes; remove from oven.
  • Meanwhile prepare the vinaigrette by combining 1 cup diced tomato, 1/4 to 1/2 cup red pepper, 1/2 cup diced cucumber, garlic, and drained onion in a blender; puree 30 seconds, then slowly drizzle in extra virgin olive oil, while motor is running, to form an emulsion (yield about 2 cups).
  • In a small bowl combine remaining tomato, red pepper, and cucumber; toss lightly.
  • To serve: divide shrimp among individual plates, spoon vinaigrette around shrimp, and scatter diced vegetables on top of each serving.

Nutrition Facts : Calories 380.1, Fat 29.2, SaturatedFat 4.2, Cholesterol 172.5, Sodium 172.1, Carbohydrate 5.9, Fiber 1.2, Sugar 2.8, Protein 23.9

SPICY GRILLED SHRIMP WITH GAZPACHO VINAIGRETTE



Spicy Grilled Shrimp With Gazpacho Vinaigrette image

Make and share this Spicy Grilled Shrimp With Gazpacho Vinaigrette recipe from Food.com.

Provided by philip dreger

Categories     European

Time 20m

Yield 6 plates, 6 serving(s)

Number Of Ingredients 12

6 plum tomatoes, diced
1 medium cucumber, diced
1 red bell pepper, diced
1 jalapeno chile, diced
1/4 cup onion, diced
1/4 cup red wine vinegar
1/3 cup tomato juice
1/4 cup extra virgin olive oil
hot sauce
1 1/2 lbs large shrimp
6 basil leaves, cut into chiffonade
1 pinch crushed red pepper flakes

Steps:

  • Combine tomatoes, cucumber, bell papper, jalapeno, onion, vinegar, tomato juice and 2 tbls of olive oil.
  • Season with couple drops of hot sauce and a few pinches of salt.
  • Allow mixture to sit at room temperature for a least an hour or refrigerate for up to a day to allow the flavors to combine.
  • Toss the shrimp with the remaining 2 tbls of olive oil, the basil and the red pepper flakes.
  • Allow shrimp to sit a room temperature for half hour.
  • Heat the grill to medium.
  • Grill shrimp, brushing with any extra marinade until just barely cooked through (about 2 minutes).
  • Divide the vinigrette among the plates and set the warm shrimp on top. Serve immediately.

Nutrition Facts : Calories 230.4, Fat 11.2, SaturatedFat 1.7, Cholesterol 172.8, Sodium 209.6, Carbohydrate 8, Fiber 1.7, Sugar 4.2, Protein 24.4

SHRIMP AND AVOCADO SALAD WITH GAZPACHO VINAIGRETTE



Shrimp and Avocado Salad With Gazpacho Vinaigrette image

From Joyce Goldstein's "The Mediterranean Kitchen", 1989.Substitute cooked lobster or crab for the shrimp, or just use the dressing on a plain avocado salad. Another type of cucumber can be used, but should be peeled first.

Provided by zeldaz51

Categories     Summer

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

20 medium shrimp, shelled and deveined
dry white wine to cook the shrimp
5 ripe garden tomatoes, peeled, seeded, and cut into chunks
1 small white onion, cut into chunks
2 garlic cloves, peeled and halved
3 small japanese cucumbers, cut into chunks (or 1 English cucumber)
1/2 cup finely diced red and green bell pepper
3 tablespoons finely diced red onions
1/2 cup fruity olive oil
5 tablespoons red wine vinegar (or a combination of sherry and red wine vinegars)
salt, pepper
2 cups mixed salad greens
2 avocados

Steps:

  • Heat just enough wine to cover the shrimp o simmering in a saute pan. Add the shrimp, cover, and gently simmer until cooked through, 2-4 minutes, depending upon the size of the shrimp. Drain and chill the shrimp .
  • Puree about 1/3 the tomatoes in a food processor and pour into a mixing bowl. Pulse the remaining tomatoes so they are chunky. Add the tomato chunks to the puree.
  • Add the white onion and garlic to the processor and process until completely liquified, adding a little of the vinegar if necessary. Add to the tomatoes.
  • Pulse the cucumbers in the processor until finely chopped and add to the tomato mixture. Add the diced bell peppers, red onion, olive oil, and vinegar to the tomato mixture. Stir well but gently, adjust seasonings. Refrigerate the vinaigrette for 1 to 24 hours.
  • To serve, make a bed of greens on each of four salad plates. Pit and peel the avocados and cut into chunks. Add the avocado and shrimp to the greens. Ladle a generous amount of gazpacho vinaigrette over each salad and serve at once with crusty bread.

Nutrition Facts : Calories 446.6, Fat 42.1, SaturatedFat 5.9, Sodium 18.6, Carbohydrate 18.3, Fiber 9.3, Sugar 6.2, Protein 3.9

Tips:

  • Use the freshest shrimp possible. Fresh shrimp should have a firm, springy texture and a mild, briny smell. Avoid shrimp that is slimy or has a strong fishy odor.
  • Cook the shrimp properly. Shrimp should be cooked quickly over high heat to prevent them from becoming tough and rubbery. The best way to cook shrimp is to sauté them in a little olive oil or butter until they are pink and opaque, about 2-3 minutes per side.
  • Make the gazpacho vinaigrette ahead of time. This will give the flavors time to meld and develop. The vinaigrette can be stored in the refrigerator for up to 3 days.
  • Serve the shrimp with a variety of accompaniments. This could include grilled vegetables, roasted potatoes, or a simple green salad.

Conclusion:

This recipe for shrimp with gazpacho vinaigrette is a delicious and easy way to enjoy fresh shrimp. The combination of the sweet shrimp and the tangy vinaigrette is sure to please everyone at your table. So next time you're looking for a quick and easy seafood dish, give this recipe a try!

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