Recipe courtesy of Rocco DiSpirito

Grilled Shrimp Gazpacho

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.

Cook’s Note

You may add a little water to the gazpacho if it is too thick for your tastes. Try using Old Bay seasoning in place of the salt to season the shrimp!