Recipe courtesy of Rocco DiSpirito
Grilled Shrimp Gazpacho
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 124
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 2 g
- Sugar
- 18 g
- Protein
- 5 g
- Cholesterol
- 38 mg
- Sodium
- 1375 mg
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 124
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 2 g
- Sugar
- 18 g
- Protein
- 5 g
- Cholesterol
- 38 mg
- Sodium
- 1375 mg
Ingredients
Directions
- 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.
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!
