Shrimp Gazpacho Salad

★★★★★ 1 Review
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By Jeannette Stebbins
from Hadley, MA

While looking for a recipe to bring to a barbeque I found this newspaper clipping for this salad Made it and brought to the party where everyone was asking for the recipe. This could be a main course, I think, too, with some nice greens and maybe a baguette.

serves 12
prep time 1 Hr
cook time 10 Min
method Stove Top


  • 3 c
    cooked rice (using chicken broth)
  • 1 jar
    medium hot salsa (16 oz)
  • 1
    finely chopped green pepper
  • 2
    finely minced garlic cloves
  • 1 1/2 lb
    medium shrimp, uncooked, frozen
  • 1 c
    thinly sliced green onions
  • 2
    cucumbers finely chopped (english style)
  • 1
    juice of 1 lime
  • cumin, powdered, to taste

How To Make

  • 1
    Using uncooked frozen shrimp,defrost under running water and then remove tails and shells. Saute in a dab of butter, or olive oil until just pink. Set aside 12 whole shrimp for garnish. Chop remaining shrimp.
  • 2
    In a large bowl combine chopped shrimp,cooked rice, salsa, cukes, pepper, green onion, garlic, lime juice.
  • 3
    Add cumin if desired (1/2 tsp) or more to taste.
  • 4
    Refrigerate at least one hour before serving. Mound salad in a lettuce lined plate or bowl for a pretty presentation, and place whole shrimp (set aside earlier) on top.