Shrimp Gazpacho Salad

Shrimp Gazpacho Salad

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Jeannette Stebbins


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.


★★★★★ 1 vote

1 Hr
10 Min
Stove Top


  • 3 c
    cooked rice (using chicken broth)
  • 1 jar(s)
    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 Shrimp Gazpacho Salad


  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.

Printable Recipe Card

About Shrimp Gazpacho Salad

Course/Dish: Other Salads
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Hashtags: #shrimp #spicy

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