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Gazpacho-Style Shrimp Cocktail

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Ingredients

Warning0 allergens identified

Gazpacho-Style Shrimp Cocktail

1 lb shrimpcooked, peeled and deveined

1 cup red oniondiced

½ cup celeryfine diced

1 cup English cucumberpeeled and diced

1 jalapenominced

¼ cup fresh cilantrochopped

1 avocadocut into 1/2 inch chunks

1 limezested and juiced

1 15- ounce can whole or crushed tomatoes

1 tbsp tomato paste

2 teaspoons kosher salt

½ tsp black peppercracked

Hot sauceto taste, I used Tabasco.

Water

Instructions

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Instructions

Cut cooked, peeled and deveined shrimp into ½-inch pieces and add to a large bowl. Reserve 4 whole shrimp with tail on for garnish.

Add red onion, celery, cucumber and jalapeño into the bowl, along with zest and juice of 1 lime. Fold in avocado chunks and chopped cilantro.

Pour 1 can of tomatoes into a blender or small food processor with tomato paste and ¼ cup of water. Pulse just a few times to combine and create a liquid base. Keep a few chunks of tomato for texture, if you prefer.

Pour the tomato mixture into the shrimp and veggie bowl. Season with salt, cracked black pepper and hot sauce (about 2 teaspoons gives me just enough spice), and stir to combine. If your gazpacho is thick, add another ¼ cup of water to thin.

Taste, adjust seasoning and serve in cocktail glasses. Garnish each with a tail-on shrimp.

Nutrition

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Tips & Tricks (5)

Shock Your Shrimp 🧊
Immediately after briefly blanching shrimp in ice water, pat them completely dry before chilling—this prevents excess moisture from diluting your gazpacho liquid and ensures a perfect texture.
Tomato Paste Concentration 🍅
Mix tomato paste with a splash of lime juice and let it sit for 5 minutes before adding to the mixture—this blooms the flavors and prevents a bitter, raw taste in your no-cook dish.
Jalapeño Heat Control 🌶️
Remove jalapeño seeds and white ribs for mild heat, or leave them in for intensity; add jalapeños 30 minutes before serving so flavors infuse without overwhelming the delicate shrimp.
Avocado Timing Strategy 🥑
Add diced avocado just before serving and gently fold it in—this prevents browning and keeps it creamy rather than mushy from prolonged contact with acidic lime and tomato.
Cold Mise en Place Prep ❄️
Pre-chill all ingredients and your serving bowl in the refrigerator for at least 2 hours; this ensures the gazpacho-style liquid stays properly cold and flavors meld beautifully without separation.