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Gazpacho-Style Shrimp Cocktail

Gazpacho-Style Shrimp Cocktail

This Gazpacho-Style Shrimp Cocktail requires no heat and features some familiar Mexican flavors that bring some spice, while keeping things cool.

Author: Pesto & Potatoes

Meal Type: Milk Free

Cuisine: Mexican

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time:

Total Time: 20 minutes

Servings: 4 servings

Calories: 220 kcal per serving

Ingredients

  • 1 lb - shrimp
  • 1 cup - red onion
  • ½ cup - celery
  • 1 cup - English cucumber
  • 1 - jalapeno
  • ¼ cup - fresh cilantro
  • 1 - avocado
  • 1 - lime
  • 1 15- ounce can - whole or crushed tomatoes
  • 1 tbsp - tomato paste
  • 2 teaspoons - kosher salt
  • ½ tsp - black pepper
  • Hot sauce
  • Water

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Taste, adjust seasoning and serve in cocktail glasses. Garnish each with a tail-on shrimp.

Nutrition

Energy: 220 kcal | Total Fat: 7 g | Saturated: 1 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 183 mg | Total Carbs: 18 g | Fiber: 6 g | Sugars: 7 g | Proteins: 26 g | Sodium: 1,428 mg | Polyunsaturated: 1 g | Monounsaturated: 4 g

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