Gazpacho-Shrimp Salad
Gazpacho-Shrimp Salad

This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: under 15 minutes
  • Prep: 10 minutes
  • Cook: 2 minutes

Nutrition Facts

Amount per serving:
Total Calories: 328kcal (16%)
  • 1276mg (53%) Sodium
  • 45g Carbs
  • 6g Fiber
  • 3g (5%) Fat
  • 0g (2%) Saturated Fat
  • 0g Sugars
  • 31g Protein
  • 108mg (11%) Calcium
  • 4mg (20%) Iron
328kcal (16%)1276mg (53%)45g6g3g (5%)0g31g0g (2%)

Satisfy your appetite with this spicy medley of seafood and colorful veggies.


  • 1 cup uncooked whole-wheat couscous
  • 1 pound medium shrimp, peeled and deveined
  • 2 14.5-ounce cans diced tomatoes with green pepper and onion
  • 1 small cucumber, diced
  • 1 yellow bell pepper, seeded and diced
  • 2 tablespoons fresh cilantro, chopped
  • 1/2 teaspoon ground coriander
  • Salt and freshly ground black pepper to taste



1. Prepare couscous according to the package directions.
2. Meanwhile, in a large saucepan over medium-high heat, combine the shrimp and enough water to cover. Bring to a boil. Once the water boils (shrimp will be bright pink and cooked through; about 2-3 minutes), drain and plunge the shrimp into ice water.
3. In a large bowl, combine tomatoes, cucumber, bell pepper, cilantro, and coriander. Mix well. Add the shrimp and toss to combine. Season to taste with salt and pepper. Transfer the couscous to 4 plates and top with the shrimp mixture.


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