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Gazpacho Salad with Shrimp

Rated as 4.33 out of 5 Stars

"I serve this gazpacho salad as a main dish, either cold or at room temperature. It's especially great on a warm summer day."
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40 m servings 226
Original recipe yields 4 servings


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  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until crisp-tender, about 3 minutes. Drain and rinse in ice cold water; drain well.
  2. Combine steamed asparagus, shrimp, cucumber, tomatoes, bell pepper, onion, and basil in a large bowl.
  3. Combine tomato juice, vinegar, oil, garlic, sugar, hot sauce, salt, and pepper in a small bowl. Stir dressing with a whisk until well blended. Pour over shrimp mixture and toss well. Divide greens among 4 plates and top each with 2 cups of the shrimp salad.

Nutrition Facts

Per Serving: 226 calories; 5.3 17.6 29.5 221 374 Full nutrition

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Read all reviews 3
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This was excellent! I did make a couple of changes. I realized after reading over the ingredients that this reminded me of Mexican shrimp cocktail and because we like cilantro a lot better than ...

I followed the first suggestion substituting cilantro for basil. I also increased the spices. A wonderful refreshing summer salad served cold.

The most charm is with purple onions. If you don't measure all just correctly, the tastes of tomatoes don't remind us of gazpacho. But I like the concept.