Icy Fruit Gazpacho with Spicy Grilled Shrimp

Icy Fruit Gazpacho with Spicy Grilled Shrimp

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"A bright, fresh take on traditional gazpacho with the addition of pineapple, mango, and spicy Creole shrimp."

Ingredients

1 h 30 m servings 191 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 32.6g
  • 11%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 637 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Combine vegetable juice, tomatoes, 1 cup each pineapple and mango chunks, honey and chili garlic sauce in blender or food processor container. Cover; blend until smooth.
  2. Add remaining pineapple and mango chunks and mint; pulse 2 or 3 times just to chop fruit.
  3. Pour into large bowl; stir in orange juice; chill at least 1 hour.
  4. Toss shrimp with Creole seasoning in large bowl to coat well. Grill over medium-high heat for 3 to 4 minutes or until pink, turning once.
  5. Serve chilled gazpacho in shallow bowls. Top with cooked shrimp. Garnish with mint, if desired.

Footnotes

  • Variation: Cook shrimp in two batches, in large nonstick skillet over medium-high heat in 1 to 2 tablespoons olive oil.

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