Grilled Gazpacho Salad with Shrimp

Dairy Free
Health score
39%
Grilled Gazpacho Salad with Shrimp
45 min.
6
546kcal

Suggestions


Welcome to a culinary adventure that brings the vibrant flavors of summer right to your table! Our Grilled Gazpacho Salad with Shrimp is not just a dish; it's a celebration of fresh ingredients and bold tastes. Perfectly suited for those warm afternoons, this dairy-free delight is a versatile option that can serve as a side dish, a light lunch, or even a main course.

Imagine succulent shrimp, grilled to perfection, paired with a medley of colorful vegetables like juicy plum tomatoes, crisp bell peppers, and sweet onions. Each bite bursts with flavor, enhanced by the aromatic essence of fresh basil and the zesty kick of lime. The grilling process adds a smoky depth that elevates this salad from ordinary to extraordinary.

In just 45 minutes, you can create a dish that not only tantalizes the taste buds but also nourishes the body, with a balanced caloric profile that makes it a guilt-free indulgence. Whether you're hosting a summer gathering or simply looking to enjoy a healthy meal, this Grilled Gazpacho Salad with Shrimp is sure to impress your family and friends. So fire up the grill, gather your ingredients, and get ready to savor the taste of summer!

Ingredients

  • inch x3x bread country-style
  • 0.5 cup basil fresh thinly sliced
  • 24 cloves garlic separated peeled
  • cups grape tomatoes halved ( 1 pint)
  • bunches green onions; root whole ends trimmed
  • servings lime wedges 
  • 0.8 cup olive oil divided
  • teaspoon pepper sauce hot
  •  plum tomatoes firm halved lengthwise
  •  bell pepper red cored quartered
  • 0.3 cup red wine vinegar 
  • 1.5 pounds shrimp with shells intact* deveined uncooked
  • pound onion sweet cut into 1/2-inch-thick slices (such as Vidalia or Maui)
  •  bell pepper yellow cored quartered

Equipment

  • bowl
  • baking sheet
  • whisk
  • grill
  • aluminum foil

Directions

  1. Prepare barbecue (medium-high heat). Set aside 2 garlic cloves for bread slices.
  2. Place remaining garlic on double layer of heavy-duty foil; drizzle 3 tablespoons olive oil over. Fold up and seal packet.
  3. Place directly on grill rack and cook until garlic is very tender and golden, about 30 minutes. Open packet; cool garlic.
  4. Toss shrimp (in shells) and 1 tablespoon oil in medium bowl to coat; sprinkle with salt and pepper.
  5. Combine plum tomatoes, green onions, sweet onion, both bell peppers, and 2 tablespoons oil in large bowl; toss to coat. Arrange cucumber halves and bread slices on baking sheet; brush with 2 tablespoons oil.
  6. Sprinkle all vegetables with salt and pepper. Grill shrimp until just opaque, about 2 1/2 minutes per side; transfer to another bowl and cool. Grill vegetables until crisp-tender, turning frequently, about 3 minutes for plum tomatoes and green onions, 5 minutes for cucumbers, and 15 minutes for sweet onion and bell peppers.
  7. Transfer to large rimmed baking sheet. Grill bread slices until just beginning to crisp and grill marks appear, about 2 1/2 minutes per side. Rub bread with reserved garlic cloves, then discard garlic cloves.
  8. Peel shrimp; transfer to large bowl.
  9. Cut all vegetables and bread into 1/2- to 3/4-inch pieces; add to shrimp along with any accumulated juices. Stir in grilled garlic cloves and grape tomatoes.
  10. Whisk vinegar, hot pepper sauce, and remaining 4 tablespoons oil in small bowl; pour over salad and toss to coat.
  11. Do ahead: Can be made 1 1/2 hours ahead.
  12. Let stand at room temperature.
  13. Stir thinly sliced basil into salad. Season salad to taste with salt and pepper.
  14. Serve with lime wedges.

Nutrition Facts

Calories546kcal
Protein12.72%
Fat13.29%
Carbs73.99%

Properties

Glycemic Index
57.11
Glycemic Load
36.02
Inflammation Score
-9
Nutrition Score
28.939565202464%

Flavonoids

Epigallocatechin 3-gallate
0.06mg
Hesperetin
0.43mg
Naringenin
0.93mg
Apigenin
0.02mg
Luteolin
0.36mg
Kaempferol
1.1mg
Myricetin
1.08mg
Quercetin
12.85mg

Nutrients percent of daily need

Calories:545.53kcal
27.28%
Fat:8.13g
12.51%
Saturated Fat:1.28g
8.01%
Carbohydrates:101.79g
33.93%
Net Carbohydrates:93.63g
34.05%
Sugar:11.5g
12.78%
Cholesterol:0mg
0%
Sodium:55.65mg
2.42%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:17.5g
35.01%
Manganese:3.75mg
187.48%
Vitamin C:86.25mg
104.55%
Selenium:72.71µg
103.88%
Vitamin K:45.61µg
43.44%
Vitamin A:1957IU
39.14%
Fiber:8.15g
32.61%
Phosphorus:286.79mg
28.68%
Copper:0.5mg
25.24%
Magnesium:100.3mg
25.08%
Vitamin B6:0.48mg
24.11%
Potassium:816.26mg
23.32%
Folate:80.25µg
20.06%
Vitamin B3:3.36mg
16.79%
Iron:2.97mg
16.52%
Vitamin E:2.36mg
15.75%
Zinc:2.16mg
14.4%
Vitamin B1:0.21mg
14.25%
Calcium:92.41mg
9.24%
Vitamin B2:0.15mg
8.81%
Vitamin B5:0.82mg
8.17%
Source:Epicurious