Grilled Shrimp with Gazpacho Verde – CE
salad
  • Clean Eating
  • seafood
Grilled Shrimp with Gazpacho Verde – CE
salad
  • Clean Eating
  • seafood
Servings:

Ingredients

Prep
  • 2 lb large peeled shrimp tail on ok
  • 2 T olive oil
  • 2 t minced garlic
  • 1/2 t lemon pepper seasoning
  • 2 avocados
  • 1 cucumber
  • 2 celery stalks
  • 3 C baby spinach
  • 1/2 C salsa verde
  • 1/4 C lime juice
  • 2 T freshly chopped basil
  • 1 T honey
  • 1 t minced garlic
  • 1 C ice cubes
  • salt and pepper to taste
On Cooking Day
  • 10 C salad greens
  • freshly chopped basil for garnish
  • 6 Lime wedges

Instructions

To Assemble
  1. Add first 4 ingredients to a large zipper bag. Zip to seal and shake to mix.
  2. Cut avocado and add to blender or food processor. Chop cucumber and celery and add to avocado along with remaining ingredients. Cover and puree until smooth. Add water if needed until you reach desired consistency.
  3. Pour gazpacho in a container and chill until ready to serve.
To Cook
  1. Grill shrimp on indoor grill or brown in skillet until cooked through.
  2. Serve gazpacho chilled in bowl. Garnish with basil and serve with lime wedges.
  3. Serve with salad.

Ingredients

Prep
  • 2 lb large peeled shrimp tail on ok
  • 2 T olive oil
  • 2 t minced garlic
  • 1/2 t lemon pepper seasoning
  • 2 avocados
  • 1 cucumber
  • 2 celery stalks
  • 3 C baby spinach
  • 1/2 C salsa verde
  • 1/4 C lime juice
  • 2 T freshly chopped basil
  • 1 T honey
  • 1 t minced garlic
  • 1 C ice cubes
  • salt and pepper to taste
On Cooking Day
  • 10 C salad greens
  • freshly chopped basil for garnish
  • 6 Lime wedges

Instructions

To Assemble
  1. Add first 4 ingredients to a large zipper bag. Zip to seal and shake to mix.
  2. Cut avocado and add to blender or food processor. Chop cucumber and celery and add to avocado along with remaining ingredients. Cover and puree until smooth. Add water if needed until you reach desired consistency.
  3. Pour gazpacho in a container and chill until ready to serve.
To Cook
  1. Grill shrimp on indoor grill or brown in skillet until cooked through.
  2. Serve gazpacho chilled in bowl. Garnish with basil and serve with lime wedges.
  3. Serve with salad.

Best on day 1 or 2.  Non seafood eaters can substitute chicken or serve with precooked shredded chicken.
©5dinners1hour llc 2026