Shrimp with gazpacho vinaigrette (recipe)

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Shrimp with gazpacho vinaigrette (recipe)
NameShrimp with gazpacho vinaigrette
IngredientsJumbo shrimp Olive oil Aleppo pepper Crushed red pepper flakes Onion Beefsteak tomato Red bell pepper Cucumber Garlic clove Sherry wine vinegar Extra virgin olive oil
Cooktime (in hours)0.083333333
Preptime (in hours)0.25
Totaltime (in hours)0.333333333
Keto friendlinessKeto friendly
Calories380.1
Fat29.2
Protein23.9
Carbohydrate5.9
Fiber1.2
Net carbohydrates4.7
Sugar2.8
Saturated fat4.2
Cholesterol (mg)172.5
Sodium172.1
Servings4
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
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Shrimp with gazpacho vinaigrette (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Shrimp with gazpacho vinaigrette (recipe) image(external)

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Shrimp with gazpacho vinaigrette (recipe)


  1. Preheat broiler and position top oven rack about 4 inches from the broiler element.
  2. Butterfly shrimp by cuttin each lengthwise from the underside, almost cutting through, leaving the shell connected; devein shrimp.
  3. Place, in a single layer, flat on baking sheet, shell side down.
  4. Drizzle with oil and sprinkle lightly with pepper.
  5. Broil until flesh is opaque and shells turn pink, 3 to 5 minutes; remove from oven.
  6. Meanwhile prepare the vinaigrette by combining 1 cup diced tomato, 1/4 to 1/2 cup red pepper, 1/2 cup diced cucumber, garlic, and drained onion in a blender; puree 30 seconds, then slowly drizzle in extra virgin olive oil, while motor is running, to form an emulsion (yield about 2 cups).
  7. In a small bowl combine remaining tomato, red pepper, and cucumber; toss lightly.
  8. To serve: divide shrimp among individual plates, spoon vinaigrette around shrimp, and scatter diced vegetables on top of each serving.

    Food tags
    < 30 Mins"



Keto-meter rating
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Time:
Prep Time in Hours and Mins:20M

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Contributors: Prab R. Tumpati, MD