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."
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1 h 30 m servings 191 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  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.


  • 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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