Recipe: Gazpacho Shrimp Salad

Thursday, October 14, 2010 | 0 comments »

By Team Beachbody

Here's a cool, refreshing salad just in time for summer. Cut back on the couscous a little if you're watching your carbs. It's easy to prepare, and leftovers make a great lunch to take to the office.
  • 1 cup uncooked whole wheat couscous
  • 1 lb. medium uncooked shrimp, deveined, shells removed
  • 2 14-oz. cans diced tomatoes with green pepper and onion
  • 1 small cucumber, diced
  • 1 yellow bell pepper, seeded and diced
  • 2 Tbsp. chopped fresh cilantro
  • 1/2 tsp. ground coriander
  • Salt (to taste)
  • Ground black pepper (to taste)
  • Large saucepan
  • 2 quarts water
Prepare couscous according to package directions. Place water in large saucepan, add salt to taste, and bring to a boil. When water boils, add shrimp, cover, and reduce heat. Simmer for 3 to 4 minutes, or until shrimp float to top and flesh is opaque and pinkish in color. Drain shrimp immediately and plunge into ice water to prevent from overcooking. Set aside.

In large bowl, combine tomatoes, cucumber, bell pepper, cilantro, and coriander. Mix well. Add shrimp and toss to combine. Season to taste with salt and pepper. Place couscous on plates and top with shrimp mixture. Makes 4 servings.

Preparation Time: 20 minutes
Cooking Time: 10 minutes (including couscous and shrimp)

Nutritional Information (per serving):
Calories Protein Fiber Carbs Fat Total Saturated Fat
254 20 g 4 g 43 g 0 g 0 g