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Red Lobster Shrimp Gazpacho Recipe
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Red Lobster Shrimp Gazpacho Recipe

Red Lobster’s Shrimp Gazpacho is a chilled, refreshing soup featuring a blend of fresh vegetables and succulent shrimp, seasoned with herbs and spices for a zesty, flavorful appetizer. Make our Red Lobster Shrimp Gazpacho Recipe at home. With our Secret Restaurant Recipe your Shrimp Gazpacho will taste just like Red Lobster.
Prep Time45 minutes
Active Time10 minutes
Chilling Time2 hours
Total Time2 hours 55 minutes
Course: Appetizer, Dinner, Lunch, Soup
Cuisine: American
Keyword: Red Lobster, Shrimp, Soup, Tomatoes

Ingredients

  • 18 - 24 medium Shrimp
  • 1 tablespoon Salt
  • 1 tablespoon freshly squeezed Lemon Juice or 2 slices Lemon
  • 20 ounces V-8 Vegetable Juice Tomato Juice or Bloody Mary Mix, of choice
  • 2 tablespoons Red Wine Vinegar
  • 1 tablespoon Olive Oil
  • 1 teaspoon chopped fresh Cilantro
  • 1 teaspoon chopped fresh Parsley
  • 1/2 teaspoon Worcestershire Sauce
  • 1/4 teaspoon Tabasco Sauce
  • 1 tablespoon freshly squeezed Lime Juice
  • 1 cup fresh Tomatoes cut into 1/4-inch dice
  • 1/2 cup seeded Cucumber cut into 1/4-inch dice
  • 1/4 cup finely chopped Celery
  • 1/4 cup Green Onions cut into 1/4-inch slices
  • 1/4 cup Bell Pepper cut into 1/4-inch slices
  • Salt and freshly ground Black Pepper to taste
  • Lime Wedges to serve

Instructions

  • Place a large pot of water over medium heat. Bring to a boil.
  • Add 1 tablespoon of salt and lemon juice or lemon slices to the boiling water.
  • Add shrimp. Cook 2 - 3 minutes until shrimp turn pink and opaque.
  • Remove using a slotted spoon or spider strainer to remove shrimp to a bowl of ice water.
  • Remove from water and peel, devein and remove tails.
  • Use immediately or store in a tightly covered container, in the refrigerator, up to 2 days until ready to use.
  • Place all ingredients, except shrimp, in a large bowl. Stir until thoroughly mixed.
  • Taste. Add salt and pepper, to taste.
  • Cover and place bowl in refrigerator to chill for at least 2 hours prior to serving.
  • Portion gazpacho into serving bowls or cups.
  • Top with 3 - 4 shrimp each.
  • Serve with a lime wedge.

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