This Cucumber Avocado Gazpacho with Shrimp is such a refreshing soup for a hot day! You can customize it by adding in a few extra toppings, like corn or tomatoes. This gazpacho soup with shrimp is the perfect dish for a summer party or an easy lunch or dinner when it’s hot outside! It’s creamy, but dairy-free and Paleo and Whole30 friendly.
Cucumber Avocado Gazpacho Recipe
I love soup all year around, but on a hot day in the summer, a refreshing chilled soup is just what I’m looking for! This soup combines a refreshing mix of avocado, lemon, and cucumber that results in a creamy and flavorful gazpacho. I top it with a few spicy shrimp, corn, basil and hot peppers for a dreamy combination. Feel free to leave off the corn if you are looking for a Paleo or Whole30 soup and add in diced fresh tomatoes instead.
What is Gazpacho?
When you think of gazpacho, most people generally think of a cold soup made from primarily raw ingredients and blended up. The most common type of gazpacho would be one made with a tomato and cucumber base. It’s served as an appetizer or a light meal. This green gazpacho uses a similar technique of blending up cold ingredients but makes them creamy (yet dairy-free) thanks to the addition of ripe avocado.
Gazpacho Topping Options
I loved this soup topped with the spicy shrimp and corn, but in reality you can top it with whatever your heart desires (or you have on hand). Some other options would be:
diced fresh tomato
additional diced avocado
additional diced cucumber
If you like this light summer recipe, check out these others:
Heat oil in a small skillet. Once hot add in shrimp and cook for 5-8 minutes or until opaque and fully cooked through.
Take shrimp off heat and set aside.
Add all gazpacho ingredients to a high-speed blender or food processor. Blend until smooth.
Pour soup into desired serving dish. Top with corn, shrimp if using, extra slices of cucumber, basil, red chili pepper if using, and a drizzle of extra virgin olive oil. Serve cold.
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This Tequila Lime Shrimp is packed with flavor, easy to make, and is the absolute perfect summer shrimp dish! It’s ready in under 15 minutes and you can pair it with veggies, zucchini noodles, rice or cauliflower rice for a delicious weeknight or weekend meal in no time. It’s gluten-free, low-carb and paleo friendly!
This Tequila Lime Shrimp recipe is one of those dishes that can be whipped up pretty quickly when you don’t have much else on hand. If you are like me, you’ll likely have some frozen shrimp hanging out in your freezer that can be defrosted quickly and the whole thing cooked up from start to finish in about 20 minutes. Serve with your favorite side dish, over a bed of greens or as tacos!
Here’s what you need:
butter or oil
3 garlic cloves
1 small yellow onion
1 lb. raw shrimp, peeled and deveined, about 15-20 shrimp
salt and pepper
handful of fresh cilantro
How can you defrost frozen shrimp quickly?
Place the frozen shrimp in a bowl with cold water for about 5 minutes. Drain in a colander and rinse under water for a minute and the shrimp will be ready to go!
What can I serve this with?
Tequila lime shrimp is versatile and you can serve it with so many different sides:
This One-Pan Shrimp and Green Beans recipe in Chinese Garlic Sauce is the perfect, easy, whole30 compliant weeknight meal made in under 30 minutes!
One-Pan Shrimp and Green Beans in Chinese Garlic Sauce
I love healthy versions of my favorite Chinese food recipes! Growing up, we often ordered Chinese food, and while I have a clear memory of how delicious it was, it’s obvious now how unhealthy those dishes can be. This garlic sauce is thick and flavorful, and reminds me so much of a yummy oyster sauce I used to order as a kid!
I love serving this dish over cauliflower rice, but white rice would be delicious too!
Want other heathy Asian food recipes? Here are some favorites:
Heat 2 teaspoons oil in a large skillet over medium heat. Add green beans and season with salt and peppers. Sauté for 2-3 minutes until beginning to soften. Reduce heat and carefully pour 1/4 cup water in hot skillet (it will sputter, so be careful of steam) and cover pan with a tight fitting lid to steam for 10 minutes. Monitor carefully to make sure the water does not completely evaporate before the beans have steamed, adding more if necessary so they do not burn.
In a separate small bowl whisk arrowroot and 4 teaspoon water to make a slurry to thicken the sauce. Set aside.
Once beans have steamed, uncover and add shrimp and toss. Add in coconut aminos sauce ingredients, mixing to ensure it cooks evenly.
When shrimp has cooked through, add in slurry and bring to a simmer to thicken. Once thickened, immediately remove from heat.
Serve hot and serve over cauliflower rice or white rice.
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This Easy Curry Shrimp dish is perfect served on its own, served over cauliflower rice or white rice, ORinspired by my recent vacation, served with fresh tortillas, toasted coconut, homemade mango jam, and pico de gallo. Because that flavor combination is just wow! It’s made in under 30 minutes, is Whole30 compliant, and will be a new weeknight shrimp curry favorite.
How to make curry shrimp:
I am currently all about light, Spring-y, easy-to-throw-together meals. More specifically, 30-minutes or less, impress your guest kind of meals! Let’s make the perfect Curry Shrimp dish for dinner in under 30 minutes. Why is it the perfect weeknight meal? Three main reasons: It’s healthy, made with simple minimal ingredients, and it’s E-A-S-Y!
So much delicious flavor goin’ on. Your family will think you spent hours over the stove!
How do you make shrimp curry
Easy Curry Shrimp
This curry shrimp and rice recipe is so simple to prepare because you cook curry shrimp in a flash! Simply make the sauce, cook the shrimp, and serve! We loved having this with mango jam, tortillas, and pico de gallo, or serve it over rice, or cauliflower rice for a low carb option!
If you like this shrimp curry recipe, try these other shrimp recipes:
I am so excited about this Spicy Shrimp & Citrus Salad. I am in love with the beautiful colors of winter citrus along with all the bursts of flavor it gives. Lettuce + Spicy Zesty Shrimp + Citrus + Grapefruit Dressing = the greatest combination. Everyone will love this easy shrimp salad recipe!
Spicy Shrimp and Citrus Salad
Like this salad recipe? Try these other favorites:
This Cajun Garlic Shrimp Paleo Noodles recipe is the perfect 20 minute meal! Whole30-compliant, easy, and delicious with a little kick of spice!
Cajun Garlic Shrimp Paleo Noodles
This simple weeknight dinner isn’t complicated, but tastes absolutely fantastic! Using only a handful of ingredients this easy Paleo Noodle Bowl has tons of veggies and cajun garlic shrimp with a little bit of a kick.
Now, because this is paleo, there aren’t actually any noodles in this recipe. Instead I use zucchini noodles. I love my spiralizer. I use it at least once of week and usually don’t stray far from my beloved zucchini linguine. And it works perfect here as gluten free noodles!