Shrimp Gazpacho
Ingredients
- 64 fluid ounces tomato and clam juice cocktail
- 3 pounds cooked shrimp, peeled and deveined
- 4 avocados, peeled and chopped
- 2 cucumbers, cubed
- 3 large tomatoes, diced
- 1 red onion, diced
- 1 bunch cilantro, chopped
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon pepper
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Instructions
- Combine tomato and clam juice cocktail, shrimp, avocados, cucumbers, tomatoes, onion, cilantro, lemon juice, salt, and pepper in a large bowl.
- Cover the bowl with plastic wrap and store in the refrigerator until ready to serve.
Source
Original recipe: View Original