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Choice Recipes: Gazpacho-Shrimp Salad!

IFBB Pro Bethany Howlett shares some of her tasty, healthy recipes!

Gazpacho-Shrimp Salad


    1 cup uncooked whole-wheat couscous
    1 pound medium shrimp, peeled and deveined
    2 14.5-ounce cans diced tomatoes with green pepper and onion
    1 small cucumber, diced
    1 yellow bell pepper, seeded and diced
    2 tablespoons chopped fresh cilantro
    1/2 teaspoon ground coriander
    salt and ground black pepper


    Prepare couscous according to package directions. Meanwhile, in a large saucepan over medium-high heat, combine shrimp and enough water to cover. Bring to a boil. Once water boils (shrimp will be bright pink and cooked through; about 2-3 minutes), drain and plunge shrimp into ice water.

    In a 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.

    Transfer couscous to four plates and top with shrimp mixture.

Nutritional Facts

    Yield: 4 servings

    Nutritional Facts (Per Serving)

    Calories: 348
    Fat: 2 G
    Protein: 27 G
    Carbohydrates: 56 G

Click here for printable recipe!

God Bless and Good Health Always,