Directions:
- Combine vegetable juice, tomatoes, 1 cup each pineapple and mango chunks, honey and chili garlic sauce in blender or food processor container. Cover; blend until smooth.
- Add remaining pineapple and mango chunks and mint; pulse 2 or 3 times just to chop fruit.
- Pour into large bowl; stir in orange juice; chill at least 1 hour.
- Toss shrimp with Creole seasoning in large bowl to coat well. Grill over medium-high heat for 3 to 4 minutes or until pink, turning once.
- Serve chilled gazpacho in shallow bowls. Top with cooked shrimp. Garnish with mint, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 341.52 Kcal (1430 kJ) | ||
| Calories from fat | 131.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.63g | 23% | |
|---|---|---|---|
| Cholesterol | 43.84mg | 15% | |
| Sodium | 914.76mg | 38% | |
| Potassium | 490.56mg | 10% | |
| Total Carbs | 46.19g | 15% | |
| Sugars | 21.23g | 85% | |
| Dietary Fiber | 2.9g | 12% | |
| Protein | 7.34g | 15% | |
| Vitamin C | 67.4mg | 112% | |
| Vitamin A | 1mg | 33% | |
| Iron | 59.9mg | 333% | |
| Calcium | 64.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 102.07 Kcal (427 kJ) | ||
| Calories from fat | 39.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.37g | 23% | |
|---|---|---|---|
| Cholesterol | 13.1mg | 15% | |
| Sodium | 273.39mg | 38% | |
| Potassium | 146.61mg | 10% | |
| Total Carbs | 13.81g | 15% | |
| Sugars | 6.34g | 85% | |
| Dietary Fiber | 0.87g | 12% | |
| Protein | 2.19g | 15% | |
| Vitamin C | 20.1mg | 112% | |
| Vitamin A | 0.3mg | 33% | |
| Iron | 17.9mg | 333% | |
| Calcium | 19.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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