Prep Time

Prep Time

30 min

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Total Time

90 min

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Calories per serving


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Ingredients (11)
  • 2 cups vegetable juice blend
  • 2 large tomatoes, coarsely chopped
  • 1-1/2 cups (partially thawed and divided) frozen DOLE® Tropical Gold® Pineapple Chunks
  • 1-1/2 cups (divided) frozen DOLE Mango Chunks, partially thawed
  • 1 tablespoon honey
  • 1 teaspoon chili garlic sauce
  • 1/4 cup chopped mint leaves
  • 1 cup orange juice
  • 1 pound (medium-large) raw shrimp, peeled and deveined
  • 2 tablespoons dry Creole seasoning
  • mint sprigs (optional)
  1. 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.
  2. Add remaining pineapple and mango chunks and mint; pulse 2 or 3 times just to chop fruit.
  3. Pour into large bowl; stir in orange juice; chill.
  4. 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.
  5. Serve chilled gazpacho in shallow bowls.  Top with cooked shrimp.  Garnish with mint, if desired.
  6. Variation: Cook shrimp in two batches, in large nonstick skillet over medium-high heat in 1 to 2 tablespoons olive oil.