Shrimp Salad-Stuffed Tomatoes

Shrimp Salad-Stuffed Tomatoes

2 Reviews
From: EatingWell Magazine, June/July 2005

Hollowed-out tomatoes were the secret to elegant lunches in the '50s—and they deserve a comeback today. Look for bright red, aromatic tomatoes without any mushy spots or discolorations. You can also stuff these tomatoes with Bacony Barley Salad with Marinated Shrimp or Curried Tofu Salad.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound peeled cooked shrimp, (21-25 per pound; thawed if frozen), tails removed, chopped
  • 1 stalk celery, finely diced
  • ¼ cup minced fresh basil
  • 10 Kalamata olives, pitted and finely chopped
  • 1 medium shallot, minced
  • 2 tablespoons reduced-fat mayonnaise
  • 1 tablespoon white-wine vinegar
  • Pinch of freshly ground pepper
  • 4 large ripe tomatoes, cored


  • Active

  • Ready In

  1. Combine shrimp, celery, basil, olives, shallot, mayonnaise, vinegar and pepper in a medium bowl. Stir to combine.
  2. Carefully hollow out the inside of each tomato using a melon baller or small spoon; reserve the scooped tomato for another use (see Tip). To serve, fill each tomato with a generous ½ cup of the shrimp salad.
  • Make Ahead Tip: Prepare the salad (Step 1). Cover and refrigerate for up to 1 day.
  • Tip: Save the scooped-out tomato insides to use in fresh tomato soup or pasta sauce. Store in the refrigerator for up to 3 days or in the freezer for up to 6 months.

Nutrition information

  • Per serving: 160 calories; 5 g fat(1 g sat); 2 g fiber; 11 g carbohydrates; 17 g protein; 50 mcg folate; 145 mg cholesterol; 4 g sugars; 0 g added sugars; 1,320 IU vitamin A; 37 mg vitamin C; 83 mg calcium; 1 mg iron; 402 mg sodium; 484 mg potassium
  • Nutrition Bonus: Vitamin C (62% daily value), Vitamin A (26% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 3½ lean meat, 1 fat (mono)

Reviews 2

September 05, 2015
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By: EatingWell User
We made the recipe with no changes the first time, and the flavors were great, but the tomato required a sharp knife and there seemed to be too much tomato in relation to the other ingredients. Next time we used only 2 large heirloom tomatoes and cut them into smallish bit-sized pieces. Much tastier that way since the dressing came into contact with all the ingredients, including the tomato, and the tomato didn't dominate the dish.
May 27, 2010
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By: ooobie6
This recipe is Great!! I followed it exactly and it tastes amazing. There are great flavors and aroma. Perfect Spring/Summer lunch recipe...
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