Healthy Low-Calorie Recipes Low-Calorie Main Dish Recipes Low-Calorie Fish & Seafood Recipes Low-Calorie Shrimp Recipes Shrimp Salad-Stuffed Tomatoes 4.7 (3) 3 Reviews 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. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on August 16, 2019 Print Rate It Share Share Tweet Pin Email Cook Time: 35 mins Total Time: 35 mins Servings: 4 Yield: 4 servings Nutrition Profile: Low-Calorie Low Carbohydrate Gluten-Free Healthy Immunity Low Added Sugars Jump to Nutrition Facts Ingredients 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 Directions Combine shrimp, celery, basil, olives, shallot, mayonnaise, vinegar and pepper in a medium bowl. Stir to combine. 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 1/2 cup of the shrimp salad. Tips 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. Rate it Print Nutrition Facts (per serving) 161 Calories 6g Fat 11g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 161 % Daily Value * Total Carbohydrate 11g 4% Dietary Fiber 2g 6% Total Sugars 4g Protein 17g 34% Total Fat 6g 7% Saturated Fat 1g 4% Cholesterol 145mg 48% Vitamin A 1321IU 26% Vitamin C 37mg 41% Folate 50mcg 12% Sodium 402mg 17% Calcium 83mg 6% Iron 1mg 6% Magnesium 44mg 10% Potassium 484mg 10% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved