Stuffed Tomatoes With Shrimp Salad
A delightful seafood-stuffed tomato appetizer featuring shrimp, eggs, and fresh greens, perfect for light lunches or entertaining guests with a burst of flavor.
Ingredients
Instructions
- Chop the hard-boiled eggs finely.
- Mix the chopped eggs with chopped green onions, mayonnaise, salt, and pepper.
- Chop the cooked shrimp into large pieces and add to the mixture.
- Place a clean lettuce leaf on a saucer as a bed for the stuffed tomato.
- Cut each tomato across four times without cutting all the way through, then gently open the tomato to form a pocket.
- Fill each tomato with the prepared shrimp and egg mixture.
- Serve the stuffed tomatoes on the lettuce-lined plate.
Tips & Substitutions
For a twist, consider adding diced celery or bell peppers to the shrimp salad for extra crunch. If you prefer a lighter dressing, Greek yogurt can substitute for mayonnaise. Ensure your shrimp are thoroughly cooked and seasoned well for the best flavor. Adjust the seasoning according to your taste preference, and serve chilled for a refreshing dish.
Serving Suggestions
Serve the stuffed tomatoes as a light appetizer or main dish alongside a simple green salad or crusty bread. They pair beautifully with Golden Pheasant Punch for a refreshing drink. Garnish with fresh herbs like parsley or dill for an extra pop of flavor and color.
Storage & Reheating
Leftover stuffed tomatoes can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, remove the filling and microwave the tomatoes briefly, then return the filling afterward to maintain freshness. Avoid freezing as the texture may change once thawed.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Tomatoes With Shrimp Salad contains roughly 75 calories, with 2g protein, 14g carbohydrates, and 1g fat. It is an excellent source of vitamin C (96% of the Daily Value) and vitamin A (21% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1891mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different seafood instead of shrimp?
Yes, you can substitute shrimp with crab meat, lobster, or even canned tuna if you prefer. Just ensure the seafood is cooked and seasoned appropriately, as this will enhance the overall flavor of the dish.
How can I make this recipe vegetarian?
To create a vegetarian version, replace the shrimp with diced avocado or chickpeas. You might also add diced cucumber for crunch and fresh herbs for flavor. This way, you maintain a delicious filling while catering to vegetarian diets.
Can I prepare the filling in advance?
Absolutely! The shrimp and egg filling can be made a day ahead and stored in the refrigerator. Just prepare the tomatoes right before serving to keep them fresh and prevent them from getting mushy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).