Lunch
Shrimp Salad-Stuffed Tomatoes
Shrimp salad bursts with sweet, briny bites of shrimp and olives, brightened by fresh basil and a tangy mayonnaise dressing. Spooned into juicy tomatoes, each bite delivers cool crunch against ripe, juicy flesh.
- Total
- 14 min
- Prep
- 14 min
- Serves
- 4
Nutrition per Serving
- Calories
- 161
- Protein
- 17g
- Carbs
- 11g
- Fat
- 6g
- Fiber
- 2g
- Sugar
- 4g
- Sodium
- 402mg
Ingredients
- 1 lb peeled cooked shrimp, (21-25 per pound; thawed if frozen), tails removed, chopped
- 1 stalk celery, finely diced
- 1/4 cup minced fresh basil
- 10 Kalamata olives, pitted and finely chopped
- 1 medium shallot, minced
- 2 tbsp reduced-fat mayonnaise
- 1 tbsp white-wine vinegar
- pinch of freshly ground pepper
- 4 large ripe tomatoes, cored
Instructions
- 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.