By Mayo Clinic Staff

Dietitian's tip:

Make use of your fresh tomatoes by stuffing them with this shrimp-apple salad. Serve with a whole-grain roll or bagel, or low-fat whole-grain crackers.

Number of servings

Serves 4


  1. 1 tablespoon water
  2. 48 tiny frozen shrimp, thawed (about 1 cup)
  3. 2 tablespoons chopped red onion
  4. 2 medium apples, cored and cubed
  5. 1/4 cup lemon juice
  6. 1/2 cup diced celery
  7. 1 tablespoon chopped parsley
  8. 1 teaspoon dried dill
  9. 4 teaspoons horseradish
  10. 1/2 cup fat-free mayonnaise
  11. Ground black pepper, to taste
  12. 4 tomatoes, cored


In a nonstick frying pan, heat the water over medium heat. Add the shrimp and onion, and saute until the shrimp is opaque and the onions are translucent, 5 to 7 minutes. Transfer to a bowl, cover and refrigerate until well-chilled.

In a small bowl, add the apples and lemon juice. Toss to coat evenly and set aside.

In a large bowl, combine the celery, parsley, dill, horseradish and mayonnaise. Add the black pepper to taste. Stir in the shrimp mixture and the apples. Refrigerate until well-chilled, 45 to 60 minutes.

Just before serving, stuff the shrimp salad into the cored tomatoes. Serve immediately.

Nutritional analysis per serving

Serving size: 1 stuffed tomato

  • Calories 201
  • Total fat 1 g
  • Saturated fat Trace
  • Trans fat Trace
  • Monounsaturated fat Trace
  • Cholesterol 90 mg
  • Sodium 346 mg
  • Total carbohydrate 35 g
  • Dietary fiber 6 mg
  • Total sugars 24 g
  • Added sugars 0 g
  • Protein 13 g
March 29, 2017