Shrimp Salad-stuffed Tomatoes

Shrimp Salad-stuffed Tomatoes

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?


  • 1 pound cooked bay shrimp, chopped
  • 1/4 cup plain Greek yogurt
  • 1/2 English cucumber, seeded and minced
  • 2 teaspoons chopped fresh tarragon
  • 2 teaspoons chopped fresh parsley
  • 1 lemon, zested and juiced
  • Salt and pepper, to taste
  • 4 large tomatoes, cored


In a bowl, combine shrimp, yogurt, cucumbers, tarragon and parsley. Season to taste with lemon zest, juice, salt and pepper.

Carefully hollow out the inside of each tomato using a melon baller or spoon (see note). Divide shrimp salad among each tomato and serve immediately.

Special notes:

Save the tomato pulp for soup or pasta sauce.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member