Tomatoes Stuffed with Orzo Shrimp Salad
Take your summer dining to the next level with these vibrant and flavorful Tomatoes Stuffed with Orzo Shrimp Salad. Ripe, juicy tomatoes are transformed into edible vessels brimming with a refreshing Mediterranean-inspired orzo salad featuring tender jumbo shrimp, tangy feta cheese, and fresh herbs like dill and parsley. A drizzle of zesty lemon juice and extra virgin olive oil ties all the flavors together, while finely chopped red onion adds a delicate crunch. This no-fuss recipe comes together in just 30 minutes, making it ideal for breezy entertaining or a light yet satisfying weeknight meal. Serve these elegant stuffed tomatoes as a chilled appetizer or a show-stopping side dish, and watch them disappear in no time!
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Recipe Information
Ingredients
- 6 pieces large ripe tomatoes
- 1 cup orzo pasta
- 1 cup jumbo shrimp (peeled, deveined, and cooked)
- 2 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh dill (chopped)
- 2 tablespoons fresh parsley (chopped)
- 0.25 cup red onion (finely chopped)
- 0.5 cup feta cheese (crumbled)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a medium-sized pot of salted water to a boil. Cook the orzo pasta according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking, then set aside.
While the orzo is cooking, prepare the tomatoes. Slice the tops off of each tomato and use a spoon to gently scoop out the seeds and flesh, creating a hollow shell. Reserve the tomato flesh for another use or discard. Lightly sprinkle the inside of the tomatoes with a pinch of salt, then set them upside-down on a plate lined with paper towels to drain off excess liquid.
In a large mixing bowl, combine the cooked orzo, shrimp, lemon juice, olive oil, dill, parsley, red onion, and feta cheese. Stir gently to combine. Season with salt and black pepper to taste.
Turn the tomatoes upright and place them on a serving platter. Spoon the orzo shrimp salad into each tomato, filling them generously.
Serve immediately or refrigerate for up to 2 hours before serving for a chilled version. Enjoy!
Nutrition Facts
Calories |
1874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.5 g | 101% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 568 mg | 189% | |
| Sodium | 3203 mg | 139% | |
| Total Carbohydrate | 204.2 g | 74% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 36.4 g | ||
| Protein | 110.1 g | 220% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 867 mg | 67% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3454 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
