27 minutes6 servingsair fry

Corn and Shrimp Stuffed Tomatoes

By Instant Pot Culinary Team

6 Servings

27 Minutes

Easy

Recipe Details

Course: Appetizers, Dinner, Side Dish

Difficulty: Easy

Prep Time: 15 min

Cook Time: 12 min

Total Time: 27 Minutes

Cooking Technique: Air Fry

Cuisine: Mediterranean

Diet: Halal, Kosher, Low Sodium

Yield: 6 Servings

Ingredients

6 large beefsteak tomatoes
1 cup uncooked deveined peeled shrimp
1/2 white onion
4 scallions
1 ear corn or 1/2 cup corn kernels
1/2 cup Cooked rice
2 limes
1 tsp salt
1 tsp black pepper
Olive oil for finishing

Celebrate the end of tomato season by using up the last of your beautiful large, juicy tomatoes. This recipe saves the tomato pulp to create a savory shrimp and corn filling sure to satisfy any picky eater.

INSTRUCTIONS

Begin by preparing the tomatoes. Slice off each tomato top and set aside. Scoop out the pulp and seeds. Reserve insides in a small bowl.
Next prepare the stuffing. Mince 1 cup shrimp, 1/2 of a white onion, and 4 scallions.
Add minced shrimp, onion, and scallions to a medium mixing bowl with 1/2 cup cooked rice, 1/2 cup corn, 1 cup reserved tomato pulp, 1 tsp salt, 1 tsp black pepper, and the juice of 2 limes. Mix thoroughly to combine.
Stuff each cored tomato with the shrimp and corn mixture.
Top each stuffed tomato with the reserved tomato tops.
Air Fry stuffed tomatoes at 385°F for 12 minutes, or until cooked through and lightly browned. Drizzle with olive oil and eat while warm.

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About the chef

Instant Pot® Culinary Team

When life’s moving fast and dinner needs to happen faster, the Instant Pot Culinary Team is here to make it deliciously doable. We cook up recipes for every Instant Pot appliance you’ve got your hands on—so whether you’re tackling Tuesday night or going all-out for the weekend, you’ll have the flavor without the fuss. No overthinking, no babysitting, just good food that works with your schedule (not against it).

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