Corn and Shrimp Stuffed Tomatoes


  • 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
  • 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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