Spicy Shrimp, Corn, and Avocado Stuffed Tomatoes
March 16, 2014
Categories: Salads, Shrimp, Avocado, Tomato, Mexican, Southwest, Brunch, Gluten-Free, Heart Healthy, Low Fat, No Eggs, Non-Dairy, Fresh Tomatoes, Spicy, Salad Dressing, Mexican Dinner, more
"This is an absolutely delicious dish. I normally use large tomatoes; but, you can always use a smaller tomato, which might be more appropriate, for a lunch type of serving. Also, I often serve this over a bed of baby greens; to really make this a complete meal. Some of the dressing, you mix with the salad; and the rest, can be used to dress the greens. It seems like a lot of ingredients; but it really isn't difficult. You can easily make the dressing ahead of time, which I suggest. Even, the shrimp can be made ahead. And, I do suggest cooking your own shrimp; to get that spicy seasoning. Then, simply put everything together; and it's done. This dressing is also wonderful on other types of salad as well. It is based on a recipe from my friends blog; and, my version of the dressing is posted separately here - #recipe10361."
- Serving Size: 1 (349.1 g)
- Calories 176.8
- Total Fat - 1.7 g
- Saturated Fat - 0.2 g
- Cholesterol - 71.7 mg
- Sodium - 493.2 mg
- Total Carbohydrate - 29.7 g
- Dietary Fiber - 5.4 g
- Sugars - 4 g
- Protein - 15.8 g
- Calcium - 175.8 mg
- Iron - 2 mg
- Vitamin C - 66.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Note ... There are a couple of components to this recipe, but nothing difficult. First, the dressing is super simple; and made ahead, it is even better. See Recipe #10361 for the full recipe. Also, the shrimp - I like to grill/cook my own. That way, you get all the flavor and spice, which is worth it. You could always use pre-cooked shrimp and toss with some of the spice; but, it just isn't the same.
Dressing ... See #10361 for the full recipe. Refrigerate until ready to use.
Shrimp ... Add the cleaned shrimp (which you can buy that way), lime juice, and chipotle powder to a small ziploc bag or bowl; and, toss to combine. Let it marinate 15-30 minutes. You can then grill the shrimp, or saute in a little olive oil. And, as mentioned, you can also use pre-cooked shrimp; but, it is worth it to cook your own. If using pre-cooked shrimp; toss with the oil, lime juice, and seasoning and let it marinate 15-30 minutes. Once the shrimp are done, rough chop; and, transfer to a bowl and cover with plastic wrap. Refrigerate until chilled. Great to make ahead of time.
Corn ... Roasting the corn isn't necessary; but again, it really adds tons of flavor. Add the corn to a outside or inside grill pan, and grill until crisp and tender, about 15-20 minutes. The char marks, really add lots of flavor. Cool, then slice the corn off the cob. You could always use frozen corn, that is thawed.
Tomatoes ... Slice 1/2" off the top of the tomato; then, scoop out some of the flesh using a small spoon. Do NOT scoop out too much (mostly the seeds and juice in the center); you don't want to break through the skin. Then cut the tomato from the top down, NOT going all the way to the bottom - in a cross. This will open up the tomato in 4 sections - like a flower. Cutting the tomato like this, makes it much easier to eat. It also allows you to add more salad.
Salad ... First, the avocados - Dice and toss with the lime juice, to keep them from browning. Then, add the chilled shrimp, scallions, red onion, corn, celery; and, a couple of tablespoons of the dressing, to a small bowl; and, mix to combine. Then, add the avocado, toss - trying not to break them up too much. Add a bit more dressing if needed. I tend to dress my salad lightly - so dress it to your liking.
Stuff, Serve, and ENJOY! ... As I said; I love to serve this over greens tossed with a little of the dressing as well; and a squeeze of lime. Serve family style or individual serving plates. Garnish with cilantro. It makes a nice lunch or a light summer dinner. If you wanted something a bit more filling; add a bowl of creamy soup on the side; or cheesy bruschetta.
Note: Leftover dressing is fantastic over vegetables, other greens, even as a dip or condiment for sandwiches; especially on burgers.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting tomatoes for this recipe, choose tomatoes that are large and firm.
- If using frozen corn, make sure it is thawed completely before adding to the salad.
- Instead of shrimp, use chicken breast - This substitution will provide a more protein-rich alternative to the dish, while still providing the same flavor and texture.
- Instead of tomatillo cilantro dressing, use a balsamic vinaigrette - This substitution will provide a more acidic flavor to the dish, while still providing a delicious dressing.
Vegetarian Variation Substitute the shrimp with cooked lentils and add 1/2 teaspoon of smoked paprika to the marinade for a delicious vegetarian version.
Pineapple Teriyaki Shrimp Substitute the shrimp with cubes of fresh pineapple and add 1/2 teaspoon of ground ginger to the marinade for a sweet and savory version.
Cheesy Bruschetta: This cheesy bruschetta is the perfect accompaniment to the Spicy Shrimp, Corn, and Avocado Stuffed Tomatoes. It adds a delicious cheesy flavor to the dish, and is a great way to make the meal more filling. It's also quick and easy to make, and can be served as a side dish or appetizer.
Garlic Parmesan Roasted Asparagus: This garlic parmesan roasted asparagus is the perfect side dish to pair with the Cheesy Bruschetta and Spicy Shrimp, Corn, and Avocado Stuffed Tomatoes. It has a delicious garlicky flavor, and the Parmesan cheese adds a nice cheesy crunch. It's also quick and easy to make, and is a great way to add some extra vegetables to the meal.
Q: How can I make the dressing ahead of time?
A: You can easily make the dressing ahead of time. Simply follow the recipe for the tomatillo cilantro dressing in Recipe #10361 and store it in an airtight container in the fridge. It will keep for up to a week.
Q: Can I substitute other ingredients for the tomatillos?
A: Yes, you can substitute other ingredients for the tomatillos in the tomatillo cilantro dressing. Try using avocados, jalapeños, or roasted red peppers for a different flavor.
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The chipotle chili powder used in this recipe is a smoked jalapeno pepper that has become increasingly popular in the last few decades. It's a favorite among celebrity chefs and has been used to spice up dishes from Bobby Flay to Martha Stewart.
Tomatoes, one of the main ingredients in this recipe, were believed to be poisonous by Europeans for centuries. The first recorded use of tomatoes as food was by the Aztecs in Mexico in the 1600s, and it wasn't until the 1700s that tomatoes started to become popular in Europe.