Curried Shrimp-Stacked Tomatoes Recipe
Curried Shrimp-Stacked Tomatoes Recipe photo by Taste of Home
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Curried Shrimp-Stacked Tomatoes Recipe

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In Florida, we’re known for tomatoes and Gulf shrimp, so we use both in this tasty lunch. They stack up fast and keep the kitchen cool. —Judy Batson, Tampa, Florida
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 4 large heirloom tomatoes
  • 6 tablespoons reduced-fat mayonnaise
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 3/4 pound peeled and deveined cooked shrimp (61-70 per pound)
  • 1 celery rib, chopped
  • 1/2 cup finely chopped cucumber
  • 1 small navel orange, peeled and finely chopped
  • 2 green onions, thinly sliced

Nutritional Facts

1 serving: 217 calories, 9g fat (1g saturated fat), 137mg cholesterol, 435mg sodium, 14g carbohydrate (9g sugars, 3g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.


  1. Trim and cut each tomato into three thick slices; drain on paper towels.
  2. In a large bowl, mix mayonnaise and seasonings; stir in remaining ingredients. For each serving, stack three slices tomatoes, layering with shrimp mixture. Yield: 4 servings.
Originally published as Curried Shrimp-Stacked Tomatoes in Taste of Home June/July 2016, p82

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