Print

Healthy Fried Green Tomato Stacks with Shrimp and Creamy Remoulade

healthy fried green tomato stacks - featured image
Print Recipe

A lighter twist on a Southern classic featuring crispy baked green tomatoes layered with sautéed shrimp and a tangy, creamy remoulade sauce. Perfect for a quick, healthy, and flavorful appetizer or light dinner.

Ingredients

Scale
  • 3 large green tomatoes, sliced into ½-inch thick rounds
  • ½ cup whole wheat panko breadcrumbs
  • ⅓ cup whole wheat flour (or almond flour for gluten-free)
  • 2 large eggs, beaten, room temperature
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon smoked paprika
  • Olive oil spray or light cooking oil for baking
  • 12 large shrimp, peeled and deveined (about 6 ounces / 170 grams)
  • 1 tablespoon olive oil
  • 1 teaspoon Cajun seasoning (or a mix of paprika, cayenne, garlic powder)
  • 1 clove garlic, minced
  • Juice of half a lemon
  • ½ cup Greek yogurt (plain, full-fat or 2%)
  • 2 tablespoons light mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon capers, finely chopped
  • 1 small shallot, minced
  • 1 teaspoon hot sauce (adjust to taste)
  • 1 teaspoon fresh lemon juice
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 425°F (220°C). Slice green tomatoes into ½-inch thick rounds and pat dry with paper towel.
  2. In one shallow bowl, whisk eggs until smooth. In another bowl, combine whole wheat flour, panko breadcrumbs, smoked paprika, salt, and pepper.
  3. Dip each tomato slice first into the flour mixture, then into the beaten eggs, and finally into the panko mixture. Press gently to adhere breadcrumbs evenly. Place coated slices on a baking sheet lined with parchment paper or silicone mat.
  4. Lightly spray tops of tomatoes with olive oil spray. Bake for 15-18 minutes, flipping halfway through, until golden brown and crispy.
  5. While tomatoes bake, heat olive oil in a skillet over medium-high heat. Toss shrimp with Cajun seasoning. Sauté shrimp with minced garlic for 2-3 minutes per side until pink and opaque. Finish with a squeeze of fresh lemon juice.
  6. In a small bowl, whisk together Greek yogurt, light mayonnaise, Dijon mustard, capers, minced shallot, hot sauce, and lemon juice until smooth. Adjust seasoning to taste.
  7. Once tomato slices are crisp and slightly cooled, assemble stacks by layering tomato slice, shrimp, dollop of remoulade, and repeat. Garnish with fresh parsley.
  8. Serve immediately, warm or at room temperature, with optional lemon wedge.

Notes

Pat tomatoes dry to ensure coating sticks and stays crisp. Flip tomato slices halfway through baking for even crispiness. Do not overcook shrimp to avoid rubberiness. Remoulade can be made a day ahead to enhance flavors. Use olive oil spray for a lighter coating. For gluten-free, swap flours and panko with almond flour and gluten-free breadcrumbs. Vegetarian option: replace shrimp with grilled portobello mushrooms or tofu.

Nutrition

Keywords: fried green tomatoes, healthy fried tomatoes, shrimp recipe, creamy remoulade, baked tomatoes, light appetizer, Southern recipe, gluten-free option, low fat

Find it online: https://merrymorsel.com/healthy-fried-green-tomato-stacks-with-shrimp-recipe-easy-creamy-remoulade/