Shrimp Salad On Endive Recipe

This shrimp salad on endive is a refreshing and light dish that is perfect for a summer meal or as an appetizer. The combination of juicy shrimp, crisp endive leaves, and a tangy dressing creates a delicious and satisfying salad. The shrimp is cooked to perfection and then tossed with a flavorful dressing made with lemon juice, Dijon mustard, and fresh herbs. Serve this salad on a bed of endive leaves for an elegant presentation, or spoon it onto crackers for a tasty appetizer.

3.9
21 Rating -
Rate
20minstotal
20minsPrep
20m.total
20m.Prep
Shrimp Salad On Endive
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ingredients serve

Ingredients for Shrimp Salad On Endive Recipe

  • 0.13 pound Shrimp, Peeled And Deveined
  • As required Salt, To Taste
  • 1/4 tablespoon Lemon Juice
  • 0.13 tablespoon Dijon Mustard
  • 0.38 tablespoon Olive Oil
  • As required Freshly Ground Black Pepper, To Taste
  • 1/4 Stalks Celery, Diced
  • 0.03 cup Red Onion, Diced
  • 1/4 tablespoon Fresh Dill, Chopped
  • as per your need Endive Leaves, For Serving
  • as needed Additional Fresh Dill, For Garnish

Directions: Shrimp Salad On Endive Recipe

Cooking Directions

  • STEP 1.In a large pot, bring water to a boil and add salt. Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes. Drain and let cool.
  • STEP 2.In a small bowl, whisk together lemon juice, Dijon mustard, olive oil, salt, and pepper to make the dressing.
  • STEP 3.In a large bowl, combine the cooked shrimp, diced celery, diced red onion, and chopped fresh dill. Pour the dressing over the shrimp mixture and toss to coat.
  • STEP 4.To serve, arrange endive leaves on a platter and spoon the shrimp salad onto each leaf. Garnish with additional fresh dill, if desired.
  • STEP 5.Serve immediately as a light meal or appetizer. This shrimp salad can also be refrigerated for up to 2 days. Serve chilled.

Cooking Tips

  • Make sure to cook the shrimp just until they turn pink and opaque. Overcooking can result in rubbery shrimp.
  • For extra flavor, you can add a pinch of cayenne pepper or a splash of hot sauce to the dressing.
  • If you don't have endive, you can serve the shrimp salad on lettuce leaves or as a filling for sandwiches or wraps.

Storage and Serving

  • This shrimp salad can be stored in an airtight container in the refrigerator for up to 2 days.
  • Serve the shrimp salad chilled for the best flavor and texture.
  • You can serve this shrimp salad on endive leaves as an appetizer or as a light meal.
Nutrition
value
35
calories per serving
2 g Fat3 g Protein2 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    3g
  • Carbs
    2g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    2g
  • Protein
    3g
  • Fiber
    < 1g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    12mg
  • Iron
    < 1mg
  • Vitamin A
    28mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    5mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    7mg
  • Manganese
    < 1mg
  • Phosphorus
    33mg
  • Selenium
    6mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp