Shrimp Salad on Endive Appetizers

Shrimp Salad on Endive Appetizers from Inspired Taste

Adam and I love to entertain.  If it was not for our 12ft X 20ft living area, we would entertain more often.  We just love the idea of cocktail parties and mini get-togethers that involve appetizers or mini snacks.  To us, a bunch of smaller, tasty snacks is so much more interesting than one big meal. It’s so much fun!

Throw Shrimp Salad on Endive Leaves for an Instant Appetizer

Not only does the leaf look kind of cool, it’s the perfect container for a big spoonful of shrimp salad.  The combination of endive, which is slightly bitter, the creaminess of the dressing and the sweetness of the shrimp is pretty awesome, too. We’ve only tried this recipe with shrimp, but think it would work wonders for lobster, crab or even chicken.  Oh, and bonus … the dressing recipe can double as a delicious veggie dip.

Shrimp Salad on Endive Appetizers from Inspired Taste

If you enjoyed this recipe, check out a few more of our popular appetizers:

5.0 from 1 reviews
Shrimp Salad on Endive Appetizers
Prep time
Cook time
Total time
Generously spoon creamy shrimp salad on top of crisp endive leaves for the perfect appetizer. Try replacing the shrimp with lobster, crab or even chicken.
Yield: Makes 20 to 24 appetizer servings
You Will Need
Roasted Shrimp with Lime
  • 1 pound shrimp, shelled and deveined
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons lime juice
Shrimp Salad Dip/Dressing
  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice
  • 1 tablespoon chopped tarragon leaves
  • 2 teaspoons chopped mint leaves
  • 3 tablespoons chopped parsley
  • pinch salt
Shrimp Salad on Endive
  • 3 endive
  • 1 pound roasted shrimp with lime
  • 1/3 – 1/2 cup shrimp salad dressing
Roasted Shrimp with Lime
  1. Preheat oven to 425 degrees F. Toss shrimp with olive oil, salt and pepper then bake in the oven for 4-6 minutes (depending on shrimp size) or until light pink and the edges are slightly curled.
  2. Remove the shrimp from the oven and immediately toss with lime juice, set aside to cool.
Shrimp Salad Dip/Dressing
  1. In a mini blender, combine all ingredients and blend. This can be used as a vegetable dip or as the dressing for shrimp, lobster or chicken.
Shrimp Salad on Endive
  1. Chop the roasted shrimp into small pieces then toss with the dressing. Slice the end of each endive and separate the leaves. Fill each leaf with a spoonful of shrimp salad and present on a serving platter.

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14 comments… Leave a Comment
  • Karie April 18, 2015, 1:18 am

    I made it last weekend. It’s quite easy and came out like professional appetizer. The presentation was great too. I even sprinkled paprika as final touch on the whole plate and looked so amazing like French restaurant. Love this recipe!! Tks!

  • Kate September 29, 2013, 11:23 pm

    Just made this tonight for a party. Made it exactly as written and it was fabulous! Everyone loved it – even the discerning foodies in the group. If I had been smart and bought pre-peeled shrimp, it would have been very quick to make too. Highly recommend. Thanks for the easy, elegant, and delicious recipe!

  • christine August 26, 2010, 12:17 pm

    Hello! I found this blog in foodista and followed it here. This is a lovely blog and awesome Roasted Shrimp with Lime and Shrimp Salad on Endive recipe. And the photos are awesome. By the way you can place more foodista widget in your past and future blogs so that other foodista readers can follow and see your blog too. Just search for a related recipe or food and use its widget. I hope to read more from you. Cheers!

  • frances February 7, 2010, 10:55 am

    I love the idea of shirmp/seafood with the endive, but wondered if it would work with oil/lemon/dill/caper dressing instead? ( a bit too traditional taste? )

    • inspiredtaste February 7, 2010, 1:44 pm

      Fantastic idea Frances, there are a multitude of options for the endive appetizers… you could even use a favorite store-bought salad dressing. For super bowl you could even try a buffalo chicken with a drizzle of blue cheese dressing…the options are endless.

  • Beverly Lynn January 15, 2010, 11:23 am

    Looks delicious, Joanne! You and Adam have such a wonderful site here! I am very impressed. I am especially impressed with the photographs. I find food photography relatively difficult.

    • inspiredtaste January 16, 2010, 3:42 pm

      Thank you so much for the compliment. Most of the time the best photos are the ones when the food does all the work 🙂

  • Stacy January 13, 2010, 11:26 pm

    Yum, these look so good! Can’t wait to try this recipe!

  • nina January 13, 2010, 1:01 am

    I use endive leaves often, but never with a shrimp salad…looks so good, I’ll have to try!!!

  • Wendi January 12, 2010, 1:50 pm

    I want to dive head first into that photo. I’m trying to find a light appetizer for a small dinner this weekend. This might just be it.

    • inspiredtaste January 12, 2010, 4:24 pm

      I was just thinking about other options for the filling and really think as well as shrimp, lobster and chicken, potatoes would work really well too. We would just have to make sure the potatoes are not overcooked.


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