How to make shrimp salad with a dressing made of sour cream, mayonnaise and lots of fresh herbs. Jump to the Herbed Shrimp Salad Recipe on Endive Spears or read on to see our tips for making.
Let me start by saying the dressing recipe below is one you need in your life. It’s equally delicious as a veggie dip, dressing for salads or used as a dressing for chicken. We pack in lots of fresh herbs like tarragon, mint and parsley. If you’re short on one, not to worry other fresh green herbs like basil or cilantro will work nicely. The key is keeping the dressing creamy with a nice punch of fresh from the herbs and citrus.
YOU MAY ALSO LIKE: Forget poaching and try this easy roasted shrimp cocktail. Instead of poaching, quickly roast shrimp in a hot oven until sweet and tender. Jump to the Easy Roasted Shrimp Cocktail Recipe.
This shrimp salad can be served alone or on just about anything. I love the look and taste of it with endive leaves. The slightly bitter and crunchy endive works nicely with the shrimp.
This is great for parties, but I’m kind of in love with the idea of turning these into dinner and calling them lettuce wraps. If you were to whip out a head of Boston or Bibb lettuce, sliced avocado and a few vegetables like carrot or cucumber this would be excellent as dinner.
YOU MAY ALSO LIKE: Meet your new favorite shrimp taco recipe. There’s chile butter shrimp, mashed avocado and a quick and crunchy slaw. Jump to the Chile Butter Shrimp Tacos Recipe.
Recipe updated, originally posted January 2010. Since posting this in 2010, we have tweaked the recipe to be more clear. – Adam and Joanne
Herbed Shrimp Salad Recipe on Endive Spears
Shrimp is excellent, but chicken, lobster and crab will all work nicely. The dressing below is versatile, too. Use it as a vegetable dip or salad dressing. You will need lime for both the shrimp and dressing. The dressing calls for lime zest, it is best to remove the zest before juicing the lime.
You Will NeedShrimp
1 pound shrimp, shelled and deveined
2 tablespoons olive oil
1/2 teaspoon sea salt
1/8 teaspoon fresh ground black pepper
2 tablespoons lime juiceSalad
1/2 cup sour cream
2 tablespoons mayonnaise
1 teaspoon lime zest
1 tablespoon lime juice or more to taste
1 tablespoon chopped tarragon leaves
2 teaspoons chopped mint leaves
3 tablespoons chopped parsley
Salt and fresh ground black pepper
3 medium-size endive, leaves pulled apart
1Heat oven to 400 degrees F. Line a baking sheet with aluminum foil.
2Toss the shrimp with olive oil, salt, and the pepper. Tumble shrimp onto the baking sheet and spread into one layer. Roast the shrimp for 5 to 10 minutes until pink, firm, and cooked through. Immediately toss with lime juice.
3Meanwhile, make the dressing. In a large bowl, stir the sour cream, mayonnaise, lime zest, lime juice, herbs, a pinch of salt and a few grinds of black pepper. Or use a food processor to blend. Taste then adjust with salt, pepper or more lime juice.
4Chop the shrimp into bite-size chunks then add to the bowl with dressing. Toss then serve spooned onto endive leaves.
I made the shrimp salad and served it in little crispy cups as an appetizer. It was delicious!
I made this for the first time for a party we hosted and got so many compliments! The recipe is so simple I wasn’t sure how it would turn out but it’s excellent. The lime zest gives it the perfect amount of brightness and the choice of herbs is flexible. I make it with whichever fresh herbs I have and it’s always good.
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!
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!
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!
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? )
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.
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.
Thank you so much for the compliment. Most of the time the best photos are the ones when the food does all the work 🙂
Yum, these look so good! Can’t wait to try this recipe!
I use endive leaves often, but never with a shrimp salad…looks so good, I’ll have to try!!!
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.
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.