Shrimp Salad on Endive Leaves

Chef Kendrick shows how to make this beautiful and tasty appetizer, shrimp salad on endive leaves. Not only does it look good, but it is good for you. In case you don’t know, Endive is a member of the chicory family. It has a crisp texture and a sweet, nutty flavor with a pleasantly mild bitterness and is great served raw or cooked. It is a very healthy food and has many proven benefits to the human body. Endive is low in calories and may enhance digestion. It is a very low-calorie food and can help you manage your cholesterol levels. It also helps with diabetes and can help promote stronger bones. Endive also is a good source of B-vitamin complex like folic acid, which is good for everyone but particularly pregnant women.

Shrimp Salad on Endive Leaves Recipe


  • 1/3 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1/4 teaspoon dill weed
  • 1/4 teaspoon oregano
  • 1/8 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1/4 tsp thyme
  • 1/8 teaspoon salt
  • 1/2 pound cooked shrimp, whole or chopped
  • 1 sliced green onion
  • 2 tablespoons chopped celery
  • 1 tablespoon diced pimientos
  • 2 heads of Belgian endive, separated into leaves


  1. In a small bowl combine the mayonnaise and lemon juice, then add the next six ingredients and mix all together
  2. Sprinkle shrimp with same herbs and spices used in salad above
  3. Sauté shrimp in hot pan with 1 Tbsp butter and a splash of vegetable oil until pink on both sides (This shouldn’t take more than 5 minutes)
  4. Stir in the shrimp, diced onion, celery and pimientos
  5. Spoon one tablespoonful onto each endive leaf
  6. Arrange on a platter
  7. Refrigerate until ready to serve

You can view our other Cooking For Love recipes here, and check out Chef Kendrick’s website, Cooking For Love.

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