Pineapple Shrimp in Endive Leaves

Pineapple Shrimp in Endive Leaves

Makes about 32 stuffed endive leaves

This light and fresh, no-cook appetizer can also be served in small romaine leaves or lettuce cups.

  • 1/2 pound cooked, peeled shrimp, tails removed
  • 1 large cucumber, peeled, seeded and diced
  • 2 1/2 cups diced pineapple (from about 1/2 fresh pineapple)
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons lime juice
  • 3 heads Belgian endive, separated into individual leaves
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Chop shrimp and place in a large bowl. Add cucumber, pineapple, cilantro and lime juice and stir to combine. Arrange endive leaves on a serving platter. Spoon about 2 tablespoons shrimp mixture into each endive leaf and serve.

Nutritional Info: 
Per Serving:Serving size: 1 stuffed endive leaf, 20 calories (0 from fat), 0g total fat, 0g saturated fat, 10mg cholesterol, 20mg sodium, 4g carbohydrate (2g dietary fiber, 2g sugar), 2g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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