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Pineapple Shrimp in Endive Leaves

Makes about 32
Time 10 min
Endive leaves are the perfect size and shape for stuffing with a variety of fillings. This light and fresh, no-cook appetizer can also be served in small romaine leaves or lettuce cups.
Ingredients
  • 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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Method

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.

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.
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  • 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
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.