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Shrimp Salad Lettuce Cups Recipe

Shrimp Salad Lettuce Cups Recipe

Our home economists make a simple-to-prepare shrimp salad and serve it on endive leaves for a from-the-sea version of lettuce wraps.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:9 servings


  • 1/3 cup mayonnaise
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon dill weed
  • 1/4 teaspoon seafood seasoning
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 pound cooked shrimp, chopped
  • 1 green onion, sliced
  • 2 tablespoons chopped celery
  • 1 tablespoon diced pimientos
  • 2 heads Belgian endive, separated into leaves


  • 1. In a small bowl, combine the first six ingredients. Stir in the shrimp, onion, celery and pimientos. Spoon 1 tablespoonful onto each endive leaf; arrange on a platter. Refrigerate until serving. Yield: about 1-1/2 dozen.

Nutritional Facts

2 appetizers equals 105 calories, 7 g fat (1 g saturated fat), 52 mg cholesterol, 179 mg sodium, 4 g carbohydrate, 4 g fiber, 7 g protein.

Reviews for Shrimp Salad Lettuce Cups

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Reviewed May. 10, 2010

"This is a good appetizer but needs more seasoning. I had to cut some of the endive leaves in 2 because they were too long and would have been awkward as finger food."

Reviewed Oct. 15, 2009

"Really good appie on 1/4" slices of cucumber instead of endive. I changed a few ingredients to - 1 tsp dill, 3 tbsp each minced celery, pimientos & added 3 tbsp minced carrot along w/ the rest. Pat shrimp dry before chopping. Do not make too far in advance or mixture becomes watery. Great appetizer and easy!

Trish D
Parksville, BC"

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