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Shrimp Salad Lettuce Cups

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.
  • Makes
    about 1-1/2 dozen


  • 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


  • 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.
Nutrition Facts
2 each: 105 calories, 7g fat (1g saturated fat), 52mg cholesterol, 179mg sodium, 4g carbohydrate (0 sugars, 4g fiber), 7g protein.

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