Pineapple Shrimp in Endive Leaves

Photo: psfreeman

This light, fresh, no-cook appetizer can also be served in small romaine leaves or lettuce cups. Recipe from the Whole Foods Market website:

Yield: 8 servings
Community Recipe from

Recipe Time

Prep Time:


  • 1/2 pound(s) cooked, peeled shrimp, tails removed
  • 1 large cucumber, peeled, seeded and diced
  • 2 1/2 cup(s) diced pineapple (from about 1/2 fresh pineapple)
  • 1/4 cup(s) chopped cilantro
  • 3 tablespoon(s) lime juice
  • 3 head(s) Belgian endive, separated into individual leaves


  1. 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 of shrimp mixture into each endive leaf and serve. Yield: about 32 stuffed endive leaves.
February 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pineapple Shrimp in Endive Leaves Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy