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Photo Credit: Elizabeth Newman

Shrimp and Citrus Endive Cups with Lavender

This is just the perfect little bite for baby showers, lady's luncheons, or any other spring gathering. Shrimp is so delicate and slightly sweet in flavor - and we know it pairs beautifully with lemon, but I've found that the floral notes of lavender pair with it just as well! It gives the shrimp a light and bright flavor that feels perfect for the beginning of spring. And with crisp cucumber and fresh mint, it's really refreshing, too.

Why endive instead of a crostini? I've always preferred to use endive as a vehicle for appetizers like this. It's a great gluten-free option for people with dietary restrictions, and it offers such a crisp little bite that other lettuces and crostini just can't deliver.

Shrimp and Citrus Endive Cups with Lavender

Shrimp and Citrus Endive Cups with Lavender


Appetizer Salad Snack

Prep Time

20 minutes

Cook Time

4 minutes




Giada De Laurentiis

Image of Shrimp and Citrus Endive Cups with Lavender


    For the Shrimp:

  • 1 pound medium shrimp (peeled, deveined, and cut into bite sized pieces)
  • 1 teaspoon dried lavender (chopped or ground)
  • 1/2 teaspoon kosher salt
  • 2 tablespoons olive oil
  • To Serve:

  • 1 Persian cucumber (peeled and diced)
  • 1 teaspoons lemon zest (from 1 lemon)
  • 1 tablespoon lemon juice (from 1/2 lemon)
  • 1 teaspoon orange zest (from 1/2 orange)
  • 2 oranges (navel or cara cara, segmented)
  • 2 tablespoons chopped mint
  • 1/8 teaspoon kosher salt
  • 2 heads endive (white, red or a combination, leaves separated)


  1. This recipe originated on an episode of Giada Entertains. Episode: Baby Shower Brunch.
  2. To a medium bowl add the shrimp, lavender, and salt. Toss well to combine. Heat a large skillet over medium high heat. Add the olive and the seasoned shrimp and cook, undisturbed for 2 minutes. Flip the shrimp and cook another 2 minutes on the other side or until the shrimp is opaque and cooked through.
  3. To a separate medium bowl add the chopped cucumber, lemon zest, lemon juice, orange zest, orange segments, mint and kosher salt. Toss well to combine. Add the hot shrimp to the bowl with the citrus. Toss well to combine.
  4. Lay the endive leaves out on a platter. Spoon the shrimp mixture into the leaves placing approximately 2 shrimp in each cup. Spoon any juices over the top and serve.



per serving
Amount/Serving % Daily Value
4 grams
7 grams
2 grams
Saturated Fat
1 grams
71 milligrams
324 milligrams
2 grams
2 grams
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