These Shrimp Salad Appetizers are a delightful way to start any gathering, combining fresh seafood with crisp greens for a refreshing bite. Featuring tender shrimp and sweet lump crabmeat mixed with crunchy celery and a creamy Dijon-mayonnaise blend, each bite bursts with balanced flavors and textures.
Perfectly portioned on Belgian endive or small Bibb lettuce leaves, they offer an elegant presentation and fuss-free serving. Whether for a party or a light snack, these appetizers bring sophistication with minimal effort.
- Quick and easy to prepare in just 15 minutes.
- Light and healthy with fresh seafood and crisp greens.
- Elegant presentation perfect for entertaining guests.
- Versatile appetizer suitable for any occasion.
Ingredients
- Peeled and deveined cooked shrimp (1 pound): Medium-sized shrimp (31-40 count) chopped to provide tender seafood flavor and texture.
- Lump crabmeat (6 ounces, drained): Sweet and flaky crab adds mild ocean taste and enhances seafood richness.
- Celery ribs (2, finely chopped): Adds fresh crispness and subtle crunch to complement the creamy mixture.
- Dijon-mayonnaise blend (1/4 cup): Combines tangy mustard with smooth mayo to bind and flavor the salad.
- Belgian endive leaves (24 leaves from 3 to 4 heads): Crisp, slightly bitter leaves serve as natural cups for the salad.
- Small Bibb lettuce leaves (alternative to endive): Soft and tender leaves provide a mild, buttery base for serving.
- Chopped fresh parsley (optional): Adds a bright, herbal garnish for color and fresh aroma.
Instructions
- Combine Shrimp, Crab, and Celery
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In a large bowl, gently mix the chopped shrimp, lump crabmeat, and finely chopped celery. This layering of ingredients brings together tender seafood and crunchy vegetables, creating a variety of textures in the salad.
- Add Dijon-Mayonnaise Blend
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Stir in the Dijon-mayonnaise blend thoroughly to coat all the ingredients evenly. The creamy and tangy dressing binds the salad and enhances the natural flavors of the shrimp and crab.
- Prepare the Serving Leaves
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Select Belgian endive leaves or small Bibb lettuce leaves for serving. Rinse and pat dry to ensure crispness and create perfect individual scoops for the salad mixture.
- Assemble the Appetizers
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Using a spoon, place about 2 tablespoons of the shrimp mixture onto each leaf. Arrange the filled leaves neatly on a platter for a visually appealing presentation perfect for entertaining.
- Garnish and Serve
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If desired, sprinkle chopped fresh parsley over the appetizers. This adds a touch of color and a fresh herbal note that complements the seafood flavors.
- Use fresh or thawed cooked shrimp for best flavor and texture.
- Drain crabmeat thoroughly to avoid a watery salad.
- Belgian endive leaves provide a mild bitterness, balancing the rich filling.
- You can prepare the shrimp salad mixture ahead and assemble just before serving.
Storage Tips
Store the shrimp salad mixture in an airtight container in the refrigerator for up to 2 days. Keep the endive or lettuce leaves separate and assemble just before serving to maintain crispness.
Serving Suggestions
These appetizers pair beautifully with a crisp white wine or champagne for elegant gatherings. Serve them alongside light dips or fresh vegetable crudités to round out a refreshing starter spread.
- Use quality Dijon mustard blended into mayonnaise for balanced acidity and creaminess.
- Lightly pat dry seafood and greens to prevent sogginess and keep texture fresh.
- Chop shrimp uniformly to ensure even bites and an elegant look.
FAQs
- Can I use canned shrimp instead of cooked shrimp?
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Canned shrimp can be used but may alter texture and flavor. Freshly cooked shrimp is preferred for best results.
- Is it necessary to drain the crabmeat?
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Yes, draining removes excess moisture which prevents the salad from becoming watery and keeps the texture firm.
- Can I substitute the endive leaves with something else?
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Yes, small Bibb or butter lettuce leaves are excellent mild alternatives suitable for holding the shrimp salad.
- How long can I store the prepared shrimp salad?
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The mixture stays fresh up to 2 days refrigerated; assemble just before serving for optimal freshness.
- Can I add other ingredients to the shrimp salad?
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Yes, diced avocado or chopped fresh herbs like dill can complement the salad, but keep it simple to highlight the seafood.
- Is this recipe gluten-free?
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Yes, all ingredients are naturally gluten-free, making it suitable for gluten-sensitive diets.
Shrimp Salad Appetizers
Equipment
- 1 large bowl
Ingredients
- 1 pound peeled and deveined cooked shrimp 31-40 per pound, chopped
- 1 can 6 ounces lump crabmeat, drained
- 2 celery ribs finely chopped
- 1/4 cup Dijon-mayonnaise blend
- 24 Belgian endive leaves 3 to 4 heads or small Bibb lettuce leaves
- Chopped fresh parsley optional
Instructions
- In a large bowl, combine chopped shrimp, drained lump crabmeat, and finely chopped celery.
- Add the Dijon-mayonnaise blend and toss gently to coat all ingredients evenly.
- Spoon about 2 tablespoons of the shrimp mixture onto each endive or lettuce leaf.
- If desired, garnish each appetizer with chopped fresh parsley before serving.
Notes
- Use cooked shrimp for convenience; fresh is optional.
- Substitute mayonnaise with Greek yogurt for a lighter version.
- Store shrimp mixture covered in the fridge for up to 24 hours.
