Best 7 Shrimp Endive And Watercress Salad Recipes

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Indulge in a medley of flavors and textures with our tantalizing Shrimp, Endive, and Watercress Salad. This refreshing and flavorful dish is a symphony of vibrant ingredients, each contributing a unique element to create a harmonious and unforgettable culinary experience. Succulent shrimp, crisp endive, peppery watercress, crunchy walnuts, and a tangy dressing come together in perfect harmony, making this salad a delightful choice for a light lunch, a vibrant side dish, or an elegant appetizer. Discover the culinary artistry behind this enticing salad and embark on a journey of taste that will leave you craving more. Additionally, explore variations such as the Shrimp and Avocado Salad with Lemon-Tahini Dressing, the Mediterranean Shrimp Salad with Quinoa, and the Spicy Shrimp Salad with Mango and Avocado for a delightful culinary adventure.

Here are our top 7 tried and tested recipes!

ENDIVE WATERCRESS SALAD



Endive Watercress Salad image

Two kinds of greens and cucumber and orange slices are coated with a light ginger dressing in this recipe.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 10 servings.

Number Of Ingredients 15

10 cups watercress
4 cups thinly sliced Belgian endive
3 medium navel oranges, peeled and sliced
1 medium cucumber, halved and thinly sliced
10 slices red onion, separated into rings
DRESSING:
2/3 cup canola oil
1/4 cup lemon juice
1/4 cup rice vinegar
1/4 cup olive oil
4 teaspoons Dijon mustard
2 teaspoons ground ginger
1-1/2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Divide watercress and endive among 10 salad plates. Arrange the oranges, cucumber and onion over salad greens. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over salads.

Nutrition Facts : Calories 226 calories, Fat 21g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 186mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein.

SHRIMP, WATERCRESS AND FARRO SALAD



Shrimp, Watercress and Farro Salad image

Provided by Food Network

Time 1h20m

Yield 4 large servings or 6 small servings

Number Of Ingredients 10

1 cup farro (emmer wheat)
Sea salt
1/2 cup extra-virgin olive oil
1 1/2 pounds fresh shrimp, deveined, thoroughly rinsed and patted dry
Juice of 1/2 lime
Freshly ground black pepper
2 tablespoons chopped fresh mint leaves
1/2 lemon, juiced, seeds removed
One 15-ounce can cannellini beans, drained and rinsed well
1 bunch watercress, tough stems removed

Steps:

  • Soak the farro in warm water for about 20 minutes. Drain and rinse well. Pour into a medium saucepan with enough water to cover by 1 inch. Cover the pot and bring to a boil, and then reduce to a simmer. Add a pinch of salt and cook for about 30 minutes. The farro should be soft but have a slight chew to it. Drain to remove excess water, and then transfer to a bowl and toss with 2 tablespoons of the olive oil. Set aside.
  • Preheat the broiler.
  • Toss the shrimp with 2 more tablespoons olive oil, some salt, pepper and the lime juice. Spread in an even layer on a baking sheet and broil for 10 minutes, flipping halfway through. Let cool slightly.
  • Make the salad dressing by combining the remaining 1/4 cup olive oil, the mint, lemon juice and some salt and pepper in a small jar. Cover and shake to combine.
  • Toss together the farro, beans and watercress in a large bowl with half of the dressing. Season with salt and pepper. To plate, transfer the salad to a large platter and top with the shrimp. Serve with the remaining dressing on the side.

SHRIMP, ENDIVE AND WATERCRESS SALAD



Shrimp, Endive and Watercress Salad image

Yield Serves 8

Number Of Ingredients 13

1 onion
3 cups water
1 cup dry white wine
1 bay leaf
2 teaspoons salt
1/2 teaspoon black peppercorns
32 large shrimp (about 1 1/2 pounds)
1 teaspoon caraway seeds
1 tablespoon white-wine vinegar
1/4 teaspoon sugar
3 tablespoons olive oil
2 bunches watercress
3 Belgian endives

Steps:

  • In a kettle simmer court bouillon ingredients 30 minutes.
  • Bring court bouillon to a boil and add shrimp. Boil shrimp until just cooked through, about 2 minutes. Drain shrimp in a large sieve set over a bowl and cool completely. Shell shrimp.
  • With a mortar and pestle or in a cleaned electric coffee/spice grinder finely crush or grind caraway seeds. In a bowl whisk together caraway, vinegar, sugar, and salt and pepper to taste until sugar is dissolved and whisk in oil until emulsified. Add shrimp and toss to coat.
  • Discard coarse stems from watercress and break remainder into bite-size sprigs. Halve endives and core. Cut endives lengthwise into 1/4-inch-thick strips and add with watercress to shrimp mixture, tossing to combine well.

SHRIMP SALAD ON ENDIVE



Shrimp Salad on Endive image

Crisp endive adds a touch of elegance to this special, easy shrimp recipe. Despite its fancy looks, it's a breeze to prepare! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 8 appetizers.

Number Of Ingredients 11

3 tablespoons mayonnaise
1/4 teaspoon lemon juice
1/8 teaspoon dill weed
1/8 teaspoon seafood seasoning
Dash salt
Dash pepper
1/4 pound cooked shrimp, chopped
1 tablespoon thinly sliced green onion
1 tablespoon finely chopped celery
1-1/2 teaspoons diced pimientos
1 head Belgian endive, separated into leaves

Steps:

  • In a small bowl, combine the first six ingredients. Stir in the shrimp, onion, celery and pimientos. Spoon 1 tablespoonful onto each endive leaf. Refrigerate until serving.

Nutrition Facts : Calories 44 calories, Fat 2g fat (0 saturated fat), Cholesterol 30mg cholesterol, Sodium 120mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein.

WARM SHRIMP AND ENDIVE SALAD



Warm Shrimp and Endive Salad image

Categories     Salad     Herb     Mustard     Shellfish     Tomato     Appetizer     Sauté     Picnic     Low Cal     Seafood     Shrimp     Summer     Endive     Gourmet

Yield Makes 4 servings

Number Of Ingredients 13

1 medium vine-ripened tomato
2 teaspoons sesame seeds
3/4 pound large shrimp (about 16)
4 medium Belgian endives
1/2 cup house vinaigrette
2 teaspoons Dijon mustard
2 teaspoons coarse-grained mustard
2 teaspoons soy sauce
1 teaspoon fresh lemon juice
fine sea salt
freshly ground white pepper
1 tablespoon corn oil
2 tablespoons thinly sliced fresh cilantro leaves

Steps:

  • Peel and seed tomato and cut into 1/4-inch dice. In a dry small heavy skillet toast sesame seeds over moderate heat, stirring occasionally, until golden, about 3 minutes. Shell and devein shrimp.
  • Trim top 1 1/4 inches from each endive and separate leaves, discarding small inner core. With a sharp knife cut away soft yellow edges of each leaf (save trimmings for another use), leaving only firm white centers, and cut centers lengthwise into 1/4-inch-wide strips.
  • In a small bowl whisk together vinaigrette and mustards. In a bowl combine endives, tomato, sesame seeds, soy sauce, lemon juice, and 3 tablespoons mustard vinaigrette, tossing to coat, and season with sea salt and white pepper.
  • Season shrimp with sea salt and white pepper. In a large heavy nonstick skillet heat oil over moderately high heat until just smoking. Add shrimp in one layer and sauté until undersides are golden brown, about 1 minute. Turn shrimp over and sauté until just cooked through, about 30 seconds.
  • Divide shrimp among 4 plates, mounding them. Add 5 teaspoons sliced cilantro to endive mixture, tossing to mix, and mound mixture over shrimp. Garnish salads with remaining teaspoon cilantro.

SHRIMP SALAD ON ENDIVE



Shrimp Salad on Endive image

From Taste of Home. The salad ingredients can be made the day before and then placed onto the endive just prior to serving. I'm sure this salad would be good served in a tomato as a lunch entree or a side salad.

Provided by Bobbie

Categories     < 30 Mins

Time 20m

Yield 18 serving(s)

Number Of Ingredients 11

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 lb cooked shrimp, chopped
1 green onion, sliced
2 tablespoons celery, chopped
1 tablespoon diced pimento
2 heads Belgian endive, separated into leaves

Steps:

  • In a small bowl, combine the first 6 ingredients.
  • Stir in the shrimp, onion, celery and pimientos.
  • Spoon 1 tablespoonful onto each endive leaf; arrange on platter.
  • Refrigerate until serving.

WATERCRESS AND ENDIVE SALAD



Watercress and Endive Salad image

Provided by Pierre Franey

Categories     easy, quick, weekday, salads and dressings, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 large bunch watercress
2 heads Belgian endive
1 tablespoon lemon juice
1 tablespoon red-wine vinegar
2 teaspoons Dijon-style mustard
Salt and freshly ground pepper to taste
3 tablespoons olive oil

Steps:

  • Cut off the tough stems of the watercress and discard.
  • Cut off the end of the endive and cut the head into bite-size pieces.
  • Rinse watercress and endive and drain or spin dry. Put in a salad bowl.
  • Put the lemon juice, vinegar, mustard, salt and pepper in a small bowl. Using a wire whisk, beat in the oil. Pour the dressing over the salad greens and toss.

Nutrition Facts : @context http, Calories 101, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 10 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 181 milligrams, Sugar 0 grams, TransFat 0 grams

Tips:

  • For the best flavor, use high-quality shrimp that are fresh or frozen and thawed.
  • If you don't have endive, you can substitute another type of bitter green, such as radicchio or arugula.
  • Watercress is a great source of vitamins and minerals, so don't skip it in this salad.
  • The dressing is made with a combination of mayonnaise, sour cream, lemon juice, and Dijon mustard. You can adjust the amounts of each ingredient to taste.
  • If you want a more creamy dressing, add more mayonnaise. If you want a more tangy dressing, add more lemon juice.

Conclusion:

This shrimp, endive, and watercress salad is a light and refreshing dish that is perfect for a summer lunch or dinner. The shrimp are cooked to perfection and the endive and watercress add a nice crunch and bitterness to the salad. The dressing is creamy and tangy, and it ties all of the flavors together perfectly. This salad is sure to be a hit at your next party or gathering.

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