Lemon-Lavender Shrimp Cups

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: about 16 shrimp cups
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1 pound medium shrimp, peeled, deveined and cut into bite-sized pieces

1 teaspoon chopped or ground dried lavender

Kosher salt 

2 tablespoons olive oil 

2 tablespoons chopped fresh mint 

1 teaspoon lemon zest plus 1 tablespoon lemon juice

2 oranges, such as navel or Cara Cara, segmented, plus 1 teaspoon orange zest

1 Persian cucumber, peeled and diced 

2 heads endive, white, red or a combination, leaves separated 


  1. In a medium bowl, add the shrimp, lavender and 1/2 teaspoon salt and toss well to combine. Heat a large skillet over medium-high heat. Add the oil and the seasoned shrimp and cook, undisturbed, about 2 minutes. Flip the shrimp and cook on the other side until the shrimp is opaque and cooked through, about another 2 minutes.
  2. In a separate medium bowl, add the mint, lemon zest and juice, oranges and zest, cucumbers and 1/8 teaspoon salt. Toss well to combine. Add the hot shrimp to the bowl and toss again.
  3. 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.