Lemon-Lavender Shrimp Cups
- Level: Easy
- Yield: about 16 shrimp cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 42
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 6
- Cholesterol
- 46
- Sodium
- 101
- Total: 25 min
- Active: 25 min
Ingredients
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
Directions
- 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.
- 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.
- 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.