This Mexican Shrimp Cocktail Endive Appetizer is easy to make, loaded with fresh flavors, and perfect for your next fiesta. Fresh shrimp and veggies are combined in a zesty sauce and served in crisp endive boats. Sure to be your new go-to for your spring and summer gatherings.
If you’re looking for an easy, unique appetizer for your Cinco de Mayo celebration, I gotcha covered! This recipe combines two of my faves… Pico de Gallo and Shrimp Cocktail. Instead of serving with chips, I changed things up by using crisp, slightly bitter endive boats as the vessel to get this deliciousness to your mouth. Get ready for an explosion of flavors!
Tammy’s Tips for Mexican Shrimp Cocktail Endive Appetizer
Shrimp – The recipe calls for 1/2 pound of medium shrimp. I bought raw medium-sized wild-caught shrimp and seasoned it with salt and pepper. I cooked the shrimp in my cast-iron skillet for about 5 minutes over medium-high heat until they were cooked through. After they cooled for a few minutes, I cut them in half.
Endive – Endive is a leafy green that comes from the chicory root family. It’s crunchy and has a canoe shape. Endive is rich in antioxidants and it’s a great source of fiber. It has an abundance of vitamin K which helps to regulate blood sugar. Aside from using it as an appetizer, I love having it for lunch with a scoop of chicken salad or egg salad.
Cocktail Sauce – A lot of store-bought cocktail sauce has sugar and other highly processed ingredients. Primal Kitchen makes one that does not contain sugar or any crazy ingredients. I also have a recipe for a homemade cocktail sauce that is super simple to make with just a few ingredients and no refined sugar.
Chill – It’s best to chill the shrimp mixture for at least 15 minutes before scooping it into the endive and serving. I do not recommend assembling in the endive and then chilling. Your endive may get too soggy.
Hope you enjoy this crowd-pleasing recipe as much as I do! If you make this appetizer, please let me know. You can leave a comment and/or a rating below, and be sure to tag me on Instagram. I love hearing from you!
Mexican Shrimp Cocktail Endive Appetizer
- 3 medium ripe tomatoes, chopped
- 1/3 cup onion, chopped
- 3 tbsp green pepper, chopped
- 1/2 jalapeno, seeded and finely chopped
- 1/4 cup cilantro, chopped plus some extra for garnish
- 1 small avocado, chopped
- 1 clove garlic, finely chopped
- 2 tbsp fresh lime juice (about 1/2 lime)
- 3 tbsp cocktail sauce
- dash of hot sauce
- 1/2 pound medium shrimp, cooked and cut into bite-size chunks, I cut mine in half
- salt and pepper to taste
- 3 heads Belgian endive, separated into individual leaves (20 leaves)
Combine all of the ingredients except endive in a medium bowl. Season with salt and pepper to taste. Chill for 15 minutes.
Arrange endive on serving tray. Fill each endive with shrimp cocktail mixture and serve!
We recommend using organic ingredients whenever possible.
Janie Cantu says