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Birthday Party Snacks: Mango Shrimp Salad on Endive Leaves

by | Food

For my mom’s birthday, my sister and I made an assortment of simple hors d’oeuvres and snacks for the non-main-meal table, like this Mango Shrimp Salad, and they were all inspired by Pinterest.  You can imagine the amount of time I spent surfing the food boards; I’m surprised I didn’t gain 20 pounds just looking at all those food pictures!

I don’t have any in-progress pictures because it was a complete hectic mess when we were making everything.  My parents were cooking, and we were cooking, and a little man kept running between our legs yapping to be picked up.  So over the next couple of days, I’ll be sharing my interpretation of my “pinspirations” and any tips I picked up along the way!



First up, the Belgian Endive with shrimp salad, inspired by a recipe from Real Simple.  Belgian Endive is a type of cabbage that can be eaten raw.  It’s crunchy without a lot of the “cabbage” taste, so it’s great for salads.  (Ever heard of the beet/walnut/endive combination for a salad?  Seriously good eats).  The shrimp salad was SUPER easy, since it’s pretty much a salsa style salad and the quantities didn’t need to be exact –  my style of recipe!


1 bag of medium shrimp

1 semi-ripe mango

1 lime

a small bit of red onion

handful of cilantro

evoo (Extra Virgin Olive Oil), salt and pepper

3 Endives

1. Poach (boil) the shrimp for a couple of minutes until pink.  Then let it cool.

2. Dice the shrimp, the mango, the red onion and mix together.

3. Add the juice of one lime, a handful of chopped cilantro.

4. Throw in a couple of tablespoons of evoo, and season to taste with salt and pepper.

Tip:  Like salsa, this tastes better after it sits and the juices mix a bit.

5. Peel the leaves off of the Endives.  I used every leaf until the leaf was 2 inches long.  Arrange it in a circle on a plate, and spoon a dollop of salad onto the leaf.  Once all the leaves are filled, add some grapes in the middle to make the platter look like a flower!

This dish is great for a summer gathering, and it works really well as a finger food – no utensils needed!  Plus, it’s adaptable to vegetarians too if you replace the shrimp salad with a mango bean salsa, or really any type of summery diced salad.



  1. Sharon-The OKI StampQueen

    Thanks for sharing the recipe! What a beautiful, beutiful party! You did an awesome job! I’ve browsed your blog-soooo nice! And I don’t have a/little ones—but I know about the time thing-and energy thing–and not exercising thing-or sleeping…so you are not alone! Don’t be so hard on yourself! Do what you enjoy-for you–and your family! Blessings,Sharon

  2. Bonnie and Trish @ Uncommon

    This looks so pretty and sounds amazing, too! Thanks for sharing with us!

    Take care,


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