Easy Healthy Spicy Sweet Shrimp in Endive Cups are perfect for getting back on track to nutritious, healthy eating. Quick and easy for a fast, tasty dinner any night of the week.
2teaspoonsChipotle flavoured olive oil(or any spicy oil you like)
For the drizzle:
1tablespoonsThai Sweet Chili Sauce
1teaspoonsFig balsamic vinegar
For the endive cups:
6Endive leaves
3-4Enoki mushrooms(per individual endive cup)
3-4Sunflower shoots(per individual endive cup)
Instructions
Mix the chili sauce and fig balsamic and set aside.
Prepare the endive cups. In each cup add some sunflower shoots and enoki mushrooms. Place on a serving tray and set aside.
If you are using fresh shrimp, remove shell, clean, rinse and pat dry.If you are using frozen shrimp, rinse and pat dry.
Heat a skillet over medium heat. Add the oil and sauté the shrimp until cooked. About 40 seconds per side (depending if you are using raw or pre cooked shrimp)
Place 2 shrimp on each endive cup.
Drizzle with the chili/fig sauce.Serve with and assortment of fresh veggies and dip.
ENJOY!!
Notes
These are perfect for lunch or a light dinner. I used frozen pre-cooked shrimp, since that is what I had in the freezer. Feel free to use whatever type you like. Just remember if you are using pre-cooked, reduce the cooking time since you really only need to heat them. As for the sunflower shoots, you can use pea shoots or any spouts you like.I used chipotle olive oil, but any spicy oil to sauté is fine. If you don't have spicy oil, use regular olive oil and add a few red chili flakes.
Tried this recipe?Snap a photo and tag me on Instagram @homemadeandyummy
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.