Photo of Spicy shrimp rounds with cilantro-mayo by WW

Spicy shrimp rounds with cilantro-mayo

Points® value
Total Time
29 min
25 min
4 min
These delectable spicy shrimp sit on a slice of cool cucumber, but you can swap the cucumber for toast "stars" if you like: Cut toasted firm white bread into stars



1 cup(s), fresh, leaves, lightly-packed (plus extra for garnish if desired)

Reduced calorie mayonnaise

½ cup(s)


2 tbsp(s), chopped

Fresh lemon juice

2 tsp(s)

Olive oil

2 tsp(s)

Uncooked shrimp

24 large, about 1 lb, peeled and deveined

Chili powder

1 tsp(s)

Cumin seeds

1 tsp(s)

Table salt

¼ tsp(s)


½ cup(s), seedless, cut into twenty-four 1/4-inch-thick slices


  1. To make cilantro mayonnaise, put cup of cilantro leaves, mayonnaise, onion and lemon juice in a food processor; process until smooth. (This can be made up to 1 day ahead.)
  2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, turning occasionally, until almost cooked through, about 2 minutes; sprinkle shrimp with chili powder, cumin and salt. Cook until shrimp are cooked through, about 1 minute longer; let cool. (Or you can toss shrimp with seasonings before cooking if desired.)
  3. To assemble, place cucumber slices on a serving platter and top each slice with 1 teaspoon of cilantro mayonnaise. Stand a shrimp on top and garnish with a cilantro leaf. Yields 2 topped cucumber slices per serving.


Swapping cucumber slices with toast stars (as described in the abstract above) increases the Points value per serving (when using 12 slices of reduced-calorie white bread).