Photo of Shrimp and scallop chutney by WW

Shrimp and scallop chutney

SmartPoints® value per serving
Total Time
20 min
13 min
7 min
Slightly sweet and spicy with ginger and lemon, this shrimp and scallop chutney is quick to prepare and super flavorful. You can serve it immediately or let it sit overnight to merry the bright and varied flavors. This recipe is a great topping for toasted French bread rounds or crackers. You can also spoon this chutney onto endive leaves or into hollowed-out cherry tomatoes. Guests will delight in the uniqueness of this seafood preparation and the zesty ginger, mango and lemon profile.


Uncooked shrimp

½ pound(s), large, peeled, deveined (about 12)

Uncooked scallop(s)

¼ pound(s)

Garlic clove(s)

½ medium clove(s), finely chopped

Table salt

¼ tsp

Olive oil

1 tsp

Fresh lemon juice

2 Tbsp

Mango chutney

2 Tbsp

Fat free mayonnaise

2 Tbsp

Black pepper

tsp, freshly ground, or to taste

Uncooked red onion(s)

2 tsp, chopped, finely chopped

Ginger root

½ tsp, fresh, grated

Lemon zest

¼ tsp


  1. Toss the shrimp and scallops with the garlic and salt in a large bowl.
  2. Heat a large nonstick skillet over high heat, 1 minute. Swirl in the oil, then add the shrimp and scallops in a single layer. Cook, turning once, until golden brown on both sides, 1 1/2–2 minutes. Add the lemon juice and cook, stirring, until almost dry; let cool.
  3. Put the cooled shrimp mixture, the chutney, mayonnaise, and pepper in a food processor or blender; pulse until finely chopped. Transfer to a bowl and stir in the onion, ginger, and lemon rind. Cover and refrigerate up to 8 hours to blend the flavors. Yields about 2 tablespoons per serving.