Photo of Shrimp Chutney by WW

Shrimp Chutney

SmartPoints® value per serving
Total Time
20 min
13 min
7 min
Slightly sweet and spicy with ginger and lemon, shrimp chutney is a great topping for toasted French bread rounds or crackers.


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.


To make the chutney the day before serving, prepare up to Step Three to pulsing the shrimp mixture in the food processor. Transfer the mixture to a small airtight container and refrigerate overnight. Stir in the onion, ginger, and lemon rind just before serving.This recipe first appeared in Best of Weight Watchers Volume 1 and is used here with permission.You can also spoon this chutney onto endive leaves or into hollowed-out cherry tomatoes.

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