Spicy Shrimp Rounds with Cilantro-Mayo

Total Time
29 min
25 min
4 min
These delectable spicy shrimp sit on a slice of cool cucumber.



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

reduced calorie mayonnaise

½ cup(s)

uncooked onion(s)

2 Tbsp, chopped

fresh lemon juice

2 tsp

olive oil

2 tsp

uncooked shrimp

24 large, about 1 lb, peeled and deveined

chili powder

1 tsp

ground cumin

1 tsp

table salt

¼ tsp


½ large, 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.

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