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Shrimp with Wasabi Mayo

Yield Makes 12 to 14 appetizer servings
Notes: Look for wasabi powder in the spice or Asian section of your supermarket or in an Asian grocery store. If making wasabi mayo up to 1 day ahead, cover and chill.


  • 2 tablespoons dried wasabi powder
  • 1 cup regular or reduced-fat mayonnaise
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh mint leaves
  • Salt
  • Fresh mint sprig, rinsed
  • 1 1/2 pounds (31 to 40 per lb.) shelled cooked shrimp, rinsed and drained

Nutrition Information

  • calories 163
  • caloriesfromfat 72 %
  • protein 10 g
  • fat 13 g
  • satfat 2 g
  • carbohydrate 1 g
  • fiber 0.1 g
  • sodium 199 mg
  • cholesterol 104 mg

How to Make It

  1. In a small bowl, mix wasabi powder with 2 tablespoons water until smooth. In a food processor or blender, whirl mayonnaise, lemon juice, mint leaves, and three-fourths of the wasabi mixture until smooth. Taste, and add salt and more of the wasabi mixture if desired; save remaining for other uses.

  2. Scrape into a bowl and garnish with mint sprig. Serve with shrimp to dip into sauce.