If you’re looking for an easy, retro-inspired dip to serve at your next party, I recommend this shrimp dip recipe. It’s creamy, easy and super delicious.
If you’ve never eaten shrimp dip, let me explain what to expect. This is a cold dip that you can serve with sliced veggies, crackers, or toasted bread. It’s creamy like tuna salad, but the majority of the dip is lettuce shrimp (the smallest shrimp you’ll ever see).
This recipe I’m sharing below is flavorful and delicious, but feel free to add more flavors as it’s pretty simple and easy to customize.
Related: 30+ easy finger food ideas for your next party!
Ingredients
- Salad shrimp – or extra small (cooked) shrimp
- Cream cheese – softened
- mayo
- Lemon – zest and juice
- Worcester sauce
- Hot Sauce – I used Tabasco, but any hot sauce you have or prefer will work
- onion powder
- garlic powder
- Green Onions
- Parsely
- salt and pepper
How to make shrimp dip
Salad shrimp are sometimes sold frozen or canned. If yours is frozen, thaw it first. The salad shrimp (or extra small shrimp) should be fully cooked with the tails already removed.
Cut the shrimp into small pieces. Put aside.
In a medium mixing bowl, whisk together the softened cream cheese, mayonnaise, lemon juice and zest, Worcestershire sauce, hot sauce, onion powder, garlic powder, chopped scallions, and chopped parsley.
Stir in the shrimp. Taste and add salt and pepper as needed. Refrigerate until ready to serve.
Do-it-yourself tips
- If you can’t find salad shrimp or extra small shrimp, you can use any cooked shrimp (cocktail shrimp) you can find for this dip. Just make sure the tails are removed, the shrimp are completely thawed if they are frozen, then cut them into very small pieces.
- If you want to make this dairy free, you can use a vegan cream cheese and mayonnaise.
- I prefer hot sauce that doesn’t taste too tomatoy, but that’s mostly a preference. If you don’t want to use hot sauce or don’t have one, try 1/4 teaspoon or more cayenne pepper instead.
- You can store leftover shrimp dip, covered, in the refrigerator for at least 3 days. Keep in mind that the heat of the hot sauce or cayenne pepper and the flavor of the scallions and parsley will intensify over time.
- I like to serve this with something crunchy like: sliced bell peppers, carrot sticks, celery sticks, crackers, or toasted baguette slices.
More dips & spreads:
If you like this shrimp dip, you’re bound to love it too
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a cold, creamy dip that anyone can make
instructions
-
Cut the shrimp into small pieces. Put aside.
-
In a medium mixing bowl, whisk together the softened cream cheese, mayonnaise, lemon juice and zest, Worcestershire sauce, hot sauce, onion powder, garlic powder, chopped scallions, and chopped parsley.
-
Stir in the shrimp.
-
Taste and add salt and pepper as needed.
-
Refrigerate until ready to serve.
Remarks
- Salad shrimp are sometimes sold frozen or canned. If yours is frozen, thaw it first. The salad shrimp (or extra small shrimp) should be fully cooked with the tails already removed.
- Leftover shrimp dip can be stored, covered, in the refrigerator for at least 3 days.
Nourishment
nutritional information
shrimp sauce
amount per serving
% Daily Value*
*Percent Daily Values are based on a 2000 calorie diet.
Note: Nutrition is automatically calculated using Spoonacular for your convenience. Where appropriate, we recommend using your own nutritional calculations.