Shrimp Dip

AppetizerDipQuick and EasyShrimp

Easy shrimp dip with small pink shrimp, lemon zest and lemon juice, scallions, parsley, hot sauce, pepper, cream cheese and a little mayo.

Photography Credit: Elise Bauer

In the world of party appetizers, there’s a time for fancy, and there’s a time for oh-my-gosh-I-only-have-10-minutes-to-make-something-that-I-wouldn’t-be-ashamed-to-serve-to-guests.

Usually I’m in the latter camp, having grossly underestimated the time it takes to get organized.

For these times it’s helpful to have a dish like this shrimp dip in one’s back pocket.

Some little pink shrimp (they’re sustainable and sweet), some cream cheese, a touch of mayo, a little lemon, some chopped herbs, a dash of hot sauce and presto! A lovely dip—thick, shrimpy, and brightly flavored with the lemon, herbs, and hot sauce.

Keep some frozen shrimp around for occasions like this, and some crackers, and you can pull it all together in 10 minutes. (Well maybe 15 if you have to defrost the shrimp.)

Shrimp Dip Recipe

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  • Prep time: 10 minutes
  • Yield: Makes about 2 cups of dip

If using frozen shrimp, defrost safely by placing in a bowl of ice water. When defrosted, strain.

Ingredients

  • 8 ounces cream cheese, room temp
  • 1/4 cup mayonnaise
  • 2 to 4 Tbsp of lemon juice (2 if regular lemon, 4 if Meyer lemon), more to taste
  • 1 teaspoon finely grated lemon zest
  • 3/4 pound cooked, shelled, small pink shrimp (salad shrimp)
  • 1/4 cup sliced scallions, including the greens
  • 2 Tbsp finely chopped fresh parsley
  • 1/4 teaspoon Tabasco or Crystal hot sauce
  • Freshly ground black pepper to taste

Method

1 Beat cream cheese and mayo, add lemon: In a medium bowl beat together the cream cheese and mayonnaise until smooth. Add the lemon juice and lemon zest. Beat until smooth (you may need to use a whisk.)

2 Pulse shrimp with cream cheese mixture: If you have a food processor, pulse together the shrimp and the cream cheese mixture, three 1-second pulses. If not, or if you just don't want to deal with the food processor, chop up the shrimp—fine to medium chop—and mix into the cream cheese.

3 Add scallions, parsley, hot sauce, pepper: Return to the bowl and stir in the scallions and parsley. Add the hot sauce and black pepper to taste. Add more lemon juice to taste.

Keep chilled. Serve with crackers or crudité.

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Shrimp Dip

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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16 Comments / Reviews

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Did you make it? Rate it!

  • Elena

    I consider myself very lucky that I found your recepies.
    Thank you very much!

  • David

    This is a simple and delicious dip. Has become a favourite of mine to make and a favourite of my friends to eat.

    xxxxxyyyyy

  • Brian

    I enjoyed this very much but missed the flavor of SHRIMP! I remember the day when you could buy shrimp and the shrimp cocktail sauce in a pre-made shrimp cocktail. Then you would keep the glass as a drinking glass. Anyway – get some shrimp cocktail sauce and add to taste.

  • Lisa Chin, HHC

    I may be missing this in the notes but are the frozen shrimp raw in the dip or are they already cooked when you buy them? Thanks!

    Little pink shrimp are already cooked when you buy them frozen or fresh. ~Elise

  • jennypenny

    How far in advance can you make this? I know dip in general is great to make ahead, but with the shrimp, I wasn’t sure. Would it taste better the same day, or would it be okay to make it the day before?

    In general, shellfish is something you should eat soon after it is cooked (or in this case defrosted). I have eaten this the next day and it was fine, but I wouldn’t go longer than a day or two. ~Elise

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