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.

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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

  • 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

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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23 Comments / Reviews

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Did you make it? Rate it!

  1. Gladys

    My friends and family look for me to make this all the time.

    xxxxxyyyyy

  2. Jason

    One tablespoon of lemon juice is more than enough. You might even consider a teaspoon.

    xxxxxyyyyy

  3. Roberta

    Made this for my family and they loved it! It was ALL gone in short time. My husband said it could use a little more “zing”, so I might add a little more hot sauce next time, but I wouldn’t change anything else. Thanks for sharing!

  4. Tracie

    I made this, reading other comments I used less lemon, but I used fresh shrimp and cooked the shrimp in butter with Old Bay…..oh my it’s delicious!

  5. Gail

    Too much lemon and I only used 2 T.

    xxxxxyyyyy

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