Hey there! As a food blogger who’s made countless batches of shrimp dip over the years, I’m excited to share everything I know about this classic party appetizer Whether you’re planning to make it for the first time or looking to perfect your recipe, I’ve got you covered with all the details about what goes into making this creamy, seafood-packed dip
The Basic Ingredients You’ll Need
Let’s start with the core ingredients that make shrimp dip so irresistible
- Shrimp: The star of the show! You’ll need about 1 pound of cooked, peeled, and deveined shrimp
- Cream cheese: 12 ounces, softened to room temperature
- Mayonnaise: About 1/2 cup (please don’t use Miracle Whip – it’s just not the same!)
- Celery: 1/2 cup finely chopped for that perfect crunch
- Onion: 1/2 cup finely diced (Vidalia onions work great)
- Lemon juice: 1-2 tablespoons for brightness
- Seasonings: Usually includes:
- Old Bay seasoning (2 teaspoons)
- Garlic powder (1 teaspoon)
- Black pepper (1 teaspoon)
How to Make Basic Shrimp Dip
-
Prep the shrimp:
- Boil water with 1 tablespoon Old Bay
- Cook shrimp 2-3 minutes until pink
- Cool in ice bath
- Chop into small pieces
-
Mix the base
- Beat softened cream cheese until smooth
- Mix in mayonnaise
- Add lemon juice and seasonings
-
Combine everything:
- Fold in chopped shrimp
- Add celery and onions
- Mix gently to avoid breaking up shrimp pieces
-
Chill and serve:
- Refrigerate at least 2 hours
- Serve with your favorite dippers
Pro Tips from My Kitchen
After making this dip countless times, here’s what I’ve learned:
- Let cream cheese soften properly (1-2 hours at room temp)
- Chop shrimp into uniform, small pieces
- Season gradually – you can always add more
- Keep dip cold during parties by serving in a bowl nested in ice
- Store leftovers up to 3 days (if you have any!)
Fun Ways to Customize Your Shrimp Dip
Want to make it your own? Try these tasty additions:
Spicy Version:
- Add cayenne pepper
- Mix in diced jalapeños
- Splash of hot sauce
Cheese Lover’s Version:
- Shredded cheddar
- Crumbled feta
- Grated parmesan
Fresh Herb Version:
- Chopped dill
- Fresh chives
- Minced parsley
What to Serve with Shrimp Dip
Here’s what works great for dipping:
- Crackers (butter crackers or water crackers)
- Fresh veggies (celery, carrots, cucumber)
- Toasted baguette slices
- Pita chips
- Tortilla chips
- Bagel chips
Storage Tips
Keep your shrimp dip fresh with these storage guidelines:
- Fridge: 3-4 days in airtight container
- Freezer: Up to 2 months (texture might change slightly)
- Party tip: Don’t leave out more than 2 hours at room temperature
Common Questions I Get About Shrimp Dip
Q: Can I use frozen shrimp?
A: Yep! Just thaw completely and pat dry before using.
Q: Can I make it ahead?
A: Absolutely! It actually tastes better after flavors meld overnight.
Q: Why is my dip too thick?
A: Let it sit at room temp for 15 mins before serving, or add a touch more mayo.
A Few Final Tips
- Don’t skimp on the shrimp quality – it makes a difference!
- Taste as you go when adding seasonings
- Make extra – it always disappears fast
- Keep ingredients cold until ready to mix
So there you have it – everything you need to know about making awesome shrimp dip! It’s really not rocket science, but these little details will help you make the best version possible. Give it a try at your next party and watch it disappear!
Happy dipping!
How to Make Shrimp Dip
Salad shrimp is sometimes sold frozen or canned. If yours is frozen, thaw first. The salad shrimp (or extra small shrimp) should be fully cooked with the tails already removed.
Chop up the shrimp into small pieces. Set aside.
In a medium sized mixing bowl, stir together the softened cream cheese, mayo, lemon juice and zest, Worcestershire sauce, hot sauce, onion powder, garlic powder, chopped green onions, and chopped parsley.
Stir in the shrimp. Taste and add salt and pepper as needed. Chill until ready to serve.
- If you can’t find salad shrimp or extra small shrimp, you can use whatever cooked shrimp (cocktail shrimp) you can find for this dip. Simply make sure the tails are removed, the shrimp is fully thawed if frozen, and then chop it up into very small pieces.
- If you want to make this non-dairy, you could use a vegan cream cheese and mayo.
- I prefer hot sauce that isn’t too tomato tasting, but this is mostly a preference. If you don’t want to use hot sauce or don’t have any, try 1/4 a teaspoon or more of cayenne instead.
- You can store leftover shrimp dip covered in the refrigerator for at least 3 days. Keep in mind the heat from the hot sauce or cayenne as well as the flavor from the green onions and parsley will intensify over time.
- I like to serve this with anything crunchy like: cut bell peppers, carrot sticks, celery sticks, crackers, or toasted baguette slices.
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