Shrimp Dip
This Shrimp Dip is cold, creamy, and savory, with a classic seafood flavor. Finely chopped shrimp are folded into a smooth cream cheese base with a little lemon and Old Bay seasoning. It comes together quickly and only needs a short chill in the fridge before serving.
This seafood dip recipe works for just about any occasion. I make it for parties, holiday snack tables, or even when I just want something easy to snack on at home. It has that old-school comfort-food vibe, and it’s usually the first bowl scraped clean.
stacie’s note
I was a pretty picky eater growing up, but shrimp was always the exception. While other kids were turning their noses up at anything that looked even a little different, I was happily eating shrimp whenever I could. I loved it so much that I actually wrote an essay about shrimp in Grade 5, which still makes me laugh when I think about it now. It was one of the few foods I never had to be convinced to try.
This dip reminds me of growing up in the 80s, when buffet tables were full of creamy dips like olive dip, crackers, and other retro snacks (olive cheese balls and bacon wrapped water chestnuts!). Every time I make it now, it brings back those memories and reminds me why shrimp has always been one of my favorites.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Cream cheese: Make sure it’s fully softened before mixing so the dip turns out smooth and creamy with no lumps. Let it sit at room temperature for about 30 minutes if needed.
- Mayonnaise: Full-fat mayo gives the best flavor and texture, but you can use light mayo if that’s what you have on hand.
- Lemon juice: Fresh lemon juice adds the best flavor, but bottled works in a pinch.
- Worcestershire sauce: A little goes a long way here. It adds depth and a savory note without making the dip taste heavy.
- Garlic powder: It blends smoothly into the dip and adds flavor without the sharp bite of raw garlic.
- Onion powder: This adds a subtle onion flavor without any crunch, keeping the texture nice and creamy.
- Old Bay seasoning: A classic pairing with shrimp. It adds just enough seasoning and warmth without overpowering the dip.
- Cooked shrimp: Finely chop the shrimp so you get a little bit in every bite. Smaller pieces also help the dip hold together better.
- Green onions: These add a mild onion flavor and a pop of color.
- Freshly ground black pepper: Season to taste at the end so you can adjust without overdoing it.
How to Make Cold Shrimp Dip
- Step One: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth.
- Step Two: Add mayonnaise to the cream cheese mixture and beat with a mixer until smooth.
- Step Three: Stir in the lemon juice, Worcestershire sauce, garlic powder, onion powder, and Old Bay seasoning until well combined.
- Step Four: Fold in the chopped shrimp and green onions.
- Step Five: Season with black pepper to taste.
- Step Six: Cover and refrigerate for at least 1 hour before serving to allow the flavors to blend.
Variations and Substitutions
- Use canned shrimp: If you’re short on time, well-drained canned tiny shrimp can be used instead of fresh cooked shrimp. Chop them finely and pat dry to avoid extra moisture in the dip.
- Make it lighter: Swap half of the cream cheese for light cream cheese or Greek yogurt for a slightly lighter texture while still keeping it creamy.
- Add a little heat: Stir in a pinch of cayenne pepper or a few dashes of hot sauce if you like a bit of spice with your shrimp.
- Try different seasoning: Old Bay is classic, but Cajun seasoning or a seafood seasoning blend works well, too. Start small and adjust to taste.
- Add extra texture: Mix in finely diced celery or red bell pepper for a little crunch without overpowering the dip.
- Make it extra lemony: Add a bit of lemon zest along with the juice for a brighter citrus flavor.
Storage Instructions
- Refrigerator: Store leftover shrimp dip in an airtight container in the refrigerator for up to 2 days. Give it a quick stir before serving, as it may firm up slightly as it chills.
- Make ahead: This dip can be made a day in advance and kept refrigerated until ready to serve. In fact, the flavor gets even better after it has had time to chill.
- Freezing: Freezing is not recommended for this dip. The cream cheese and mayonnaise can separate once thawed, which changes the texture.
Recipe Tips and Tricks
- Beat before adding mix-ins: Make sure the cream cheese and mayonnaise are completely smooth before stirring in the seasonings and shrimp. This helps everything blend evenly.
- Chop the shrimp finely: Smaller pieces distribute better throughout the dip and make it easier to scoop with crackers or veggies.
- Chill for best flavor: Letting the dip chill for at least an hour gives the flavors time to come together and improves the overall taste.
- Taste before serving: After chilling, give the dip a quick taste and adjust the seasoning with extra pepper, lemon juice, or Old Bay if needed.
- Serve it cold: This dip is best served straight from the fridge so it holds its shape and stays creamy.
- How to serve: Set it out with crackers, potato chips, sliced baguette, or celery sticks so it’s easy to scoop without breaking.
Dip Recipes
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Shrimp Dip
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Ingredients
- 1 package cream cheese softened, 8oz/250g package
- ½ cup mayonnaise
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp Old Bay seasoning
- 1 cup cooked shrimp finely chopped
- 2 green onions chopped
- black pepper to taste
Instructions
- In a medium bowl, beat the softened cream cheese with an electric mixer until smooth.
- Add mayonnaise and beat with a mixer until smooth.
- Stir in the lemon juice, Worcestershire sauce, garlic powder, onion powder, and Old Bay until well combined.
- Fold in the chopped shrimp and green onions.
- Season with black pepper to taste.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to blend.
Notes
- Serve chilled with Ritz crackers, buttery crackers, or sliced baguette. It also works well as a filling for celery sticks.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Stir before serving.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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