Delicious Shrimp Dip Ready in Just 10 Minutes!

This shrimp dip is a quick and easy appetizer ideal for any gathering, blending shrimp, cream cheese, and savory seasonings.

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Prep Time 10

Chilling Time 30

Total Time 40

Servings: 6 servings

Course: Appetizers

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dip

12 ounces Extra Small Shrimp Use cooked, peeled, and deveined shrimp for convenience; thaw frozen shrimp beforehand.
8 ounces Cream Cheese Adds the creamy richness that forms the base of your shrimp dip.
0.5 cup Mayonnaise Enhances moisture and creaminess, giving your dip a luscious texture.
0.5 cup Green Onion Tops Diced, adds a refreshing touch and mild onion flavor.
0.5 teaspoon Old Bay Seasoning Provides that classic seafood flavor; substitute with Cajun seasoning to mix it up.
0.5 teaspoon Lemon Pepper Brightens the dip with a zesty citrus note.
0.5 teaspoon Salt Enhances all flavors; adjust based on taste preferences.
0.25 teaspoon Garlic Powder Adds depth and savory notes.
0.25 teaspoon Hot Sauce Optional, introduces a subtle heat.

Equipment

Mixing bowl
hand mixer or spatula

Method

Step‑by‑Step Instructions for Shrimp Dip

Chop the shrimp coarsely. Reserve a few whole shrimp for garnish if desired.
In a mixing bowl, blend cream cheese and mayonnaise until smooth and creamy.
Add Old Bay seasoning, garlic powder, lemon pepper, salt, and optional hot sauce. Mix thoroughly.
Gently fold in chopped shrimp and diced green onions.
Cover and refrigerate the dip for at least 30 minutes to develop flavors.
Garnish with reserved shrimp and green onions before serving with crackers.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 4gProtein: 12gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 400mgPotassium: 200mgSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Ensure shrimp are coarsely chopped for best texture. Let the dip chill for at least 30 minutes for enhanced flavor.

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