There’s really not a better cold dip than this shrimp dip. Tender little shrimp, cream cheese, chili sauce, and just the right seasoning make this a creamy delight. This recipe comes straight from my Grandma’s recipe file. She would serve this at every holiday and every big family gathering she hosted. The family always demanded this be on the menu!
Here are a few more dips that have always been annual traditions in our family. Pimento cheese, Mississippi sin dip, and hissy fit dip. Our family has a thing for good southern appetizers! Believe me, these are all soooo good!
Best Shrimp For Shrimp Dip
You can use the canned tiny shrimp. I think that is what my Grandma used originally. I found a great bag of flash-frozen, wild-caught cooked salad shrimp that I’ve been using lately.
Before that, I bought cooked salad shrimp at the seafood counter at my local supermarket. The shrimp is also referred to as bay shrimp in some places.
How to Quickly Bring Cream Cheese to Room Temperature
- Microwave: Take the foil wrapping off the block of cream cheese. Place on a microwave-safe plate. Microwave for 15 seconds, flip the cream cheese over, then microwave for another 15 seconds. Be careful not to completely melt the cream cheese.
- Counter: Take the foil wrapping off the block of cream cheese. Place the block of cream cheese on a plate, then cut it into small cubes, and let it set out on the counter for 20 minutes.
Cold Shrimp Dip Ingredients
- Shrimp: As I mentioned above, I like salad shrimp best.
- Cream Cheese: Use only a regular, not a low-fat version.
- Mayonnaise: Use either Dukes or Best Foods.
- Chili Sauce: I like the brand “Homemade Chili Sauce.” I find it to be the most flavorful brand. If you can’t find it, Heinz works fine.
- Cajun Seasoning: I like either “Slap Ya Mama,” or “Tony’s Chachere’s” brands.
- Garlic Powder: Adds a very subtle sweet garlic flavor.
- Green Onions: Use both white and green parts.
Storing + Freezing + Make-ahead
- How Long Can You Keep This In The Fridge? Seal shrimp dipping sauce, then store it for up to four days.
- Can You Freeze This? No, mayonnaise shouldn’t be frozen.
- Make-Ahead Tips: Since the dip is so easy to make, the only make-ahead tip I have is to mix everything together per the recipe and leave it covered in a bowl in the fridge.
- Food Safety: Here’s an article you might want to check out.
Serving Recommendations
I generally serve this cold shrimp dip with a buttery-style cracker like Town House crackers, Club crackers, or Ritz crackers. Crostini works well, too. It is also deliciously served stuffed in celery sticks or spread on cucumber slices. I like to serve a couple of finger foods along side this dip like bacon wrapped smokies, my addictive ham and cheese pinwheels, or everything pigs in a blanket!
This is great dip to serve for happy hour. Serve it alongs side you favorite beer, gin and ginger ale, pineapple margarita, or my tropical jungle bird, or Planters punch!
How To Make Shrimp Dip With Cream Cheese
- Mix cream cheese and mayo.
- Add chili sauce, Cajun seasoning, and garlic powder. Mix.
- Add shrimp and green onions.
- Serve.
****See full instructions below.
More Fabulous Dip Recipes
- Crab Rangoon
- Crack Dip
- Knorr Spinach Dip
- Million Dollar Dip
- Sausage Cream Cheese Dip (only 3 ingredients!!)
- Cowboy Queso
- Jalapeño Popper Dip
- Sour Cream and Onion Dip
Shrimp Dip
Ingredients
- 2 cups cooked salad shrimp, chopped
- 8 ounces cream cheese, at room temperature
- 1/2 cup mayonnaise
- 2 tablespoons chili sauce
- 1/4 teaspoon cajun seasoning
- 1 teaspoon garlic powder
- 1/3 cup green onion, very thinly sliced
Instructions
- Lay shrimp (2 cups) out on a double layer of paper towels then dab the tops of the shrimp with more paper towels to remove excess moisture.
- In a medium mixing bowl, add cream cheese (8 ounces) and mayo (1/2 cup), and beat, using an electric handheld mixer on medium speed, for 2 minutes.
- To the mixing bowl add chili sauce (2 tablespoons), Cajun seasoning (1/4 teaspoon), and garlic powder (1 teaspoon). Turn on the mixer and beat just until combined.
- Add shrimp and green onions (1/3 cup) and using a large rubber spatula fold gently, until evenly combined. Taste and adjust seasoning as necessary.
- Place in an airtight container and refrigerate for a minimum of 4 hours, to best, overnight. Serve.
Notes
- Shrimp: You can use canned tiny shrimp. I think that is what my Grandma used originally. I found a great bag of flash-frozen, wild-caught cooked salad shrimp that I’ve been using lately. Before that, I bought cooked salad shrimp at the seafood counter at my local supermarket. The shrimp is also referred to as bay shrimp in some places.
Nutrition
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I love this dip! Me and my daughter gobbled this for 5 mins!
Thanks, Jam! I’m glad you like this recipe 🙂