Shrimp Dip

This creamy shrimp dip is made with tender shrimp, cream cheese, chili sauce, and the ideal amount of flavor. There’s really not a better cold dip than this

Course Appetizer

Cuisine American

Keyword no cook appetizers, seafood dip, shrimp appetizers, shrimp dip recipes

Prep Time 8

Total Time 8

Servings servings

Calories 502kcal

Author Kathleen

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

US Customary - Metric

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