Shrimp Dip Recipe

This shrimp dip is what party snack dreams are made of—rich, creamy, zippy, and packed with juicy shrimp in every bite.

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Prep Time10 minutes mins

Total Time1 hour hr 10 minutes mins

Servings2 cups

This shrimp dip is the kind of no-fuss appetizer that delivers big flavor with almost zero effort. It’s creamy, a little tangy, and full of finely chopped shrimp, with just enough heat to keep things interesting. Chill it ahead of time, then pile it high on crackers or crostini and watch it disappear.

📌 Save this creamy shrimp dip to your “Appetizer Recipes” or “Party Food Ideas” board so you can find it when you need an easy win. 📌

Ingredients You’ll Need

• 8 oz cream cheese
• ⅓ cup mayonnaise – Full-fat gives the best texture.
• 1 lb cooked salad shrimp – Be sure to thaw and chop finely.
• 1 teaspoon lemon juice
• 1 teaspoon Worcestershire sauce
• ½ teaspoon hot sauce – Optional, but it brings a nice kick
• 1 tablespoon green onion
• 1 tablespoon parsley
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder – Low-key flavor booster
• + salt & pepper

Tips For Using Frozen Shrimp

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If you’re using frozen cooked shrimp (which I often do!), just thaw them in the fridge overnight or pop the bag in cold water for a quicker fix. The key? Make sure they’re well-drained and patted dry—excess moisture is the enemy of a thick, creamy dip.

Ingredient Substitutions – Make It Your Own

• Want more spice? Add extra hot sauce or a pinch of cayenne.
• Not a parsley fan? Swap for dill or chives.
• Love citrus? Add lemon zest to brighten things up.

How to Make A Shrimp Dip Appetizer

1. Make It Creamy

Start with softened cream cheese—this is non-negotiable for that ultra-smooth base. Beat it with mayo until fluffy and smooth. Then mix in the seasonings, lemon juice, Worcestershire, and hot sauce.

2. Chop + Fold

Grab your pre-cooked salad shrimp, thawed and patted dry. Chop it finely—think small enough to coat a cracker without chunks sliding off.

Then gently fold it into the cream cheese base along with green onion and parsley for a pop of color and freshness.

3. Chill For Flavor

Once everything’s mixed, cover and refrigerate the dip for at least one hour—longer if you’ve got time. This gives the flavors a chance to meld and the texture to firm up, making it easier to scoop and way more delicious. It’s the kind of chill time that transforms a good dip into a great one.

How to Serve

When ready to serve, remove the plastic wrap from the bowl and top the shrimp dip with a sprinkle of additional finely chopped parsley and green onions. You can also add a couple of the reserved whole shrimp for garnish to the dip.

• Serve your shrimp dip with crackers, crostini, or sturdy veggies like celery sticks.
• Pair it with a glass of chilled white wine or sparkling water with lime.
• Add to a party platter with pickles, olives, and sliced cheeses.

Store any leftover shrimp dip in an airtight container in the fridge for up to two days. Stir before serving again. Freezing isn’t recommended as it can affect the creamy texture.

More Shrimp Appetizer Recipes

… try this creamy shrimp salad—it’s light, refreshing, and perfect for warmer days.

… you can’t go wrong with coconut shrimp—golden, crunchy, and great with sweet chili sauce.

… and if bold flavor is your thing, bang bang shrimp brings the perfect mix of creamy heat and crispy texture in every bite.

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Shrimp Dip

5 from 2 votes

This shrimp dip is what party snack dreams are made of—rich, creamy, zippy, and packed with juicy shrimp in every bite.

Prep Time 10 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 2 cups

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Ingredients

  

1x2x3x

• 8 ounces cream cheese, softened to room temperature
• ⅓ cup mayonnaise
• 1 teaspoon lemon juice
• 1 teaspoon Worcestershire sauce
• ½ teaspoon hot sauce
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 pound cooked salad shrimp (thawed and drained, very finely chopped) be sure to reserve 3 to 6 of the whole shrimp to use as garnish for the dip
• 1 tablespoon finely chopped fresh parsley, plus more for garnish
• 1 tablespoon finely chopped green onions, plus more for garnish

Instructions

 

• In a medium mixing bowl, add the softened cream cheese and mayonnaise. Beat on medium speed with a handheld mixer for 1-2 minutes or just until the mixture is smooth and creamy.
• Add the lemon juice, Worcestershire sauce, hot sauce, garlic powder, onion powder, salt, and black pepper to the bowl. Mix again on low just until fully combined and smooth.
• Using a large spoon or rubber spatula, fold in the finely chopped shrimp, finely chopped fresh parsley, and finely chopped green onions until all the ingredients of the shrimp dip are fully incorporated.
• Transfer the shrimp dip to a serving bowl and cover with plastic wrap. Refrigerate for 1 hour, or up to overnight, to allow the flavors of the dip to blend and the dip to chill.
• When ready to serve, remove the plastic wrap from the bowl and top the shrimp dip with a sprinkle of additional finely chopped parsley and green onions. You can also add a couple of the reserved whole shrimp for garnish to the dip.

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Notes

• You can buy the precooked small salad shrimp in the freezer section of your grocery store. Be sure that you thaw it according to the package directions for the best results. You will also need to remove as much excess moisture as possible from the thawed shrimp to keep from watering down your dip.
• I like to use full-fat cream cheese and standard full-fat mayonnaise for a nice thick consistency to the dip.

Nutrition

Calories: 851kcal | Carbohydrates: 8g | Protein: 53g | Fat: 68g | Saturated Fat: 28g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 495mg | Sodium: 1221mg | Potassium: 814mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 1751IU | Vitamin C: 5mg | Calcium: 269mg | Iron: 2mg

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