Step up your party game with this simple-but-special shrimp dip recipe – it’s easy, adaptable, and delicious!
Chips and dip are the perfect party food, right? It’s hard to imagine throwing any kind of festive gathering without crunchy finger foods and creamy goodies to swirl, scoop, and scrape them into.
But sometimes I want to do a little more than an onion soup dip or a bowl of salsa. Don’t you? This dip is perfect for those times, and I think it’s the best shrimp dip you’ll find. It’s way more special than an “everyday” dip, but still pretty darned simple and easy to make.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
What Makes This The Best Shrimp Dip?
I based it on my salmon dip, which is also great for parties. Like that one, this is made in a food processor—all you have to do is add the ingredients, push a button, and voila! The appetizer is ready for dipping.
With cream cheese and sour cream, it’s creamy and delicious. Plus, you can make it ahead of time and full it out of the fridge a little bit before you want to serve.
What Kind Of Shrimp Do I Need?
This shrimp dip recipe can be made with canned shrimp to make it easier and less expensive. You could also use fresh or frozen (but thawed) tiny bay shrimp, also known as salad shrimp, as long as they’re not raw. I actually prefer those, but use whatever works for you and what fits your budget.
For extra flavor and texture, I add a little minced onion. Then I garnish with chopped chives and a few whole shrimp. The shrimp on top not only looks great, it also lets my guests know what kind of dip it is!
Make It YOUR Best Shrimp Dip
All that said, my recipe is pretty adaptable. So if you want to use red onion or shallots instead of the white onion, go for it. If you want to use green onion instead of chives on top – or omit the garnishes altogether – no problem.
You could even add some chopped fresh herbs to the mixture in the food processor – parsley, dill, or tarragon, for example, would be great.
I use a little bit of Tabasco hot sauce for mine, but you can add extra if you like more kick, or substitute in some chili sauce.
Serving Easy Shrimp Dip
You can serve this shrimp dip chilled, but with the cream cheese in it, I find it a little easier to dip when it’s closer to room temperature.
Serve with crackers, tortillas chips, or sliced veggies like celery sticks and slices of cucumber. I would love to hear in the comments what you pair this dip recipe with!
Step up your party game with this simple-but-special shrimp dip—it’s easy, adaptable, and delicious!
- 3 (4 oz.) cans tiny shrimp, drained, or 12 oz. cooked fresh or frozen (thawed) bay or salad shrimp
- 1 (8 oz.) package cream cheese
- 1/2 cup sour cream
- 1/4 cup lemon juice, or more to taste
- 1 tsp. salt, or more to taste
- 1/4 tsp. hot sauce, such as Tabasco, or more to taste
- 1/2 cup finely chopped white onion
- 1 Tbsp. chopped fresh chives
- Set aside 1-2 tablespoons of the shrimp. Put the remaining shrimp, cream cheese, sour cream, lemon juice, salt, and hot sauce in a food processor and pulse until smooth.
- Transfer to a medium bowl and stir in the onion. Add more lemon juice, salt, and hot sauce to taste.
- Transfer to a serving dish and garnish with the chives and reserved shrimp.
- Serve immediately or cover and refrigerate for up to about a day (ideally return it to room temperature before serving).
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This post originally appeared in February 2020 and was revised and republished in January 2024.