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Shrimp Dip

a cold, creamy dip anyone can make
Course Appetizer
Cuisine American
Keyword cold dip, dip, shrimp
Prep Time 5 minutes
Total Time 5 minutes
Servings 12
Calories 134kcal

Ingredients

  • 1 pound salad shrimp
  • 8 ounces cream cheese softened
  • ¼ cup mayo
  • 1 lemon
  • ¼ cup green onions
  • 2 tablespoons parsley
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon hot sauce
  • ¼ teaspoon garlic powder
  • teaspoon onion powder
  • salt
  • pepper

Instructions

  • Chop up the shrimp into small pieces. Set aside.
  • In a medium sized mixing bowl, stir together the softened cream cheese, mayo, lemon juice and zest, Worcestershire sauce, hot sauce, onion powder, garlic powder, chopped green onions, and chopped parsley.
  • Stir in the shrimp. 
  • Taste and add salt and pepper as needed. 
  • Chill until ready to serve.

Notes

  • Salad shrimp is sometimes sold frozen or canned. If yours is frozen, thaw first. The salad shrimp (or extra small shrimp) should be fully cooked with the tails already removed.
  • Leftover shrimp dip can be stored covered in the refrigerator for at least 3 days. 

Nutrition

Calories: 134kcal | Carbohydrates: 2g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 143mg | Potassium: 151mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 336IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 0.4mg