Butter, cream cheese, canned shrimp, lemon juice, garlic salt, mayo, and onion—this rich, retro-inspired Shrimp Butter spread is creamy, tangy, and weirdly addictive.
So… this is one of those stories I didn’t think I’d ever tell publicly, but here we are. I first had Shrimp Butter at my neighbor Bonnie’s annual “Tacky Sweater and Too Much Wine” party. The kind where someone spikes the punch, and at least one person ends up singing Mariah Carey into a remote control.
Anyway, I was hanging by the snack table, just trying to avoid a conversation with a guy named Craig who insisted on explaining NFTs to me again, when I saw this strange-looking dip. Kinda beige, oddly smooth. Not exactly the sexiest dish on the table.
I assumed it was some kind of cheese ball that had gone rogue, but I grabbed a cracker and gave it a shot because hey, party rules: try everything once.
And then I had five more. I didn’t even notice Craig was still talking about blockchain. That’s how good this thing was.
Why You’ll Love This Shrimp Butter Recipe?
Look, I get it. The name “Shrimp Butter” doesn’t exactly scream make me now. But here’s the thing—it’s one of those rare recipes that punches way above its weight.
It’s ridiculously easy. Like… embarrassingly easy. You mix everything in one bowl, chill it, and done. You don’t even cook anything. And the flavor? Creamy, tangy, salty in the best way, with that little bite of lemon and garlic salt that makes you go, wait… what is that?
Also? It feels kind of nostalgic. Like the sort of thing your aunt would serve at her bridge night in 1986—if your aunt had really good taste and access to cream cheese.
Ingredient Notes:
Okay, here’s what you’ll need for this Shrimp Butter, and why it works. No fluff, no shame.
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¾ cup butter – Real butter. Softened, please. If it’s too cold, you’ll regret every decision.
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1 package cream cheese (8 oz) – This is the heart of it. Adds body, creaminess, and tang.
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2 cans of shrimp (4 oz each) – Yeah, canned shrimp. Don’t knock it till you try it. Just drain it well, and maybe chop it a little.
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1 tablespoon chopped onion – Just enough to give it some bite. Raw, yes. But not overpowering.
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3 tablespoons lemon juice – Brightens it up. Also, if your lemon’s a little sad and dry? Use the bottle. We’ve all been there.
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½ teaspoon garlic salt – Not garlic powder. Not regular salt. The combo here makes magic.
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¼ cup mayonnaise – It keeps it from getting too dense. I used to hate mayo… now I just try not to think about it too much. But it matters here.
How To Make Shrimp Butter?
Honestly, you don’t need to be in any kind of mental state to make this. I once whipped this up while half-listening to a true crime podcast and texting my sister about how to fix her leaky sink. Still turned out great.
Step 1: Let your butter and cream cheese soften
Don’t skip this. Unless you like arm workouts while trying to beat cold bricks together. I usually just leave them out while I scroll Instagram and forget why I came into the kitchen in the first place.
Step 2: Mix it up
In a big bowl, beat the butter and cream cheese together until it’s smooth. You can use a hand mixer, or go old-school with a fork and elbow grease. Once it’s creamy, add in the shrimp, onion, lemon juice, garlic salt, and mayo. Mix until it looks like something you’d actually want to eat. It should be fluffy-ish. Some little shrimp pieces? Totally fine.
Step 3: Chill time
Cover the bowl and pop it in the fridge for a few hours. I usually forget about it until right before guests arrive, then act like I’ve been prepping all day.
Step 4: Serve it like you meant to impress people
Let it sit out a bit so it’s soft and spreadable. If someone dives in with a spoon instead of a cracker, just nod and let it happen.
Storage Options:
This is one of those dips that somehow disappears faster than you’d expect, especially if there’s wine involved. But if by some miracle you don’t eat it all:
Want To Save This Recipe?
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Fridge: Covered, it’s good for about 4–5 days. Still tasty, maybe even better after a day or two.
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Freezer? Eh… technically yes, but I tried that once and it came out kinda gritty. So… maybe just don’t.
Also, cold Shrimp Butter on toast the next day? Not the worst breakfast I’ve had, not gonna lie.
Variations and Substitutions:
Look, I’ve made this a bunch of different ways. Sometimes on purpose. Sometimes because I was out of something and too lazy to go to the store. It’s pretty forgiving.
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Fresh shrimp instead of canned – Totally doable. Just make sure it’s cooked and chopped.
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Add a little dill or fresh parsley – Fancy points.
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Swap mayo with sour cream or Greek yogurt – It changes the flavor a little, but still works.
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Use smoked salmon instead of shrimp – Holy wow. So good.
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Extra lemon juice or a dash of hot sauce – If you like things punchy.
What to Serve with Shrimp Butter?
You could just grab a spoon, but here are a few more “socially acceptable” options:
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Wheat crackers – Classic and my go-to. Holds up well.
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Pita chips or pretzel thins – For extra crunch.
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Cucumber slices – For your low-carb friend (or yourself).
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Toasted baguette – If you’re feelin’ a little French.
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Celery sticks – Surprisingly satisfying. Also balances the butter a bit.
It also plays very nicely with a cold glass of white wine, prosecco, or even a gin and tonic if we’re being honest.
Frequently Asked Questions:
Can I make it ahead?
Totally. In fact, it’s better that way. More time = better flavor.
Do I have to use garlic salt?
Honestly, it kinda matters here. But if you have garlic powder and salt, just use both and wing it.
What if I don’t like mayo?
I get it. But give it a shot just this once. You might be surprised.
So yeah. Shrimp Butter. Is it elegant? Not really. Is it trendy? Definitely not. But is it the kind of thing you’ll make once and end up craving randomly for the rest of your life? 100%.
Try it. Tweak it. Make it your own. Or don’t change a thing and pretend you’re serving a vintage secret family recipe. I won’t tell.
And if you do make it? Tell me! I wanna hear if it blew your mind or weirded out your guests—or both. That’s a win in my book.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Shrimp Butter
Ingredients
- ¾ cup 170g unsalted butter, softened
- 1 package 8 oz or 225g cream cheese, softened
- 2 cans 4 oz each small shrimp, well-drained
- 1 tablespoon finely chopped onion
- 3 tablespoons freshly squeezed lemon juice
- ½ teaspoon garlic salt
- ¼ cup mayonnaise
Instructions
Prepare the base:
- In a medium-sized mixing bowl, combine the softened butter and cream cheese. Using a hand mixer or stand mixer, beat on medium speed until the mixture is smooth and well-blended.
Incorporate remaining ingredients:
- Add the drained shrimp, finely chopped onion, lemon juice, garlic salt, and mayonnaise to the butter and cream cheese mixture. Continue to beat the mixture until it becomes light and fluffy. Small shrimp pieces should remain visible for texture.
Chill for best results:
- Cover the bowl with plastic wrap or transfer the mixture to a sealed container. Refrigerate for a minimum of 3 hours to allow the flavors to meld and the texture to firm.
Serve:
- Before serving, allow the shrimp butter to come to room temperature for 15–20 minutes to ensure optimal spreadability. Serve with wheat crackers, toast points, or vegetable crudités.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
