Cream cheese, mayo, shrimp, green onion, chili sauce, and parsley come together for a bold and creamy shrimp dip perfect for parties (or Tuesdays).
This shrimp dip? Oh man. It’s not just a recipe—it’s a season of life. One that involved a broken oven, a canceled potluck, and me standing in the middle of my kitchen in slippers and panic. I’d promised to bring something “savory but light” to a friend’s game night, and all I had was a bag of shrimp, some cream cheese I probably should’ve used last week, and anxiety.
I have no idea why I decided to throw those things together, but I did. I mixed it, added chili sauce (mostly because it was next to the ketchup), and shoved it in the fridge. And guess what? People devoured it. Like scraped-the-bowl, asked-for-the-recipe kind of love.
It’s weird how something so random and messy turned into the thing I now make on purpose. This shrimp dip reminds me that not everything has to be perfect to be wildly, unexpectedly good. And if that’s not a metaphor for life, I don’t know what is.
Why You’ll Love This Shrimp Dip Recipe?
You know how some dips are basically mayonnaise pretending to be interesting? Yeah, this is not that. This shrimp dip actually tastes like something. It’s creamy, yes, but also zesty with a little tang from the chili sauce, and it’s got texture from the chopped shrimp—not the kind of texture that makes you go “ew,” but the good kind, like a satisfying bite that tells you, “Hey, you’re eating something real here.”
It’s the kind of dip you put out “just in case,” and then it’s the one people keep hovering over with their cracker in hand. Also—hot take—this dip feels nostalgic. Like those 90s gatherings with weird Jell-O salads and cheese balls, but this one’s the cool cousin who actually aged well.
Ingredient Notes:
Let’s break it down, not like a scientist, but like a tired person in a grocery aisle wondering what to grab.
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Cream cheese: This is the glue. Literally holds everything together. If you forget to soften it? You’re gonna get an arm workout. I’ve done it. It’s humbling.
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Mayo: Yep, mayo. It adds that luscious, smooth thing. I used to be a mayo hater but honestly, in shrimp dip? Game changer.
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Chili sauce: Kinda sweet, kinda spicy, kinda underappreciated. It’s like ketchup that grew up and went to culinary school.
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Garlic powder + seasoned salt: The flavor backbone. Don’t overthink it.
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Worcestershire sauce: If flavor had a shadow, this would be it. Adds depth in a “wait, what is that?” way.
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Green onions: Bright, punchy, and they make you feel like you added a vegetable. It counts, okay?
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Cooked shrimp: Obviously. I use the frozen ones that I thaw and chop. Fresh if I’m feeling fancy, but usually not.
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Parsley: Optional, but adds color and makes you look like you tried harder than you did.
How To Make Shrimp Dip?
Step 1: Creamy chaos.
Grab a medium bowl and chuck in the cream cheese, mayo, chili sauce, garlic powder, seasoned salt, and Worcestershire sauce. Now beat that sucker like it owes you money. You want it smooth—no random cream cheese chunks or mayo streaks. You’re going for creamy but not too perfect—like a cloud that’s seen things.
Step 2: Add the stars.
Once that base is looking dreamy, toss in your chopped shrimp, parsley, and green onion. Fold it all together gently, like you’re making a new friend, not fighting an ex. You want the shrimp to stay in recognizable little bites, not mush.
Step 3: Chill, literally and emotionally.
Cover it and let it hang out in the fridge for at least an hour. Trust me—this shrimp dip is good warm, but great cold. Something happens when the flavors settle in… like when a stew tastes better the next day. It’s dip magic.
Step 4: Garnish (only if you’re feeling like a show-off).
Totally optional, but a sprinkle of paprika or a few tiny shrimp on top? Chef’s kiss. It says, “I care” even if you totally forgot you were supposed to bring something until this morning.
Storage Options:
Pop any leftover shrimp dip in a container and refrigerate it. It’ll stay good for about 3 days—but mine rarely lasts past 24 hours. Give it a stir before round two. And please don’t freeze it. Shrimp and dairy in the freezer? That’s a science experiment you don’t want to eat later.
Variations and Substitutions:
Sometimes you gotta pivot. Allergies, missing ingredients, or just wanting to be that person who brings a twist.
Want To Save This Recipe?
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No chili sauce? Try cocktail sauce for a more “shrimp cocktail but party edition” vibe.
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Want heat? A few dashes of Tabasco or a pinch of cayenne works wonders.
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Craving cheese? Fold in shredded sharp cheddar or pepper jack. It’ll still work. Promise.
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No shrimp in the house? Use canned crab, leftover salmon, or even chopped surimi (imitation crab). Been there, did it, no regrets.
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Dairy-free? Use dairy-free cream cheese and mayo—my vegan cousin actually loved this version more than the OG. I didn’t tell him until after. Oops.
What to Serve with Shrimp Dip?
This shrimp dip goes with a lot of things, which makes it dangerously easy to eat way too much. Here’s what I usually set out:
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Tortilla chips: Basic, reliable, always a hit.
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Ritz crackers: Slightly sweet, buttery, and nostalgic.
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Toasted baguette slices: For the extra moment when you want to feel like you’re at a fancy brunch.
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Veggies: Celery, cucumbers, and bell peppers are surprisingly great with it.
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Your fingers: Look, sometimes the cracker breaks and you’ve got to make choices.
Frequently Asked Questions:
Can I make this shrimp dip ahead of time?
Yes, and you should. It actually tastes better once it’s been chilling for a while. Make it the day before your party and save yourself the stress.
Is this dip super fishy?
Not at all. It’s shrimp-forward, but not in an “ocean in your mouth” way. Even people who don’t love seafood usually dig it.
Can I double the recipe?
Oh absolutely. In fact, I insist. This dip disappears faster than you’d expect, and doubling it saves you from the awkward “Sorry, it’s gone” moment.
This shrimp dip isn’t trying to be the fanciest dish at the party. It’s not the loudest or flashiest either. But it’s the one people come back to. The one that gets remembered. And honestly? That’s kinda beautiful.
So next time you’re short on time, energy, or inspiration—try this shrimp dip. Who knows? It might save your day too. Or at least save you from serving store-bought hummus again.
What’s your shrimp dip story? Or are you about to make your first one? Tell me—I’m all ears (and crackers).
<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 Dip
Ingredients
- 8 ounces cream cheese softened to room temperature
- ⅓ cup mayonnaise
- 2 tablespoons chili sauce
- 1 teaspoon garlic powder
- ½ teaspoon seasoned salt
- ½ teaspoon Worcestershire sauce
- 2 green onions finely chopped
- 2 cups cooked shrimp finely chopped
- 1 tablespoon fresh parsley chopped
Optional garnish:
- Additional chopped parsley
- Additional chopped green onion
- Small whole shrimp for presentation
- Pinch of paprika
Instructions
Prepare the base:
- In a medium mixing bowl, combine the softened cream cheese, mayonnaise, chili sauce, garlic powder, seasoned salt, and Worcestershire sauce. Using an electric hand mixer, beat the ingredients on high speed until the mixture is smooth and fully incorporated. This process ensures a light and cohesive base for the dip.
Incorporate remaining ingredients:
- Using a rubber spatula, gently fold in the finely chopped green onions, parsley, and shrimp. Take care to distribute the ingredients evenly while maintaining the dip’s smooth texture.
Chill before serving:
- Cover the dip with plastic wrap and refrigerate for a minimum of one hour. Chilling allows the flavors to meld and the texture to firm, enhancing the overall presentation and taste.
Garnish and serve:
- Just prior to serving, garnish the dip with additional parsley, green onion, a few small shrimp, and a pinch of paprika, if desired. Serve with crackers, chips, 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!
