4 Ingredient Shrimp Dip Recipes

SHRIMP DIP

Steps:

• Make one day ahead.
• Let cream cheese rest at room temperature until soft.
• Mash all ingredients together (a potato masher works great).
• Chill before serving, at least one day.

SHRIMP DIP RECIPE

Steps:

• In a large mixing bowl, mix the cream cheese, mayonnaise, lime juice, zest, parsley, chives, Slap Yo Mama hot sauce, and garlic powder.
• Add the red and green pepper and the shrimp and stir.
• Sprinkle a few shrimp on top and a few dashes of hot sauce.Serve with chips or crackers.

SHRIMP DIP

Steps:

• Beat together the cream cheese, sour cream and mayo until smooth and creamy. Spread out on a large plate with an edge or in a 9x13 pan.
• Spread the seafood sauce over the cream cheese mixture gently.
• Sprinkle the shrimp over top of the sauce in an even layer.
• Layer the remaining ingredients however you like. I usually go green peppers, tomatoes, a little cheese, green onions and then the rest of the cheese.
• Refrigerate until serving.
• Serve with Ritz crackers for the BEST taste, but this also works with tortilla chips!

SHRIMP DIP RECIPE - (4.4/5)

Steps:

• Combine cream cheese, light mayonnaise dressing, and fat free milk until blended. Mix in remaining ingredients. Garnish with scallions. Refrigerate for 1 hour prior to serving. Serve with crackers or endive.

SHRIMP DIP RECIPE RECIPE - (4.7/5)

Steps:

• In a medium size bowl, mix the cream cheese, chili sauce, tabasco sauce, lemon juice and zest with a hand mixer until smooth. Fold in the green onion, set aside. Cut each cooked shrimp in half and then fold into the cream cheese mixture. You want the shrimp to be prominent in the dip but not so large that it is hard to get on the crackers. I prefer using this size shrimp and then cutting them, as opposed to using cocktail shrimp. I think the flavor is better than Cocktail Shrimp and the size looks more bountiful in the dip. Place your shrimp dip into a nice serving dish then cover and refrigerate at least and hour before serving so the flavors can marry. You can also prepare the Dip several hours in advance and store it in the refrigerator until you are ready to serve. Make this Shrimp Dip for your next gathering. This Dip has a little zing to it and I am sure you will get rave reviews on the flavor!

MOM'S SHRIMP DIP

Steps:

• Set aside a few of the nicer looking shrimp, then chop up the rest.
• In a medium bowl, mix cream cheese and mayonnaise until well blended. A blender works best, to get the mixture nice and smooth. Then stir in the chopped shrimp, green onion, and garlic salt.
• Transfer dip to a small serving bowl and top with reserved whole shrimp and additional green onion. Sprinkle a bit of freshly ground black pepper over the top. Serve with crackers and fresh veggies for dipping. For crackers, we mostly serve this dip with Ritz Original Crackers or Keebler Original Club Crackers.

GRANDMA'S SHRIMP DIP

Steps:

• In a large bowl, beat together cream cheese, sour cream, onion, celery salt, tabasco sauce, garlic powder and mayonnaise until well combined.
• Taste the mixture and adjust seasonings to taste.
• Stir in shrimp.
• Refrigerate for 4 hours or overnight.
• Serve with chips.

4-INGREDIENT SHRIMP DIP

Steps:

• rinse 20 medium size shrimp, and cut into pieces.
• chop 1 medium size onion.
• Heat the cream cheese and rotel on low heat.
• Add the shrimp and onion.
• Cook on low until creamy.
• Or -- put everything in a crockpot if you have plenty of time.
• serve with ritz crackers.

5-INGREDIENT SHRIMP RISOTTO

Steps:

• Put the shrimp shells and tails, 3 cloves of garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a medium saucepan. Cover with 7 cups of water and bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 20 minutes.
• Strain the shrimp broth into a large liquid measuring cup. Discard the shells and garlic. You should be left with 6 cups of broth. If the broth reduced more, just supplement with a little extra water to yield 6 cups. Add the broth back into the empty saucepan and keep warm over low heat.
• Heat a large straight-sided skillet or braiser over medium-high heat. Heat 1 tablespoon of oil until shimmering. Add the chopped shrimp and sprinkle with a generous pinch of salt and pepper. Cook, stirring occasionally, until the shrimp are pink, about 5 minutes. Meanwhile, thinly slice the remaining 3 cloves of garlic and set aside. Transfer the cooked shrimp to a plate and set aside.
• Reduce the heat to medium low and add 1 tablespoon of oil if the skillet is too dry, then add the sliced garlic. Cook, stirring frequently, until fragrant and just starting to soften, about 1 minute. Stir in the arborio rice until coated with the oil. Add the lemon juice and cook, stirring occasionally, until it has been mostly absorbed, about 2 minutes.
• Ladle 1 cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes; you will know it's time to add more stock when you move the rice aside and no liquid pools in the center.
• Repeat this process, adding more stock a ladleful at a time, until the rice is al dente and creamy, 20 to 25 minutes. If you run out of broth before the risotto is at its desired doneness, add some water.
• Stir in the arugula, shrimp and half of the lemon zest and cook until the arugula wilts slightly.
• Serve topped with the remaining lemon zest.

EASY SHRIMP DIP WITH CREAM CHEESE

Steps:

• Serve with chips, vegetables, or assorted crackers.