The Best Shrimp Dip Recipe


5 from 4 votes
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This Best Shrimp Dip recipe is creamy, crunchy and makes the perfect appetizer! Succulent shrimp is the star of this dip that comes together in less than 15 minutes!

Quick and delicious appetizer recipes like this tasty shrimp dip are a must in my house! Whether I’m whipping up this dip or some pimento cheese for the weekend, making some salsa or buffalo wings for a tailgate or popping my spinach artichoke dip in the oven for a holiday party, I know these crowd-pleasers will be a hit. Give these appetizers a try for your next gathering and watch them disappear!

Shrimp dip in a white bowl with a spoon for serving.

This savory Shrimp Dip has been a favorite recipe in my family for many years. It’s quick and easy to make and ready in less than 15 minutes! So full of succulent shrimp, this dip is creamy, zesty, crunchy and satisfying! It tastes divine on a tortilla chip, cracker, or chunky slice of bread.

I love this dip served any time of the year. And who doesn’t love a good dip?! My Buffalo Chicken Dip, Beef Enchilada Dip, or cheesy Queso are warm dips and fantastic anytime. And my family loves hummus and guacamole all the time. And for a sweet treat, my Cookie Dough Dip with some pretzels and apple slices is out of this world. Dips are welcome whatever the occasion.

How to Make Shrimp Dip

This recipe makes the best shrimp dip I’ve ever tasted, yet it’s so simple to make. It’s satisfying enough to enjoy for a heavy appetizer for lunch and always a hit at gatherings. I always get asked for the recipe. Here’s how you’ll make it.

Shrimp dip in a bowl with spoon, surrounded by celery leaves.


To make this dip, you’ll need these ingredients.

Ingredients used to make shrimp dip recipe.
  • Shrimp – cooked and prepped. You can also keep the cooked, peeled and deveined shrimp in the freezer and quickly defrost before making this.
  • Cream Cheese – allow it to soften
  • Green Onions – use the green onion for the flavor, crunch and color it gives to the dip.
  • Celery – the diced celery gives a delicious crunch to this creamy dip.
  • Garlic – minced
  • Worcestershire Sauce
  • Lemon Juice – gives a bright, zesty flavor to the dip.
  • Horseradish – gives the dip a zest and a bit of a “bite” that makes it the best!
  • Tabasco or Sriracha sauce – You can use your favorite of the two dips and add the desired amount to taste and heat preference.

How to Prep the Best Shrimp

First, make sure you’ve cooked and prepped your favorite shrimp. I like to use wild-caught shrimp and boil the shrimp to cook it. (Some dip recipes use canned shrimp, but I do not. I find that using these full size shrimp makes this dip the BEST!)

If cooking your shrimp right before making this dip, make sure to cool the shrimp by placing on ice. Then peel and devein. If using cooked, frozen shrimp, then safely defrost the shrimp in a bowl of ice. Once your shrimp is completely prepped, proceed with recipe instructions.

Regardless, make sure your shrimp has been cooked.

Step-by-Step Instructions

Shrimp Dip ingredients in a glass bowl on a white surface.
Shrimp dip stirred together in a glass bowl.

To make the dip, add all of the ingredients to a large mixing bowl and mix with hand mixer or large spoon. You can also add the ingredients to a stand mixer bowl and stir with the paddle attachment to combine.

Once all of the ingredients are well-combined, store the shrimp dip in an airtight container in the refrigerator overnight or for several hours. This gives the best flavor by allowing the flavors in the dip to combine.

Serve with crackers, chips or vegetable sticks and enjoy!

Closeup of shrimp appetizer with pink shrimp and chopped celery.

Storage Tips

To make ahead. After you complete making the shrimp dip, place airtight, lidded container and refrigerate from a few hours to overnight.

To store. Refrigerate any leftovers in an airtight container or wrapped well for up to 2 days.

Freezing is not recommend.

Tortilla chip scoops up a bite of shrimp dip from a white bowl.

Frequently Asked Questions

What are the main differences between tabasco and sriracha? (ingredient in recipe)

Tabasco is made from a bit hotter pepper than sriracha. Tabasco minimal ingredients of red pepper, vinegar and salt. Sriracha has more ingredients, including sugar, so it has a bit of a sweet taste to it.

What kind of shrimp do you use for this dip?

You can use your favorite shrimp, just be sure to cook, chill, peel, and devein it. I prefer a wild caught shrimp and boil them and prepare myself. I think the larger shrimp, not a canned shrimp, make the salad more satisfying and delicious. It’s chunky and oh so good!

Here’s my Shrimp Dip Recipe. I hope you love it as much as we do!

Shrimp Dip Recipe

5 from 4 votes
This easy Shrimp Dip with Cream Cheese recipe is creamy, crunchy and makes the perfect appetizer! Succulent shrimp is the star of this dip that comes together in less than 15 minutes!
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8


  • 1 pound cooked shrimp, peeled, deveined and roughly chopped
  • 1 (8-ounce) package cream cheese, , softened
  • 1/2 cup chopped green onion
  • 1/2 cup diced celery
  • 1 clove garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1/2 teaspoon prepared horseradish
  • Tabasco or Sriracha sauce, to taste


  • Add all ingredients to a large bowl and mix until well-combined with a hand mixer or spoon. Alternately, add all ingredients to the bowl of a stand mixer and mix with the paddle attachment until well-combined.
  • Store in an airtight container in the refrigerator overnight to allow the flavors to fully combine.


Note about shrimp: Use your favorite shrimp, cook and prepare it as directed in recipe. 

Storage Tips

To make ahead. After you complete making the shrimp dip, place airtight, lidded container and refrigerate from a few hours to overnight.
To store. Refrigerate any leftovers in an airtight container or wrapped well for up to 2 days.
Freezing is not recommend.


Calories: 145kcal | Carbohydrates: 3g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 100mg | Sodium: 445mg | Potassium: 155mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 196IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did your Mama make a dish that was absolutely, positively the best ever? I’m sure she did! I’d love for you to tell me about it.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. kathy jackson says:

    Yummy!!! Have a great weekend!!! Thank-you

  2. Liz says:

    I love it. Thanks Robyn and have a good weekend!

  3. Mama Shirdle says:

    Can’t wait to try this, sounds wonderful. Robyn a few months ago I was looking for a chocolate cake recipe, when I came across your website. Yes! It is the best ever chocolate cake! Needless to say I subscribed by email & have been using a lot of your recipes, which have always been a hit at my house. Thank you so much for sharing all your southern wisdom, & delicious recipes.

  4. Melissa says:

    This dip sounds delicious! I think I’ll make it to bring to my sisters house Sunday. I love shrimp anything! Thankfully I live in New Orleans where they are plentiful and usually cheaper than red meat. Not my mom as much as my granny. Wow she made the best, chocolate fudge and the best crawfish bisque. She offered to teach me the bisque but I was too lazy, now it’s too late. One of my biggest regrets!

  5. Kelly Senyei | Just a Taste says:

    I’m always on the hunt for new dips as we head into football season and can’t wait to try this, Robyn!

  6. Georgia @ The Comfort of Cooking says:

    This dip looks so good, Robyn! I love the tangy, creamy ingredients. I would go back for more than just one dip, for sure!

  7. Sandi says:

    Yum! I have never made shrimp dip before. I cannot wait to try this

  8. Lou says:

    What chip do you recommend with this dip? I need to take an appetizer to a little party on Saturday night and thought I would try this. Sounds yummy!

    1. Robyn Stone says:

      Hi Mrs. Fuller,
      I am prone to gone more with the Fritos Corn Chips Scoops with this shrimp dip. Although, toasted baguette slices work great too! Have fun at your party on Saturday and Happy Labor Day!

    2. kathy jackson says:

      I love pampered chefs bread tins. Stuff a pilsbury French bread in bake and enjoy. Everyone loves this with crab dip

  9. Tieghan says:

    well, my mom’s never made shrimp dip and neither have I! So this one is looking like the best one I have ever seen! Sound perfect and I cannot wait to make this exact recipe to the T. No changes needed!

  10. Sandy says:

    Everything my Mom makes is still the best. She doesn’t get around very good, but she still loves to cook. I can start to drool just thinking of her fried chicken with mashed potatoes, her cinnamon rolls, her coconut cream pie, homemade angel food cake, homemade candy, the list could go on and on. I love to cook too, but Mom’s is still better, hopefully that is what my kids will think of me someday!