This creamy dip is absolute heaven! It’s quick and easy to make, using real shrimp, with a hint of refreshing crunch from water chestnuts. Perfect for entertaining, potlucks, and more. So much flavor but so little effort!
What Makes This Recipe So Good
- I love this dip. Really. It’s SO easy to throw together when you need something tasty and satisfying to feed a group, but you can also make it ahead of time if you’re prepping for a cookout or party. There’s no cooking, either, especially if you start out with frozen or canned shrimp. Just chop some things, mix some things, and chill for a while!
- It’s just delicious. “Shrimp Dip” might sound a little off-putting if you’ve never heard of it, but hear me out. Shrimp + mayo + cream cheese + green onion + water chestnuts + lemon + tabasco. What about that DOESN’T sound good?!
- You can play around with the flavors to find your perfect shrimp dip. A little Old Bay or Cajun seasoning, a touch of seafood boil (powdered or liquid), swap out the mayo for sour cream, mix-in some capers, use chili sauce or a flavored hot sauce instead of tabasco… You can really have some fun here!
- The cream cheese really has to be softened. It’s just too difficult to mix everything together if it’s not. If you forget to take it out of the fridge early enough to come to room temp before you get started, you can microwave it a little (out of the wrapper of course) until it’s soft. Just don’t overdo it – you don’t want it hot.
- After you chop the shrimp, lightly pat them dry with paper towels. That way they won’t water down the dip or make the cream cheese/mayo mixture separate.
- Let the shrimp dip chill in the fridge for at least an hour before serving. Honestly, the longer you let it sit, the more flavorful and robust it’ll be! If you can, chill it overnight for the best flavors.
Even More Delicious Dips
- Sweet & Creamy Churro Dip
- Creamy Jalapeño Popper Dip (Low Carb, Keto)
- Crab Rangoon Dip
- Creamy Clam Dip
- Loaded Baked Potato Dip
- 1 8-ounce package cream cheese softened
- ½ cup mayonnaise
- ¼ cup chopped green onions plus more to garnish if desired
- 1 8-ounce can water chestnuts drained, chopped
- ½ pound cooked shrimp deveined, peeled, chopped, patted dry
- ¼ teaspoon lemon zest
- 1 squeeze lemon juice
- tabasco or hot sauce, to taste; optional
- crackers to serve, optional
- celery sticks to serve, optional
- Medium mixing bowl with lid, or plastic wrap to cover
- rubber or silicone spatula or large mixing spoon
- Add cream cheese and mayonnaise to medium mixing bowl. Stir ingredients together until fully combined. Note: if ingredients are difficult to combine with spatula or spoon, use hand mixer for this step.
- Once combined, add green onions, chopped water chestnuts, chopped shrimp, lemon zest, lemon juice, and tabasco or hot sauce (if using). Stir until all ingredients are combined and dip is well-mixed.
- Cover bowl with lid or plastic wrap and place in refrigerator. Chill at least 1 hour or until ready to serve. Serve chilled or close to room temperature with crackers and celery sticks if desired.
- Use a real mayonnaise for the best taste.
- Feel free to add a teaspoon or so of Cajun seasoning or Old Bay to really up the flavor profile.
- Shrimp dip can be prepared up to 24 hours in advance. Leftovers should be refrigerated in an airtight container no more than 3 days. Freezing is not recommended.
- Make it Keto: Omit the water chestnuts.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.