Recipe

Creamy Shrimp Dip

A cold, creamy shrimp dip with lemony zip, a little heat, and big snack energy.

By Matt Campbell

•

4.8

A bowl of creamy shrimp dip topped with chopped parsley and Old Bay seasoning on a light kitchen counter with crackers and lemon wedges nearby

Shrimp dip is one of those party foods that feels a little retro in the best way. It is cold and creamy. It shows up with crackers. And it somehow vanishes before you have even taken your jacket off.

My version keeps things friendly and low drama: lots of real shrimp, a bright lemony backbone, a little garlic, and a seasoning blend that makes you do that mid-bite pause. You can make it ahead, stash it in the fridge, and roll into any gathering looking like the person who absolutely has their life together. Even if you made it in sweatpants.

Measured ingredients for shrimp dip on a kitchen counter including cooked shrimp, cream cheese, sour cream, mayonnaise, lemon, scallions, dill, and seasonings

Why It Works

Big flavor with minimal effort: Lemon zest, a touch of Dijon, and a good seafood seasoning wake up the whole dip.
Great texture: Part of the shrimp gets chopped fine for scoopability, and part stays a little chunky so you know it is shrimp dip, not seafood mystery paste.
Make-ahead friendly: A short chill lets the flavors mingle and thickens the dip to the perfect “stays on a cracker” consistency.
Flexible heat and salt: You can keep it mild for kids or bring a little kick with hot sauce.

Pairs Well With

Storage Tips

Refrigerate: Store shrimp dip in an airtight container for up to 3 days, ideally kept at 40°F/4°C or below. Keep it cold and only set out what you plan to eat within 2 hours.

Stir before serving: After chilling, give it a quick stir and taste for salt, lemon, and heat. Cold foods mute seasoning a bit.

Do not freeze: Cream cheese and sour cream tend to separate and go grainy once thawed. This dip is best fresh from the fridge.

A sealed glass container filled with shrimp dip sitting on a refrigerator shelf

Common Questions

Can I use canned shrimp?

You can, but it is not my first choice. Canned shrimp can be a little soft and briny. If you go that route, drain well, rinse quickly, pat dry, then chop. You may need less salt in the dip.

Can I make shrimp dip the day before?

Yes, and it is even better. Make it up to 24 hours ahead, cover, and chill. Add the final herb garnish right before serving so it stays bright.

What shrimp should I buy?

For easiest prep, buy peeled and deveined shrimp, medium to large size. If using frozen, thaw in the fridge overnight or in a bowl of cold water for about 15 to 30 minutes, depending on size, then pat dry.

How do I cook shrimp for this dip?

Poach or sauté until just opaque. Overcooked shrimp turns rubbery and that texture carries into the dip. A quick poach in salted water with lemon is gentle and reliable. You are looking for shrimp that are pink and opaque, or about 120°F/49°C if you like using a thermometer.

Why is my dip watery?

Usually it is extra moisture from the shrimp or thin dairy. Pat the shrimp dry, use full-fat cream cheese, and let the dip chill. If it is still loose, stir in 1 to 2 tablespoons more cream cheese.

What should I serve with shrimp dip?

Buttery crackers, toasted baguette slices, pita chips, celery, cucumber rounds, or bell pepper strips. I also love it with kettle chips if you are feeling chaotic in a good way.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium pot (if poaching shrimp) or skillet (if sautéing)
Cutting board and sharp knife
Mixing bowl
Rubber spatula or sturdy spoon
Microplane or fine grater (for lemon zest)
Measuring spoons

I started making shrimp dip when I realized it hits the exact sweet spot I love: it feels special, but it is basically just smart mixing. The first time I brought it to a get-together, I watched people hover near the bowl like it was giving out life advice. Now it is my go-to when I want something dependable that still tastes like I tried.

Creamy Shrimp Dip

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes plus chilling

Servings 10 (about 2 1/2 cups)

Ingredients

12 ounces shrimp, peeled and deveined (cooked or raw)
8 ounces cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon fresh lemon juice (plus more to taste)
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 small garlic clove, finely grated or minced
1 1/2 teaspoons Old Bay (or your favorite seafood seasoning), plus more for topping
2 tablespoons chopped fresh dill (or parsley)
2 scallions, thinly sliced (white and green parts)
1 to 2 teaspoons hot sauce (optional)
Black pepper, to taste
Salt, to taste

For serving: crackers, toasted baguette, pita chips, celery, cucumbers, or bell pepper strips

Allergen note: Contains shellfish and dairy.

Instructions

Cook the shrimp (if needed). If your shrimp is raw, poach it: bring a pot of salted water to a gentle simmer, add shrimp, and cook 2 to 3 minutes until pink and just opaque (about 120°F/49°C). Drain, then cool quickly with a brief cold rinse or an ice bath to stop the cooking. Pat very dry.
Chop for the right texture. Roughly chop the shrimp. Chop about half of it pretty fine for a creamy scoop, and keep the rest a little chunkier so you get those satisfying bites.
Mix the base. In a mixing bowl, combine cream cheese, sour cream, mayo, lemon juice, lemon zest, Dijon, garlic, Old Bay, dill, and hot sauce (if using). Stir until smooth and fully combined.
Fold in shrimp and scallions. Add the chopped shrimp and sliced scallions. Fold until evenly distributed. Taste and adjust with more lemon, pepper, or a pinch of salt if needed.
Chill. Cover and refrigerate at least 30 minutes, or up to 24 hours. This is where the flavor goes from good to “who made this” good.
Serve. Spoon into a bowl, sprinkle a pinch more Old Bay and herbs on top, and serve with crackers, toasted bread, or crunchy veggies.