Spicy Shrimp Dip Recipe: A Creamy, Flavorful Seafood Appetizer
This spicy shrimp dip is a rich, creamy delight infused with zesty lime juice, fresh cilantro, and fiery serrano chiles.
With a crispy panko topping and a luscious seafood base, this warm dip is the ultimate party appetizer. Serve it with crostini, tortilla chips, or fresh cucumber slices for a crowd-pleasing dish.
Preparing and Cooking the Shrimp
Thawing Shrimp
If you are using frozen shrimp, allow them to thaw overnight in the refrigerator. Alternatively, place them in a bowl of cold water for about 15 minutes.
Cooking Shrimp
Poaching shrimp with their shells on ensures a tender texture. Bring a saucepan with three inches of water to a simmer. Add the shrimp and cook until they turn pink and opaque, which should take about one to two minutes.
Immediately transfer the shrimp to a colander and rinse under cold water to halt cooking. You can also submerge them in ice water before draining and patting dry.
Peeling and Deveining Shrimp
Use kitchen shears or a paring knife to slice along the back of each shrimp. Remove the dark digestive tract and discard the shells and tails. Then, chop the shrimp into half-inch pieces. If available, purchase easy-peel shrimp, which are already deveined for convenience.
Make-Ahead Preparation
Assemble this dip up to eight hours in advance and refrigerate it, covered. Before serving, remove the plastic and extend the baking time by five to ten minutes.
Ingredients
- 1 pound medium shrimp, shell-on
- 12 ounces cream cheese
- 3 tablespoons mayonnaise
- 2 tablespoons fresh lime juice
- 2 to 3 serrano chiles, minced (seeds removed, about 1/4 cup)
- 1/4 cup finely chopped cilantro leaves
- Kosher salt and freshly ground black pepper
- 1/2 cup toasted panko breadcrumbs
- 2 teaspoons extra-virgin olive oil
Directions
1. Preheat the Oven and Cook the Shrimp
Preheat your oven to 375°F. Bring three inches of water to a simmer in a medium saucepan. Add the shrimp and cook for about 90 seconds, or until pink and opaque. Transfer them to a colander and rinse under cold water. Peel, devein, and chop the shrimp.
2. Prepare the Dip Mixture
In a bowl, whisk together cream cheese, mayonnaise, and lime juice until smooth. Fold in the shrimp, minced serrano chiles, and four teaspoons of cilantro. Season with salt and pepper to taste.
3. Assemble and Bake
Transfer the mixture into a one-quart baking dish. Toss the toasted panko with the remaining cilantro and olive oil. Sprinkle this mixture evenly over the dip. Bake for about 15 minutes or until heated through. Let it cool for five minutes before serving.
More Shrimp Recipes to Try
- Shrimp Burgers
- Crunchy Shrimp Fritters
- Barbecued Shrimp With Rice
- Quick Shrimp Po’Boys
- Low-Country Pickled Shrimp
- Spaghetti With Shrimp and Olives
FAQs
What can I substitute for panko?
Try crushed oyster crackers, seasoned breadcrumbs, or even crumbled tortilla chips for a unique twist.
Can I use pre-cooked shrimp?
Yes, but fresh-cooked shrimp enhances the flavor. If using pre-cooked shrimp, chop them finely before mixing into the dip.
Is this dip spicy?
The serrano chiles add a mild heat, but you can leave the seeds in for extra spice or swap them for jalapeños.
Can I make this dip ahead of time?
Absolutely! Assemble the dip and refrigerate it for up to eight hours before baking.
What is the best way to serve this dip?
Serve it warm with crostini, tortilla chips, pita chips, or fresh vegetables for dipping.
References
[1] https://www.foodnetwork.com/ [2] https://www.bonappetit.com/ [3] https://www.seriouseats.com/