Fresh Shrimp Dip
You’re gonna love this quick and easy cold, fresh Shrimp Dip with fresh Gulf Shrimp! It’s ready in minutes because it’s served cold – requires no baking.
This appetizer is creamy, flavorful and has a bit of a Louisiana flare to it with the inclusion of Cajun and/or Creole seasonings. Make it as mild or spicy as you like.
I usually serve this with buttery crackers (Ritz™ crackers or Keebler’s™ “Club” crackers), on game day, holidays or any day!
You’ll love this recipe!
Simple – all-natural ingredients ; no artificial preservatives or additives, no canned shrimp (loaded with sodium)
Requires no baking -this is a cold shrimp dip – just mix the ingredients and let it rest in the fridge awhile before serving
Versatile – make it as mild or spicy as you like
I usually serve this shrimp dip as an appetizer with Louisiana Crab Puffs and/or a bowl of Gumbo!
It’s also a good game day appetizer or as a side kick to your holiday charcuterie board!
Here’s what you need
It doesn’t matter what size shrimp you use because you’re gonna chop it up into small pieces. A pound of raw shrimp yields about 4 cups of cooked, so that’s plenty for this recipe.
You’ll need: mayonnaise, cream cheese, Cajun seasoning (or Creole seasoning), horseradish, white ground pepper, Louisiana hot sauce, white pepper vinegar (I use the juice from Trappy’s white peppers), celery, garlic powder, onion powder and a dash of salt.
How to make it
Peel and devein fresh shrimp; lightly season with Creole seasoning and set aside; Bring water to boil; add lightly seasoned frozen or fresh shrimp to water; cook 5-8 minutes; drain and chop
Combine remaining ingredients in large bowl; incorporate cooked shrimp; cover and let rest in fridge for about 30-minutes
Serve slightly chilled with crackers, chips, crostini or French bread
Tips
I strongly recommend making this creamy shrimp dip recipe using frozen or fresh and not canned shrimp. Tiny canned shrimp are preserved in a salty brine and the flavor and texture just isn’t the same as fresh boiled shrimp.
Seasonings: I use Tony Chachere’s Creole or Cajun seasonings, but you can use Old Bay™ Seafood seasoning if you prefer
Bring cream cheese to room temperature first; it mixes better than when it’s cold
Chop celery into very fine pieces; cut one stalk up – it should be about 1/4 – 1/3 cup after it’s chopped
Fresh shrimp dip uses seasonings from Louisiana: Cajun/Creole seasoning, a dash of Trappey’s™ White Pepper’s in vinegar sauce (if you don’t have this, use a little fresh lemon juice or a dash of white vinegar) and a dash of Louisiana™ brand Hot Sauce (you can use Crystal™ or Texas Pete™ hot sauce instead)
There’s no need to use a hand or stand mixer. If the cream cheese is softened enough, you can easily combine all the ingredients with a fork or spatula
Garnish with a light sprinkling of paprika or cayenne pepper, chopped green onions or parsley
Storage and make ahead
You can store or make this in advance for up to 3 days in the refrigerator in an airtight container. I do not recommend freezing because of the mayonnaise – the eggs break down and the texture is not appealing.
Make this fresh shrimp dip and serve it with your favorite Louisiana cuisine!
Related recipes
- Cold Dill Shrimp Salad
- Natchitoches Meat Pie
- Louisiana Seafood Gumbo
- Blackened Shrimp and Grits
- Seafood Cobb Salad with Remoulade Dressing
If you make this recipe, please scroll down and leave a comment and rating! I love to hear from you!
Fresh Shrimp Dip
Ingredients
- 1 pound shrimp ,raw, peeled and deveined (see recipe notes)
- 1 teaspoon seasoning , Cajun or Creole
- 5 cups water (to boil shrimp)
- salt , a pinch in the boiling water
- 8 ounces cream cheese , softened to room temperature
- ½ cup mayonnaise
- ¼ cup celery , chopped finely (about 1 large stalk)
- ¼ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 teaspoons horseradish , prepared (see recipe notes)
- ⅛ teaspoon white pepper , to taste
- ⅛ teaspoon pepper sauce , Trappey's white peppers
- teaspoon hot sauce , Louisiana Hot Sauce; to taste
- salt , to taste
- garnish , cayenne pepper or paprika
Instructions
Prep
- Bring cream cheese to room temperature8 ounces cream cheese
- Dice celery into very fine pieces; set aside¼ cup celery
- Thaw, peel and deveing shrimp; lightly season with Cajun/Creole seasoning1 teaspoon seasoning, 1 pound shrimp
- Bring 5-6 cups salted water to boil; add shrimp; cook 5-8 minutes; drain set aside5 cups water, salt
- Allow to cool then dice into fine pieces; set aside
Make the Shrimp Dip
- In a large mixing bowl, combine cream cheese, mayonnaise, celery, garlic powder, onion powder, white pepper and horseradish8 ounces cream cheese, ½ cup mayonnaise, ¼ cup celery, ¼ teaspoon garlic powder, ½ teaspoon onion powder, 2 teaspoons horseradish, ⅛ teaspoon white pepper
- Fold in diced shrimp and combine well
- Add salt, white pepper vinegar and Louisiana hot sauce to taste⅛ teaspoon pepper sauce, teaspoon hot sauce, salt
- Cover and chill for about 15 minutes; garnish with cayenne pepper or paprika and serve with crackersgarnish
This is easy and delicious!