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Spicy Shrimp Dip


This Panko crusted spicy shrimp dip packs a punch and is ready in less than 1/2 an hour! If you prefer your dip to be less spicy, only use a couple serrano chiles and make sure all of the seeds are removed.

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  • 1 pound shell-on medium shrimp, cooked
  • 12 ounces cream cheese
  • 3 tablespoons mayonnaise
  • 2 tablespoons fresh lime juice
  • 2 to 3 serrano chiles, seeds removed, minced (1/4-cup)
  • 1/4 cup packed cilantro leaves, finely chopped
  • Kosher salt and freshly ground pepper, to taste
  • 1/2 cup panko, toasted
  • 2 teaspoons extra-virgin olive oil


Servings 8
Preparation time 10mins
Cooking time 25mins


Step 1

Preheat oven to 375°F.

In a medium saucepan, bring 3 inches of water to a simmer. Add shrimp and cook until pink and opaque, about 1 minute, 30 seconds. Immediately transfer to a colander and run under cold water to stop cooking. Peel and devein, pat dry, and chop.

In a bowl, whisk together cream cheese, mayonnaise, and lime juice until smooth. Fold in shrimp, chiles, and 4 teaspoons cilantro. Season with salt and pepper.

Transfer mixture to a 1-quart baking dish. Toss panko with remaining cilantro and oil; sprinkle evenly over dip. Bake until heated through, about 15 minutes. Let cool 5 minutes; serve.

Cook's note:

Turn up the heat by keeping the seeds in the chiles. And if you're using precooked shrimp, omit step 1 -- just peel and chop them, then add them in step 2.

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