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.

Panko-crusted spicy shrimp.
Photo by Lee C.
Panko-crusted spicy shrimp.
Panko-crusted spicy shrimp.

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

8

servings

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

8

servings

Ingredients

  • 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

Directions

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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