This Pink Shrimp Dip is quick and easy to prepare. Made with chopped cooked shrimp, cream cheese, chili sauce and a few seasonings, it’s a classic party appetizer everyone enjoys.
Pink Shrimp Dip is a traditional Southern-style appetizer I remember from childhood gatherings in southern Louisiana. It often showed up at church potlucks and family parties and remains a crowd-pleaser because it’s easy to make and hard to stop eating.
Ingredients needed
- Small cooked shrimp – thawed if frozen and finely chopped.
- Cream cheese – 16 oz, softened (use full-fat if preferred).
- Green onions – chopped.
- Chili sauce – about 3 tablespoons; it gives the dip its pink color.
- Worcestershire sauce – about 1/2 teaspoon.
- Lemon juice – juice of one lemon.
- Smoked paprika and cayenne – about 1/2 teaspoon each for a touch of smoky heat.
How to make pink shrimp dip
Combine all ingredients in a bowl, mix well until evenly combined, then cover and refrigerate. Chill for at least 2 hours to let the flavors meld. That’s all—simple and delicious.
This dip pairs nicely with butter crackers, toasted baguette slices, or Melba rounds. It’s perfect for holiday gatherings, casual get-togethers, or any party where easy, tasty appetizers are called for.
How to store
You can prepare this dip a day or two in advance, which makes hosting much easier. Keep it covered in the refrigerator for up to 3 days. Stir briefly before serving if the texture has firmed up.
Other recipes you may like:
- Buffalo Chicken Pinwheels
- Goat Cheese Truffles
- Pork Potstickers
Pink Shrimp Dip
Ingredients
- 16 oz cream cheese, softened
- ½ lb cooked shrimp, chopped
- 3 green onions, chopped
- 3 tablespoons chili sauce
- Juice of 1 lemon
- ½ teaspoon Worcestershire sauce
- ½ teaspoon cayenne pepper
- ½ teaspoon smoked paprika
Instructions
- Chop the cooked shrimp into very small pieces.
- Mix all ingredients in a bowl until well combined. Cover and refrigerate for at least 2 hours or up to 3 days.
Notes
If using frozen cooked shrimp, be sure to thaw and drain them before chopping.