This cold shrimp dip comes straight from my grandmother’s recipe box. It’s creamy, nostalgic, and always the first thing to disappear at a party. Best of all, it stirs together in about 10 minutes, so you can make it ahead and pull it out whenever guests arrive.
If you enjoy easy seafood appetizers, you might also like my crab dip recipe or this simple shrimp cocktail. They’re great for the holidays or any gathering.
Table of Contents
Before You Get Started
- Soften the cream cheese completely: Room temperature cream cheese blends smoothly and gives the dip its creamy base. Cold cream cheese will stay lumpy and make the dip harder to mix.
- Dry the shrimp well: Pat the chopped shrimp with paper towels before folding it in. Extra moisture can thin the dip and make it slightly watery, especially after chilling.
- Chill before serving: The dip needs at least one hour in the fridge to firm up. This helps the flavors come together and gives you the thick, scoopable texture readers expect.
** Quick Safety Note: Because this dip contains seafood and dairy, it should not sit out for more than 2 hours at room temperature. Keep it chilled during parties or set the bowl over ice if it will be out for a while.
Grandma’s Cold Shrimp Dip
When my aunt passed down my grandmother’s old recipe box filled with handwritten cards, I immediately noticed a theme: simple, crowd-pleasing dishes that impressed her guests. She loved to entertain, and her go to favorites included salmon mousse, Jell-O molds, bourbon balls, and of course, this classic cream cheese shrimp dip.
Cold vs. Hot Shrimp Dip
As mentioned above, this recipe is a chilled, retro-style shrimp dip made with cream cheese, chili sauce, and fresh herbs. It is thick, creamy, and ideal for spreading or scooping with crackers and veggies.
If you prefer a warm, bubbly shrimp dip, you can turn this base recipe into a hot version with just a few small adjustments:
- Spread the prepared dip into a small baking dish.
- Top with a light layer of shredded cheddar, mozzarella, or Parmesan.
- Bake at 350 degrees until warm and lightly bubbling, about 15 to 20 minutes.
The cold version is smooth and refreshing. The hot version becomes richer and more savory. Both work well for parties, so readers can choose whichever fits the occasion.
How to Make Shrimp Dip
Step 1: Beat the Base Mixture
Use an electric mixer to blend the softened cream cheese, mayonnaise, chili sauce, Worcestershire sauce, garlic powder, and seasoned salt.
Mixing with a hand mixer creates a smoother, fluffier base than hand stirring.
The mixture should look soft and creamy without streaks of cream cheese.
Step 2: Fold in the Shrimp and Herbs
Add the chopped shrimp, green onions, and parsley. Fold gently so the shrimp stays in small pieces and does not mash into the base.
** Note: If the mixture looks too thick to fold easily, you can add a teaspoon of mayo to loosen it slightly.
** Tip: If you want a smoother dip, chop the shrimp a little more finely or pulse them very briefly in a food processor.
** Quick Note: If using frozen shrimp, thaw completely and dry thoroughly to avoid excess moisture.
Step 3: Chill for At Least One Hour
Chilling allows the dip to firm up. It may look slightly loose before chilling, but it thickens as it rests.
Resting overnight makes the flavor even better.
Step 4: Serve Cold or Continue with the Hot Dip Instructions
Once chilled, the dip should be thick enough to scoop cleanly with crackers or sturdy veggies.
If you prefer the hot dip option, you can find those instructions above.
Variations and Flavor Swaps
- Old Bay Shrimp Dip: Add Old Bay seasoning for a classic seafood flavor. Start with 1 to 2 teaspoons and adjust to taste.
- Spicy version: Mix in hot sauce, crushed red pepper flakes, cayenne, or Cajun seasoning.
- Lemon herb variation: Stir in a teaspoon of lemon juice or lemon zest with extra parsley or dill for a brighter dip.
- Cocktail sauce version: Replace the chili sauce with cocktail sauce for a sharper, tangier flavor profile.
- Shrimp and crab dip: Swap half of the shrimp for lump crab meat.
- Creamier texture: Replace part of the mayo with sour cream for extra tang.
Serving Ideas
- Crackers: Ritz, Townhouse, water crackers, Wheat Thins, or Triscuits.
- Chips: Potato chips, bagel chips, pita chips, or tortilla chips.
- Breads: Sliced French baguette, crostini, or toasted bread rounds.
- Vegetables: Celery sticks, carrot sticks, bell peppers, or cucumber slices.
The shrimp mixture also works well as a spread for tea sandwiches or mini phyllo cups for easy-to-grab appetizers.
Storage, Freezing & Make Ahead
- Make ahead: This dip can be prepared up to 24 hours in advance. The flavor improves as it chills.
- Refrigerate: Store in an airtight container for 2 to 3 days.
- Do not freeze: Cream cheese dips tend to separate and become grainy after thawing.
- Party safety: Keep chilled when possible. Limit room-temperature serving to 2 hours. For longer gatherings, place the serving bowl on a tray of ice.
Frequently Asked Questions
How long will shrimp dip last in the fridge?
Store it in an airtight container and it will keep for up to 3 days.
How long can shrimp dip sit out at a party?
Since it contains seafood and dairy, limit it to 2 hours at room temperature.
Can I use canned or frozen shrimp?
Yes, canned shrimp works well, and thawed frozen shrimp is great as long as it’s well drained.
Can I serve this hot?
This recipe is traditionally served cold, but you can make a few adjustments to adapt it for a hot dip. Those instructions are provided in the post above.
What crackers or dippers work best?
Butter crackers, baguette slices, celery sticks, or sturdy tortilla chips are all perfect for scooping.
Related Recipes
Did you make this recipe?
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Shrimp Dip
Equipment
- electric mixer
Ingredients
- 8 ounce package of block-style cream cheese, softened at room temperature
- ⅓ cup mayonnaise
- 2 tablespoons chili sauce (I use Heinz brand)
- 1 teaspoon garlic powder
- ½ teaspoon seasoned salt (such as Lawry's brand)
- ½ teaspoon Worcestershire sauce
- 2 green onions, chopped
- 2 cups finely-chopped cooked shrimp, patted dry (about 8 ounces total)
- 1 tablespoon chopped fresh parsley
- Optional garnish: additional chopped fresh parsley or chopped green onion; small shrimp; a dash of paprika
- Optional, for serving: crackers, celery sticks, potato chips, French baguette
Instructions
- In a medium bowl, use an electric mixer to blend together cream cheese, mayonnaise, chili sauce, garlic powder, seasoned salt, and Worcestershire sauce.
- Fold in green onions, shrimp, and parsley.
- Cover and refrigerate for at least 1 hour, or until ready to serve. Garnish with extra parsley, additional green onion, small shrimp, or a dash of paprika.
Notes
- Soften cream cheese to room temperature before mixing.
- Pat shrimp dry to prevent the dip from becoming watery.
- Chill for at least one hour before serving for the best texture.
- Add lemon juice, Old Bay, or hot sauce for easy variations.
- For a hot dip, spread in a baking dish, top with cheese, and bake at 350 degrees until warm and bubbly.
- Use canned, fresh, or frozen shrimp. If using frozen, thaw and dry well.
- Store leftovers in the refrigerator for 2 to 3 days.
- Serve cold or warm with crackers, chips, vegetables, or baguette slices.
- Keep dip chilled when entertaining. Do not leave out more than 2 hours.
- Chop shrimp finely for a smoother dip or leave in slightly larger pieces for more texture.
Nutrition
Originally published in December, 2020, this post was updated in December, 2025.
Have been making a similar recipe for years just never added the cocktail sauce. Carr’s Water crackers are my favorite to serve with this too. Thanks for posting.
Yes, just like my grandmother used to serve! 🙂
How can this be bad??? I’m doubling the recipe for Thanksgiving recipe. Using fresh-frozen shrimp, will use equal parts mayo and sour cream, and a dash of Old Bay — I’m from Maryland, I can’t help myself. Wink.
I almost wonder if this could be adapted to a hot dip? I might add some shredded cheese if I try that. If there are a leftovers, I’ll give it a shot and report back!
I’m serving with a trio of round “Entertainment” crackers, English cucumber slices and Endive, because it’s such a great dipping vegetable.
Thanks for the recipe! I’ll send photos.
Happy Thanksgiving!
Happy Thanksgiving, Heidi! Yes, I think it would probably work well as a hot dip with some cheese. Please let me know if you try that! Hope your holiday is a great one. 🙂
Excellent
Thanks, Gary!
Hey, wondering what you think about using canned salmon for this recipe?
Hi, Christina! I haven’t tried that, but I think it would work okay. It will obviously have a totally different flavor than the shrimp dip, though. If you like the taste of the canned salmon, then you can certainly give it a try. 🙂