Creamy Shrimp Dip

Creamy Shrimp Dip Recipe
Photo: Kate Sears; Styling: Gerri Williams for James Reps



Serves: 8

Cost per Serving:


Recipe Time

Prep: 20 Minutes
Cook: 5 Minutes
Chill: 1 Hours

Nutritional Information

Calories 152
Fat 7 g
Satfat 2 g
Protein 13 g
Carbohydrate 9 g
Fiber 0.0 g
Cholesterol 94 mg
Sodium 445 mg


1 tablespoon unsalted butter
1 pound uncooked, peeled and deveined small shrimp
1 shallot, finely chopped (about 1/4 cup)
3 cloves garlic, finely chopped
Salt and pepper
1 tablespoon finely grated lemon zest
2 scallions, thinly sliced
3/4 cup reduced-fat mayonnaise
3/4 cup low-fat sour cream
2 tablespoons lemon juice
1 teaspoon hot sauce
1 tablespoon chopped fresh parsley


1. Melt butter in a large skillet over medium-high heat. When butter foams, add shrimp, shallot and garlic. Season with salt and pepper and sauté until shrimp are just opaque and cooked through, 2 to 3 minutes. Immediately transfer to a plate to cool.

2. When shrimp are cool, transfer to a food processor. Pulse with lemon zest and scallions until chopped but still chunky.

3. In a large bowl, combine mayonnaise and sour cream. Add lemon juice, hot sauce and parsley. Stir in shrimp mixture and season with additional salt and pepper. Cover and chill for at least 1 hour. Taste and adjust seasoning. Serve with crudités, pita chips or crackers, if desired.

October 2013
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