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Read the full recipe after the video.
Recipe Summary
prep: 35 mins
total: 50 mins
Yield: Serves 6 to 8
spicy-shrimp-dip-102817850.jpg
Ingredients
Ingredient Checklist
1 pound shell-on medium shrimp
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
1/2 cup panko, toasted
2 teaspoons extra-virgin olive oil
Cook's Notes
To remove the veins from shell-on shrimp, gently run a paring knife from head to tail along the center of the back to expose the vein. Use the tip of the knife to remove the vein in one piece. Rinse shrimp; pat dry. Also, this dip can be assembled up to 8 hours ahead and stored, covered, in the refrigerator. When it’s time to cook, remove the plastic and add 5 to 10 minutes to the baking time.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 35 mins
total: 50 mins
Yield: Serves 6 to 8
spicy-shrimp-dip-102817850.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 35 mins
total: 50 mins
Yield: Serves 6 to 8
Recipe Summary
prep: 35 mins
total: 50 mins
Yield: Serves 6 to 8
prep: 35 mins
total: 50 mins
prep:
35 mins
total:
50 mins
Yield: Serves 6 to 8
Serves 6 to 8
spicy-shrimp-dip-102817850.jpg
spicy-shrimp-dip-102817850.jpg
Ingredients
Ingredients
- 1 pound shell-on medium shrimp
- 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
- 1/2 cup panko, toasted
- 2 teaspoons extra-virgin olive oil
Directions
Preheat oven to 375 degrees. 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 Notes
To remove the veins from shell-on shrimp, gently run a paring knife from head to tail along the center of the back to expose the vein. Use the tip of the knife to remove the vein in one piece. Rinse shrimp; pat dry. Also, this dip can be assembled up to 8 hours ahead and stored, covered, in the refrigerator. When it’s time to cook, remove the plastic and add 5 to 10 minutes to the baking time.
Cook’s Notes
To remove the veins from shell-on shrimp, gently run a paring knife from head to tail along the center of the back to expose the vein. Use the tip of the knife to remove the vein in one piece. Rinse shrimp; pat dry. Also, this dip can be assembled up to 8 hours ahead and stored, covered, in the refrigerator. When it’s time to cook, remove the plastic and add 5 to 10 minutes to the baking time.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Spicy Shrimp Dip
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Spicy Shrimp Dip
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
