Shrimp Scampi Dip
One of the best (and easiest) dips I’ve ever had, baked to absolute creamy, cheesy perfection!
If I had to choose between shrimp scampi pasta versus this shrimp scampi dip, I choose this dip hands down every single time. No questions asked.
Because, really, the pasta form doesn’t even come close to this.
You get tons of cheesiness and creaminess that you just don’t get in the pasta. Plus, finger foods always taste better.
Just be sure to have some extra bread slices for dipping. We ran out of bread and had to make an immediate grocery store run so that we can finish this dip!
Shrimp Scampi Dip
One of the best dips I’ve ever had, baked to absolute creamy, cheesy perfection!
Ingredients
- 2 tablespoons unsalted butter
- 8 ounces medium shrimp, peeled, deveined and roughly chopped
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes, or more, to taste
- ¼ cup white wine*
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
- 4 ounces cream cheese, at room temperature
- ¼ cup sour cream
- 3 tablespoons mayonnaise
- 2 tablespoons chopped fresh parsley leaves
- ½ cup shredded mozzarella cheese, divided
- 2 tablespoons grated Parmesan
Instructions
- Preheat oven to 350 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
- Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2 minutes. Stir in wine and lemon juice; season with salt and pepper, to taste.
- Bring to a simmer; remove from heat and stir in cream cheese, sour cream, mayonnaise, parsley, 1/4 cup mozzarella and Parmesan.
- Spread mixture into the prepared baking dish; sprinkle with remaining 1/4 cup mozzarella. Place into oven and bake until bubbly and golden, about 10-12 minutes.
- Serve immediately.
Notes
*Chicken stock can be used for white wine as a non-alcoholic substitute.
Did you make this recipe?
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Has anyone figured out the nutrition facts it at least calorie count of this dip?
W/a Smile, Tiana
Insanely delicious. Guests loved this! Thank you.
This recipe is Dellllllllll…… My wife and I were planning on staying home and watch the super bowl game. So we made this dip as well as some Garlic and Parmesan wings. We used to make the shrimp dip which is on the can of Campbells’ Cream of Shrimp soup and it used to be our favorite dip. But now, not anymore!! This dip is now our number 1 dip. BTW, the dip and wings were a great pairing. Thanks for the great recipe.
This needs to be renamed. Should be” Don’t Remain In The Room Alone With This Dip” !!
I made this with a few alterations, I used cooked frozen shrimp and I used some crab meat in place of half of the shrimp. I doubled the recipe and I added the shrimp and crab after the wine mixture came to a simmer. I baked twice as long since I doubled it, and it was so amazing. I didn’t have any problems with a soupy dip, although most people who used cooked frozen shrimp did. Thaw them, chop them, then squeeze the water out by hand. This was seriously the best dip ever. I took it to our family’s new year event, and there wasn’t a single scoop left. Everyone is begging for the recipe. Also, we used tortilla chips for dipping. This was the star of the show, and I will be definitely making it again. Thank you so much for a simple delicious recipe. Oh and cream cheese does freeze, but when it thaws you end up with more liquid, which is actually how people in the UK get it, squeeze it in a cheesecloth. Thanks again!
Just wanted to say thank you for this *amazing* recipe. Made it for Christmas Day and it was the star of the show. It was garlicky-cheesy bliss and my family devoured it. I will be adding this as a staple for all occasions and gatherings from now on. Thanks so much!
Can this be made in advance? If so what is the best way to heat it up?
I find that this is best when served immediately but as always, please use your best judgment.
I love this recipe have made it twice…could I make it Wednesday night but cook it on Thursday night after work before I go to neighborhood party?
I have not tried making this ahead of time myself but I can’t see why it would be an issue. But as always, please use your best judgment.
Could you put this in a crockpot? Do you think it would make the shrimp rubbery?
It is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!
Would this wrk by finishing it off in a crock pot?
Unfortunately, without having tried this myself, I cannot answer with certainty. Please use your best judgment.
I made this last weekend for Football Sunday and it was a huge hit! So delicious, I will make it again and again. So glad I found your site. So many yummy things I’m going to make. Thanks for sharing, keep it up!
Made this to bring as an appetizer to a friend’s house. Everyone loved it and asked for the recipe. I think it would also be great with crab which is what I’ll try next!
Chungah you have the patience of a Saint to answer all these dumb questions, for Gods sake people if you change the recipe how is anybody suppose to tell you if it will work. I look for the comments to see if I can improve on it after I make the recipe first. And if you are posting a comment please make the recipe BEFORE you comment. This recipe is awesome I really enjoyed it as it was so clearly written.
Lol, seriously! I am excited to try this recipe AS WRITTEN over the weekend and will add my two cents afterwards.
I’ve made this dip about five times in the last month..its such a hit for parties! Thank you for the great recipe:-)
I made this dip yesterday and was so excited to try it! Mine also came out soupy-used frozen shrimp that was thawed completely and blotted dry. I got to the point in the recipe after adding the wine and lemon juice where it says “bring to a simmer” and wasn’t sure how long to simmer it. Maybe I should have let the liquid reduce more? I baked it quite a bit longer than 10-12 minutes and it didn’t get golden either.
Yes, it may be best to try reducing more of the liquid next time. Also, you can add more cream cheese and/or sour cream as needed until the desired consistency is reached.
I can’t wait to serve this next time I have friends over. It sounds delicious and I wouldn’t change a thing. Thank you, Chungah!
Just finished making the dip (which I doubled and added a 1/2 lb more fresh shrimp), seems to be a little soggy. What is the best way to thicken it or will putting in oven thicken it?
It should thicken up a bit in the oven. How did the final dish turn out?
I bought frozen shrimp in a bag and I need the dip in 4 hours. What is a quick way to thaw the shrimp? I don’t want to have access water in the recipe.
You can place the shrimp in a colander under cold running water until thawed.
Put the frozen shrimp in cold water and after a while, put them in a salad centrifuge, with kitchen paper on the side of the centrifuge.
I have a husband who ask me if I can make this or that.
Since i’m one who wants to have everything in stock, most of the time that’s no problem.
So mostly my shrimps are frozen.
Louise Van Der Marel
Ok…so this was simply awesome! Friends are asking when I’ll be making it again.
Thanks for the recipe!
Dear Chungah, Yes, this was a huge success and a big hit at the party I was invited to. As a matter of fact, several people pulled up chairs to the appetizer table and noshed away. And the ONLY thing they were noshing was the Shrimp Scampi Dip with whole wheat sea-salted baguettes. I typically don’t make another person’s recipe and present it for the first time for a party. I usually try it out first, but just didn’t have time, and I already had all the ingredients for this……so I just crossed my fingers. REALLY. REALLY excellent. Can’t wait to try more of your recipes! Thanks! Kim