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.
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I don’t eat prawns etc, but I can make this dip without so I will as it sounds so cheesy good, thanks.
Not a fan of mayonnaise – could i just add more sour cream?
You can certainly substitute sour cream but I cannot speak for how much this will change the overall taste/texture of the dish. It is best to use the ingredients listed here to obtain the best results possible.
What brand of mayonnaise do you prefer?
I really don’t have a preference – sometimes I use the generic brand, sometimes I use Hellman’s, and sometimes I use the Trader Joe’s brand. I love them all!
Hi TerryG,
Not yet I made it, but this weekend I will.
And believe Chungah.
For the taste, you can not change that for sour crème.
Mayonaise gives its own taste to any dish, sauce and totally opposite sour crème.
I use only the Japanese mayonnaise, which in itself is great and tasty.
So this recipe goes on pinterest and I print it as well.
Thanks Chungah for another yummy.
Louise Vandermarel
Yum! Your dips are the best! Love the addition of white wine and red pepper flakes for extra depth 😀 I hope you have an awesome weekend! x
I have a wicked shellfish allergy but basically if I didn’t, I’d love to inhale this dip. It looks so comforting. So gooey and rich and love that there’s white wine in it!
I also have a shellfish allergy but ws d thinking that this could be made without the shrimp. Just trying to think of a good substitute.Small pieces of shredded chicken? Mushroom (baby Bella?). Any suggestions?
Yes, either chicken or mushrooms should work really well!
how about roughly chopped canned artichokes ?
Yes, that sounds like a great addition!
What about replace with lobster or crawfish as an alternative. Or how about imitation crab as al alternaticw. There is also soy shrimp.
How about imitation crab?
I actually haven’t tried imitation crab in this recipe but it sounds like a great substitute!
I have made this several times. I tried it with imitation crab–good, but not great. I do have several tips that have made this one of the most successful dips that I have ever served. It’s a good idea to reduce the wine while cooking the shrimp down to a tablespoon or two. The first try mine was a bit soupy. The consistency before you put it in the oven is the way it will come out (it does not thicken while cooking). The second thing is I didn’t have any wine on hand for a few tries, so I used beer on one (really good) and broth with a splash of sherry (I know, technically a wine, but I used the cheap cooking stuff) that was great. Thank you for this great recipe. It will be adding inches to mine and all of my friends’ waistlines for years to come.
When you cook down the wine mixture, do you take out the shrimp so it doesn’t over cook? I don’t want to have rubbery shrimp.
Thanks
The shrimp does not have to be removed, unless you prefer to do so. 🙂
Good flavor but I made it twice now and it was watery.