Best Tangy Shrimp Dip Recipes

SPICY SHRIMP DIP

Spicy Shrimp Dip image

Turn up the heat by keeping the seeds in the chiles. And if you're using precooked shrimp, omit step 1 -- just peel and chop them, then add them in step 2.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 50m

Yield Serves 6 to 8

Number Of Ingredients 9

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

Steps:

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.

SWEET 'N' TANGY SHRIMP

Sweet 'n' Tangy Shrimp image

With its delightfully sweet-tangy flavor, this easy entree is destined to become a favorite! "My husband and I adapted the recipe from one in a magazine, and we just love it," writes Kathleen Davis of North Bend, Washington.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1/2 cup ketchup
2 tablespoons sugar
2 tablespoons cider vinegar
2 tablespoons reduced-sodium soy sauce
1 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 tablespoon minced fresh gingerroot
1 tablespoon canola oil
3 garlic cloves, minced
2 green onions, sliced
1 teaspoon sesame seeds, toasted
Hot cooked rice, optional

Steps:

In a small bowl, combine the first six ingredients; set aside. In a large nonstick skillet or wok, stir-fry shrimp and ginger in oil until shrimp turn pink. Add garlic; cook 1 minute longer., Add the ketchup mixture; cook and stir for 2-3 minutes or until heated through. Sprinkle with onions and sesame seeds. Serve with rice if desired.

Nutrition Facts : Calories 241 calories, Fat 7g fat (1g saturated fat), Cholesterol 252mg cholesterol, Sodium 954mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 1g fiber), Protein 28g protein.

TANGY TARRAGON DIP WITH SHRIMP

Tangy Tarragon Dip With Shrimp image

This is a great dip for parties, get-togethers of all kinds or just for the family on movie night. I found this on the net. It's great with crackers, veggies, warm sourdough bread, or even bread sticks. Seems like when there's dip, you'll find something to dip into it!

Provided by FLUFFSTER

Categories Brunch

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 cup good quality mayonnaise
1 cup sour cream
2 tablespoons finely chopped tarragon
2 green onions, coarsely chopped
1 shallot, chopped
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
1 lb uncooked large shrimp, unpeeled

Steps:

Bring a medium saucepan of lightly salted water to a boil. Add shrimp and cook until just pink and opaque in the center, about 3 minutes.
Drain shrimp, and rinse under cool water.
Peel and devein shrimp, and transfer to a food processor. Add greern onions, shallot, and tarragon; using pulse, process shrimp until finely chopped.
Transfer shrimp mixture to a medium bowl.
Mix the mayonnaise, sour cream, Worcestershire sauce, and hot pepper sauce, if using.
Add salt and pepper,to taste.
Cover and chill for at least 2 hours.
Can be made a day ahead of time.

Nutrition Facts : Calories 243.2, Fat 16.9, SaturatedFat 5.4, Cholesterol 106.7, Sodium 321.1, Carbohydrate 10.1, Fiber 0.2, Sugar 2, Protein 13.1