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Spicy Shrimp Dip

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.

  • Prep:
  • Total Time:
  • Yield: Serves 6 to 8

Photography: Armando Rafael

Source: Martha Stewart Living, January/February 2017


  • 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


  1. 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.

  2. 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.

  3. 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.

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