Herbed Shrimp Dip

Since this dip calls for chopped shrimp, choosing a bag of smaller-size shrimp is cost-effective.

  • Prep:
  • Total Time:
  • Servings: 8
Herbed Shrimp Dip

Source: Everyday Food, December 2008


  • 1/2 pound peeled and deveined frozen shrimp (any size), thawed
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup light mayonnaise
  • 2 scallions, coarsely chopped, plus more for garnish (optional)
  • 1/4 cup finely chopped fresh parsley
  • 1 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice
  • Coarse salt and ground pepper
  • Crostini, crackers, or crudites, for serving


  1. Fit a large saucepan with a steamer basket, and fill with 1 inch water; cover and bring to a boil. Add shrimp; cover and cook, tossing once, until opaque throughout, 30 seconds to 4 minutes (depending on size of shrimp). Immediately transfer to a colander, and run under cold water to stop cooking. Pat shrimp dry with paper towels, then finely chop.

  2. In a medium bowl, combine shrimp, sour cream, mayonnaise, scallions, parsley, and lemon zest and juice; season with salt and pepper. Refrigerate shrimp dip until chilled, at least 30 minutes (and up to 2 days). Serve shrimp dip garnished with scallions, if desired, alongside crostini, crackers, or crudites.


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