Food & Cooking Recipes Appetizers Spicy Shrimp Dip Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 2, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 50 mins Yield: 6 to 8 Serves 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. 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) ¼ cup packed cilantro leaves, finely chopped Kosher salt and freshly ground pepper ½ cup panko, toasted 2 teaspoons extra-virgin olive oil Directions 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. Armando Rafael 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. Rate it Print