Hot Shrimp Dip
View original ↗
Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (3)

Hot Shrimp Dip

NUTRITION · PER SERVING28M COOK
CAL 9%·PRO 39%
CARBS 13G27% OF CAL
2G FIBER7G OTHER4G TOTAL SUGAR
FAT 8G37% OF CAL
3G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hot, cheesy dip loaded with shrimp, corn, and spices. Served warm with pita, it's a flavorful crowd-pleaser for parties and potlucks.

starteramericanshellfish
View the full recipe on Peas and Crayons →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 1 lb raw shrimp
  • 2 TBSP butter
  • 1 cup mexicorn (make your own with fresh/frozen corn and diced red + green bell peppers)
  • 2 jalapeno peppers or 1/2 cup chopped bell pepper
  • 1/2-3/4 cup chopped onion
  • juice of 1/2 a lemon
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cayenne pepper
  • 1/4 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 cup milk (greek yogurt works too)
  • 2 oz cream cheese (optional)
  • 3/4 cup shredded mozzarella cheese (divided)
  • 1/4 cup parmesan (extra to taste)
  • fresh chopped tomatoes
  • chopped green onion
  • sliced or minced jalapeños (seeds and stem removed)
  • crumbled bacon
  • red pepper flakes
  • fresh parsley
  • pita chips
  • 9-10 inch cast iron skillet
  • No skillet? No problem! You can also make this in an oven-safe stainless pan
PREP
10M
SODIUM
479MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.