Creamy Shrimp Scampi Dip

It seems as though we have been consuming more shrimp lately. Everything from shrimp boils to sautéed shrimp served alongside rice or pasta. Shrimp is something that my entire family enjoys, and it took a few years for my oldest to take a chance on them. Now he loves them, especially the peel and eat kind. My wife has always been a lover of shrimp scampi as well. As the New Year came to an end, I wanted to make another shrimp appetizer that I knew my wife would love. I was a bit skeptical at first but decided to go ahead with this idea of making a creamy shrimp scampi dip. Let’s just say my wife loved it, as did my kids, and it did not last very long.

Creamy Shrimp Scampi Dip

Let’s get started.

Ingredients:

  • 2 tbsp unsalted butter
  • 1 lb medium shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 1 generous pinch of red pepper flakes
  • 1/2 whole lemon juiced
  • 1 tsp salt, to taste
  • 1/2 tsp cracked black pepper
  • 1 tbsp Sriracha sauce
  • 1/4 cup white wine, such as Pinot Grigio
  • 4 oz cream cheese, room temperature
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup fresh flat leaf parsley, chopped
  • 3/4 cup of mozzarella cheese, shredded
  • 3/4 cup of panko breadcrumbs
  • 1/2 loaf french bread, sliced into 1/2 inch slices
  • olive oil

Start by melting your butter in a large skillet on medium heat. Once the butter is melted, add in the garlic, and chili flakes. Give that a good stir, and cook for about a minute. Next, add in the shrimp. Once the shrimp begin to turn opaque, add in the wine. Cook for about 2 minutes to let some of that wine cook off, then season with salt and pepper. Give a stir, then remove everything from the skillet and place into a bowl.

To a mixing bowl, add in the cream cheese, mayonnaise, sour cream, parsley, Sriracha, and mozzarella cheese. Stir to incorporate all of those ingredients.

Preheat your oven to 375 degrees.

Once the shrimp have slightly cooled, give them a rough chop, and add everything into the cream cheese mixture. Give another good stir.

How to make a cheese shrimp scampi dip

Fold this mixture into a baking dish, then cover the top with the panko breadcrumbs.

To a baking sheet, add the sliced French bread, and drizzle each slice with olive oil.

Place the cheesy shrimp scampi dip, and the French bread into the oven, and cook until the breadcrumbs are nice and golden, and the dip is completely cooked through. Ensure that the bread is nice and golden as well.  This should take about 15 minutes.

To serve, scoop out the dip into serving bowl, and dip your crostini into the dip.

Whoa! Talk about flavor and comfort. You get everything you love about shrimp scampi (butter, garlic, wine) in a dip factor, and heck, I think the dip factor won on this one. A bit rich, but completely difficult to walk away from. If you are looking for an awesome dip to serve at your next gathering, give this a shot!

Creamy Shrimp Scampi Dip
Author: 
Recipe type: Appetizers
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 tbsp unsalted butter
  • 1 lb medium shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 1 generous pinch of red pepper flakes
  • ½ whole lemon juiced
  • 1 tsp salt, to taste
  • ½ tsp cracked black pepper
  • 1 tbsp Sriracha sauce
  • ¼ cup white wine, such as Pinot Grigio
  • 4 oz cream cheese, room temperature
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • ¼ cup fresh flat leaf parsley, chopped
  • ¾ cup of mozzarella cheese, shredded
  • ¾ cup of panko breadcrumbs
  • ½ loaf french bread, sliced into ½ inch slices
  • olive oil
Instructions
  1. Start by melting your butter in a large skillet on medium heat. Once the butter is melted, add in the garlic, and chili flakes. Give that a good stir, and cook for about a minute. Next, add in the shrimp. Once the shrimp begin to turn opaque, add in the wine. Cook for about 2 minutes to let some of that wine cook off, then season with salt and pepper. Give a stir, then remove everything from the skillet and place into a bowl.
  2. To a mixing bowl, add in the cream cheese, mayonnaise, sour cream, parsley, Sriracha, and mozzarella cheese. Stir to incorporate all of those ingredients.
  3. Preheat your oven to 375 degrees.
  4. Once the shrimp have slightly cooled, give them a rough chop, and add everything into the cream cheese mixture. Give another good stir.
  5. Fold this mixture into a baking dish, then cover the top with the panko breadcrumbs.
  6. To a baking sheet, add the sliced French bread, and drizzle each slice with olive oil.
  7. Place the cheesy shrimp scampi dip, and the French bread into the oven, and cook until the breadcrumbs are nice and golden, and the dip is completely cooked through. Ensure that the bread is nice and golden as well. This should take about 15 minutes.
  8. To serve, scoop out the dip into serving bowl, and dip your crostini into the dip.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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