Shrimp Scampi Dip
One of the best (and easiest) dips I’ve ever had, baked to absolute creamy, cheesy perfection!
If I had to choose between shrimp scampi pasta versus this shrimp scampi dip, I choose this dip hands down every single time. No questions asked.
Because, really, the pasta form doesn’t even come close to this.
You get tons of cheesiness and creaminess that you just don’t get in the pasta. Plus, finger foods always taste better.
Just be sure to have some extra bread slices for dipping. We ran out of bread and had to make an immediate grocery store run so that we can finish this dip!
Shrimp Scampi Dip
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
One of the best dips I’ve ever had, baked to absolute creamy, cheesy perfection!
- 2 tablespoons unsalted butter
- 8 ounces medium shrimp, peeled, deveined and roughly chopped
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/4 cup white wine*
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
- 4 ounces cream cheese, at room temperature
- 1/4 cup sour cream
- 3 tablespoons mayonnaise
- 2 tablespoons chopped fresh parsley leaves
- 1/2 cup shredded mozzarella cheese, divided
- 2 tablespoons grated Parmesan
- Preheat oven to 350 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
- Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2 minutes. Stir in wine and lemon juice; season with salt and pepper, to taste.
- Bring to a simmer; remove from heat and stir in cream cheese, sour cream, mayonnaise, parsley, 1/4 cup mozzarella and Parmesan.
- Spread mixture into the prepared baking dish; sprinkle with remaining 1/4 cup mozzarella. Place into oven and bake until bubbly and golden, about 10-12 minutes.
- Serve immediately.
*Chicken stock can be used for white wine as a non-alcoholic substitute.
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I have a wicked shellfish allergy but basically if I didn’t, I’d love to inhale this dip. It looks so comforting. So gooey and rich and love that there’s white wine in it!
I also have a shellfish allergy but ws d thinking that this could be made without the shrimp. Just trying to think of a good substitute.Small pieces of shredded chicken? Mushroom (baby Bella?). Any suggestions?
Yes, either chicken or mushrooms should work really well!
how about roughly chopped canned artichokes ?
Yes, that sounds like a great addition!
What about replace with lobster or crawfish as an alternative. Or how about imitation crab as al alternaticw. There is also soy shrimp.
How about imitation crab?
I actually haven’t tried imitation crab in this recipe but it sounds like a great substitute!
I have made this several times. I tried it with imitation crab–good, but not great. I do have several tips that have made this one of the most successful dips that I have ever served. It’s a good idea to reduce the wine while cooking the shrimp down to a tablespoon or two. The first try mine was a bit soupy. The consistency before you put it in the oven is the way it will come out (it does not thicken while cooking). The second thing is I didn’t have any wine on hand for a few tries, so I used beer on one (really good) and broth with a splash of sherry (I know, technically a wine, but I used the cheap cooking stuff) that was great. Thank you for this great recipe. It will be adding inches to mine and all of my friends’ waistlines for years to come.
When you cook down the wine mixture, do you take out the shrimp so it doesn’t over cook? I don’t want to have rubbery shrimp.
The shrimp does not have to be removed, unless you prefer to do so. 🙂
Good flavor but I made it twice now and it was watery.
Yum! Your dips are the best! Love the addition of white wine and red pepper flakes for extra depth 😀 I hope you have an awesome weekend! x
Not a fan of mayonnaise – could i just add more sour cream?
You can certainly substitute sour cream but I cannot speak for how much this will change the overall taste/texture of the dish. It is best to use the ingredients listed here to obtain the best results possible.
What brand of mayonnaise do you prefer?
I really don’t have a preference – sometimes I use the generic brand, sometimes I use Hellman’s, and sometimes I use the Trader Joe’s brand. I love them all!
Not yet I made it, but this weekend I will.
And believe Chungah.
For the taste, you can not change that for sour crème.
Mayonaise gives its own taste to any dish, sauce and totally opposite sour crème.
I use only the Japanese mayonnaise, which in itself is great and tasty.
So this recipe goes on pinterest and I print it as well.
Thanks Chungah for another yummy.
I don’t eat prawns etc, but I can make this dip without so I will as it sounds so cheesy good, thanks.
What? This sound incredible!! Want. Pinned! Making soon!
Another delicious recipe. Thanks so much and have a good weekend!
This dip recipe came just in time …. going to make this for daughters 25 wedding anniversary on Sunday. Have a feeling no one will pay attention to the other dishes presented once this comes out of the oven. I will need to make 2 double recipes and bet it won’t last long! Thank You .
girl, you are the Queen of awesome looking dips and close up shots. 🙂 LOVE this! 🙂
This is such a creative dip. I’m thinking this needs to happen for the first football game of the season. Pinned.
Love your recipes could I use salad scrimp in this ?
Richard, it is best to use fresh shrimp in this recipe to obtain the best results possible.
Is this not a good recipe to bring on a 1 1/2 hour travel for Easter? I so want to make and bring this to my niece’s
MJ, I recommend assembling everything beforehand and if you can transport the mixture for travel, chilled with ice packs, you can bake at your niece’s. Hope that helps!
Love the white wine and garlic in this, the perfect dip!
ok this looks so delicious.. and SO cheesey! definitely could devour a massive bowlful right now, yum!
It’s after 9:30 PM and left the party half an hour ago and had to tell you how WONDERFUL this recipe is !! I did make 2 double batches and served the first one while the second one was in the oven. They went like hot cakes – even asking if there wasn’t another one in the oven. 19 people and 2 that can’t eat shrimp …. guess I should have made more. There was plenty of other food, and I do mean plenty. BTW, I left when I did as it was getting close to clean up time !! 🙂 THANKS & God Bless You
I’m so happy to hear that this was a hit!
Yum. Those dips are great & tasty!
Oh. My. Goodness. This dip looks incredible! I’m pinning it now!
OMG! I just made this for dinner – and it is DeLICIOUS. I used beer instead of wine though. Sooo good! Yum Yum!!
I made this today with minimal substitutions, (dried parsley and low fat cream cheese), it came out perfect! Similar to the “crab and shrimp dip” at a nearby restaurant! So good! I was worried that there was too much hot pepper flakes, but it was perfect! Thanks for sharing a great recipe! Next time I might add crab and use fontina instead of cream cheese. Or keep it the same, why mess with perfection?
I made this for a party and was asked four times in one hour for the recipe! Thanks for an wesome recipe to impress with!
Do you start with the shrimp raw or cooked? Sure looks yummy.
Sharon, you will start by using uncooked shrimp for this recipe.
The only change I made was adding a little bit more red pepper flakes. This recipe was DELICIOUS! This will be my go to party dip. Thanks for sharing.
Do you chop up the uncooked shrimps and then cook them or cook them whole and then chop them up
But I cook the shrimp on the stove top first. Then do I chop them up before I combine everythibg and bake in oven?
The shrimp should have already been chopped prior to cooking on the stovetop.
This recipe was so good! My guests loved it so much & it was the first thing to go. I should have made more. I used chicken stock instead of white wine for this recipe and add a little more shrimp that the recipe called for.
Instead of baking in a baking dish can you use a bread bowl and wrap in foil in the oven?
That sounds amazing but I cannot answer this with certainty as I have never tried it myself. Please use your best judgment for this substitution and adjust cooking time as needed.
Do you think this would do well in a crockpot? Looking for a tailgate dip & no oven in RV.
Keisha, please understand that it is very difficult to give exact conversion information to translate a traditional oven recipe to the slow cooker method without further recipe testing. I recommend using your own judgement to convert this recipe to utilize a slow cooker.
Thanks, I let you know how it turns out.
Keisha, did you try this using a crock pot and if so, how did it turn out?
I just made a double batch x2 for work Christmas party tomorrow. This is third time making it since finding the recipe for Halloween. I haven’t baked it. I cooked on stovetop as directed using good chicken stock and added 1/3 cup Sartori grated parmesan. Just let it go on low until cheeses melted then poured in crock pot and will warm for party. It reheats beautifully. This is a scrap the bottom and lick the spoon recipe.
Does it affect the flavor much if using chicken broth vice the white wine.. This looks so good, cant wait to make it
The flavors should be similar using either or – I personally prefer to use chicken stock since I never have wine on hand!
Do you think this is a make ahead dip? Could you put in fridge overnight or freeze before baking?
Unfortunately, I have never tried making this ahead of time and storing – please use your best judgment if you would like to prep this beforehand.
I’ve tried freezing cream cheese before. In fact, I’ve tried it 2x. Found out you cannot freeze cream cheese. I think you could make this ahead and refrigerate it though.
This refrigerates well!! I always make a double batch and we never eat it all as its just my husband and I, so I just put the whole baking dish in the frig. The next day I cover with foil and re-heat in the oven. i have also just scooped some into a bowl and microwaved it. Either way turns out the same as the day before! (Leftovers also good on some pasta the next day!!)
Made this last night and it was delicious, everyone loved it! Thanks for a great recipe.
This looks delicious & I love shrimp scampi. What kind of bread did you use for dipping?
I used a French baguette for dipping but it’s really up to you and your preferences!
This looks delicious! Would you tell me which types of bread you are using here and whatever else you may recommend?
You can really use any kind of crusty bread or any other type of bread that you prefer!
what brand you use for white wine?
Feel free to use any brand of white wine, although I personally prefer to use a non-alcoholic substitute.
I will make this with Oregon bay salad shrimp. Since they are so small I will just cut up a bit. I bet crab meat would be good too! I have to up my game for appetizers this year and this looks like a winner. Thanks
Haralee – did you make this using cooked or uncooked salad shrimp? I have cooked salad shrimp in the freezer and would like to use that. I was wondering how yours turned out (if you used cooked). THANKS!
I made this dip for Thanksgiving. Total hit. They were trying to live the bowl.
Going to make this for a party this weekend. Can i make it the day ahead or earlier in the day and heat just before serving?
I made this for Thanksgiving so that folks would have something to nibble while waiting for the turkey … OMG. This was all anyone talked about! The flavors are awesome. I made it exactly as your recipe states and it was fabulous. Thanks!! I will now have to make it for Christmas Day, except I have been instructed to double or even triple it.
How far in advance do you think this could be made? I was hoping to be able to put it together and refrigerate it for 1 day.
Lisa, making this 1 day in advance should be fine.
I made this today to sample for my Christmas dish since I wanted to try something different than my usual dishes. I must say it was DELICIOUS. I double the recipe and my siblings still finished it up. The dip is very tasteful with the ingredients used. I believe I have to triple it the next time for my huge family
Do you think it would work if I put half shrimp and half crab meat in the dip.
i tried this tonite and it was awesome. Do make at least a double batch for a crowd. I toasted small sourdough bread to go with it. Perfect. Thank you for an awesome recipe.
I made a double batch of this dip for 2 Christmas events. Both times, it was absolutely devoured. I was told that it should be in my regular appetizer rotation. It was perfection!
Made it last night for a New Year’s Eve appetizer party. Added in a can of crabmeat and served with pita chips and bagel chips. Big hit. Huge. This is a keeper recipe.
My friend made this for a girls’ night and between 4 of us, we pretty much just ate it for dinner. Awesome. New favorite!
Made this yesterday for Game Night with the neighbors. Unfortunately it never set so it was very soupy. I left it in the oven for at least 25 minutes, but it didn’t help.
Everyone loved how it tasted, especially on the German brot chips we served them with. Any advice on getting it thicker?
This really shouldn’t be turning out “soupy” unless more liquid was added. Did you follow the recipe exactly as written without any substitutions?
I did except one tiny thing (lol).. I used frozen shrimp that I defrosted to save time. Now I’m wondering if they released more water while cooking so I should’ve used less wine/lemon juice? I wouldn’t want to alter the taste though cause it was really good.
That seems to be the issue – the frozen shrimp you used may not have thawed completely, leaking in more liquid than the recipe calls for and resulting in a “soupy” texture.
i made this for a get together I had with my friends! We often get together and cook, eat, play cards, and even gossip a bet. When this came out of the oven, it never made it to the table. We all stood at the stove top and dug in with chard baguette in hand!! No time for gossip then. It was awesome! Thanks. You rock.
What kind of bread/chips did you find work best?
I personally love using toasted baguette slices for this!
Dear Chungah, Yes, this was a huge success and a big hit at the party I was invited to. As a matter of fact, several people pulled up chairs to the appetizer table and noshed away. And the ONLY thing they were noshing was the Shrimp Scampi Dip with whole wheat sea-salted baguettes. I typically don’t make another person’s recipe and present it for the first time for a party. I usually try it out first, but just didn’t have time, and I already had all the ingredients for this……so I just crossed my fingers. REALLY. REALLY excellent. Can’t wait to try more of your recipes! Thanks! Kim
Ok…so this was simply awesome! Friends are asking when I’ll be making it again.
Thanks for the recipe!
I bought frozen shrimp in a bag and I need the dip in 4 hours. What is a quick way to thaw the shrimp? I don’t want to have access water in the recipe.
You can place the shrimp in a colander under cold running water until thawed.
Put the frozen shrimp in cold water and after a while, put them in a salad centrifuge, with kitchen paper on the side of the centrifuge.
I have a husband who ask me if I can make this or that.
Since i’m one who wants to have everything in stock, most of the time that’s no problem.
So mostly my shrimps are frozen.
Louise Van Der Marel
Just finished making the dip (which I doubled and added a 1/2 lb more fresh shrimp), seems to be a little soggy. What is the best way to thicken it or will putting in oven thicken it?
It should thicken up a bit in the oven. How did the final dish turn out?
I can’t wait to serve this next time I have friends over. It sounds delicious and I wouldn’t change a thing. Thank you, Chungah!
I made this dip yesterday and was so excited to try it! Mine also came out soupy-used frozen shrimp that was thawed completely and blotted dry. I got to the point in the recipe after adding the wine and lemon juice where it says “bring to a simmer” and wasn’t sure how long to simmer it. Maybe I should have let the liquid reduce more? I baked it quite a bit longer than 10-12 minutes and it didn’t get golden either.
Yes, it may be best to try reducing more of the liquid next time. Also, you can add more cream cheese and/or sour cream as needed until the desired consistency is reached.
I’ve made this dip about five times in the last month..its such a hit for parties! Thank you for the great recipe:-)
Chungah you have the patience of a Saint to answer all these dumb questions, for Gods sake people if you change the recipe how is anybody suppose to tell you if it will work. I look for the comments to see if I can improve on it after I make the recipe first. And if you are posting a comment please make the recipe BEFORE you comment. This recipe is awesome I really enjoyed it as it was so clearly written.
Lol, seriously! I am excited to try this recipe AS WRITTEN over the weekend and will add my two cents afterwards.
Made this to bring as an appetizer to a friend’s house. Everyone loved it and asked for the recipe. I think it would also be great with crab which is what I’ll try next!
I made this last weekend for Football Sunday and it was a huge hit! So delicious, I will make it again and again. So glad I found your site. So many yummy things I’m going to make. Thanks for sharing, keep it up!
Would this wrk by finishing it off in a crock pot?
Unfortunately, without having tried this myself, I cannot answer with certainty. Please use your best judgment.
Could you put this in a crockpot? Do you think it would make the shrimp rubbery?
It is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!
I love this recipe have made it twice…could I make it Wednesday night but cook it on Thursday night after work before I go to neighborhood party?
I have not tried making this ahead of time myself but I can’t see why it would be an issue. But as always, please use your best judgment.
Can this be made in advance? If so what is the best way to heat it up?
I find that this is best when served immediately but as always, please use your best judgment.
Just wanted to say thank you for this *amazing* recipe. Made it for Christmas Day and it was the star of the show. It was garlicky-cheesy bliss and my family devoured it. I will be adding this as a staple for all occasions and gatherings from now on. Thanks so much!
I made this with a few alterations, I used cooked frozen shrimp and I used some crab meat in place of half of the shrimp. I doubled the recipe and I added the shrimp and crab after the wine mixture came to a simmer. I baked twice as long since I doubled it, and it was so amazing. I didn’t have any problems with a soupy dip, although most people who used cooked frozen shrimp did. Thaw them, chop them, then squeeze the water out by hand. This was seriously the best dip ever. I took it to our family’s new year event, and there wasn’t a single scoop left. Everyone is begging for the recipe. Also, we used tortilla chips for dipping. This was the star of the show, and I will be definitely making it again. Thank you so much for a simple delicious recipe. Oh and cream cheese does freeze, but when it thaws you end up with more liquid, which is actually how people in the UK get it, squeeze it in a cheesecloth. Thanks again!
This needs to be renamed. Should be” Don’t Remain In The Room Alone With This Dip” !!
This recipe is Dellllllllll…… My wife and I were planning on staying home and watch the super bowl game. So we made this dip as well as some Garlic and Parmesan wings. We used to make the shrimp dip which is on the can of Campbells’ Cream of Shrimp soup and it used to be our favorite dip. But now, not anymore!! This dip is now our number 1 dip. BTW, the dip and wings were a great pairing. Thanks for the great recipe.
Insanely delicious. Guests loved this! Thank you.
Has anyone figured out the nutrition facts it at least calorie count of this dip?
What a great appetizer! My family loved it. I made it as written, wouldn’t change a thing. Thanks so much!
I add lump crab and shrimp , this dip is awesome .
Just made this as a practice run for Thanksgiving. Followed the recipe, totally, didn’t change anything. It came out soupy. In earlier comments Elaine and Francine mentioned their’s came out soupy…so I made sure my shrimp were “dry”….so next time I make this, I will follow what Elaine suggested in her comments…use 1-2 T of wine, no more.
has anyone ever got ready ahead of time them put in oven wehn ready to eat
Mine came out soupy too. Delicious but super runny. Wish I had have read the reviews first!
Hi! Just made this dip using cooked bay shrimp and fake lobster. Sauteed the garic in butter first then added the cooked shrimp and let it simmer a couple minutes stirting to combine. Didn’t have white wine so did not use it. It turned out excellent! A perfect Thanksgiving Eve appetizer.
This is FANTASTIC! My daughter and I made it for Thanksgiving and the entire family loved it. I was glad I used a smaller serving dish (about 5×8″ or so) instead of the larger quiche pan I was going to use. So very good!! Thanks for sharing.
I plan to use this as an appetizer for Christmas dinner and serve it with your No-Knead Rosemary Bread. Can I add chopped (not marinated) artichokes?
Absolutely! But more importantly, can I come over to your Christmas dinner?
What type of bread do you use and how do you prep it?
You can use any type of crusty bread!
This dip is absolutely delectable! Everyone loved it! Thanks for sharing.
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