This cream cheese and cocktail sauce shrimp dip Is perfect for when you want a cold shrimp dip that you can make ahead of time.
When planning appetizers for a party, you want to include a couple of cold dishes for every hot dish to make party day a little easier, and this easy dip is a delicious cold appetizer.
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You only need a few ingredients, and it's always a huge hit with everyone who tries it!
What I love about this shrimp dip is you can make up the different components of the dip several days in advance and assemble the dip up to 24 hours before serving it. This makes things so easy when planning the rest of your holiday party or meal.
Suggested Kitchen Tools for Cold Shrimp Dip
- Stand Mixer or Hand Held Electric Mixer
- 9-10" serving dish with 2" sides
Ingredients & Substitutions
Shrimp
I use frozen shrimp in this recipe that have already been peeled and deveined; however, you can use fresh shrimp if you have a local source. I get medium-sized shrimp which are usually labeled 41-60 count per pound. These are a great size for leaving whole on top of the dip.
If you want to use larger shrimp, you may want to chop them up into small pieces before adding to the top of the dip.
The shrimp are lightly seasoned with Old Bay Seasoning prior to steaming, but if you don't have any or don't like Old Bay, then use some garlic powder and/or onion powder with a little salt and black pepper. You can also steam the shrimp with freshly minced garlic.
I have never used salad shrimp in this recipe, which are tiny shrimp usually already cooked, but you could try those if you like them. The small precooked shrimp don't have much flavor, so I like to get raw and cook them myself. I have also never tried canned shrimp, but you can certainly drain and use them if you like them.
You can also substitute the shrimp for 1 pound of crab meat, which is how I used to make this dip when I lived in Maryland and had access to quality crab meat. Everything about the dip stays the same; you simply sprinkle the crab meat over the top of the cocktail sauce. Make sure you go through the crab meat and remove any shells before using it.
Cream Cheese
This shrimp dip has a cream cheese base and I used to soften a block of cream cheese to room temperature and spread it in the bottom of a serving dish, but then I started whipping the cream cheese and it's even better that way!
It has a light and creamy texture and is easier to scoop up onto a cracker than straight cream cheese.
I use full-fat cream cheese in the recipe, but you can use low-fat if you prefer. You could also use part cream cheese and part sour cream or Greek Yogurt if you prefer.
Cocktail Sauce
I make my cocktail sauce using ketchup, Worcestershire sauce, (affiliate link)prepared horseradish, and a touch of fresh lemon juice. You can also use the premade kind or if you aren't a fan of cocktail sauce try using chili sauce instead.
Garnishes & Extra Ingredients
I like to garnish the cold shrimp dip with finely chopped chives, a little lemon zest, and lemon wedges on the side. You can use green onions instead of the chives or fresh parsley is also a nice burst of color on top.
You will also want some assorted crackers, toasted baguette slices, or even some celery sticks to keep things lower carb.
Triscuits are my favorite cracker to serve with this dip, but Ritz crackers are also very good with this dip. Ritz tend to be a little more delicate so make sure to have a serving utensil for people to scoop the dip out onto the cracker. Another good choice is bagel or pita chips.
How to Make Cold Shrimp Dip
Mise En Place (prep)
Remove the cream cheese from the refrigerator and let it come to room temperature.
Cook the Shrimp
This step can be done up to 2 days before serving the cold shrimp dip.
I cook the shrimp straight from frozen using the steam function on the Ninja Foodi and they turn out perfectly. That is the method I am going over, however you can cook your shrimp any way you like or skip this step if you have pre-cooked shrimp.
Put 2 cups of water into the inner pot of the Ninja Foodi and place the air fryer basket or the air fryer plate into the Foodi.
Put the frozen shrimp into the basket or onto the plate and season with about 1 Tablespoons of (affiliate link)Old Bay Seasoning sprinkled over the top.
Quick Tip
If you are using pre-cooked shrimp, thaw them and season with a little old bay or other seasonings to boost their flavor.
If you have a two lid Ninja Foodi Model, put the pressure lid on and make sure the valve is in the vented position.
For the Smart Lid Models shown below, lower the lid and move the slider all the way to the right. Select the "steam" function. This is different from steam/bake or steam/crisp which are functions found when the slider is in the middle position. For this recipe, you only want steam.
There is not a temperature control when using the steam function on the Ninja Foodi, simply set your time to 5 minutes.
The preheat will start to heat the water and produce the steam. Once the pot is completely preheated and the steam starts to come out of the lid, the countdown will start.
It is completely normal for steam to be released during the entire cooking process.
After the countdown reaches 2 minutes left, open the lid and toss the shrimp around to ensure they are not stuck together. This ensures even steaming. Close the lid and let the pot steam the remaining two minutes.
Remove the shrimp and place them into a bowl and put them in the refrigerator to chill.
If your shrimp are larger than 41-60 count, they may take another minute or two of stem time. Make sure the shrimp are fully cooked, but not overcooked before refrigerating. Overcooked shrimp are rubbery and not very pleasant.
Make the Cocktail Sauce
This step can be done 3-4 days before assembling and serving the shrimp dip.
You can absolutely buy the premade cocktail sauce and you will need about 1 cup of it for the dip, however, it is so easy to make your own and you get to control the spiciness of it!
In a small mixing bowl combine the ketchup, Worcestershire sauce, and prepared horseradish. I recommend starting out with just 1-2 teaspoons of the horseradish if you don't want a spicy cocktail sauce.
Quick Tip
Prepared Horseradish is found in the refrigerated section of your grocery store and is not the same as creamy horseradish.
Whisk to combine and squeeze about 1 teaspoon of fresh lemon juice and whisk again. Taste and add more horseradish to boost the spiciness.
I usually use about 2 Tablespoons of the horseradish, but I like it a little spicy.
You can also put in a dash of hot sauce if you like.
Cover and refrigerate until use.
Make the Cream Cheese Mixture
This step can be done 2-3 days before serving the dip.
Use a stand mixer with the paddle attachment or a large bowl with a hand-held electric mixer to whip the cream cheese.
Place the room-temperature cream cheese into the bowl and mix on low speed until completely softened. Scrape down the sides of the bowl after about 1 minute. Increase the speed to medium and mix for another minute or so. Scrape the sides of the bowl again.
At this point, the cream cheese will still feel a little heavy, but it's about to become whipped and light!
Add 1 Tablespoons of milk (any kind is fine) and about 1½ teaspoons of Old Bay seasoning.
Mix on medium speed for about 30-45 seconds and scrape down the sides of the bowl. You will start to feel the cream cheese lighten up.
Mix on medium-high speed for about 1-2 minutes. Scrape down the sides of the bowl and when the cream cheese mixture is light and fluffy it is done.
It should be a little heavier than whipped cream, but not much!
Even if you aren't serving your shrimp dip right away, I recommend putting the whipped cream cheese into your serving dish, covering it with plastic wrap and refrigerating it until you want to assemble the dip.
Assembling the Cold Shrimp Dip
This can be done up to 24 hours prior to serving the dip.
Spread the cream cheese into the bottom of your serving dish. You want a layer that is about ½-¾" thick. The dish I use is about 9" in diameter and this works great. You can also use a square or rectangle.
If your dish is much smaller, consider splitting the ingredients into two dishes so that your layers aren't too thick.
Next, add the cocktail sauce on top of the cream cheese and spread it in a thin layer. The cocktail sauce should not be more than ¼" thick.
Sometimes I leave a little edge of cream cheese showing by not spreading the cocktail sauce all the way to the edge of the serving dish so that people know there is something underneath the shrimp and cocktail sauce.
Remove the cooked shrimp from the refrigerator and place them on top of the cocktail sauce. They can be whole (small is better) or chopped.
Garnish the Cold Shrimp Dip
This step should be done right before serving the dip.
Chop up some chives or green onions and sprinkle over the top of the shrimp.
Zest a little lemon over the top, and then slice the lemon into wedges to decorate the edge of the dip.
Serve with your favorite crackers and enjoy!
Storage Instructions
How to Store Leftover Cold Shrimp Dip
Refrigeration
Shrimp Dip can only be left out for serving for up to two hours and then it needs to be covered and refrigerated.
How long the dip can be stored in the refrigerator depends on how fresh the shrimp are. Once the shrimp are removed from the freezer and cooked, they can be refrigerated up to 3 days.
Quick Tip
A whole batch of this Cold Shrimp Dip will serve about 12 people when 2-3 other appetizers are also served. Plan on it serving 6-8 people if it is the only appetizer.
Freezer
I do not recommend freezing leftover shrimp dip. The consistency will not be the same when thawed.
Frequently Asked Questions
Yes, absolutely!
Cut the ingredients in half, the cook time for the shrimp stays the same.
While you can make the individual components of the dip several days ahead, I recommend assembling the dip no sooner than 24 hours before serving. Garnish right before serving.
You can keep the cold shrimp dip at room temperature for up to two hours. If you need to have it out longer, consider putting it on top of ice to keep it chilled.
The shrimp are the most perishable part of the dip and can be refrigerated for up to 3 days after cooking.
More Party Appetizer Recipes
I love appetizers; if you do too, you will love these recipes. Mix and match 2 cold appetizers for every hot appetizer to make your appetizer party a little easier!
Cold Shrimp Dip Recipe
Ingredients
Shrimp
- 1 lb medium raw shrimp, frozen, peeled Count is 41-60 shrimp per pound
- 1 Tablespoon (affiliate link)Old Bay Seasoning
- 2 cups water for steaming
Cocktail Sauce
- ¾ cup ketchup
- 1 Tablespoon Worcestershire Sauce
- 1-2 Tablespoons prepared horseradish adjust for desired spice level
- 1 teaspoon lemon juice
Cream Cheese Mixture
- 16 ounces cream cheese room temperature
- 1 Tablespoon whole milk skim, 2% is fine as well
- 1½ teaspoons (affiliate link)Old Bay Seasoning
Garnishes
- 1 lemon
- 4-5 chives
- assorted crackers for serving
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Instructions
Steaming the Shrimp
- In the NInja Foodi Pressure Cooker & Air Crisper add 2 cups of water to the inner pot and place the air fryer basket or air fryer plate into the Foodi. Add the frozen shrimp and sprinkle 1 Tablespoon of Old Bay over the top.1 lb medium raw shrimp, frozen, peeled, 1 Tablespoon Old Bay Seasoning, 2 cups water
- Smart Lid models: Close the lid and move the slider to the far right. Select the steam function and set the time for 5 minutes. Press start. After the pot preheats and starts the countdown, open the lid when the display reads 2 minutes left. Toss the shrimp to make sure they are not clumped together and close the lid to finish steaming.
- Two Lid Models: Put the pressure lid on and make sure the valve is to the vent position. Select the steam function and set the time for 5 minutes. Press Start. Once the countdown has started and the display reads 2 minutes left, open the lid and toss the shrimp around. If the lid is locked because the pin is up (which happens sometimes), turn the Foodi off at this point and let the pin drop. Your shrimp should be fully cooked by the time the lid can be opened.
- Stovetop: Place 2-3 cups of water into a pot and place a colander or steaming basket on top. Place the frozen shrimp and Old Bay into the basket. Heat on high until the water is boiling and producing steam. Steam for about 5 minutes or unti the shrimp are fully cooked. Toss around if needed to break up any clumps of frozen shrimp so they all cook evenly.
- Remove the shrimp and place them into a bowl and refrigerate uncovered until chilled. The shrimp are usually cold enough by the time the rest of the dip is assembled.
- This step can be done up to 2 days before serving the dip. Cover the shrimp if storing in the refrigerator longer than 2 hours.
Make the Cocktail Sauce
- In a small bowl combine the ketchup, Worcestershire sauce, 2-3 teaspoons of prepared horseradish and lemon juice. Whisk together and taste for spice level. Increase the horseradish to the desired level of spiciness you like. I use about 2 Tablespoons for a moderately spicy cocktails sauce.¾ cup ketchup, 1 Tablespoon Worcestershire Sauce, 1-2 Tablespoons prepared horseradish, 1 teaspoon lemon juice
- Cover and refrigerate until use. This step can be done 4 days in advance of assembling and serving the dip.
Cream Cheese Mixture
- Place the room temperature cream cheese into the bowl of a stand mixer or a large mixing bowl if using a hand held electric mixer. Mix (paddle attachment for stand mixer) on low speed until the cream cheese is very soft and sticking to the sides of the bowl. This can take anywhere from 1-3 minutes depending on the temperature of your cream cheese.16 ounces cream cheese
- Scrape down the sides of the bowl and add the milk and Old Bay Seasoning. Mix on low to incorporate the ingredients for 30-45 seconds. Scrape down the sides of the bowl and then mix on medium-high speed for 1-2 minutes, scraping down the sides of the bowl as needed. The mixture should be light and fluffy when it is done.1 Tablespoon whole milk, 1½ teaspoons Old Bay Seasoning
- Spread the cream cheese mixture into the bottom of your serving dish. The dish should be about 9-10" in diameter with a 2" lip. You want the cream cheese layer to be about ½-¾" thick.
- I recommend spreading the cream cheese into the serving dish while it is soft and room temperature. If you are not assembling the dip right away, cover and refrigerate up to 3 days.
Assembling the Cold Shrimp Dip
- Remove your serving dish with the cream cheese and uncover if it is in the refrigerator. Pour the cocktail sauce over the top and spread it out over the cream cheese just stopping about ½" from the edge. The cocktail sauce should be about ¼" thick.
- Place the cold shrimp on top of the cocktail sauce. You can cover and store in the refrigerator for up to 24 hours or garnish and serve immediately.
Garnish
- Once assembled, chop the chives and sprinkle over top. Zest some lemon over the top and then cut the lemon into wedges and arrange around the edge of the serving dish.1 lemon, 4-5 chives
- Serve with assorted crackers.
Notes
Nutrition
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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