A garlicky buttery shrimp dip that tastes oh so much like shrimp scampi … but it’s even better because it’s a dip! I lightened it up with steamed cauliflower so you don’t have to feel guilty about eating it either.
Yes, there’s cream cheese. Yes, there’s real shredded cheese. And garlic. And butter. Yes, you can really taste the butter (especially if you heat up the dip). There’s shredded shrimp in every bite plus nice chunks of shrimp to sink your teeth into.
Me, I used the pre-cooked shrimp from Costco for this dip. Of course it would be better with fresh shrimp if it’s available to you … fresh is ALWAYS better! But for those of us in-landers, well, we have to make do with what we’ve got. To up the flavor, the garlic is infused into the butter and the shrimp are very minimally cooked in the garlic butter … this makes it taste more like a real shrimp scampi.
The photos of the dip you see here were taken when the dip was cold … and yes, it’s good like that, but I really prefer it warm because it brings out buttery flavor so much more. I don’t know if I would crock pot it, though, because shrimp can get rubbery when over-cooked. So pass it around as soon as it is hot and everyone will be happy.
If you are worried about garlic breath, try eating a little dark chocolate afterwards. Dark chocolate is the antidote to garlic.
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Sriracha Shrimp Scampi Dip
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 - 12 servings 1x
Ingredients
- 1 1/2 Tablespoons butter, melted
- 4 – 6 cloves garlic, peeled & chopped
- 12 oz. pre-cooked frozen, tail off shrimp, slightly thawed
- 8 oz. roasted or steamed cauliflower florets
- 8 oz. Greek cream cheese (or Neufchatel)
- Juice of 1/2 – 1 lemon
- 1/4 cup light mayonnaise
- 1/4 cup light sour cream (or plain Greek yogurt)
- 1 1/2 cups shredded Italian blend of cheeses
- 1 – 3 Tablespoons Sriracha (to taste)
- For garnish: fresh parsley, chopped
Instructions
- Melt the butter, then add the garlic and let sit for at last 15 minutes or up to an hour to infuse the butter with garlic flavor.
- Put the shrimp in a hot saucepan over medium heat and drizzle the butter over it. Cook for just a few minutes, stirring, until the shrimp is thawed. Remove from heat.
- Put the cooked cauliflower, Greek cream cheese, lemon juice, light mayonnaise and light sour cream or Greek yogurt in a mini food processor. Puree until smooth. Remove the cauliflower mixture from the chopper and add about 1/2 – 2/3 of the shrimp. Pulse to chop the shrimp into shreds.
- Chop the rest of the shrimp into small chunks. In a medium saucepan over medium low heat, stir together the shrimp, cauliflower mixture and shredded cheese. Cook until the cheeses are melted, stirring frequently. Add sriracha to taste. Serve warm or cold, garnished with fresh parsley.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2018, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Calories: 185 - 222 / serving
- Fat: 7.9 g
