Creamy Shrimp Dip With Shallots, Dill, and Lemon

For a creamy and satisfying dip, mix tender, just-poached shrimp with sour cream, mayonnaise, herbs, and fresh lemon juice.

Daniel Gritzer

Updated July 19, 2023

WRITE A REVIEW

An elegant, easy, and flavorful shrimp dip. . Vicky Wasik

Why It Works

Marinating the shrimp in baking soda and salt seasons them throughout and gives them an extra-plump texture.
Starting the shrimp in cold water and gradually heating it to 170°F (77ºC) ensures that they come out tender and juicy, not tough and overcooked.
Allowing the minced shallot to sit in lemon juice softens its raw-onion flavor and gives each piece a tart pop.

This shrimp dip couldn't be easier to make: Just poach the shrimp until they're plump and tender, then chop them and mix with creamy and flavorful ingredients like sour cream, mayo, herbs, and fresh lemon juice. The keys to the plumpest and most delicious shrimp: baking soda, salt, and using the right cooking method.

Better Creamy Shrimp Dip Starts With Perfectly Plump Shrimp

February 2016

This recipe was cross-tested in 2023 and lightly updated to guarantee best results.

Recipe Details

Creamy Shrimp Dip With Shallots, Dill, and Lemon Recipe

Prep 15 mins

Cook 6 mins

Active 15 mins

Total 66 mins

Serves 4 to 8 servings

Ingredients

1 pound (454g) peeled and deveined shrimp
1/2 teaspoon Diamond Crystal kosher salt, plus more as needed; for table salt, use half as much by volume
1/4 teaspoon baking soda
1 medium shallot (about 2 ounces; 55g) diced (about 1/4 cup)
1 teaspoon grated lemon zest
1 1/2 tablespoons (22ml) fresh juice from 1 lemon
1 medium celery rib, diced (about 1/3 cup)
1/2 cup (113g) sour cream
1/2 cup (113g) mayonnaise
1 tablespoon minced fresh parsley leaves and tender stems
2 teaspoons minced fresh dill
2 teaspoons minced chives
2 teaspoons (10ml) drained preserved horseradish
1/2 teaspoon ground coriander seed
Freshly ground black pepper

Directions

In a medium bowl, combine shrimp, 1/2 teaspoon salt, and baking soda and toss to coat. Refrigerate for at least 30 minutes and up to 1 hour. In a small bowl, combine shallot, lemon zest, and lemon juice and refrigerate until ready to use.
In a large bowl, set up an ice bath by filling it halfway with cold water and ice. Set aside. Fill a medium saucepan with cold water. Add shrimp to saucepan and set over high heat. Cook, stirring occasionally, until temperature reaches 170°F (77ºC) on an instant-read thermometer and shrimp are just cooked through, about 8 minutes. Using a slotted spoon, immediately transfer shrimp to ice bath and let stand until chilled, about 5 minutes. Drain well, discarding ice. Pat shrimp dry on paper towels.
Chop shrimp into small chunks. Transfer to a medium mixing bowl and add shallot and lemon mixture, celery, sour cream, mayonnaise, parsley, dill, chives, horseradish, and coriander. Season to taste with salt and pepper. Serve with crackers.

Special Equipment

Instant-read thermometer

Make-Ahead and Storage

The shrimp dip can be refrigerated for up to 5 hours in a sealed airtight container.

This Recipe Appears In

Better Creamy Shrimp Dip Starts With Perfectly Plump Shrimp

Nutrition Facts (per serving)
194	Calories
14g	Fat
7g	Carbs
9g	Protein

Nutrition Facts
Servings: 4 to 8
Amount per serving
Calories	194
% Daily Value*
Total Fat 14g	18%
Saturated Fat 3g	16%
Cholesterol 86mg	29%
Sodium 588mg	26%
Total Carbohydrate 7g	3%
Dietary Fiber 1g	3%
Total Sugars 2g
Protein 9g
Vitamin C 4mg	18%
Calcium 57mg	4%
Iron 1mg	3%
Potassium 146mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.