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Tag: Shrimp

Mongolian Shrimp
This Mongolian shrimp recipe is a scrumptious combination of succulent shrimp (prawns) coated in light crispy batter, stir-fried with a sweet and savory Chinese sauce, and garnished with a sprinkle of green onions and sesame seeds. This seafood version of the classic Chinese dish is so easy to make that even a novice cook can whip it up in no time. This recipe is gluten-free with paleo-friendly swaps.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make |📺 Watch The Video | 📝 Go To Full Recipe | 🦐 More Recipes With Shrimp

What Is Mongolian Shrimp?

You might be familiar with Mongolian lamb or beef from takeout menus and your favorite Chinese restaurants. Despite its name, Mongolian anything is not a traditional Mongolian dish but rather a creation of Chinese-American cuisine.

This Mongolian shrimp is a seafood version of this popular dish. It’s made with succulent shrimp that’s been coated in egg white and starch, shallow fried and coated in a delicious, sticky sweet and savoury sauce. It has bold flavors and just enough crunch to make it totally irresistible.

Mongolian Sauce

Whether you use shrimp, beef, chicken or tofu to make this recipe, the star of the dish is the sauce. In almost all recipes, the Mongolian sauce consists of soy sauce, hoisin sauce, brown sugar, garlic, ginger, and sometimes chili flakes or Sriracha for a spicy kick. It can be used in a stir-fry with protein, vegetables or tossed through noodles.

There are variations to this sauce and my version uses honey instead of brown sugar. I also coat the shrimp in tapioca flour (you can use cornstarch too) so it’s gluten-free and/or grain-free.

👩‍🍳 You might also like these dishes: cauliflower shrimp fried ‘Rice’ for something Asian, Spanish cauliflower rice (with chorizo, chicken and shrimp) for something Mediterranean, shrimp Caesar salad or grilled shrimp salad for something light, this incredible garlic butter shrimp or shrimp with white sauce (Alabama-style).

What You’ll Need

Here is what you will need for this Mongolian shrimp recipe. Find the full measurements in the recipe card below.
- Shrimp: In Australia, we refer to shrimp as prawns but I am sticking with shrimp as the name as it’s so commonly used by my readers. I recommend large shrimp, the bigger the better. Get deveined and de-shelled shrimp to save yourself on prep time, otherwise, you will need to peel it first. You can also use frozen shrimp and defrost it in warm water for 10-15 minutes.
- For coating: I am using Chihyu’s of I Heart Umami tip to use frothed egg whites to coat the shrimp, followed with tapioca starch/flour or cornstarch, which gives them very light yet puffed up and crispy batter.
- Avocado oil or coconut oil for frying is best if you want to stay away from unhealthful vegetable or canola oils. The shrimp is shallow-fried in a thin layer of oil rather than deep fried, so you won’t need a whole lot of oil.
- For Mongolian sauce: freshly minced or grated ginger and garlic, soy sauce (Tamari or coconut aminos for Paleo/gluten-free), Hoisin sauce, honey (or brown sugar, I use a lot less than most recipes out there), a little sesame oil and chilli flakes.
- For garnish: green onions (scallions) and sesame seeds if you have some on hand.
- To serve: I usually do rice and Asian greens or garlicky pan-fried broccoli; you can also try my coconut cauliflower rice or veggies for a low-carb/paleo meal.
- By the way, I have a recipe for Paleo hoisin sauce here if you must avoid the store-bought version.
Watch The Video

How To Make Mongolian Shrimp

The full recipe card with ingredients and a nutritional breakdown are in the recipe card below. Here are some step-by-step photos and a video to guide you along.
- Step 1. Peel and devein the shrimp if needed. Pat the shrimp dry with a clean paper towel. Make sure it’s completely dry so it turns out extra crispy when coated in starch and fried.
- Step 2. Butterfly the shrimp to make it look extra pretty when cooked. Cut the flesh along the back to butterfly shrimp, ensuring not to cut through the shrimp. Set aside.
- Step 3. Whisk the egg whites until frothy in one bowl and set another bowl with the flour/starch.
- Step 4. Heat the oil in a shallow layer in a skillet or frying pan over medium-high heat. Once sizzling hot, add the shrimp. Working in batches, dip the shrimp in the egg-white mixture and then roll in the flour. Shake off the excess and carefully add to the hot oil in the pan.
- Cook for about 2 minutes on each side until golden brown and crispy. Remove cooked shrimp to a plate lined with some paper towel.
- Step 5. While the shrimp is cooking, you can whisk the sauce ingredients in a bowl. Combine everything except for garlic and ginger and whisk together. You can also do this first or ahead of time.
- Step 6. Once all the shrimp are cooked, pour out excess oil from the pan into a bowl or soak it up with a paper towel. Leave a little bit of oil to fry off the garlic and ginger.
- Step 7. Keeping the pan on medium-high heat, add minced garlic and ginger to the pan and stir for 30 seconds to a minute. Don’t let them get too brown, we want just a little colour.
- Then pour in the sauce and stir over heat for about a minute, until it starts to bubble away and caramelise slightly. At this stage, return the pre-cooked shrimp and stir through the sauce.
- Turn the heat off and sprinkle with green onions and sesame seeds. Serve over rice with side vegetables or salad.
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Mongolian shrimp is a delicious Chinese-American dish made by stir-frying succulent shrimp with a sweet and savoury Mongolian sauce. The result is a mouthwatering dish with tender shrimp coated in a flavourful sauce that’s great served over a bed of steamed rice or veggies.

Peel and devein the shrimp. Pat the shrimp dry with a clean paper towel. Make sure it’s completely dry so it turns out extra crispy when coated in starch and fried.

Butterfly the shrimp to make it look extra pretty when cooked. Cut the flesh along the back to butterfly shrimp, ensuring not to cut through the shrimp. Set aside.

Whisk the egg whites until frothy in one bowl and set another bowl with the flour/starch.

Heat the oil in a shallow layer in a skillet or frying pan over medium-high heat. Once sizzling hot, add the shrimp. Working in batches, dip the shrimp in the egg-white mixture and then roll in the flour. Shake off the excess and carefully add to the hot oil in the pan. Cook for about 2 minutes on each side until golden brown and crispy. Remove cooked shrimp to a plate lined with a paper towel.

While the shrimp is cooking, you can whisk the sauce ingredients in a bowl. Combine everything except for garlic and ginger and whisk together.

Once all the shrimp is cooked, pour out excess oil from the pan into a bowl or soak it up with a paper towel. Leave a little bit of oil to fry off the garlic and ginger.

Keeping the pan on medium-high heat, add minced garlic and ginger to the pan and stir for 30 seconds to a minute. Don’t let them get too brown, we want just a little colour. Then pour in the sauce and stir over heat for about a minute, until it starts to bubble away and caramelize slightly. At this stage, return the pre-cooked shrimp and stir through the sauce. Turn the heat off and sprinkle with green onions and sesame seeds.

Serve over rice with side vegetables or salad.

Calories: 416kcal | Carbohydrates: 33g | Protein: 20g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 142mg | Sodium: 2023mg | Potassium: 251mg | Fiber: 1g | Sugar: 14g | Vitamin A: 266IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 1mg

Keywords: Stir-Fry, Shrimp Recipes, Asian Shrimp Recipe, Mongolian Shrimp, Mongolian Prawns, Mongolian Sauce
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February 5, 2026
Herbed Shrimp Salad Recipe on Endive Spears
How to make shrimp salad with a dressing made of sour cream, mayonnaise and lots of fresh herbs. Jump to the Herbed Shrimp Salad Recipe on Endive Spears or read on to see our tips for making.

Let me start by saying the dressing recipe below is one you need in your life. It’s equally delicious as a veggie dip, dressing for salads or used as a dressing for chicken. We pack in lots of fresh herbs like tarragon, mint and parsley. If you’re short on one, not to worry other fresh green herbs like basil or cilantro will work nicely. The key is keeping the dressing creamy with a nice punch of fresh from the herbs and citrus.

YOU MAY ALSO LIKE: Forget poaching and try this easy roasted shrimp cocktail. Instead of poaching, quickly roast shrimp in a hot oven until sweet and tender. Jump to the Easy Roasted Shrimp Cocktail Recipe.

This shrimp salad can be served alone or on just about anything. I love the look and taste of it with endive leaves. The slightly bitter and crunchy endive works nicely with the shrimp.

This is great for parties, but I’m kind of in love with the idea of turning these into dinner and calling them lettuce wraps. If you were to whip out a head of Boston or Bibb lettuce, sliced avocado and a few vegetables like carrot or cucumber this would be excellent as dinner.

YOU MAY ALSO LIKE: Meet your new favorite shrimp taco recipe. There’s chile butter shrimp, mashed avocado and a quick and crunchy slaw. Jump to the Chile Butter Shrimp Tacos Recipe.

Recipe updated, originally posted January 2010. Since posting this in 2010, we have tweaked the recipe to be more clear. – Adam and Joanne

Herbed Shrimp Salad Recipe on Endive Spears

PREP
15 mins

COOK
10 mins

TOTAL
25 mins

Shrimp is excellent, but chicken, lobster and crab will all work nicely. The dressing below is versatile, too. Use it as a vegetable dip or salad dressing. You will need lime for both the shrimp and dressing. The dressing calls for lime zest, it is best to remove the zest before juicing the lime.

Makes 4 to 6 servings

You Will Need

Shrimp

1 pound shrimp, shelled and deveined

2 tablespoons olive oil

1/2 teaspoon sea salt

1/8 teaspoon fresh ground black pepper

2 tablespoons lime juice

Salad

1/2 cup sour cream

2 tablespoons mayonnaise

1 teaspoon lime zest

1 tablespoon lime juice or more to taste

1 tablespoon chopped tarragon leaves

2 teaspoons chopped mint leaves

3 tablespoons chopped parsley

Salt and fresh ground black pepper

3 medium-size endive, leaves pulled apart

Directions

1Heat oven to 400 degrees F. Line a baking sheet with aluminum foil.

2Toss the shrimp with olive oil, salt, and the pepper. Tumble shrimp onto the baking sheet and spread into one layer. Roast the shrimp for 5 to 10 minutes until pink, firm, and cooked through. Immediately toss with lime juice.

3Meanwhile, make the dressing. In a large bowl, stir the sour cream, mayonnaise, lime zest, lime juice, herbs, a pinch of salt and a few grinds of black pepper. Or use a food processor to blend. Taste then adjust with salt, pepper or more lime juice.

4Chop the shrimp into bite-size chunks then add to the bowl with dressing. Toss then serve spooned onto endive leaves.

Adam and Joanne’s Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR:

Joanne Gallagher
Previous Post: Pasta with Roasted Tomato Sauce, Mint and Feta
Next Post: Brownie Pie Recipe with Sliced Almonds
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January 31, 2026
Cilantro Lime Butter Shrimp Recipe
This delicious cilantro lime shrimp recipe is ready in less than 20 minutes and has easily become one of my family’s favorite shrimp recipes!

This cilantro lime shrimp is one of my favorite shrimp recipes. I love classic shrimp scampi with lemon, garlic, and butter, but lately, I’ve fallen for this shrimp with a butter sauce made with fresh cilantro and lime.

This recipe is quick and simple, so you can absolutely make it tonight. It takes less than 20 minutes and requires only a handful of ingredients.

Key Ingredients
- Shrimp: Use fresh, high-quality jumbo or large shrimp. You can keep the tails on or remove them, whichever you prefer.
- Butter: I use butter in two ways in this cilantro lime shrimp recipe. First, I cook the shrimp in it, and then, as it finishes cooking, I swirl in more for a creamy sauce. I do the same when making these seared scallops.
- Garlic: I use 6 garlic cloves for this recipe and love it!Lime: I use the juice and zest of 1 lime for this recipe.
- Cilantro: I use a lot of cilantro! I know not everyone loves it, and if that’s you, don’t worry. You can swap the cilantro for any tender fresh herb like parsley or basil.
- Coriander: It’s optional, but it adds a delicious citrusy flavor to the shrimp. Coriander seeds are the seeds of cilantro.
- Green Onion: It’s also optional, but I love the extra green and flavor it adds.
Find the full recipe with measurements below.

How to Make the Best Cilantro Lime Shrimp

Tip 1: Use lots of garlic. When we crave garlicky shrimp, we go all in. That means we don’t hold back on the amount of garlic in this recipe. We use 6 garlic cloves (sometimes more) for one pound of shrimp.

Tip 2: Use lots of lime. We use the juice and zest of a whole lime. To remove the zest, we use our Microplane (a fine hand grater). It’s quick and easy, plus the tool isn’t expensive.

Tip 3: Make a butter sauce. For the best flavor, cook the shrimp in a little butter, and then as the shrimp finishes cooking, slide the skillet off the heat and swirl in more butter. Since the pan isn’t too hot, the butter melts into a creamy sauce.

Serving Suggestions

These cilantro lime shrimp are perfect served family-style. The shrimp are a bit messy, but that’s a good thing in this case. Serve these by themselves, with pasta (hello garlic cilantro shrimp pasta), over cilantro lime rice, coconut rice, Mexican rice, on top of homemade grits, or wrapped in homemade tortillas. I also love them next to this avocado and cucumber salad.

Recipe Variations

Our recipe is flexible. Although we use garlic, cilantro, and lime in our photos to make the sauce, you don’t need to. You can always take our method and swap the flavors around a bit. Swap lime for lemon and cilantro for parsley. This lemon parsley version is similar to more traditional shrimp scampi. Or try fresh basil, dill, and tarragon. I also highly recommend our cajun butter shrimp!
Cilantro Lime Butter Shrimp

PREP
15 mins

COOK
5 mins

TOTAL
20 mins

I love this garlic shrimp cooked in a creamy cilantro lime butter sauce. Serve this as an appetizer, with pasta, over rice, or in tortillas for tacos. The recipe is easy to adapt. Swap lime for lemon and try other tender herbs like parsley, dill, basil, or tarragon instead of cilantro.

Makes 4 servings

You Will Need

1 pound (450g) extra large shrimp, peeled with tails left on and deveined

1 lime plus a few extra wedges for serving

3 tablespoons unsalted butter, divided

2 tablespoons minced garlic, about 6 cloves

1/2 teaspoon ground coriander, optional

2 scallions, chopped

1/2 cup fresh cilantro leaves and tender stems, chopped

Salt and fresh ground black pepper

Directions

Cook Shrimp

1Pat the shrimp dry, then season it with 1/4 teaspoon of salt and fresh ground black pepper.

2Zest the lime using a microplane and set aside. Cut the zested lime in half, ready for the sauce later in the recipe.

3Add one tablespoon of the butter to a wide skillet. Save the remaining two tablespoons for later.

4Place the skillet with butter over medium heat, then add the garlic and coriander. Stir the garlic around the pan until the butter melts and bubbles for about 1 minute.

5Add the shrimp, nestling them into the pan so they are in one layer. A few shrimp stacked on top of each other is okay. Cook until the shrimp starts turning opaque, about 1 minute.

6Stir in the scallions and lime zest. Continue to cook, stirring, until the shrimp are firm and opaque, another 1 to 2 minutes. Slide the skillet off the heat.

7Add the cilantro, lime juice, and the remaining two tablespoons of butter. Stir the butter around the pan to melt into the lime juice, making the creamy butter sauce.

8Taste, then season as needed with salt and pepper. Serve with extra lime wedges on the side.

Adam and Joanne’s Tips

Lemon garlic butter shrimp: Swap lime for lemon and cilantro for parsley, then follow the recipe as written above. Add a splash of dry white wine at the end for extra flavor.

How to make spicy cilantro lime shrimp: Add 1/2 to 3/4 teaspoons of crushed red pepper flakes to the pan while adding the garlic.

Olive oil instead of butter: While the sauce is not creamy, you can substitute olive oil for the butter. You will need one tablespoon to cook the Shrimp and only a light drizzle at the end (about half a tablespoon).

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/4 pound
/
Calories
193
/
Protein
23.6 g
/
Carbohydrate
5.2 g
/
Dietary Fiber
1.2 g
/
Total Sugars
1.4 g
/
Total Fat
9.4 g
/
Saturated Fat
5.5 g
/
Cholesterol
205.4mg
/
Sodium
284.9 mg

AUTHOR:

Adam Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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January 25, 2026
Chilled Pea Soup with Shrimp Recipe
How to make chilled pea soup with shrimp, mint and lime. Jump to the Chilled Pea Soup Recipe or read on to see our thoughts on making it.

YOU MAY ALSO LIKE: You wouldn’t think that three ingredients — butter, onion, and tomato — can come together to make such a velvety and delicious tomato soup, but let me tell you. They can. Jump to the Tomato Soup Recipe.

The kitchen is our therapy, it always has been. Food is kind. The world outside our kitchen can often seem unkind and full of too many questions without answers. But, inside our small kitchen, it is happy and makes sense. On a day when outside seemed too much, we stayed in to make this pea soup. It was everything we needed and more; we talked, we drank wine, we laughed and even wiggled our hips a bit when our favorite songs played through the speakers.

The soup comes together in minutes. It’s delicious hot, but absolute perfect cold. When it’s chilled, we add a big handful of roasted shrimp (click for recipe), greens, mint and lime in the middle.

YOU MAY ALSO LIKE: Thanks to artichokes, lemon and arugula this pasta isn’t heavy, but still has a little creaminess from goat cheese and just a touch of cream. Jump to the Goat Cheese and Artichoke Pasta Recipe.

Recipe updated, originally posted August 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne
Chilled Pea Soup Recipe with Shrimp

PREP
20 mins

COOK
10 mins

TOTAL
30 mins

This soup is best served cold, but it is quite delicious hot. We roast the shrimp for this — you can see how we do it by looking at our roasted shrimp recipe.

Makes approximately 4 servings

You Will Need

Pea Soup

1/2 cup sliced shallots (1 to 2 large shallots)

1/4 cup sliced garlic (4 to 6 cloves)

1 tablespoon coriander seeds, toasted

1 Anaheim pepper, sliced, seeds and stem included

4 cups shelled English peas or thawed frozen peas

3 1/2 cups creme fraiche

1/4 cup packed whole mint leaves

Salt and fresh ground black pepper

For Serving

2 cups cooked shrimp, see our roasted shrimp recipe

1/4 cup finely sliced mint leaves

Extra-virgin olive oil

2 limes, zested and juiced

1/2 cup pea shoots

1 red chili, minced, optional

Salt and fresh ground black pepper

Directions

Make Soup

1Bring a large pot of salted water to a boil over medium heat. Add the shallots, garlic, coriander seeds and sliced pepper. Bring the water back to a boil then add the peas and cook until the peas are tender but not mushy, about 45 seconds.

2Using a slotted spoon or spider, add the pea mixture to a blender with about 1/2 cup of the liquid. Add 3 to 4 grinds of fresh black pepper, the the creme fraiche and mint leaves. Puree until smooth, adding more liquid as needed.

3Add soup to a bowl set over a larger bowl filled with ice water. Stir the soup until chilled. Or refrigerate until well chilled.

Serve Soup

1Toss the shrimp, a drizzle of olive oil, lemon zest, lime juice, pea shoots, chili and a sprinkle of salt and pepper together in a bowl.

2Taste the chilled soup and adjust with more salt and/or pepper as needed then divide between bowls. Add a handful of the shrimp salad to the middle of each bowl.

Adam and Joanne’s Tips

This recipe was inspired and adapted by Michael Symon’s Chilled Spring Pea Soup with Crab Salad, Creme Fraiche and Mint.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR:

Adam Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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January 18, 2026
Baked Ziti Recipe with Shrimp and Spinach
How to make baked ziti with shrimp, spinach, and feta cheese. Jump to the Baked Ziti Recipe with Shrimp or read on to see our tips for making it.

There are very few things that can beat pasta for me — I absolutely love it. I love that pasta can be hearty like our Pumpkin Mac and Cheese or light, like this shrimp ziti. I love that you can combine it with almost anything, from brown butter and walnuts to sausage and ricotta. Most of all, I love that it’s fast. With about 15 minutes of hands-on time this easy baked ziti is perfect for busy nights.

YOU MAY ALSO LIKE: This Easy Baked Ziti Recipe with Spinach has lots of spinach, artichokes, and a creamy pesto layer in the middle. Easy and delicious.

How to Make Baked Ziti with Shrimp and Spinach

Start by cooking your pasta, but undercook it by 1 to 2 minutes. This way, when we toss it with the other ingredients and bake the pasta won’t become mushy.

One of my favorite parts to this recipe is the lemony tomato sauce. It’s light and plays so nicely with the shrimp and feta cheese. It’s extremely simple to make — just olive oil, canned tomatoes, garlic, red pepper flakes, and lemon zest.

For the shrimp, season them lightly with a little olive oil, salt, and pepper. Then, when the pasta is cooked, toss it with the shrimp, our homemade sauce, spinach, and feta cheese.

Toss everything together and slide into a baking dish. See how fresh and light it looks. I love that.

Just before baking, we scatter breadcrumbs, feta cheese, and a drizzle of olive oil on top. Then the ziti is baked until the shrimp are cooked through and the top of the ziti begins to brown.

Recipe updated, originally posted February 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne
Easy Baked Ziti Recipe with Shrimp and Spinach

PREP
10 mins

COOK
35 mins

TOTAL
45 mins

With about 15 minutes of hands-on time this easy baked ziti is perfect for busy nights. When cooking the pasta, undercook it by 1 to 2 minutes. This way, when it is tossed with the other ingredients and baked the pasta won’t become mushy.

Makes approximately 4 servings

You Will Need

8 ounces dried pasta, such as ziti, penne, or rigatoni

2 tablespoons extra-virgin olive oil

2 medium garlic cloves, finely chopped

1/4 teaspoon crushed red pepper flakes

1 (14.5-ounce) can diced tomatoes

1 teaspoon grated lemon zest

8 ounces medium shrimp, peeled and deveined

1 (10-ounce) package frozen spinach, thawed and squeezed dry (about 1 1/4 cups)

2 ounces feta cheese, crumbled

2 tablespoons dried breadcrumbs

Salt and fresh ground black pepper

Directions

1Heat oven to 350 degrees F. Butter a 2-quart baking dish or spray with non-stick cooking spray.

2Bring a large pot of salted water to the boil, add the pasta then follow package directions, but cook 1 to 2 minutes less than the package calls for. Drain.

3Meanwhile, make the sauce. Heat 1 tablespoon of the olive oil, garlic, and red pepper flakes over medium heat until the garlic turns light brown; about 1 minute. Add the tomatoes with juices, lemon zest, a 1/4 teaspoon of salt, and a pinch of pepper. Cook until heated through, about 5 minutes. Taste the sauce for seasoning, and adjust with additional salt and pepper if necessary.

4Toss the shrimp with 1 teaspoon of olive oil, a 1/4 teaspoon of salt, and a few grinds of black pepper.

5In a large bowl, toss the drained pasta, tomato sauce, shrimp, ringed out spinach, and half of the feta cheese. Add to the baking dish then top with remaining feta cheese, breadcrumbs, and a drizzle of olive oil.

6Bake the ziti, covered, until the shrimp are thoroughly cooked (they will become firm and opaque); about 15 minutes. Uncover, and then bake until the cheese and breadcrumbs begin to brown, about 10 minutes.

Adam and Joanne’s Tips

Cooked fresh spinach can be substituted for frozen. Cook about 1 pound of fresh spinach until wilted, squeeze out excess moisture and add to the filling.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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January 17, 2026
Hot Shrimp Dip – All Day I Dream About Food
This easy cheesy shrimp dip is the perfect keto party appetizer. With plenty of garlic and a kick of spice, this hot baked dip will please all of your guests. Perfect for game day!

I love a good creamy dip. Particularly one that is gooey and baked, that you have to scoop up quickly into your mouths before it drips all over the counter. I’m talking Sausage Cheese Dip and Cheesy Green Chili Dip and tasty things like that.

But this Hot Shrimp Dip is my latest keto appetizer obsession and I love it. Totally LOVE IT! I made a big batch for just my husband and me, and I thought it would be too much for us. But it disappeared within three days. I kept scooping keto crackers into it whenever I needed a quick snack.

So satisfying, so flavorful, I can’t wait to make it again. It really is the perfect low carb game day recipe.

Why you will love this recipe

If you are planning to attend any Super Bowl parties, this is the recipe to make. Anyone on a low carb diet will appreciate the fact that it has only 1.6g of carbs. But it’s flavorful and rich enough for everyone to enjoy. This recipe is a crowd-pleaser

It’s also super easy to make, especially if you purchase pre-cooked shrimp. Just chop up the shrimp, mix up with some cream cheese, sour cream, mayo, and seasonings, and bake until bubbly and browned.

It’s so good served hot with some sliced veggies. But I found to my surprise that I liked it just as much cold, after it had been in the fridge for a day. So you have that option too!
Ingredient Notes

Shrimp: You can purchase cooked shrimp or cook it yourself. Any size shrimp will work as you will chop them up for the dip.

Cream cheese: Cream cheese helps give the dip some structure and body, for better scooping.

Sour cream: This adds creaminess and a little tang to the dip.

Mayonnaise: This will add some additional creaminess to the dip.

Cheddar cheese: I recommend using a sharp cheddar for more flavor.

Lemon juice: This adds some zing to the dip. You can use fresh or bottled.

Old Bay Seasoning: Old Bay is a unique seasoning blend marketed by McCormick and usually used in seafood and poultry dishes. The main ingredients are celery salt and paprika. You can also use any seafood seasoning.

Hot sauce: You can make it as mild or as spicy as you like it.

Kitchen staples: Green onions, salt, and pepper.
Step by Step Directions

Prep the shrimp: Remove the tails from the shrimp and chop into 1/2 inch pieces.

Mix the dip base: In a large bowl, combine the cream cheese, cheddar, sour cream, and mayonnaise. Mix until well combined and smooth.

Combine the remaining ingredients: Add the chopped shrimp, green onion, lemon juice, Old Bay, and hot sauce. Stir until well combined, then taste and adjust seasoning as desired.

Bake the dip: Transfer to a medium (about 1 quart) glass or ceramic baking dish and spread to the edges. Bake at 350ºF for 20 minutes, or until the top is browned and the mixture is bubbling. Serve warm.
Tips for Success

When I say “well softened” cream cheese, I mean really well softened. This usually means that room temperature isn’t sufficient. You want to be able to really mix it into the sour cream and mayo. I like to warm my cream cheese up a little in the microwave, for 10 seconds or so.

Baked Shrimp Dip is delicious with so many things. I like sliced cucumber and red peppers, but it’s also good with keto crackers. If you have a favorite keto bread recipe, you can slice it thinly and toast it for dippers too. And my Keto Pull Apart Bread would be delicious with this dip as well!

Frequently Asked Questions

Can you make hot shrimp dip in advance?

To prepare this dip in advance, follow the recipe through Step 4, but don’t bake it. Then simply cover with plastic wrap and refrigerate for up to 2 days.

Can you reheat hot shrimp dip?

Yes, this keto-friendly dip reheats really well. You can even make it a day ahead and re-warm it before serving. I recommend placing it in a 300ºF oven for 15 minutes, or until warmed through. Keep in mind that it’s also delicious served cold.

How many carbs are in Hot Shrimp Dip?

This keto hot shrimp dip recipe has 7.1g of carbs and 1.6g of fiber per serving. That comes to 5.5g net carbs per serving.

More keto appetizers you will love
Hot Shrimp Dip Recipe

Servings: 12 servings

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

This easy cheesy shrimp dip is the perfect keto party appetizer. With plenty of garlic and a kick of spice, this hot baked dip will please all of your guests. Perfect for game day!

12 ounces (340.2 g) cooked shrimp

6 ounces (170.1 g) cream cheese, well softened

1 cup (113 g) shredded cheddar cheese

1/3 cup (76.67 g) sour cream

1/4 cup (56 g) mayonnaise

2 medium green onion, chopped

1 tbsp lemon juice

2 tsp Old Bay seasoning

1/2 tsp hot sauce, more to taste

Salt and pepper to taste

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Preheat the oven to 350ºF.

Remove the tails from the shrimp and chop into 1/2 inch pieces.

In a large bowl, combine the cream cheese, cheddar, sour cream, and mayonnaise. Mix until well combined and smooth.

Add the chopped shrimp, green onion, lemon juice, Old Bay, and hot sauce. Stir until well combined, then taste and adjust seasoning as desired.

Transfer to a medium (about 1 quart) glass or ceramic baking dish and spread to the edges.

Bake 20 minutes, or until the top is browned and the mixture is bubbling. Serve warm.

Storage Information: Store the leftovers, tightly wrapped, in the fridge for up to 3 days. Reheat gently in a warm oven or simply eat it cold.

Serving: 0.25cup | Calories: 187kcal | Carbohydrates: 1.6g | Protein: 10.9g | Fat: 13.8g | Saturated Fat: 7.1g | Fiber: 0.1g
Categories:

Appetizers & Snacks,

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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January 9, 2026
Bourbon Shrimp Recipe | The Recipe Critic
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Bourbon shrimp are sticky, garlicky, and packed with flavor. Sweet brown sugar and a splash of bourbon create a quick, glossy glaze that makes this appetizer (or weeknight dinner!) totally irresistible.
Why You’ll Fall in Love with Every Bite

Signature Bourbon Flavor: If you loved the chicken version, this shrimp delivers the same sweet-savory bourbon flavor, caramelized in the skillet for a glossy, bourbon-kissed bite.

Brown Sugar Over Honey: I skip honey and use brown sugar for a richer caramel flavor that pairs better with bourbon.

Cornstarch for the Perfect Coat: I use a little cornstarch to thicken the sauce just enough so it clings to the shrimp!
Ingredients for Bourbon Shrimp

Bourbon Substitute: If you don’t have bourbon or don’t want to use bourbon, then you can use apple cider instead!

Alcohol Cooks Off: The bourbon’s alcohol evaporates while cooking, leaving a rich flavor and making it kid-safe.

Tails Optional: Keep tails on for appetizers; remove them for an entrée.

Serving Options: Serve the bourbon shrimp as a party appetizer, pile it over rice or noodles for dinner, or tuck it into lettuce wraps.
How to Make Bourbon Shrimp

This recipe is super simple! Whisk together the marinade, let the shrimp soak up all those flavors, and then cook them quickly in a hot skillet. You’ll love how easy it is to get restaurant-quality shrimp right at home!
1. Marinate in the Sauce: Add bourbon, soy sauce, brown sugar, and minced garlic to a large ziplock bag. Close the bag and mash it around to combine. Add peeled and deveined shrimp, then refrigerate to marinate for 30 minutes to an hour.
2. Cook: Heat a large 14-inch skillet over medium-high heat. Remove the shrimp from the bag and reserve the marinade. Add the shrimp to the pan and cook on both sides for about 2 minutes, until they are pink and cooked through. Do NOT overcook. Remove the cooked shrimp to a plate.
3. Simmer the Sauce: Add the marinade to the skillet and bring to a boil. Meanwhile, combine cornstarch and water in a small bowl to make a slurry.
4. Thicken and Coat Shrimp: Add the slurry to the skillet and whisk to combine. Reduce the heat to medium and continue to simmer for 3-4 minutes, until the sauce thickens. Add the shrimp back to the skillet, then toss to coat in the sauce. Turn off the heat, then garnish the bourbon shrimp with sliced green onions and serve immediately.
Alyssa’s Pro Tip

Marinate Carefully: Shrimp are delicate, and too much time in an acidic marinade can turn them rubbery. Aim for 30 minutes; one hour max.

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January 5, 2026