shrimp dip recipe

The Best and Most Nutritious Shrimp Dip Recipe That’s Easy to Make

I have been making this shrimp dip recipe for nearly 40 years and finally have perfected its flavor. I also now choose higher quality ingredients and added a secret something for a profound food experience. This is a great recipe to bring to a party or holiday event where you may notice people flocking toward you for the recipe.

Start With Quality Ingredients


For canned shrimp, I recommend Vital Choice Wild Oregon Tiny Pink Shrimp (Vital Choice is certified sustainable by the Marine Stewardship Council). For frozen shrimp try Trader Joe’s Wild Uncooked Argentinian Red Shrimp, which tastes similar to lobster. Shrimp contains the anti-inflammatory and antioxidant called astaxanthin. It provides 26 grams of protein per 4 ounces and is an excellent source of selenium, copper, vitamin B12, and omega-3 fats.


I always use Amy’s Organic Low Sodium Cream of Tomato soup for perfect flavor and consistency. Tomatoes offer an extensive list of health-supportive nutrients that have both antioxidant and anti-inflammatory effects. While many websites condemn tomatoes, citing unwanted inflammation with consumption of this “nightshade” fruit (Solanaceae family), research shows the opposite. Tomato intake is associated with decreased inflammation and decreased risk of oxidative stress. However, some people can be sensitive to the tomato alkaloids in this nightshade family if consumed in large amounts, but it’s interesting to note that these alkaloids are more concentrated in the leaves and stems of the plant rather than the fruit.


Green onions are also known as scallions and are a variety of onion that is non-bulb forming. They are also referred to as Welsh onions or Japanese bunching onions. They are from the allium family and share many of the same nutrition benefits as garlic and leeks. In fact, green onions have the combined benefits of onions and leafy greens; high in vitamin K, vitamin A, vitamin C, and folate. Keep in mind, certain compounds from the allium family protect against cancer.

green onions photo sue ward recipe


Celery contains more than a dozen antioxidants and phytonutrients. Its anti-inflammatory substances are protective against inflammation in the digestive tract and blood vessels. Pthalides in celery may help to lower blood pressure and also act as a mild diuretic, helping to release excess sodium and water from the body. Celery can improve the integrity of the stomach lining and protect the liver and digestive tract from the effects of acrylamides, found mainly in fried foods. Celery is a great source of beta carotene, vitamin C, fiber, magnesium, and potassium.


Cream cheese is low in lactose (the sugar in dairy products), high in vitamin A, antioxidants, and includes some beneficial bacteria for gut health. I always choose an organic brand or a cream cheese made from goat milk (which is a favorite of mine). If you are not eating dairy products, you can try a vegan cream cheese in this shrimp dip recipe (let me know how that turns out).


Gelatin is an optional ingredient in this recipe. Use it if you are going to make the dip in a baking mold or if you want the health benefits. Gelatin is rich in protein, may improve the health of joints, bone, skin, and hair. It is high in the amino acid glycine, which is linked to brain function. Some studies show it increases hormones that reduce hunger, helping with weight loss. Glycine may also reduce liver damage and cancer risk.

My Secret Ingredient for this Shrimp Dip Recipe

I came across this flavor boost by accident. I did not have enough shrimp last time I made this so I added some leftover lobster tail meat. Wow. That added a whole new, slightly sweet flavor to the dip. This is optional of course, but that wild-caught Alaskan lobster tail I bought at Costco really paid off in many recent recipes.

Serve this Shrimp Dip with the Best Gluten-free Crackers!

I have tried this dip with a variety of crackers. My favorite is Simple Mills Fine Ground Sea Salt Almond Flour crackers (they taste like Wheat Thins). I found them at my local Costco for a great price. For an even better taste experience, mix three or four of your favorite gluten-free crackers.

You can also use this as a sandwich spread (which I have done). I truly hope you enjoy this healthy recipe. Please share your comments, especially if you make any interesting changes.

If you are looking for a quick and easy way to feel better fast, join my e-mail list and try my free, Customized 21-Day Plan.

The Best and Most Nutritious Shrimp Dip Recipe

Extraordinary flavor in the "party hit" recipe!
Prep Time20 minutes
Total Time2 hours
Course: Snacks
Servings: 12 1/4-cup servings
Calories: 94kcal


  • 1 can Amy's Organic Cream of Tomato soup
  • 8 ounces organic cream cheese goat cream cheese may also be used
  • 3/4 cup celery chopped
  • 3/4 cup green onions scallions, chopped (both white and green parts)
  • 8 ounces of cooked wild-caught shrimp (if using canned shrimp, I recommend Vital Choice Wild Oregon Tiny Pink Shrimp, 2 cans), cut into super small pieces or mashed with a fork.
  • 1 package unflavored gelatin
  • Salt and pepper to taste


  • Heat tomato soup. 
  • While the soup is heating, cut the cream cheese into small squares and stir into the soup. Continue stirring until it melts.
  • In a separate dish, sprinkle the gelatin over 1/4 cup of water. Then add 1/4 cup of hot water and mix.
  • Add this to the tomato soup and whip until creamy.
  • Cool the soup completely, stirring occasionally.
  • When the soup is cool, add the scallions, celery, and shrimp. Mix well.
  • Add salt and pepper and my secret ingredient - two to three ounces of leftover cooked lobster meat. Wow.
  • Pour into a party dish or a mold (the mold is great for bringing this to a party). Refrigerate for 1-2 hours.
  • Serve with gluten-free crackers (my favorite is Simple Mills Sea Salt almond flour crackers).


I like using Trader Joe's Wild Uncooked Argentinian Red Shrimp, which is similar to lobster. If using this brand, then cook it first (boil or bake) and then chop into really small pieces.
  1. Jill says:

    Hi Sue, What is the name brand of the “goat milk cream cheese” you have used in this recipe? I have never heard of / seen that in my grocery stores. Is it actually labeled “cream cheese” or is it just the standard goat milk cheese log which is naturally a bit creamy?

  2. Donny Ward says:

    Really tasty, and a cool treat for these warm days. I highly recommend this one 🙂

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