Sheila’s Low-Carb Shrimp Dip

If you’re looking for a low-carb appetizer that’s really a treat, Sheila’s Low-Carb Shrimp Dip is a recipe you’ll make over and over. 

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Sheila’s Low-Carb Shrimp Dip is a recipe I got from a lovely woman named Sheila who was the school secretary when I taught elementary school. Every so often Sheila would bring this dip, and the faculty and staff would devour it! Then when I started blogging Sheila gave me the recipe, and I first shared it on the blog many years ago. Since then it’s become a favorite in my family of shrimp lovers, and I think this is a perfect idea for something special to make any time you need a special appetizer. So I’m recommending it today as my Friday Favorites pick!

If you’re trying to follow a carb-conscious eating plan, I know only too well how challenging it can be to find party food that’s really a treat! But I promise you this shrimp dip is so delicious that it will really help you enjoy the game without feeling deprived. I’m pretty sure Sheila used to make this with drained, canned shrimp back in the day, but we use frozen shrimp that’s thawed and drained well, and the chunks of shrimp make it so good. We usually eat the dip with celery and bell pepper strips, both of which give plenty of crunch, but there are lots of vegetable options. I promise this is one of those recipes you’ll want to make over and over.

What ingredients do you need for this recipe?

• cream cheese
• sour cream
• fresh lemon juice
• Beau Monde Seasoning (affiliate link) or celery salt
• dried dill weed (affiliate link)
• green onions
• red bell pepper
• frozen cooked shrimp
• low-carb veggies to serve with the dip such as celery, red pepper strips, sugar snap peas, cauliflower, broccoli, jicama, etc.

How to make this recipe:

(This is just a summary of the steps; scroll down for complete printable recipe.)

1. Thaw frozen shrimp in the refrigerator overnight, then let it drain well in a colander placed in the sink.
2. While shrimp drains, use a food processor to buzz the softened cream cheese, sour cream, lemon juice, Beau Monde Seasoning (affiliate link) or celery salt, and dried dill weed (affiliate link).
3. Chop up the drained shrimp, green onion, and red bell pepper. Stir shrimp and vegetables into the sour cream/cream cheese mixture.
4. This is best if it’s chilled for a few hours.
5. Then when it’s time to serve, grab some veggies and enjoy!
6. We loved it with red pepper strips and celery for low-carb dippers, but you can use any healthy veggies you’d like to dip into this.

More Healthy Low-Carb Dips to Eat with Veggies:

Southwestern Ranch Dip with Sweet Mini-Pepper Scoops ~ Kalyn’s Kitchen
4-Ingredient Dill Pickle Dip ~ Spend with Pennies
Grandma Denny’s From-Scratch Ranch Style Vegetable Dip ~ Kalyn’s Kitchen
Creamy Cucumber Dill Yogurt Dip ~ It’s Yummi
Greek Yogurt and Tahini Dip for Tomatoes and Cucumbers ~ Kalyn’s Kitchen
Yogurt and Feta Dip ~ A Family Feast

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Yield: 16 servings.

Sheila's Low-Carb Shrimp Dip

Prep Time 25 minutes

Total Time 25 minutes

If you're looking for a low-carb appetizer that's really a treat, Sheila's Low-Carb Shrimp Dip is a recipe you'll make over and over.

Ingredients

• 8 oz. cream cheese, softened to room temperature
• 3/4 cup sour cream (or for more protein you can use cottage cheese that's pureed in the food processor)
• 2 tsp. fresh lemon juice
• 2 tsp. Beau Monde Seasoning (or celery salt, see notes)
• 2 tsp. dried dill weed (see notes)
• 1/2 cup finely chopped green onions
• 1 cup chopped red bell pepper (one large pepper, cut in pieces about 3/8 inch)
• 2 cups frozen cooked shrimp, thawed and cut in pieces about 3/8 inch
• fresh low-carb veggies to serve with the dip such as celery, red pepper strips, sugar snap peas, cauliflower, broccoli, jicama, etc.

Instructions

1. Let shrimp thaw overnight in refrigerator, then drain well. If they seem wet, I wrap them in a paper towel and squeeze out as much moisture as I can.
2. Use food processor to blend together the cream cheese, sour cream, lemon juice, Beau Monde Seasoning (or celery salt), and dried dill weed. Remove from food processor and put into mixing bowl.
3. Stir in chopped green onion and chopped bell pepper, then gently fold in shrimp.
4. Chill dip for at least an hour before serving for best flavor.
5. Serve with celery, red pepper strips, sugar snap peas, cauliflower, broccoli, jicama, or other veggie dippers of your choice.

Notes

I used Beau Monde Seasoning (affiliate link) and dried dill weed (affiliate link) for this recipe.

Nutritional information is based on 1/4 cup serving size and does not include vegetables.

This recipe is dedicated to the memory of Sheila Krogue, who died in 2015. She made everyone laugh at West Bountiful Elementary, and I'm sure everyone who worked with her will remember this shrimp dip. 

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 119Total Fat: 8gSaturated Fat: 4gUnsaturated Fat: 3gCholesterol: 60mgSodium: 444mgCarbohydrates: 6gFiber: 2gSugar: 3gProtein: 6g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Low-Carb Shrimp Dip with low-carb veggies specified is great for any low-carb or low-glycemic eating plan, including Keto. It’s also great for any phase of the South Beach Diet, but South Beach would prefer reduced-fat dairy products.

Find More Recipes Like This One:
Use Appetizers to see more recipes like this one! Use the Diet Type index pages to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2007 when I was still teaching school and Sheila was still bringing this dip for a treat for the teachers! It was last updated in 2021.

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