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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. And if you serve it with healthy veggie dippers, this tasty dip is low-carb, Keto, low-glycemic, gluten-free, and can be South Beach Diet friendly with low-fat dairy. Use the Diet-Type Index to see more recipes like this one!

Click here to PIN Sheila’s Low-Carb Shrimp Dip!

Sheila's Low-Carb Shrimp Dip found on KalynsKitchen.com

Sheila’s Low-Carb Shrimp Dip is a recipe I got from a lovely woman named Sheila who was the school secretary at my school for many of the years I taught elementary school. Every year when people had to bring a treat during December Sheila would bring this dip, and the faculty and staff at the school would devour it! Then when I started blogging Sheila gave me the recipe, and I first shared it on the blog more than 10 years ago, yikes! Ever since then the recipe has been hanging out in the archives with a photo that wouldn’t be likely to make you want to try it, so I decided to give this recipe a photo update! And my talented niece Kara did the food styling; don’t you think she made it look delicious?

If you’re trying to follow any type of a carb-conscious eating plan, I know only too well how challenging that can be during the holidays! But I promise you this low-carb shrimp dip is so delicious that it can really help keep you away from chips, cookies, and candies on a holiday buffet. This would make a great appetizer for Thanksgiving or Christmas, but truthfully it’s great any time of year. I’m pretty sure that Sheila used to make this with drained, canned shrimp back in the day, but we used frozen shrimp that’s thawed and drained well, and the chunks of shrimp really make it a treat. And we ate the dip with celery and bell pepper strips, both of which are considered to be some of The World’s Healthiest Foods.

Pin or bookmark Sheila’s Low-Carb Shrimp Dip right now so you’ll have it when you need something to take to a holiday party! I promise this is one of those recipes you’ll want to make over and over.


Sheila's Low-Carb Shrimp Dip found on KalynsKitchen.com

Thaw shrimp in the refrigerator overnight, then let it drain well while you buzz the softened cream cheese, sour cream, lemon juice, Beau Monde Seasoning (or celery salt), and dried dill weed. Chop up the drained shrimp, green onion, and red bell pepper, and stir into the dip. This is best if it’s chilled for a few hours. Then when it’s time to serve, grab some veggies and enjoy!

Sheila's Low-Carb Shrimp Dip found on KalynsKitchen.com

We loved it with red pepper strips and celery for a festive look, but you can use any healthy veggies you’d like to dip into this.

More Healthy Low-Carb Dip Ideas 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

Sheila's Low-Carb Shrimp Dip

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)
  • 2 tsp. dried dill weed
  • 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.

Directions:

  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:

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.

All images and text ©

Sheila's Low-Carb Shrimp Dip found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This 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 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.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Sheila's Low-Carb Shrimp Dip found on KalynsKitchen.com

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30 comments on “Sheila’s Low-Carb Shrimp Dip”

  1. Sunday I made your c.beefw/horseradish sauce for my in-laws — then today I was looking for an easy lunch — yahoo-great shrimp dip w/veggies! thanks kiddo!

  2. Kalyn,

    I love your blog and check by every day. I don’t always have time to comment, but just wanted you to know you have a fan who looks forward to a daily peek at what you’re up to.

    I’ve made the South Beach egg muffins. I tried freezing them, but they turned out rubbery. But I love the flavor otherwise.

    I’m trying to incorporate South Beach principles, with my doctor’s o.k. and your blog gives me lots of ideas.

    Thanks for all your wonderful efforts.

  3. “anoymous” is just me in a hurry – linda t.

  4. I have a great foodness for veggie dip–and so glad that shrimp is now deemed good for us. I would have a hard time going without it! The dip looks delicious.

  5. Wonderful looking dip! and I love the bell pepper dippers!

  6. That looks like a great dip.

  7. Ilva, you’re welcome. This looked like “finger food” to me.

    Linda (aka anonymous) glad you liked the corned beef.

    Sandy, thanks for the support. I do prefer to make the muffins every week and not freeze them, but I never noticed it made them rubbery. I think that might be too long in the microwave. They don’t reheat well from the frozen state; thaw in the fridge first. (Or do what I try to do and make fresh every week, even better.)

    Sher, I could NEVER give up shrimp either.

    Tanna, thanks. Love those sweet bell peppers.

    Joanna, so glad you liked it.

    Kristen, thanks.

  8. This looks like a very satisfying and tasty dip. I often use pepper strips instead of bread or crackers. So much healthier!

  9. This looks like a delicious dip. Our neighbors drop by all the time on the weekend. I’ll have to give it a try Saturday.

  10. Yummy, yummy. Great idea!! 🙂

  11. This dip was absolutely delicious! You have been a true inspiration to me. I have been on the South Beach diet for 2 weeks and have lost 6 pounds. I check your site almost daily. Your recipes are great and so are you!!! Thank you for all the inspiration.

  12. Orange Beach, thanks. It’s comments like that which really make my day.

  13. I can't believe how such a simple recipe can be so amazingly tasty. My boys and I have been dipping this with sugar snap peapods, bok choy bottoms and red bell peppers (a bit redundant because of the red peppers in the dip itself). A friend was just diagnosed with Type 2 diabetes and I sent her your site so she can ENJOY food while getting her sugar and weight under control. Thanks!

  14. Sharon, thanks; so glad to hear you're enjoying it.

  15. Great healthy recipe! Perfect for the new year!

  16. Thanks Maria! A bit unusual for breakfast but I'm enjoying it today with celery.

  17. I love shrimp dip! I made shrimp stuffed tomatoes this weekend which was a fun alternative to dip.

  18. Rachel, love the sound of that!

  19. I was wondering if you could use imitation crab meat in this recipe instead of shrimp. If not, any ideas for the crab meat?

  20. Vicki, I haven't tried it, but I'm guessing that imitation crab meat would be good in this. My only caution (if you're a South Beach Dieter) is to see if the crab has added sugar.

  21. Klyn, thanks for the great recipe.. Would it be ok to use low fat plain yoghurt in this recipe to make it healthier?

  22. Definitely this could be made with fat-free Greek yogurt.

  23. This looks like the kind of dip that I could eat the entire bowl full of without even realizing it! 😂
    Thanks for sharing my recipe, too!

  24. Pingback: Sheila's Low-Carb Shrimp Dip - Yum Goggle

  25. I really liked the ingredients for this recipe…however I just made it and it was really runny, even before I added the shrimp. Any suggestions on making it thicker? I have the party in 2 hours. Helpp. Thanks

    • The only things that could make it runny are if you didn’t drain the shrimp (and pat dry as I suggested) or if the sour cream was runny. I can’t think of anything to add, but have you chilled it yet? That will definitely make it thicker. Hope that works!

  26. This is the blandest dip I have made. Should have tried it before I made it for a Super Bowl Party. Very disappointed. 

    • Not to be rude, but if you used the amount of shrimp and the seasonings I recommended, I can’t understand how this this would have been bland. I’ve made it for many parties (and someone brought it to my own Super Bowl party) and it’s always a hit.

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