Sheila’s Shrimp Dip Recipe
If you’re looking for an appetizer that’s really a treat, Sheila’s Shrimp Dip Recipe is something you’ll make over and over. And this low-carb Shrimp Dip will be a hit with everyone who likes shrimp, whether or not they care about carbs!
Sheila’s Shrimp Dip Recipe is one that I got from a lovely woman named Sheila who was the school secretary when I taught elementary school. Every so often Sheila would bring some Shrimp Dip to school, and the faculty and staff would go crazy over it!
Then when I started blogging Sheila gave me her shrimp dip recipe, and since then it’s become a favorite in my family of shrimp lovers, many of whom don’t care the least bit about carbs!
I think this Shrimp Dip that was such a hit with the faculty at my school is also a perfect idea for a treat to make any time you need a special appetizer, especially if you have shrimp lovers among your family and friends. So I’m recommending this favorite Shrimp Dip 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 or game-day eats that really feel like a treat! But I promise you this low-carb shrimp dip recipe is so, so, so delicious that it will really help you enjoy the game without feeling deprived.
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- cream cheese
- sour cream
- fresh-squeezed lemon juice; I used my fresh-frozen 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.
What shrimp did we use for Sheila’s Shrimp Dip Recipe?
I’m pretty sure Sheila used to make her shrimp dip with drained, canned shrimp back in the day, but we used frozen shrimp that’s thawed and drained well and then cut into pieces, and the chunks of shrimp make it so good.
What veggies can you use with this Shrimp Dip recipe?
We love to eat the shrimp dip with celery and bell pepper strips, both of which give plenty of crunch, but there are lots of other low-carb veggie options including jicama sticks, sliced turnip strips, sliced raw zucchini, and sliced cucumbers. And no matter what veggies you use, I promise this is one of those recipes you’ll want to make over and over.
Want more Low-Carb and Keto Appetizers?
Check out 50+ Low-Carb and Keto Appetizers to see more amazing appetizer ideas from Kalyn’s Kitchen and other blogs around the web!
How to make Make Sheila’s Shrimp Dip Recipe:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Thaw frozen shrimp in the refrigerator overnight, then let it drain well in a colander placed in the sink.
- 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).
- Chop up the drained shrimp, green onion, and red bell pepper. Stir shrimp and vegetables into the sour cream/cream cheese mixture.
- This is best if it’s chilled for a few hours.
- Then when it’s time to serve, grab some veggies and enjoy!
- 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
- Grandma Denny’s Homemade Ranch Dip
- Greek Yogurt Dip
- Whipped Feta Dip with Sumac
- 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.
- 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.
- 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.
- Stir in chopped green onion and chopped bell pepper, then gently fold in shrimp.
- Chill dip for at least an hour before serving for best flavor.
- Serve with celery, red pepper strips, sugar snap peas, cauliflower, broccoli, jicama, or other veggie dippers of your choice.
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.
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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This shrimp dip recipe with the low-carb veggies specified is great for any low-carb or Keto eating plan. It’s also great for any phase of the original South Beach Diet, but South Beach would prefer reduced-fat dairy products.
Find More Recipes Like This One:
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Historical Notes for this Recipe:
Sheila’s Shrimp Dip 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 with more information in 2023.