This cold shrimp dip comes together quickly and is sure to be a hit at your next party! A homemade dressing provides just the right amount of tanginess!
I have mentioned many times how much we love to entertain and how I do not like to just put out bowls of chips and dip (well – except my dip for Doritos – that is still a mainstay!).
Part of the reason is that I like to entertain and the other part is because I can make things that my family wouldn't normally eat – like this cold shrimp dip (they aren't fans of shrimp)
You can really serve this dip with crackers, tortilla chips, toasted baguette slices, or even as mini sandwiches! But I just love those mini phyllo cups that you can find in the freezer section of your supermarket, so I like to scoop some shrimp dip in those to serve. I just think that it looks nicer (and this recipe filled about 30 phyllo cups).
As suggested on the most brands of store-bought phyllo cups, you can bake them for 3-5 minutes to make them extra crispy. I just bake while I'm throwing together the dip, but it's totally fine to skip this step as well.
I do not suggest making this cold shrimp dip more than an hour in advance. The acid from the lemon will start to break down the shrimp and change the texture.
(But if you want a shrimp appetizer that you can make in advance and just assemble when you are ready to serve, try my shrimp and pesto crostini!)
Wait to fill the phyllo cups until just before you're ready to eat so they don't get soggy. Or, serve the dip and shells separately and let your guests fill their own!
You can chop the shrimp as fine as you want, but I'd like to leave them in small pieces so that you're still getting a nice “bite” of shrimp.
I also don't like to use too much dressing. Shrimp has a very mild flavor that is easily lost with too much dressing or sauce. The spices in this have strong flavors, but I only use a little so that they complement the flavor of the shrimp without overpowering it. And on that note, not use fresh garlic. It will be much too strong.