Shrimp Scampi Dip is so delicious, you won’t be able to stop eating it until it’s gone. It’s addictive. My daughter, Tiffany, made this dip for one of our family get-togethers a few years ago. I barely got a bite before it was gone! She says she usually makes a double batch when she takes it to potlucks or food days at work. It is often requested.
Shrimp scampi dip is one of Aidan’s favorite dishes and he was pressuring me to make some this past week. How could I refuse?
Some Tips For Making Shrimp Scampi Dip
It is really simple to make this appetizer and it really doesn’t take much time either. Because the cheeses need to melt into a creamy mixture, it is easiest to prepare all of the ingredients and have them ready to toss into the pan as soon as the shrimp, garlic, pepper, lemon, and wine mixture is removed from the heat.
The recipe she shared was not so clear and didn’t say to cut the shrimp up at all. Well, I want little bites of the shrimp throughout the dip, which is how I remembered her version. So, cutting it up before sautéing makes the most sense. 
That is what I did and the dish was made with no problem. (Another point, the original recipe called for 8-ounces of shrimp, I use a pound.) Once the shrimp is cooked, toss the remainder of the ingredients into the skillet and it’s ready for the casserole dish. (But, if you prefer, you can cut up the shrimp after it has been cooked.)
Before cutting up the shrimp, pat them dry with a paper towel. You don’t want excess water off of them in the skillet. You’ll be boiling them instead of sautéing and you don’t want the excess liquid.
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Shrimp Scampi Dip
Spray a 9″ x 9″ glass baking dish with cooking spray.
Melt 2 tablespoons of butter in a skillet and sauté the small pieces of shrimp, the red pepper flakes, and the minced garlic for a couple of minutes, until the shrimp pieces are pink.
Stir in the 1/4 cup of wine and the 2 tablespoons of lemon juice. Season with salt and pepper. Remove from the heat.
Add the cream cheese, sour cream, mayonnaise, parsley, 1/4 cup of mozzarella, and grated Parmigiano-Reggiano. Stir gently until thoroughly combined. Transfer to the prepared glass baking dish.
Sprinkle the extra 1/4 cup of mozzarella on top.
Bake in the 350° oven for 10 – 20 minutes until bubbling and lightly browned around the edges.
Serve warm with tortilla chips, crackers, or toasted slices of French bread.
If you love shrimp, you might also like this ►Shrimp Spread. Serve this spread cold. You need to make it ahead and chill overnight. A family friend gave me the recipe and we’ve been making it for over forty years!
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Shrimp Scampi Dip
Ingredients
- 2 Tblsp. Butter
- 16 – ounces Raw Shrimp
- 6 cloves Garlic, minced
- 1/2 tsp. Crushed Red Pepper Flakes
- 1/4 cup Dry White Wine
- 2 Tblsp. Lemon Juice
- 4 – ounces Cream Cheese
- 1/4 cup Sour Cream
- 3 Tblsp. Mayonnaise
- 2 Tblsp. Fresh Parsley, chopped
- 1/2 cup Mozzarella Cheese, divided
- 2 Tblsp. Parmigiano-Reggiano, freshly grated
Instructions
Spray a 9" x 9" glass baking dish with cooking spray.
Melt 2 tablespoons of butter in a skillet and sauté the small pieces of shrimp, the red pepper flakes, and the minced garlic for a couple of minutes, until the shrimp pieces are pink.
Stir in the 1/4 cup of wine and the 2 tablespoons of lemon juice. Season with salt and pepper. Remove from the heat.
Add the cream cheese, sour cream, mayonnaise, parsley, 1/4 cup of mozzarella, and grated Parmigiano-Reggiano. Stir gently until thoroughly combined. Transfer to the prepared glass baking dish.
Sprinkle the extra 1/4 cup of mozzarella on top.
Bake in the 350° oven for 10 - 20 minutes until bubbling and lightly browned around the edges.
Serve warm with tortilla chips, crackers, or toasted slices of French bread.
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