Chili Crisp Shrimp Dip
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 189
- Total Fat
- 15
- Saturated Fat
- 5
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 8
- Cholesterol
- 71
- Sodium
- 222
- Total: 1 hr 30 min
- Active: 15 min
Ingredients
2 teaspoons vegetable oil
6 ounces peeled and deveined medium shrimp, chopped
Kosher salt
3 tablespoons chili crisp, plus more for topping
4 ounces cream cheese, at room temperature
3 tablespoons mayonnaise
3 tablespoons sour cream
2 tablespoons chili sauce, such as Heinz
1 tablespoon rice vinegar
2 teaspoons grated fresh ginger
1 small clove garlic, crushed
2 tablespoons chopped fresh cilantro, plus more for topping
Crudites and/or rice crackers, for serving
Directions
- Heat the vegetable oil in a medium skillet over medium-high heat. Add the shrimp and season with salt. Cook, stirring, until the shrimp are cooked through, about 2 minutes. Stir in 1 tablespoon chili crisp and remove to a bowl to cool completely.
- Combine the cream cheese, mayonnaise, sour cream, chili sauce, vinegar, ginger, garlic and remaining 2 tablespoons chili crisp in a food processor; puree until smooth. Transfer to a bowl and fold in the cooled shrimp and the cilantro. Refrigerate until chilled, at least 1 hour or overnight.
- Transfer the dip to a serving bowl. Drizzle with chili crisp and sprinkle with cilantro. Serve with crudites and/or rice crackers.
Cook’s Note
Give the chili crisp a good stir before you use it so you get some oil along with the crispy bits.