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Welcome to the post that's all about dip for shrimp! Shrimp is a super popular appetizer at any time of year. It's easy, versatile, and you can add just about any flavor you can imagine to it. So, in this blog we're going to talk different ways to make shrimp, different dips for shrimp, and what goes well with what. It's going to be a shrimp and dip smorgasbord, so buckle up!
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What Dip Goes Well With Shrimp?
There are so many possibilities for dips that pair well with shrimp, it really comes down to a matter of personal taste. Likewise, the different types and methods of shrimp are hugely varied. Not to go all Forest Gump here (but, also, kind of), there's roasted shrimp, coconut shrimp, bacon-wrapped shrimp, shrimp rings, grilled shrimp, popcorn shrimp, air fryer shrimp, and grilled shrimp, just to name a few. The dips and sauces we'll go over today will cover a wide gamut of these (and more), but we'll talk about what's best paired with what, and also provide you with some killer recipes.
I personally love serving shrimp as an appetizer, and then making three or four dipping sauces that people can try and enjoy. I love (LOVE) having variety when I entertain, so opting for smaller portions of lots of different types of appetizers, dips and sauces is my favourite.
How to Make the Shrimp
For the purposes of this blog (which is more about the dip), we're going to stick with super easy lemon-roasted shrimp. It only takes about 15 minutes to whip up, and it goes well with virtually any of the sauces we're going to be talking about (but don't worry, we'll get into what pairs best with different types of shrimp later on).
Ingredients
The ingredients for the shrimp itself are really easy. All you need is one pound of shrimp (I prefer Argentinian, more on that later), garlic, lemon, salt, pepper and olive oil.
What is Argentinian Shrimp?
Argentinian shrimp are caught off the coast of, you guessed it, Argentina. Unlike other species of shrimp, the are red when they are pulled out of the ocean, and when they're raw (so the shrimp turning pink isn't necessarily an indicator of doneness). They have a super sweet flavour and a beautiful meaty texture that some have compared to lobster. Once I tried them, I haven't looked back.
You can absolutely sub your favourite type of shrimp in this recipe though. They all work!
Can You Use Frozen Shrimp?
Yes, absolutely. I live in an area where fresh shrimp is extremely hard to come by, so this is all I use!
Making the Shrimp
Preheat your oven to 400F. Shell and devein the thawed shrimp (if you can buy this already done, yay!) You can leave the tails on or off, whatever you prefer. Dry the shrimp on a paper towel and sprinkle with salt.
Spread the shrimp on a single layer on a baking sheet. Drizzle with olive oil, pepper, and add lemon slices to the pan. Sprinkle with diced garlic.
Roast the shrimp for 6-9 minutes, until it reaches an internal temperature of 120F.
Serve on a large platter with dipping sauces.
Mix & Match
These are just my recommendations for what I think goes best with different types of shrimp. But more often then not when I'm entertaining, I make all four of them, and let people mix and match to see what they like the best! The smoky chipotle, for example, is a great sauce for coconut shrimp (so is the creamy avocado). So don't be afraid to try them all!
Dip for Roasted Shrimp (Herb & Garlic Aioli)
Now that our shrimp is done, let's get into the dipping sauce. For roasted shrimp with bright, citrus flavors, I absolutely love a savory aioli with herbs to freshen it up. Luckily, this is super easy to make.
For this dip, we'll need an immersion blender. It's so easy, and comes together in less than five minutes. It's also great with chicken, fish or burgers, so keep any leftovers you have in the fridge!
Ingredients
- Vegetable Oil
- 1 room temperature egg yolk & 1 room temperature egg
- Lemon juice
- Dijon mustard
- 8-10 fresh basil leaves
- ¼ C fresh parsley
- 1 clove of garlic, diced
- Salt and pepper
I've made this aioli countless times, and this method is FOOLPROOF (see video below for more info). But basically, you combine all the ingredients, immersion blend for 10 seconds (literally, not exaggerating) and your done.
Dip for Bacon-Wrapped Shrimp (Smoky Chipotle)
Another aioli based sauce, this one combines creamy texture with peppers in adobo to get that perfect balance of smoky, spicy and sweet! You can easily make the herb and garlic aioli and smoky chipotle sauce at the same time (just like a do in the video below) by splitting the aioli in half. Add the herbs to one half, and then blend the chipotle pepper in the other. Basically, make the above aioli (see video), and then just add one chipotle pepper in adobo sauce to it (more or less, depending on your taste.
Coconut Shrimp Sauce (Pina Colada Sauce)
Coconut shrimp has got to be one of the most popular ways to eat shrimp. And why not, it's so sweet, crispy, and a perfect match for delicate meat inside. P.S. Looking for a great coconut shrimp recipe? I've got you covered. We're going to stick with a theme here and go for the tropical flavors with this amazing Pina colada sauce.
This sauce is so easy to make. Possibly even easier than the aioli. You need just three ingredients:
- Cream of Coconut
- A can of diced pineapple
- lime juice
Throw it all into a medium pot over medium high heat. Let the sauce reduce by about a half. Garnish with a little fresh lemon zest and coconut flakes, and you're good!
Dip for Grilled Shrimp (Creamy Avocado)
Grilled shrimp are absolutely amazing. The smoky flavor that the grill brings to these sweet crustaceans is unmatched - so we need a dip that's going to hold up to it. Enter creamy avocado and cilantro dip. Here's what we're going to need:
- Avocado
- Greek Yogurt
- Cilantro
- Lime Juice
- Salt and Pepper
You can make this dip for shrimp using your immersion blender or a food processor (my preference is the immersion blender). This dip is so easy - throw it all in the container for the blender, and blend until it's smooth and creamy. Adjust the amount of lime juice, cilantro, and salt and pepper to your taste.
📖 Recipe
Dip For Shrimp (plus Shrimp Recipe)
Equipment
- Immersion Blender or Food professor
Ingredients
For the Roasted Shrimp
- 1 lb Argentinian Shrimp peeled, deveined, thawed
- ½ teaspoon salt
- 1 tablespoon olive oil
- 1 lemon thinly sliced
- 2 cloves garlic diced
For the Herb & Garlic Aioli
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 C vegetable oil
- 2 tsp lemon juice
- 2 teaspoon Dijon mustard
- 1 clove garlic diced
- 8 basil leaves
- ¼ C fresh parsley torn
For the Pina Colada Sauce
- diced pineapple
- coconut cream
- 2 tablespoon lime juice
For the Creamy Avocado
- 1 avocado
- ¾ C greek yogurt
- ¼ C cilantro leaves
- 2 teaspoon lime
- salt and pepper to taste
For the Smoky Chipotle
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 C vegetable oil
- 2 teaspoon lemon juice
- 2 tsp Dijon mustard
- 1 chipotle pepper in adobo sauce
- salt and pepper to taste
Instructions
For the Roasted Shrimp
- Preheat your oven to 400°F. Pat your shrimp dry with paper towels, then sprinkle with salt. Spread in an even, single layer on a large baking sheet. Season with pepper, and tuck the lemon slices around, between, and underneath the shrimp. Sprinkle garlic over the pan. Cook for 6-9 minutes, until the shrimp have reached an internal temperature of 120°F. Serve immediately on large platter with selection of dipping sauces (see below).
Herb & Garlic Aioli
- Combine all the ingredients in immersion blender. Blend for 10 seconds, or until smooth. Keep in the refridgerator until ready to serve.
Pina Colada Sauce
- Combine all the ingredients in a medium pot over medium high heat. Reduce to a simmer, and allow the sauce to reduce by about a half. Serve in a medium bowl, garnish with lime zest and coconut flakes.
Creamy Avocado
- Combine all the ingredients into a food processor or an immersion blender. Blend until smooth. Season to taste with salt and pepper.
Smoky Chipotle
- Combine all the ingredients in an immersion blender or a food processor. Blend until smooth.
Video
Notes
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Hi, I'm Cara! I'm a food writer, journalist, and recipe developer. I'm obsessed good food, good wine, good cocktails and entertaining. I've picked up a few tips over the years, and love sharing them with others.
Mirlene says
Great variety of dips here. Our favorite ones are the chipotle and herb and garlic to dip the shrimps in!
Cara says
I'm so glad Mirlene!
Nathan says
I adore shrimp, and these dips look fantastic. Particularly excited to try the creamy avocado and smoky chipotle!
Cara says
Can't wait for you to try! They are both delicious!
MJ says
We eat a lot of shrimp in our house, and these dips are so delicious! I especially love the smoky chipotle sauce.
Cara says
Thanks so much MJ - that's definitely my go-to as well!
Tara says
Such a fun appetizer! I love the variety of options here. The Pina Colada Sauce especially sounds incredible.
Cara says
Thanks Tara - they are definitely perfect in the summer!
Gwynn says
I love having the option of four flavors of dipping sauces. Each one sounds so delicious, I don't think I'll be able to choose just one. Might just have to make all of them!
Cara says
That's what I do to - I love the variety!
Elaine says
I use Argentinian shrimp too, when I can't get local spot prawns. My favourite dip is your creamy avocado. So easy with an immersion blender!
Cara says
Oh my goodness, I wish I could find spot prawns near me on a regular basis! So delicious!!!
Anita says
I love the variety of dips in this post. They are amazing when having guests over, so each person can find their favorite dip.
Cara says
That's what I love about it too! Thanks Anita!
Amanda | The Kitcheneer says
You’re speaking my love language with dips! I’m typically a classic aioli girl but excited to try the smoky chipotle!
Cara says
That one is my personal favorite 🙂
Colleen says
Yum! These dips all look perfect. The pina colada sauce is first on my list!
Cara says
It's so delicious! Thanks so much Colleen!
Ieva says
We made your avocado and smoky chipotle dips last night for a small gathering with friends, and I have to say, they were the first thing to go! I received lots of compliments (not that I can take the credit) and handed out your recipe so a few friends! Really nice dips! Cannot wait to try the other ones too!
Cara says
Thanks so much Leva, I'm so glad you enjoyed them!
Chris says
I don’t have an immersion blender for the aioli dip. Would a small handheld frother or a food processor work best?
Cara says
Hi Chris - I actually think a food processor would work just fine! Hope this helps!
Irene Martens says
Hello glad to have found your website. I am preparing a bowl of shrimp cocktail and a watermelon w Persian cucumber +feta cheese salad w light dressing for my husband to take as appetizers to his Christmas party. I did not wish to use the traditional cocktail sauce for the shrimp I will make your avocado sauce and herb aïoli. My big question is what can I substitute the raw egg + raw yolk with? Thank you very much Happy Holidays!
Cara says
Hi Irene, I'm so sorry it's taken me so long to get back to you! I've been taking a bit of a break over the holidays. If you don't wish to use raw egg, I would substitute with 3/4 c of mayo, and add the avocado and other ingredients to that! It would still be delicious.