Easy hot shrimp dip recipe featuring the flavors of the famous Bang Bang Shrimp. Sweet, creamy dip with a touch of heat and a crunch on top.
I’ve never been a big seafood fan although I really wish I could get more into it. People are always shocked that this “foodie” isn’t a seafood lover.
However, every once in a while, I will find a seafood dish that I do like. Bonefish Grill’s Bang Bang Shrimp appetizer is one of those. This is one of the very few ways that I’ve discovered that I will eat and actually like shrimp.
If you have a non-seafood lover, you may want to add this Pepperoni Pizza Dip recipe to your spread.
I immediately knew that I had a winner with this one based on my husband’s reaction when he tasted it. I made two of these and my husband took one to our neighbor’s house while I photographed the other. This dip got two thumbs up from everyone who tried it.
It is so easy to make too! Your guests will be scraping the bottom of the dish when you serve this hot Bang Bang Shrimp dip for your next party, pot luck, or game day.
You may actually want to think about making a double batch if you want it to last more than a few minutes 🙂
Tips and Tricks
- Make ahead: You can make the dip ahead overnight and store in the fridge. Do not add the panko topping in this case until ready to bake. You can make the panko mixture and store in a plastic baggie on the counter.
- Don’t overcook the shrimp: When cooking shrimp, watch them closely. You want them to be cooked safely, but they are easy to overcook too. Overcooked shrimp have a tough and chewy texture.
- Watch the broiler: When browning the top, do NOT walk away from the oven. You don’t charred panko!
Baguette slices or crostini are my favorite thing to serve with this dip. Crackers also work well.
This sauce originates from Thailand and is a combination of sweet and spicy as the name suggests. You can find it in the International aisle at many grocery stores, Asian supermarkets or online. Make sure you don’t confuse this with just a regular (non-sweetened) chili sauce.
Since this dip contains seafood, I’d recommend only keeping it a day or two. Also, make sure the dip doesn’t stay at room temperature for more than 2 hours. Store in an airtight container in the fridge.
Shrimp Dip (Bang Bang Style)
- 1 8 oz block of cream cheese, softened
- 1/4 cup mayonnaise
- 3 tsp Sriracha sauce
- 1/3 cup sweet chili sauce
- 1 tsp rice vinegar
- 2 tbsp butter
- 1/2 pound medium shrimp, peeled and deveined
- 1/2 cup Panko bread crumbs
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp course sea salt
- Optional garnish: chopped green onions and 2 cooked shrimp
- Preheat over to 350 degrees.
- Using a mixer on medium speed, beat the cream cheese until smooth and creamy. Add in mayo, Sriracha, sweet chili sauce, rice vinegar and mix to combine. Set aside.
- Add butter to a large skillet and melt over medium heat. Add shrimp and cook until shrimp turn pink, stirring occasionally (2-3 minutes). Remove shrimp from pan and if desired, set two shrimp aside for garnish. Chop remaining shrimp into small pieces. Add chopped shrimp to dip mixture and stir with a spoon to combine.
- For the topping, mix Panko crumbs, garlic powder, onion powder, black pepper, and sea salt in a bowl.
- Sprinkle topping over dip mixture and bake dip for 25-30 minutes or until edges are starting to bubble.
- Turn off oven and turn broiler on low to finish browning the topping. Watch carefully as this will only take a minute or two. Remove dip from oven once golden brown on top.
- If desired, garnish with green onion and the two reserved shrimp.
- Serve immediately with toasted baguette slices.