Description
Southwestern chili lime shrimp dip packs a flavor punch! This creamy dip is loaded with shrimp, corn, peppers, and tons of bright lime flavor. Perfect for game day!
Ingredients
- 1 teaspoon Chili Powder
- ¼ teaspoons Smoked Paprika
- ½ teaspoons Kosher Salt
- ¼ teaspoons Cumin
- ¼ teaspoons Onion Powder
- 1 pound Shrimp (16-20 Count), Peeled And Deveined
- 2 Tablespoons Extra Virgin Olive Oil, Divided
- 1 whole Red Pepper, Diced
- 2 whole Jalapenos, Seeds And Ribs Removed, Minced
- 2 ears Fresh Corn, Kernels Removed From Cob
- Kosher Salt And Freshly Ground Black Pepper
- 1 clove Garlic, Minced
- 3 whole Green Onions, Sliced
- 8 ounces, weight Cream Cheese, At Room Temperature
- ½ cups Mayonnaise
- 2 Tablespoons Lime Juice
- 4 ounces, weight Monterey Jack Cheese, Grated
Preparation
Preheat oven to 350ºF. Spray a pie plate or 8 x 8 baking dish with nonstick cooking spray. Set aside.
Mix spices together in a small bowl. Pat shrimp dry with paper towels and drizzle with 1 tablespoon olive oil. Sprinkle spice mixture over shrimp and toss to coat.
Heat a large, nonstick sauté pan over medium heat. When pan is hot, add shrimp and cook, about 2 minutes per side, until almost cooked through (they’ll continue cooking in the oven). With a slotted spoon, remove shrimp to a plate to cool slightly.
Return pan to the stove and drizzle in remaining 1 tablespoon olive oil. Add red peppers, jalapenos, and corn to the hot pan. Season lightly with kosher salt and black pepper. Cook until soft and starting to brown, about 7 minutes. Add garlic and green onions and cook 1 minute longer. Remove pan from heat.
When shrimp is cool enough to handle, chop into bite-sized pieces.
In a large bowl, mix cream cheese, mayonnaise, and lime juice until completely smooth. Fold in the grated cheese, shrimp, and cooked vegetables.
Pour mixture into the prepared baking dish. Bake for 20–25 minutes, until top is light brown and the dip is bubbling.
Serve with tortilla chips, pretzel chips, and/or fresh vegetables. Enjoy!
