This Shrimp Taco Dip is just pure fun – perfect for a summer barbeque and sure to be the talk of the party.
One of my boys plays baseball in high school and the parents are always looking to have some fun at the games. This past week, the parents organized a tailgate party so it was the perfect opportunity for me to try out a new recipe. I’ve been seeing Shrimp Tacos around a lot lately, in magazines and the internet, and thought why not make a party dip with the same ingredients?
I came across a Blackened Shrimp Taco recipe in Cooking Light and loved the spices that were used to season the shrimp – paprika, cumin, garlic, oregano, and thyme. I happened to have some cooked cocktail shrimp in my freezer, so I simply chopped some up and tossed it with the spices before sauteing the shrimp very briefly in a little oil.
I dug out an enormous margarita glass that I had bought for a party a number of years ago to serve a giant shrimp cocktail. My son who’s home from college asked if I drank margaritas out of it LOL. This is a layered dip, presented in a fun way – fresh guacamole on the bottom, fresh chopped tomatoes, some creamy yogurt sauce (similar to the one I used for my Fish Tacos but with more spices), seasoned sauteed shrimp, and a sprinkling of scallions. Served with corn tortilla chips, this has all the flavors of a Shrimp Taco.
Transporting this beauty to the baseball game required some steady hands in the car ride over, but it arrived safe and sound. It was a big hit with the parents (and my kids)!
Hint: Bring a spoon along to make scooping this deep dip easy for guests.
Shrimp Taco Dip
Ingredients
Creamy Yogurt Sauce
- 3/4 cup nonfat plain Greek yogurt
- 3 tablespoons low-fat mayonnaise
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon oregano
- 1/8 teaspoon chipotle pepper powder
- squeeze of fresh lime juice
Guacamole
- 3 avocados
- juice from half a lime
- salt to taste
Seasoned Shrimp
- 2 cups cooked or raw shrimp cut into 1/2" pieces
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/8 teaspoon chipotle pepper powder
- 1/8 teaspoon salt
- 1 teaspoon olive oil
Toppings
- 1 medium tomato chopped
- 1 scallion chopped
Instructions
- Mix together Creamy Yogurt Sauce ingredients in a medium bowl.
- To make Guacamole, mash avocados and lime juice in a mortar and pestle (or use a fork and a bowl); season to taste with a little salt.
- In a medium bowl, toss shrimp with paprika, cumin, garlic powder, oregano, thyme, chipotle pepper powder and salt. Heat olive oil in a non-stick pan. Add shrimp and saute a few minutes if using cooked shrimp; if using raw shrimp, saute longer until cooked through. Drain cooking juices.
Assemble Dip
- In a pie pan or large margarita glass, layer Guacamole, tomatoes, half the Creamy Yogurt Sauce, cooked Seasoned Shrimp, remaining Creamy Yogurt Sauce, and chopped scallions.
- Serve with tortilla chips.
This looks awesome!
Looks amazing, Jeanette!! Wish I had this for lunch!! 🙂
This looks so scrumptious, light and perfect for parties! Love it, Jeanette!
Jeanette – you are the queen of yummy, healthy dips! You should write a cookbook about it. This one sounds fantastic!
Thanks Russell, Amanda, Georgia, and Alyssa – this was a hit at our little baseball tailgate party – people were surprised that it was actually a healthy dip.
Thank you, Jeanette for the nice recipe. Have a great day!
Liz – hope you have a chance to try this recipe – thanks for stopping by!
This is such a great idea, Jeanette! I saw one of those giant margarita glasses at a local store, and you’re inspiring me to go buy it.
Thanks Dara – this giant margarita glass is all about fun – going to have to bring it out more often for parties this summer!
What a great idea of using fancy margarita glasses. I want this dip!!
Thanks Kiran – I had this giant margarita glass from a party I threw years ago – I think I used it for a giant shrimp cocktail display. It was a fun way to present this Shrimp Taco Dip.
Thank you so much for hooking up with our BBQ Block Party, I have a large margarita glass too, and always serve shrimp cocktail in it, I am definitely going to use this recipe, its simple and a great twist .
Have a great Memorial Day Weekend and we will see you next Thursday on BBQ Block Party.
Fantastic Jeanette! It really does look amazing. Each layer great on it’s own. And then it’s layered….yum.
This sounds wonderful. I love the twist with the shrimp, and the presentation is just perfection.
Thanks Shaina – this is definitely fun for a party, and the shrimp makes it special (also less expensive than serving everyone shrimp tacos ;)).
How big is that glass??!! (BTW you wrote dill week.) I have to figure out how to downsize the recipe for home use.
It’s really big – not meant for really drinking from ;).
How far in advance can I make this?
This can be made several hours in advance (if made too far in advance, guacamole may turn brown).