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Shrimp Taco Dip

This makes enough to feed a crowd.
Prep Time 20 minutes
Total Time 20 minutes


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


  • 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


  • 1 medium tomato chopped
  • 1 scallion chopped


  1. Mix together Creamy Yogurt Sauce ingredients in a medium bowl.
  2. 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.
  3. 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

  1. 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.
  2. Serve with tortilla chips.