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This Chili Shrimp Dip is a recipe from my college days that I recently revived. It’s quick and easy to put together and tastes wonderful. Serve with Frito corn chips.

When I made this shrimp dip last summer, our daughters gave me a hard time about it’s lack of eye-appeal. I simply told them, you needed to put it in a pretty serving dish. So, Ta Da, here it is in my Posies Polish Pottery Serving Dish and Heart Tray. Everything looks better when served on Polish Pottery! Add fresh herbs as a garnish for a pop of green color for even more appeal.
No matter how pleasant to look at, our sons-in-law thought the dip was delicious and devoured it in no time. And that’s exactly what I remember about it from when I was a girl in college. Plus, it’s made from common ingredients most people have in their pantry or freezer. Shrimp, Cottage Cheese, and Chili Sauce or Taco Sauce. Easy Peasy!
Ingredients for Chili Shrimp Dip
(See the full recipe at the bottom of this post.)

Instructions for Making this Recipe

Gather the ingredients so that you have everything close at hand on the counter or table. Place the extra-small shrimp in a glass bowl, and heat in microwave to defrost.
Squeeze the juice from one lemon. Mince the sweet onion using a Chef’s knife and cutting board.
I’ve also used 2 tablespoons dried minced onion for this dip with good results.
Prepare the Shrimp Dip

Using a medium bowl, combine the extra small shrimp, small curd cottage cheese, and minced sweet onion. Mix together until combined

Stir in the chili sauce and freshly squeezed lemon juice. Mix to incorporate. Cover and chill for 2-3 hours to allow the flavors to meld.

Before serving, mix in 1-2 tablespoons of whipping cream to achieve desired dipping consistency.

Transfer dip to a pretty serving dish. Garnish with fresh herbs for a pop of green color. Serve cold with Frito Corn Chips Or Frito Scoops. This dip will make approximately 2 cups and will serve 4-6 people.
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Chili Shrimp Dip
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 6 oz frozen cooked and cleaned x-small shrimp
- 1 cup small curd cottage cheese
- 5 tablespoons chili sauce or taco sauce
- 1/4 cup sweet onion (minced)
- 2 teaspoons lemon juice (freshly squeezed)
- 2 tablespoons heavy whipping cream (as needed)
Instructions
- Gather the ingredients so that you have everything close at hand on the counter or table.
- Place the extra-small shrimp in a glass bowl, and heat in microwave to defrost.
- Squeeze the juice from one lemon.
- Mince the sweet onion using a Chef's knife and cutting board. (I've also used 2 tablespoons dried minced onion for this dip with good results.)
Prepare the Shrimp Dip
- Using a medium bowl, combine the extra-small shrimp, small curd cottage cheese, and minced sweet onion. Mix together until combined.
- Stir in the chili sauce and freshly squeezed lemon with a rubber spatula or large spoon. Mix to incorporate.
- Cover and chill for 2-3 hours to allow the flavors to meld.
- Before serving, mix in 1-2 tablespoons of whipping cream to achieve desired dipping consistency. Transfer the dip to a pretty serving bowl. Garnish with fresh herbs, if desired.
- Serve cold with Frito Corn Chips Or Frito Scoops. This dip will make approximately 2 cups and will serve 4-6 people.