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Bang Bang Shrimp Dip

Bang Bang Shrimp Dip




12 servings


3 hours 55 minutes


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  • 1 tablespoon butter OR margarine
  • 1/4 cup diced onion
  • 2 cloves garlic, minced
  • 1/2 cup Crown® Lily White® Corn Syrup
  • 1/4 cup Thai chili sauce
  • 6 to 8 ounces frozen small cooked shrimp OR 1 can shrimp, drained
  • Dash Sriracha hot sauce
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup chopped cilantro



  1. Heat butter in a large skillet over medium-high heat. Add onion and garlic; cook for 2 to 3 minutes until softened but not browned. Add Thai chili sauce and corn syrup. Bring to a boil and cook for 1 to 2 minutes until syrupy. Add shrimp and cook 2 to 3 minutes until shrimp is hot. Remove from heat, stir in hot sauce and cool for 30 minutes.
  2. Spread cream cheese on serving platter with a raised lip. Pour sauce over cream cheese and sprinkle with cilantro. Refrigerate if not serving immediately.
  3. Serve with crackers or mini rice cakes.


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