Layered teriyaki shrimp dip

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10 min


3 cups (750 mL)

Layered teriyaki shrimp dip

Andreas Trottmasndorff


  • 340-g pkg cooked peeled baby shrimp , fresh or frozen
  • 250-g block cream cheese , cut into cubes
  • 1/2 cup sour cream
  • 2 tbsp teriyaki sauce
  • 2 tsp hot chili-garlic sauce
  • 1/4 cup chopped fresh coriander
  • 1 pinch salt
  • 2 celery stalk


  • If shrimp are frozen, thaw according to package directions, then pat dry with paper towel. In a food processor, whirl cream cheese with sour cream until smooth. Then whirl in teriyaki, chili-garlic sauce and 2 tbsp (30 mL) coriander. Taste and add salt, if you wish.
  • Spoon a little into bottom of a pretty glass serving bowl that holds at least 3 cups (750 mL). Sprinkle with a third of celery and remaining coriander, then top with a third of shrimp. Repeat layering 2 more times, finishing with shrimp. If making ahead, cover and refrigerate overnight. Great with rice crackers.

Nutrition (per serving)

  • Calories
  • 60,
  • Protein
  • 4 g,
  • Carbohydrates
  • 0.9 g,
  • Fat
  • 4.5 g,
  • Fibre
  • 0.1 g,
  • Sodium
  • 127 mg.

A little teriyaki sauce and some heat from hot chili-garlic sauce adds Oriental flair to crowd-pleasing shrimp dip.