One of the necessities of football season in our house is football snacks. Especially those of the buffalo-flavored variety. Buffalo wings are great, but I always love thinking up new ways to incorporate that same flavor into different snacks.
Buffalo chicken dip has always been a favorite. But chicken is kind of boring. Plus, this is Kit’s Coastal after all. I wanted to make something with a little coastal flair and something that my pescatarian readers can also enjoy! So decided to take it to the next level and make buffalo shrimp dip! And it’s even more delicious.
Now, I wouldn’t categorize this recipe as healthy, per se. Unlike most of the recipes on my site, this is not paleo and does contain quite a few calories. Those are from all of the cheese! You just can’t have a good buffalo shrimp dip without cheese. Believe me, I tried.
Last year I attempted to make a paleo buffalo shrimp dip. I really don’t have many recipe fails, but this one was an epic fail. EPIC. I made a cashew cheese sauce from soaked cashews and nutritional yeast, then added some spices and the shrimp and stuck it in the oven, hoping for the best. The result was pretty much inedible. The cashew cheese mixture was not silky smooth, even after being whizzed up in the Vitamix. And the taste was too nutty and just kind of gross. Bad texture and bad taste. Needless to say, the dip ended up in the garbage and I accepted defeat.
I knew I had done everything I could to make it work. I think a paleo buffalo chicken dip might work because I’ve seen it on other blogs and the shredded chicken really picks up the sauce and could make for a better texture. But the shrimp don’t pick up the sauce at all, so it just didn’t work. I didn’t attempt it again.
Fast forward to this year. I knew I still wanted to make a buffalo shrimp dip, but decided it was best to just make it with dairy. So, it’s not paleo, but it is primal, low carb, and ketogenic. I do suggest that you make this with organic, grass-fed dairy if possible. Pastured dairy products have more nutrients and the cows are allowed to live a natural life outside and aren’t pumped full of antibiotics. Better for the cows and better for your body.
Speaking of ingredients, as with all of my seafood recipes, I always recommend using sustainable seafood. Better to use frozen shrimp that you know are sustainable than use fresh shrimp of questionable origin. Nowadays, frozen seafood is usually cleaned and flash frozen on location, so the result is super fresh and the quality remains high. Better to get frozen shrimp from a sustainable source. Supporting sustainable fisheries is really important, plus it usually tastes better anyway!
- 1 cup (160g) chopped cooked shrimp
- 6 oz (170g) organic cream cheese
- ½ cup (140g) organic greek yogurt
- ½ cup (68g) crumbled organic bleu cheese
- 1¼ cup (140g) shredded organic sharp cheddar cheese
- ¼ cup Texas Pete hot sauce (or a similar brand)
- ½ tsp garlic powder
- 2 green onions, sliced
- Extra bleu cheese for topping
- Chives, chopped (optional)
- Preheat oven to 350ºF/177ºC and grease a shallow baking dish.
- In a large mixing bowl, mix together chopped shrimp, cream cheese, yogurt, bleu cheese, cheddar, hot sauce, garlic powder, and most of the green onion slices (save some of the green slices for topping after!).
- Spoon into the baking dish and flatten with the back of the spoon.
- Bake for 30 minutes or until slightly brown around the edges.
- Top with extra bleu cheese, remaining green onion slices, and chives.
- Enjoy with veggies or healthy chips!
I hope you enjoyed the recipe! Let me know what you thought in the comments below!!