Sweet and Spicy Shrimp Dip

I don’t think there is a single holiday season that there hasn’t been shrimp served at our gatherings.

True story, and maybe this won’t be funny to you, but I’m telling it anyway.

Every year for as long as I can remember, we all go to my Aunt Sylvia’s house for Christmas Eve.  Aunts and uncles and cousins gather around the table, picking at cheeseballs and celery, tiny little sandwiches and fudge, and…a huge plate of shrimp cocktail.

Which is always just a little frozen.

Every year.  A little frozen.  Slightly icy, like it was forgotten until too late, and set out in a rush.

But we always manage to eat it all.

Because it’s shrimp.

And shrimp is delicious.


Now, I am not home for Christmas this year, I am abroad, so I will miss the snowy shrimp.  But, I work for SeaPak as an ambassador, and they challenged me to create a holiday recipe for you using one of their products.

Shrimp Spring Rolls.

Yes, I was supposed to come up with something unusual and creative with pre-packaged spring rolls that would impress you.

This was not an easy challenge.


But success is mine!

A shrimp dip, made using the already delicious SeaPak Spring Rolls that no one will believe.

Best part?  You can make it a “twofer”.  Just make the entire box of spring rolls, and serve some as is, and make the rest into the dip.  Sometimes, it’s the little things, folks.  Winning.


Sweet & Spicy Shrimp Dip

· Yield: 6 cups

· Prep Time: 15 minutes

· Cook Time: 30 minutes


  • 8 SeaPak Shrimp Spring Rolls, cooked per box instructions
  • 2 tablespoons corn starch
  • 2 1/4 cups milk
  • 6 ounces small shrimp, peeled & deveined, tail off
  • 8 ounces cream cheese, softened
  • Juice of one lime
  • 2 tablespoons soy sauce
  • ¼ cup sriracha
  • 3 tablespoons brown sugar
  • 1 tablespoon salt


Heat corn starch and milk in a large sauce pan over medium heat. Stir to combine. Add shrimp and cream cheese; stir. Continue to heat over medium heat until thickened, stirring occasionally to prevent sticking.

When mixture is boiling and thick, add lime juice, soy sauce, hot sauce, and brown sugar. Return to a boil, then remove from heat.

Cut cooked spring rolls into pieces, then puree in blender or food processor.  Add remaining mixture and  blend until smooth, adding salt as you blend, until seasoned to your liking. Serve with warm pita slices.

I hope you have a fantastic holiday season, and maybe this little cheat of a recipe will help!

Happy Holidays!

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Disclaimer:  As mentioned, I am an ambassador for SeaPak.  All thoughts and opinions are my own.