Shrimp with Feta & Lemon Dip

Instead of pulling out the cocktail sauce, try something a little different and unexpected. This tangy and creamy  dip is perfect with shrimp, although it is also delicious with fresh cut veggies, or even spread on your favorite sandwich.

To make this dairy free, instead of the cheese, create a creamy base using pureed (canned) canellini beans.


Add all the dip ingredients into a mini food processor and process until smooth – or you can do it the old fashioned way with a spatula and a bit of elbow grease! ShrimpFetaDip2

When you are peeling the shrimp, leave the tails on – this will give you something to hold onto when you’re eating them. Sauté the shrimp until they are pink and opaque , just 3-4 minutes. ShrimpFetaDip3


Shrimp with Feta & Lemon Dip

Marla Hingley
This tangy creamy dip is a refreshing change from cocktail sauce.
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 8


  • 2 tsp olive oil
  • 2 cloves garlic minced
  • ¼ tsp dried Italian herbs
  • 1 lb large shrimp
  • 2 tsp lemon juice
  • Salt and pepper to taste


  • 1 cup GF feta cheese crumbled
  • 1 clove garlic minced
  • 2/3 cup GF sour cream or Greek yogurt
  • 1/3 cup GF mayonnaise
  • ½ lemon zested
  • 2 tsp lemon juice
  • 1 Tbsp fresh chives minced


  • For dip, combine all ingredients and blend together until smooth. Place into a small serving bowl.
  • In a skillet heat oil with garlic and herbs. Add shrimp and cook until pink and opaque, about 4 minutes. Stir in lemon juice and place into a serving bowl.
  • Serve warm or at room temperature.


For Dairy-Free: Replace the cheese and sour cream with Cashew Cream. Combine the rest of the dip ingredients, then add in enough Cashew Cream until you get the consistency you desire. Adjust the seasonings to taste, to replace the flavor lost from the feta.
Tried this recipe?Let us know how it was!
See also
Gooseberry & Strawberry Jam


Keto-Friendly Recipe

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