Total Time
Prep 20 mins
Cook 0 mins

This is always a request during the holiday season. Those who are allergic to shrimp need to stay away!!! There was a girl at the office who ate lots of this and blew up like a balloon. She thought she had a small allergy to shrimp. Spent the next day in the hospital. But!! still it is always in high demand. After wayout2011 review the recipe has been updated to show pre-cooked shrimp is used. Thanks you for pointing out the error.

Ingredients Nutrition

  • 1 (10 ounce) can cream of shrimp soup
  • 20 ounces cream cheese (low-fat works too)
  • 1 (20 ounce) packagepre-cooked frozen baby shrimp, thawed
  • 14 teaspoon garlic salt


  1. Mix softened cream cheese with soup.
  2. Pat excess water from thawed shrimp.
  3. Chop into small pieces.
  4. Add to cheese mixture, blend in garlic salt.
  5. Serve with veggies or crackers.
Most Helpful

5 5

I made this for Thanksgiving and it was so delicious served with club crackers and wheat thins! It makes a lot! I am going to make it for my company Christmas party. Don't be afraid to make this a couple of days in advance because the flavors just get better. We had the leftovers 3 and 4 nights after Thankgiving and the taste was better each day.

5 5

Didn't change this at all - except add some fresh chives to the top for a decoration. Over the hill with a taste sensation - had some french bread to dip into - and that's all we needed on this cozy evening. Thx!

5 5

delicious! I added in fresh garlic in place of the powder and also added in some Tabasco, make certain to hand-squeeze out any excess moisture in the shrimp and then chop finely, this only gets better with chilling time, thanks for sharing Teresa!