Thai Shrimp Seven Layer Dip
Combines the succulent goodness of shrimp with an irresistible blend of Thai-inspired ingredients that transport your taste buds to a world of global flavors.
Ingredients
½ v(2-pound) bag Wellsley Farms® Peeled and Deveined Tail-Off Large Raw Gulf Shrimp, thawed if necessary
1 cup Wellsley Farms® Thai Sweet Chili Sauce
1 teaspoon Wellsley Farms® Crushed Red Pepper Flakes
1 tablespoon olive oil
2 packages (8 ounces each) cream cheese, softened
¼ green or red bell peppers, finely chopped
1 tablespoon chopped fresh cilantro plus additional for garnish (optional)
3 large avocados, peeled, pitted and chopped
2 tablespoons fresh lime juice
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh mint
1 ½ cups chopped English cucumber
1 cup coarsely crushed jalapeño kettle chips
¾ cup crispy fried onions
2 Wellsley Farms® Limes, quartered
Directions
- In medium bowl, toss shrimp, 1/4 cup sauce and crushed red pepper. In large skillet, heat oil over medium-high heat. Add shrimp mixture; cook 4 minutes or until shrimp turn opaque throughout, turning once. Transfer shrimp to cutting board; cool completely and coarsely chop.
- In medium bowl, with mixer on medium speed, beat cream cheese 2 minutes or until smooth; fold in jalapeño and cilantro. Makes about 1 3/4 cups.
- In medium bowl, with fork, mash avocados and lime juice; fold in basil and mint. Makes about 1 1/4 cups.
- In bottom of 8-inch square or 2-quart serving dish, layer cream cheese mixture, remaining 3/4 cup sauce, shrimp mixture, avocado mixture, cucumber, chips and onions. Makes about 6 cups.
- Serve dip garnished with cilantro, if desired, along with lime wedges.