Roasted Calamansi and Shrimp Dip
A vibrant, silky dip combining roasted shrimp and calamansi with cream cheese, garlic, and fresh cilantro. The shrimp roasts until caramelized while calamansi halves char, releasing their bright citrus oils. Folded together with tangy crema and aromatic garlic, this dip delivers warm, complex flavors perfect for gatherings. Serve hot with crispy tortilla chips, plantain chips, or fresh vegetables.
- Prep
- 15 min
- Cook
- 25 min
- Wait
- 5 min
- Total
- 45 min
- Makes
- About 2 cups (480 ml)
Steps
Before you start
- Bring cream cheese to room temperature (about 30 minutes ahead)
- Pat shrimp completely dry with paper towels
- Preheat oven to 425°F (220°C)
- Have all ingredients measured and ready before starting
Roast Shrimp and CalamansiOven 425°F / 220°C
- Toss the patted-dry shrimp with 1½ tbsp (22 ml) olive oil, ½ tsp (3 g) salt, and ⅛ tsp (0.25 g) black pepper.
- Arrange shrimp in a single layer on one side of a rimmed baking sheet.
- Place calamansi halves on the other side of the same sheet, cut-side down, and drizzle with remaining 1½ tbsp (22 ml) olive oil; season with ¼ tsp (1 g) salt.
- Roast at 425°F (220°C) for 12–14 minutes, until shrimp are opaque with slightly caramelized edges and calamansi flesh is soft and lightly charred.
- Remove from oven and let cool for 5 minutes.
+ Show details− Hide details
Ready when: Shrimp opaque with caramelized edges; calamansi soft and lightly charred
Tip: Arrange shrimp in a single layer for even cooking; do not crowd the pan.
Toast Garlic in Butter
- While shrimp roasts, warm 1 tbsp (14 g) butter in a small skillet over medium-low heat.
- Add 4 minced garlic cloves and cook for 2–3 minutes, stirring occasionally, until fragrant and very lightly golden.
- Do not brown.
- Set aside.
+ Show details− Hide details
Ready when: Garlic fragrant and very lightly golden, not brown
Tip: Low heat prevents garlic from turning bitter; watch it carefully.
Squeeze and Blend Calamansi
- Once roasted calamansi has cooled slightly, squeeze the juice into a small bowl.
- You should have about ⅓ cup (80 ml) juice.
- Discard the charred skins.
- Set juice aside.
+ Show details− Hide details
Ready when: Juice extracted from all calamansi halves
Tip: Roasted calamansi yields more juice than raw; the heat softens the flesh, making squeezing easier.
Coarsely Chop Roasted Shrimp
- On a cutting board, coarsely chop the cooled roasted shrimp into ½-inch (1.25 cm) pieces.
- Set aside.
+ Show details− Hide details
Ready when: Shrimp pieces are uniform in size, roughly ½ inch (1.25 cm)
Tip: Don't mince the shrimp—keeping pieces chunky gives the dip better texture.
Combine Cream Cheese and Sour Cream
- In a large bowl, whisk together 8 oz (225 g) room-temperature cream cheese and ½ cup (120 ml) sour cream until smooth and no lumps remain.
- Stir in the garlic butter mixture and the reserved ⅓ cup (80 ml) calamansi juice, whisking until fully combined.
+ Show details− Hide details
Ready when: Mixture is smooth, creamy, and homogeneous with no streaks of unmixed cream cheese
Tip: Ensure cream cheese is truly softened; cold cheese will create lumps and take longer to blend.
Fold in Shrimp and Herbs
- Gently fold the chopped roasted shrimp into the cream cheese mixture using a wooden spoon, being careful not to break the pieces.
- Fold in ½ cup (15 g) fresh chopped cilantro and 2 sliced scallions.
- Season to taste with remaining ⅛ tsp (0.5 g) black pepper and ¼ tsp (1 g) red pepper flakes (if using).
+ Show details− Hide details
Ready when: Shrimp and herbs are evenly distributed; mixture is creamy and cohesive
Tip: Fold gently to keep shrimp chunks intact; overmixing will make the dip dense and muddy.
Transfer and Serve
- Transfer the dip to a shallow serving bowl or baking dish.
- Serve warm or at room temperature with tortilla chips, plantain chips, or fresh vegetables (cucumber slices, bell pepper strips, or celery sticks).
+ Show details− Hide details
Ready when: Dip is ready to serve
Tip: The dip tastes best warm; if it cools, gently reheat in a 300°F (150°C) oven for 5 minutes, stirring once.
Good to know
Tips
- For a smokier flavor, char the calamansi halves in a cast-iron skillet over high heat for 2–3 minutes per side before squeezing, rather than roasting them.
- If calamansi is unavailable in your area, substitute fresh lime and lemon juice as noted; the roasted citrus gives this dip its signature caramelized depth, so the fresh-juice version will taste brighter and more tart.
- Pat the shrimp completely dry before roasting—moisture prevents browning and creates steam instead of caramelization.
- Serve this dip warm for the best flavor and silkiest texture; it thickens as it cools.
Make ahead
Prepare the dip up to Step 6 (before serving) up to 4 hours ahead. Cover and refrigerate. Bring to room temperature or gently reheat in a 300°F (150°C) oven for 5 minutes before serving. Do not freeze the finished dip, as the texture becomes grainy when thawed.
Storage & reheating
Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in a small skillet over low heat, stirring gently, or in a 300°F (150°C) oven for 5 minutes. Do not freeze.
Substitutions
- fresh calamansi → Fresh lime juice (about ⅓ cup / 80 ml) plus 2 tbsp (30 ml) fresh lemon juice. You will lose the charred, roasted depth, but the bright citrus flavor works. Use bottled lime and lemon juice if fresh is unavailable, though fresh is preferred.
- sour cream → Greek yogurt (plain, full-fat). Use equal amounts; the dip will be slightly tangier and a touch thinner. Stir in an extra 1 tbsp (15 ml) olive oil if needed for creaminess.
- fresh cilantro → Fresh flat-leaf parsley or a mix of parsley and chives. Cilantro adds authentic Caribbean-Asian flavor, but parsley is milder if you prefer.
- cream cheese, softened → Mascarpone cheese (softened, about 6 oz / 170 g) mixed with 2 oz (56 g) softened butter. This creates a richer, slightly less tangy dip. Whisk together until smooth before using.
