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Bang Bang Shrimp Dip

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  • Yield: 12 servings
  • Prep Time:  15 minutes
  • Cool Time: 30 minutes
  • Cook Time: 5 to 8 minutes


  • 1 tablespoon butter OR margarine
  • 1/4 cup diced onion
  • 2 cloves garlic minced
  • 1/2 cup Karo® Light Corn Syrup
  • 1/4 cup Thai chili sauce
  • 6 to 8 ounces frozen small cooked shrimp OR 1 can shrimp drained
  • Dash Sriracha hot sauce
  • 1 package (8 ounces) cream cheese softened
  • 1/4 cup chopped cilantro


  • Heat butter in a large skillet over medium-high heat. Add onion and garlic; cook for 2 to 3 minutes until softened but not browned. Add Thai chili sauce and corn syrup. Bring to a boil and cook for 1 to 2 minutes until syrupy. Add shrimp and cook 2 to 3 minutes until shrimp is hot. Remove from heat, stir in hot sauce and cool for 30 minutes.
  • Spread cream cheese on serving platter with a raised lip. Pour sauce over cream cheese and sprinkle with cilantro. Refrigerate if not serving immediately.
  • Serve with crackers or mini rice cakes.

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