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Shrimp Rangoon Dip

Shrimp Rangoon Dip

with Flatbread Crackers, Bell Peppers & Celery

This creamy baked shrimp dip with crispy homemade crackers is our spin on classic crab rangoon. You’ll combine cream cheese and ricotta with scallions and sweet Thai chili sauce, then stir in a heap of juicy sautéed shrimp. Bake until hot, melty, and bubbly, and serve it with seasoned flatbread crackers, bell pepper strips, and celery sticks.

Nutrition values are representative of a 1/5 bundle serving.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time


/ serving 4 people

2 unit


(Contains Wheat, Sesame)

2 unit


2.5 ounce


1 unit

Bell Pepper

10 ounce


(Contains Shellfish)

2 unit

Veggie Stock Concentrate

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

8 tablespoon

Cream Cheese

(Contains Milk)

8 ounce

Ricotta Cheese

(Contains Milk)

2 ounce

Sweet Thai Chili Sauce

Not included in your delivery



Cooking Oil


Nutrition Values

/ per serving
Calories400 kcal
Fat22 g
Saturated Fat9 g
Carbohydrate34 g
Sugar11 g
Dietary Fiber2 g
Protein16 g
Cholesterol125 mg
Sodium1410 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.



Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. Quarter flatbreads, then cut each piece into four squares. TIP: Stack pieces on top of each other to speed up the cutting process. In a large bowl, toss flatbread squares with 2 TBSP oil; season with salt. Arrange in a single layer on a baking sheet; toast on top rack until browned, 8-10 minutes. Let cool completely (the crackers will crisp up as they cool).


Trim and thinly slice scallions, separating whites from greens. Trim and halve celery lengthwise into sticks. Halve, core, and thinly slice bell pepper into strips.


Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with salt and pepper. Heat a large drizzle of oil in a medium oven-safe pan over high heat. Once pan is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Transfer shrimp to a cutting board. Once cool enough to handle, roughly chop.


Heat a drizzle of oil in pan used for shrimp over medium-low heat. Add scallion whites and cook, stirring, until fragrant, about 30 seconds. Add stock concentrates, soy sauce, cream cheese, ricotta, and half the chili sauce. Whisk to combine until cream cheese is fully incorporated. Remove pan from heat. Stir shrimp into pan with cream cheese mixture until coated. Season with salt and pepper to taste. Spread into an even layer in pan. (If not using an oven-safe pan, transfer mixture to an 8-by-8-inch baking dish now).


Bake dip on middle rack until top is lightly browned, 10-12 minutes.


Drizzle remaining chili sauce over dip. Garnish with scallion greens. Serve with flatbread crackers, celery sticks, and bell pepper strips.

Shrimp are fully cooked when internal temperature reaches 145°.

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