Shrimp Cheese Ball

Shrimp Cheese Ball

4 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    3 h
Recipe by  Debbie

“A great party treat.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 12 servings



  1. Melt the butter in a large skillet over medium heat. Stir in the garlic, onion, Cajun seasoning, cayenne pepper, and red pepper flakes; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the shrimp. Cook the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Drain and discard any excess grease. Set aside.
  2. Mix cream cheese, liquid smoke, and lemon juice in a large bowl. Stir in the shrimp and 1/2 cup of pecans, mixing until evenly distributed. Roll the mixture into a ball. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes. Mix the parsley with the remaining 1/2 cup of pecans in a bowl. Roll the cheese ball in the parsley mixture until the ball is covered. Cover and refrigerate the cheese ball until completely firm, about 2 hours.

Share It

Reviews (4)

Rate This Recipe


This recipe states that you should fry certain ingredients in 1 cup of butter, which is an extraordinarily excessive amount. One could easily fry those same ingredients in a couple of teaspoons of butter. Also, after you fry them, it tells you to drain all excess grease, which I view as an unnecessary waste of butter. In addition to this, although a plentiful amount of flavorful spices are used in this recipe, the cheese ball is very bland. I recommend using instead of 1 tablespoon red pepper flakes, 3 tablespoons and 2 of cayenne pepper.



Since they changed it a little, I would like to mention that I chop the shrimp up in small pieces. Leave as much of the spices that are attached to the shrimp as you can, more flavor in the cheese ball, as to the cup of butter, well it sure makes the flavor great, I wouldn't think you could fry that much onion and garlic with a couple of tsps. I have also made this butter sauce up, let cool for awhile (so the shrimp don't cook), and added shrimp and refrigerate for the day. Then Scewer and grill, these are great!



This is very good but alternate version with Old Bay seasoning, cream cheese, scallions and liquid smoke is less salty and easier to make.

More Reviews

Similar Recipes

Chocolate Chip Cheese Ball

Chocolate Chip Cheese Ball

Aunt Phyllis' Magnificent Cheese Ball

Aunt Phyllis' Magnificent Cheese Ball

Bacon Ranch Cheese Ball

Bacon Ranch Cheese Ball

Hot Pepper Cheese Ball

Hot Pepper Cheese Ball

Wasabi and Shrimp Cheese Ball

Wasabi and Shrimp Cheese Ball

Grammy's Amazing Cheese Ball

Grammy's Amazing Cheese Ball


Amount Per Serving (12 total)

  • Calories
  • 358 cal
  • 18%
  • Fat
  • 33 g
  • 51%
  • Carbs
  • 6.1 g
  • 2%
  • Protein
  • 11.6 g
  • 23%
  • Cholesterol
  • 129 mg
  • 43%
  • Sodium
  • 371 mg
  • 15%

Based on a 2,000 calorie diet



previous recipe:

Chocolate Chip Cheese Ball


next recipe:

Feta and Almond Cheese Ball