Ingredients
1 pound shell-on medium shrimp
12 ounces cream cheese
3 tablespoons mayonnaise
2 tablespoons fresh lime juice
2 to 3 serrano chiles, seeds removed, minced (1/4 cup)
1/4 cup packed cilantro leaves, finely chopped
Kosher salt and freshly ground pepper
1/2 cup panko, toasted
2 teaspoons extra-virgin olive oil
Preparation
Preheat oven to 375 degrees. In a medium saucepan, bring 3 inches of water to a simmer. Add shrimp and cook until pink and opaque, about 1 minute, 30 seconds. Immediately transfer to a colander and run under cold water to stop cooking. Peel and devein, pat dry, and chop.
In a bowl, whisk together cream cheese, mayonnaise, and lime juice until smooth. Fold in shrimp, chiles, and 4 teaspoons cilantro. Season with salt and pepper.
Transfer mixture to a 1-quart baking dish. Toss panko with remaining cilantro and oil; sprinkle evenly over dip. Bake until heated through, about 15 minutes. Let cool 5 minutes; serve.
