I first made this shrimp cheese ball for a small holiday party and it vanished before I could refill the platter. It’s a creamy, savory spread built around softened cream cheese and tender cooked shrimp, rolled in Parmesan and fresh chives. Easy to assemble and impressive on a snack table, it’s the sort of appetizer that feels fancy without much fuss.

Why you’ll love this dish

This shrimp cheese ball hits the sweet spot between quick prep and crowd-pleasing flavor. It’s ready in under an hour (most time is chilling), uses pantry-friendly ingredients, and makes a great make-ahead appetizer for parties, potlucks, or a casual cocktail night. The combo of cream cheese and shredded mozzarella gives a silky texture, while chopped shrimp adds a briny lift. It’s also kid-friendly if you skip the extra pepper or garlic.

“Creamy, slightly tangy and studded with shrimp — everyone asked for the recipe. Perfect for holiday spreads and last-minute guests.”

How this recipe comes together

This recipe is a straightforward assembly: soften the cream cheese, fold in chopped cooked shrimp and cheeses with seasonings, shape everything into a ball, then roll it in a Parmesan-chive coating. Chill so the shape firms and flavors meld. No cooking is required beyond having pre-cooked shrimp on hand, so you can focus on presentation and pairings.

What you’ll need

8 oz cream cheese, softened (room temperature for 20–30 minutes)
1 cup cooked shrimp, chopped (tail-off)
1/2 cup mozzarella cheese, shredded
1/4 cup grated Parmesan cheese (plus extra for coating)
2 tablespoons chives, finely chopped (plus extra for coating)
1 teaspoon garlic powder
Salt and pepper to taste

Ingredient notes and substitutions:

Use peeled, deveined cooked shrimp — fresh-cooked or store-bought. If using frozen, thaw fully and pat dry.
Swap mozzarella for Monterey Jack or Gouda for a different mellow character.
For a tangier finish, stir in 1–2 teaspoons lemon zest or 1 teaspoon hot sauce.

How to prepare it

Soften the cream cheese by leaving it at room temperature for 20–30 minutes so it mixes smoothly. If pressed for time, microwave in 5–7 second bursts until pliable.
In a mixing bowl, combine the softened cream cheese, chopped cooked shrimp, shredded mozzarella, and garlic powder. Season with salt and freshly ground black pepper.
Mix until the ingredients are evenly incorporated and the texture is smooth. Use a spatula or a hand mixer on low for an extra-smooth result.
Oil your hands or a spatula lightly and shape the mixture into a compact ball. Smooth seams with the back of a spoon.
On a shallow plate, combine extra grated Parmesan and the chopped chives. Roll the formed cheese ball in the mixture until fully coated.
Wrap the coated ball tightly in plastic wrap and refrigerate for at least 1 hour to firm up and allow flavors to meld.
Serve chilled with crackers, toasted baguette slices, or crisp vegetables.

Best ways to enjoy it

Serve the shrimp cheese ball on a wooden board or shallow dish and surround it with dippers: water crackers, seeded crackers, crostini, toasted baguette rounds, cucumber slices, celery sticks, and bell pepper strips. Garnish the top with a few whole shrimp or extra chives for color. Pair it with a light white wine (Pinot Grigio or Sauvignon Blanc) or a citrus-forward cocktail to complement the seafood notes.

How to store & freeze

Refrigerator: Keep the wrapped cheese ball in an airtight container for up to 4 days. Because it contains seafood and dairy, do not keep it longer than that.
Freezing: You can freeze the uncoated cheese ball (wrap tightly in plastic then foil) for up to 1 month. Thaw overnight in the refrigerator, then roll in the Parmesan-chive mixture before serving. Note that texture may be slightly softer after freezing.
Food safety: Use cooked shrimp that has been handled safely and kept under 40°F (4°C). Discard any leftover cheese ball left out at room temperature for more than 2 hours.

Pro chef tips

Dry the shrimp well: Excess moisture from thawed or wet shrimp thins the cheese mixture. Pat shrimp dry with paper towels.
Even mix: Let the cream cheese soften fully to avoid lumps and ensure an even distribution of shrimp and cheese.
Flavor layers: A touch of lemon zest or a teaspoon of horseradish mixed in adds brightness without overpowering the shrimp.
Make-ahead trick: Assemble the ball and chill overnight for deeper flavor. Add the final coating of Parmesan and fresh chives right before serving to preserve color and texture.
Presentation shortcut: Pipe a small rosette of cream cheese on top and nestle a chopped shrimp or two for an elevated look.

Flavor swaps

Spicy Cajun: Stir in 1 teaspoon Cajun seasoning and use smoked paprika in the coating.
Mediterranean: Replace chives with finely chopped sun-dried tomatoes and basil; roll in toasted pine nuts and Parmesan.
Dill & lemon: Swap chives for dill and add 1 teaspoon lemon zest for a classic seafood pairing.
Dairy-free/Vegan: Use a firm cashew-based cream cheese and a vegan shredded cheese alternative; substitute chopped hearts of palm or artichoke for the shrimp.
Smoked salmon version: Replace shrimp with finely chopped smoked salmon and add a teaspoon of Dijon mustard.

Common questions

Q: Can I use raw shrimp in this recipe?
A: No — use cooked shrimp only. If you start with raw shrimp, cook them first (poach, sauté, or grill) and cool completely before chopping and folding into the cheese.

Q: How long should I chill the cheese ball?
A: Chill at least 1 hour to firm the shape and let the flavors meld. Chilling overnight is fine and often improves flavor. Remove from fridge about 10 minutes before serving for easier spreading.

Q: Is it safe to freeze a shrimp cheese ball?
A: Yes, you can freeze the uncoated cheese ball for up to 1 month. Thaw slowly in the refrigerator and roll in the fresh coating before serving. Expect a minor change in texture after freezing.

Q: Can I make smaller individual portions?
A: Absolutely. Shape the mixture into small balls (about tablespoon size) and chill. They’re perfect for cocktail parties and eliminate the need for slicing or scooping.

Q: What are good non-bread dippers for gluten-free guests?
A: Offer crisp vegetables (cucumber rounds, celery, carrots), gluten-free crackers, or rice crackers.

Conclusion

For another take with slightly different flavorings and presentation ideas, see this version at Shrimp Cheese Ball | The Blond Cook. If you want additional variations and make-ahead tips, this guide is also helpful: Shrimp Cheese Ball – I Am Homesteader.