Preparation

• Bring a pot of salted water to a boil over high heat. Add the chopped shrimp pieces and cook for 2-3 minutes, stirring occasionally, until they turn pink and opaque throughout. Drain immediately in a colander and transfer to a bowl of ice water to stop the cooking process. Once completely cooled (about 5 minutes), drain again and pat dry with paper towels.
• While the shrimp cools, finely dice the celery and cucumbers into small, uniform pieces—about ¼-inch cubes for the cucumber and similar size for the celery. Chop the fresh cilantro and set all vegetables aside. Measure out the cream cheese, mayonnaise, Thai sweet chili sauce, sambal oelek, lime juice, and garlic powder so everything is ready to combine.
• In a large bowl, combine the softened cream cheese, mayonnaise, Thai sweet chili sauce, and sambal oelek. Whisk or stir vigorously until the mixture is smooth and well combined—this should take about 1-2 minutes.
• Add the cooled cooked shrimp from Step 1 to the cream cheese mixture from Step 3, along with the diced celery and the togarashi. Fold gently but thoroughly until the shrimp is evenly coated and distributed throughout the dip.
• Transfer the shrimp dip to a serving bowl. Just before serving, top with the diced cucumbers from Step 2, fresh cilantro, and toasted sesame seeds. Serve immediately with crackers or chips on the side.