Louisiana Shrimp Dip

    My Louisiana shrimp dip is rich, savory, and full of flavor without feeling heavy. You can serve it warm or cold. It has the perfect creamy texture, and all those bold Louisiana flavors really come together.

    This Is How You Do Shrimp Dip

    • Balanced Louisiana flavor: Cajun or Creole seasoning, lemon juice, and Worcestershire add a little tang without overpowering the shrimp.
    • Sweetness: Shallots keep the dip mild and slightly sweet, which lets the shrimp shine.
    • Perfect Texture: Butter is my secret ingredient for the best, creamy, spreadable texture.

    Louisiana Shrimp Dip Ingredients

    • Seasoning: You can use Creole or Cajun seasoning, depending on what you have on hand and which one you prefer.
    • Like it spicy? Add a few teaspoons of your favorite hot sauce, or ¼-½ teaspoon cayenne pepper.
    • Bell Pepper: You can use red, yellow, or orange bell peppers to avoid the bitterness of green ones.
    • Shrimp Size: I like to use smaller shrimp for this recipe, either small or medium, but you can use whichever size shrimp you

    How to Make Louisiana Shrimp Dip

    Dips just make me happy. And the flavors in this Louisiana shrimp dip are so satisfying. Make this dip for your next get together or game day for an easy, delicious appetizer.

    1. Cook Veggies: Preheat the oven to 375°F. Then heat an 8″ or 10″ oven safe skillet over medium heat and add the butter. Once melted, add shallot and red bell pepper, then cook for 3-4 minutes, until softened.
    2. Cook Shrimp: Add shrimp, Cajun seasoning, and minced garlic to the skillet and cook for 2 minutes, until the shrimp are pink and cooked through. Remove to a plate or bowl and reserve.
    3. Make Sauce: Add cream cheese, sour cream, fresh lemon juice, and Worcestershire sauce to the skillet. Stir and cool until the cream cheese is fully melted and bubbling around the edges. Turn off the heat.
    4. Combine: Add the shrimp mixture back to the skillet and stir until evenly incorporated into the cream cheese mixture. Season with salt and ground black pepper to taste.
    5. Bake: Transfer the skillet to the oven, then bake for 10-15 minutes. Bake until the top is lightly golden brown and bubbling around the edges.
    6. Serve: Garnish with sliced green onions, then serve the Louisiana Shrimp Dip immediately.

    Alyssa’s Pro Tip

    • Serve it as a Dip: Serve it with Toasted baguette slices, crusty bread, crackers, pita bread, fresh vegetables, bagel chips, tortilla chips, etc.
    • Serve it as an Entrée: Serve this over 8-10 ounces of cooked pasta or rice, with a side of my crack green beans for a full meal!
    Print

    Louisiana Shrimp Dip

    Creamy Louisiana shrimp dip with buttery shrimp, Cajun seasoning, and a bright hit of lemon and Worcestershire.
    Course Appetizer, dip
    Cuisine American, cajun, creole, louisiana, Southern
    Keyword 5 minute million dollar dip recipe, appetizer dip, cajun shrimp dip, fat tuesday recipes, hot dip recipe, hot shrimp dip, Louisiana Shrimp Dip, Louisiana Shrimp Dip recipe, mardi gras, mardi gras recipes, super bowl recipes
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 8 servings
    Calories 240kcal
    Author Alyssa Rivers

    Equipment

    • 1 oven-safe 8 or 10-inch skillet

    Ingredients

    • ¼ cup salted butter
    • ½ cup minced shallot about 1 large shallot
    • 1 cup diced red bell pepper about 1 bell pepper
    • 1 pound chopped small raw shrimp peeled and deveined
    • 1 tablespoon minced garlic about 3 large cloves
    • 1 tablespoon Cajun seasoning or Creole seasoning
    • 8 ounces softened cream cheese
    • ½ cup sour cream
    • 2 tablespoons fresh lemon juice
    • 2 teaspoons Worcestershire sauce
    • salt to taste
    • ground black pepper to taste
    • sliced green onions for garnish

    Instructions

    • Preheat the oven to 375 degrees Fahrenheit.
    • Heat an 8 or 10-inch oven-safe skillet over medium heat and add ¼ cup salted butter. Once melted, add ½ cup minced shallot and 1 cup diced red bell pepper. Cook for 3-4 minutes, until softened.
    • Add 1 pound chopped small raw shrimp, 1 tablespoon Cajun seasoning, and 1 tablespoon minced garlic to the skillet and cook for 2 minutes, until the shrimp is pink and cooked through. Remove to a plate or bowl and reserve.
    • Add 8 ounces softened cream cheese, ½ cup sour cream, 2 tablespoons fresh lemon juice, and 2 teaspoons Worcestershire sauce to the skillet. Stir and cook until the cream cheese is fully melted and bubbling around the edges. Turn off the heat.
    • Add the shrimp mixture back to the skillet and stir until evenly incorporated into the cream cheese mixture. Season with salt and ground black pepper to taste.
    • Transfer the skillet to the oven and bake for 10-15 minutes, until the top is lightly golden brown and bubbling around the edges.
    • Garnish with sliced green onions and serve immediately.

    Notes

    Storage, Reheating & Make Ahead Instructions
    • Fridge: This dip is best fresh, since reheated shrimp can turn rubbery. If needed, store leftovers in an airtight container for up to 3 days.
    • Reheat: Reheat in a 375°F oven for 10–15 minutes, until heated through. Avoid the microwave.
    • Freezer: Not recommended.
    • Make Ahead: Prepare the dip without the shrimp and refrigerate for up to 24 hours. Just before serving, warm the dip, cook the shrimp, and stir them in.

    Nutrition

    Calories: 240kcal | Carbohydrates: 8g | Protein: 11g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 124mg | Sodium: 483mg | Potassium: 250mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1766IU | Vitamin C: 27mg | Calcium: 87mg | Iron: 1mg

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