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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:Â 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve: Garnish with sliced green onions, then serve the Louisiana Shrimp Dip immediately.
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Preheat the oven to 375 degrees Fahrenheit.
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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.
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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.
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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.
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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.
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Transfer the skillet to the oven and bake for 10-15 minutes, until the top is lightly golden brown and bubbling around the edges.
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Garnish with sliced green onions and serve immediately.
- 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.
Calories: 240kcalCarbohydrates: 8gProtein: 11gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 124mgSodium: 483mgPotassium: 250mgFiber: 1gSugar: 4gVitamin A: 1766IUVitamin C: 27mgCalcium: 87mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
