Spicy Louisiana-Style Shrimp Dip for Every Occasion

This Spicy Louisiana-Style Shrimp Dip is a bold, creamy, and savory appetizer that brings just the right amount of heat. Packed with juicy shrimp, cheese, and Cajun flavor, it’s the kind of dip I love to make for game day, family gatherings, or any time I want a crowd-pleasing snack that disappears fast.

Why You’ll Love This Recipe

I love how this dip combines rich, creamy textures with bold spices and tender shrimp in every scoop. It’s incredibly easy to throw together and bakes up bubbly and golden with minimal effort. Whether I’m serving it with crackers, toasted bread, or fresh veggies, it always steals the spotlight. Plus, it reheats beautifully — if there are any leftovers.

this Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked shrimp (peeled, deveined, and chopped)

• Cream cheese (softened)

• Sour cream

• Mayonnaise

• Shredded cheddar cheese

• Shredded Monterey Jack cheese

• Fresh garlic (minced)

• Green onions (sliced)

• Cajun seasoning

• Hot sauce (optional for extra heat)

• Fresh lemon juice

• Salt and pepper

• Olive oil (for sautéing)

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a small baking dish.

2. In a skillet over medium heat, I add a bit of olive oil and sauté garlic until fragrant, then toss in the chopped shrimp and Cajun seasoning. I cook for 2–3 minutes just to warm them through and boost the flavor.

3. In a large bowl, I mix the softened cream cheese, sour cream, mayonnaise, lemon juice, and hot sauce until smooth.

4. I stir in the cooked shrimp mixture, most of the shredded cheeses, green onions, and a pinch of salt and pepper.

5. I transfer the dip into the prepared baking dish and top it with the remaining cheese.

6. I bake uncovered for about 20–25 minutes, until hot, bubbly, and golden on top.

7. I serve warm with toasted baguette slices, tortilla chips, or celery sticks.

Servings and timing

This recipe serves about 6 to 8 people and takes roughly 35 minutes total — 10 minutes for prep and 25 minutes to bake.

Variations

I sometimes use a blend of smoked paprika and chili flakes if I want a more smoky-spicy twist. For a richer texture, I add a bit of grated Parmesan. If I’m feeling fancy, I swap in some chopped crab or scallops for a mixed seafood version. You can also use Greek yogurt instead of sour cream for a lighter dip.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I scoop the dip into an oven-safe dish, cover with foil, and warm at 350°F (175°C) until hot — usually around 15 minutes. For quicker results, I microwave smaller portions for about a minute or two, stirring halfway.

FAQs

Can I use frozen shrimp?

Yes, I thaw and pat them dry before chopping and cooking. They work perfectly.

Is this dip spicy?

It has a kick from Cajun seasoning and optional hot sauce. I adjust the spice level based on who’s eating.

Can I make this dip ahead of time?

Absolutely. I mix and assemble the dip, cover it, and store it in the fridge for up to a day. Then I bake it when ready to serve.

What cheeses melt best for this dip?

I use cheddar and Monterey Jack for creaminess and flavor. Pepper Jack is great if I want more spice.

What can I serve with this dip?

I usually serve it with toasted bread, pita chips, tortilla chips, or raw vegetables like celery and bell pepper strips.

Conclusion

Spicy Louisiana-Style Shrimp Dip is one of my favorite shareable recipes. It’s rich, bold, and packs enough flavor to keep everyone dipping for more. Whether I’m making it for a party or just treating myself, this dip always hits the spot.