Cajun Shrimp Dip
by Sommer Collier — last updated on Apr 22, 2025 
Cajun Hot Shrimp Dip with Cream Cheese is a decadent yet easy appetizer recipe that’s quick to throw together and disappears in no time. This Louisiana speciality is sure to become your new favorite snack!
Cajun Shrimp Dip With Love from Louisiana
A friend introduced me to this cheesy Cajun Shrimp party dip several years ago, and I’ve been craving it ever since!
We’re talking a trifecta of three gooey cheeses combined with plump ‘lil shrimp pieces, then oven baked so the top is golden brown and the inside is molten hot, and perfect for scooping with buttery crackers and crisp veggies.
Sommer’s Recipe Notes
This is a simple and casual appetizer that is hard to resist… A cheese and seafood fan’s dream come true!
Why You’ll Love This Hot Shrimp Dip Recipe
- Big Cajun Flavors – Tender shrimp pieces are cooked with BOLD Cajun (or Creole) seasoning, which includes both black and white pepper, paprika, and plenty of spicy cayenne pepper. It brings the party to a party!
- Easy to Customize – Although I suggest trying this recipe as-is the first time, feel free to mix things up by changing cheeses or seafood and/or spice level when you remake it!
- Make Ahead – This dip is great to assemble, bake and chill – then reheat and serve! It’ll keep well in the fridge for at least a day.
Each creamy bite is packed with nutty cheese, herbs and spices with just the right amount of heat, sweet bell pepper, and little chunks for steaming hot shrimp. I predict that you’ll be constantly craving this creamy dip, too!
Ingredients and Tips
- Small raw shrimp – You can use any size of raw shrimp you have on hand. However, the shrimp must be chopped into small pieces so it’s easy to scoop up on crackers. I prefer to use popcorn shrimp as they don’t require any chopping.
- Butter – Unsalted is best so you have total control over the sodium level.
- Veggies – We’re using classic Louisianna vegetables, including red bell pepper, sweet onion, garlic, and scallions.
- Cajun Seasoning – A spicy blend traditionally used to make hot Cajun shrimp dip.
- For the Creamy Base – This dip uses an irresistible combo of cream cheese, mayonnaise, shredded cheddar cheese, and parmesan cheese.
- Lemon Juice and Louisiana Hot Sauce – These are used to finish the dish with a pop of freshness and just the right touch of heat. You can also use Tabasco sauce, if you prefer.
Recipe Variations
- Shrimp Swaps – Diced scallops, clams, or squid. (The firmer the shellfish, the smaller you should chop it.)
- Less Heat – If you are sensitive to spice, use less Cajun Seasoning or use Creole Blackening Seasoning instead, which isn’t quite so spicy. You can skip the extra spicy hot sauce, too.
- Cheese Swaps – Try it with Colby, Monterey jack, mozzarella cheese, smoked gouda, muenster, pepper jack, and/or pecorino. So many options!
- Mayonnaise Swap – Mayonnaise offers a lovely tangy note that lifts the heaviness of the cheese. However, if you do not eat mayonnaise, swap it for sour cream.
How To Make Hot Shrimp Dip with Cream Cheese
This Cajun shrimp dip recipe is an easy appetizer to beat all appetizers, and is ready to serve in about 30 minutes!
Find the full Hot Cajun Shrimp Dip recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storing Leftovers – After baking, let the dip cool before wrapping and storing in the fridge. It will keep well for up to 3 days.
- Freezing – I do not recommend attempting to freeze it. The molten cheese does not thaw and reheat well.
- Reheating – Rewarm it in the oven for 15-20 minutes or in the microwave for 2-3 minutes on 50% power. Stir and continue to microwave until warmed throughout.
Serving Suggestions
Cajun shrimp dip with cream cheese is meant to be served hot with crunchy dippers like baguette slices, pita chips, crostini, or Ritz crackers. However, you can also serve it with cut vegetables like celery sticks, baby carrots, or sliced bell peppers.
If you are looking for some more lower-carb homemade dippers, check out my fantastic recipes for Cauliflower Crackers, keto Almond Flour Crackers Recipe, crisp and flavorful Baked Sweet Potato Chips, and fluffy Cloud Bread!
Frequently Asked Questions
Yes, you can use garlic powder and/or onion powder. But fresh onions and garlic offer a much brighter flavor and chunky texture. I would personally take the time to chop them.
Yes, if raw shrimp is unavailable in your area, you can use cooked canned shrimp. Make sure to drain it well before adding to the skillet. If you can find fresh shrimp, it tastes much better in this retro hot shrimp dip.
You can definitely buy these spice blends online. However, if you want to make the most of your spice rack, try this recipe.
There’s an old culinary mindset that cheese and seafood are not a great pairing. The theory is that the richness of the cheese will overshadow the delicate flavor of the seafood. But, most of the time, it’s completely false.
In fact, certain types of fish and shellfish are enhanced by the addition of creamy, salty cheese!
Just think about it… Fettuccine Alfredo with Shrimp, Fish Tacos with Queso Fresco, Seafood Stuffed Shells, and Cajun Shrimp Toast are just a few fabulous recipes that trounce that theory.
Prepare the dip on the stovetop using any skillet. Then transfer it to a 9 X 9 inch baking dish before placing in the oven. Simple!
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Cajun Hot Shrimp Dip Recipe (with Cream Cheese)
Video
Ingredients
- 1 pound small raw shrimp (popcorn shrimp for less chopping)
- 2 tablespoons butter
- 1 whole red bell pepper, seeded and chopped
- ½ sweet onion, peeled and chopped
- 3-4 cloves garlic, minced
- 2 teaspoons Cajun seasoning (Creole seasoning)
- 8 ounces cream cheese
- ½ cup mayonnaise
- 2 cups shredded cheddar cheese
- ½ cup grated parmesan cheese
- 2/3 cup chopped scallions
- 1 tablespoon lemon juice
- 1-2 teaspoons Louisiana hot sauce (optional)
Instructions
- Preheat the oven to 400 degrees F. Then set a large oven-safe skillet over medium heat.
- Add the butter, chopped bell pepper, chopped onion, and garlic in the skillet. Sauté for 3-5 minutes to soften.
- If using “popcorn” shrimp there is no need to chop it. However, if you are using larger shrimp, roughly chop into small ½ inch pieces. (Small enough to scoop up on crackers.)
- Once the vegetables are softened, add the shrimp and Cajun seasoning. Sauté for 1-2 minutes.
- Stir in the cream cheese, mayonnaise, cheddar cheese, ¼ cup parmesan cheese, scallions, lemon juice, and hot sauce. Stir until the cream cheese, and shredded cheese melts into a thick sauce. Turn off the heat.
- Sprinkle the top with the remaining ¼ cup parmesan cheese. Bake for 12-15 minutes, until the edges are bubbly. Serve warm with crackers, tortilla chips, potato chips, or cut vegetables.
Notes
- Storing Leftovers – After baking, let the dip cool before wrapping and storing in the fridge. It will keep well for up to 3 days.
- Freezing – I do not recommend attempting to freeze it. The molten cheese does not thaw and reheat well.
- Reheating – Rewarm it in the oven for 15-20 minutes or in the microwave for 2-3 minutes on 50% power. Stir and continue to microwave until warmed throughout.
Really good. Spiced just about right. I goofed and bought pre-cooked shrimp – just stirred that in right before putting in the oven. It is a very tasty dip. I would not change a thing other than buy the right shrimp next time. LOL.
I’ve made this recipe numerous times. My family loves it. I serve it will toasted baguette rounds. Delicious recipe!
Absolutely delicious
This was soooo good!!! We used leftover crawfish from a crawfish boil instead of shrimp. But followed the rest exactly. Was seriously amazing!
One of my most favorite appetizer dips that Sommer has made! So good!