Spicy Louisiana Shrimp Dip

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Spicy Louisiana Shrimp Dip is a spicy, creamy dip with cajun spices that you can make in 30 minutes. It’ll be the hit of your party!

Spicy Louisiana Shrimp Dip is a spicy, creamy dip with cajun spices that you can make in 30 minutes. It'll be the hit of your party!Spicy Louisiana Shrimp Dip is so flavorful and easy to make you may even make this dip when you aren’t having any visitors.  The use of prepackaged shrimp lets you focus on other parts of the meal and leaves the cooking of seafood to SeaPak, who generously sponsored this post.

One of my favorite things about this dip is it combines a lot of flavors of my favorite creamy shrimp cajun pasta with toasted bread. Given how quickly the dip comes together it is a home run.

With this delicious SeaPak Shrimp Scampi I didn’t even need to add a lot of extra flavors to the dip. The garlic and seasonings are the perfect addition.  Plus, the dip is perfect to take outdoors if you’re having a backyard party.

It never hurts to keep a package or two of SeaPak in your freezer in case you have a rough day and just want dinner to be easy. Spicy Louisiana Shrimp Dip is a spicy, creamy dip with cajun spices that you can make in 30 minutes. It'll be the hit of your party!

It’s also a perfect way to get in one of your two USDA-recommended weekly servings of 4 ounces of seafood.  Shrimp is one of my favorite options for seafood because the flavor is so mild that both kids and adults love it.  It’s also incredibly easy to cook, in addition to being low-fat and healthy.

Basically, shrimp is like chicken because you can add countless sauces, seasonings, or flavors and adapt it to pretty much any cuisine.  A good example of this is today’s recipe, where I used a shrimp scampi and adapted it to a cajun shrimp dip.

Spicy Louisiana Shrimp Dip is a spicy, creamy dip with cajun spices that you can make in 30 minutes. It'll be the hit of your party!

If you love this dip, you’ll love these other dips as well:

My local Safeway makes it easy to purchase SeaPak products and other summertime essentials, so my family can spend more time outside together.  To find a SeaPak seller near you, you can use their product locator.  You can even sign up for their newsletter for monthly coupons, recipes, and tips. We loved this Spicy Louisiana Shrimp Dip so much we made it twice in the last week!

Recipe

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Spicy Louisiana Shrimp Dip

5
  • Yield: 12 servings
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Course: Appetizer, Dip
  • Cuisine: American
Spicy Louisiana Shrimp Dip is a spicy, creamy dip with cajun spices that you can make in 30 minutes. It’ll be the hit of your party.

Ingredients

  • 1/4 cup chives or minced green onions
  • 1 red bell pepper minced
  • 1/4 cup mayonnaise
  • 8 ounces cream cheese
  • 1/4 cup Parmesan Cheese
  • 12 ounces SeaPak Shrimp Scampi
  • 2 tablespoons lemon juice
  • 1 lemon zested
  • 1 tablespoon cajun seasoning
  • 2 teaspoons Worcestershire sauce
  • 1 sourdough bowl

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat the oven to 375 degrees.
  2. Defrost the shrimp, drain well and chop the shrimp into 1/2 inch dice.

  3. In a large bowl add the chives, bell pepper, mayonnaise, cream cheese, Parmesan cheese, shrimp, lemon juice and zest, cajun seasoning and Worcestershire sauce and stir until combined.
  4. Cut the top of the sourdough loaf off the bread.
  5. Scoop out the insides until the walls of the bread are 1/2 inch thick.
  6. Put the dip into the bread bowl.
  7. Bake in the oven for 18-20 minutes or until the mixture is bubbly and the bread is nicely browned.
  8. Serve with crackers or baguette slices.

Nutrition Information

Yield: 12 servings, Amount per serving: calories

All images and text © for Dinner, then Dessert, Inc.

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This is a sponsored conversation written by me on behalf of SeaPak Shrimp & Seafood Company. The opinions and text are all mine.

We loved this Spicy Louisiana Shrimp Dip so much we made it twice in the last week!
Spicy Louisiana Shrimp Dip is a spicy, creamy dip with cajun spices that you can make in 30 minutes. It'll be the hit of your party!

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Appetizers Main Dishes Meat & Seafood Most Popular Recipe Seafood

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Comments

  1. Wow, that looks delicious! I have never tried SeaPak, but I think I might because of this recipe!  Thanks for sharing! 

  2. Totally amazing! I’ve copied it in my favorites and sent the recipe to all those that were at the supper … at their request!

    Rating: 5
    1. You can submerge the shrimp in water for 10 min and then remove. Repeat the process, replacing with new water until defrosted. I hope you enjoy the dip!

  3. If I wanted to triple or quadruple the size of this recipe, how much do the cooking temps/times vary?  Making this for a large party.

    1. Your cooking time should stay the same as long as you’re using either multiple bread bowls or using a larger container to cook it in. Enjoy!

  4. Are you supposed to cook the shrimp first? I just diced them and added to the dip, then put it all in the oven. The shrimp are not turning pink. They are a gray color and I’m not sure they’re cooked. Help! I’m scared to serve this dip if the shrimp aren’t cooked.

    1. Yikes, I’m guessing I’m really late to seeing this! So sorry. It sounds like it needed to be cooked longer. How’d it turn out?

  5. We have a dinner party coming up and this looks like it will be a hit with our guests, we are not big meat lovers. Just one problem, is there an alternative to the packed Shrimp Scampi? I haven’t been able to locate that brand in my area and would love to try this dish. Also does this do well if made a day ahead?

    1. I’m so sorry you haven’t been able to find it. My suggestion would be to use raw shrimp and double the garlic and butter in the recipe to achieve the end flavor result. I hope you enjoy!

        1. Opps, sorry for the confusion. The SeaPak shrimp I used was a scampi flavoring so if you’re using something else, I would suggest using butter and garlic to add the same flavoring to it.

  6. Let me first say, people raved! I would just love a tip, It was pretty runny… friends still ate the entire thing but wasn’t as dippy as I would’ve expected. 

    Rating: 4
    1. I’m glad everyone loved it! To ensure it’s not runny, make sure that the shrimp is completely defrost and drained before adding it in. That will eliminate any extra liquid before hand.

  7. I made this and everyone loved it.  Had to make up my own cajun seasoning blend and baked in a pretty casserole dish.  Absolutely delicious and will repeat again and again….Thanks for a great recipe.

      1. Hey Sabrina,  I made this again last night and it was really thin.  Tasted great but not a dip consistency.  Used a brand other than SeaPak and I did make ahead and leave in fridge several hours before baking.   Could that be why it was so runny?  Have you ever needed to add cornstarch (if so how much) or any ideas what happened?  I want to make again and again but need recipe to be reliable.
        Thank you!

        1. I’m thinking that maybe the shrimp isn’t defrosted enough and entirely drained. Maybe try even patting it with a paper towel before adding it in. That’s the only reason I can think of that would add excess liquid to it. I’m so glad you love it despite it being thin. Hope this helps!

    1. It definitely shouldn’t be like soup. The only thing I can imagine happening was that maybe the shrimp weren’t fully defrosted and they released too much liquid while cooking.

  8. Great recipe, I had to use raw shrimp cooked with mucho butter and garlic, as i am in Mexico, I also used a home made sour dough bread bowl, nothing left but the crumbs. Next time i’m going to use half shrimp and half baby scallops, should be another winner.

    Thanks so much.
    Cheers, Fred

  9. I used fresh lemon juice, and the lemon flavor overpowered the dip.  Next time I’ll use less to suit my taste.  It didn’t stop any of us from enjoying it!  I wondered though if 2 Tbsps is what was intended? 

    1. Yes, I would put everything together except for the shrimp ahead of time and then when you’re ready, add it in and finish.

  10.  How do you know if the Cajun seasoning that you’re using is considered to be low salt like it says one of the comments so that it doesn’t become too salty to the taste? We have Cajun seasoning and it says no MSG but it doesn’t say low salt. It does say 260  milligrams of salt per serving. Would that be considered low salt or will that make it taste too salty? 

  11. When defrosting the shrimp, is the idea to get all the scampi coating off the shrimp before adding them to the rest of the ingredients?

  12. I made this for work party today…so good and really easy to make! Everyone really like and wanted your recipe. I served it from a crockpot (to keep it warm) with crostini.

    Rating: 5
  13. Excellent recipe and very well received by my guests.  My only quandary in making this was what do do with all the thawed out gunk that was the scampi coating off the shrimp.  After reading all the reviews, still couldn’t tell for sure if you should rinse off the shrimp thereby discarding the thawed out scampi sauce or use it all.  Decided to discard all the sauce but a tablespoonful and added 1/2 pound more of raw shrimp I had.  Very happy with my decision.  My other concern was that the raw shrimp in the recipe was not cooked in the alotted time.  Had to cook twice as long. Next time I make this recipe, I will not buy Seapack Shrimp Scampi and will simply cook one pound of raw shrimp in butter with garlic and add to the rest of the ingredients.  That would definitely propel this recipe to 5 stars!  

  14. Same about a 1/2 cup and use it to stuff a whole redfish or a whole fish of your desire. I used redfish/ snapper and grilled. wow

    Rating: 5