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. 
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.
If you love this dip, you’ll love these other dips as well:
- Pepperoni Pizza Dip
- Slow Cooker Spinach Artichoke Dip
- Slow Cooker Chicken Enchilada Dip
- BLT Dip
- Baked Fontina Cheese Dip
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. 
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
- Preheat the oven to 375 degrees.
- Defrost the shrimp, drain well and chop the shrimp into ½ inch dice.
- 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.
- Cut the top of the sourdough loaf off the bread.
- Scoop out the insides until the walls of the bread are ½ inch thick.
- Put the dip into the bread bowl.
- Bake in the oven for 18-20 minutes or until the mixture is bubbly and the bread is nicely browned.
- Serve with crackers or baguette slices.
Nutrition
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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.
Very very good. With or without the bread bowl.
So glad you enjoyed the dip Angela and thanks for the five star rating!
Do you cook the shrimp first?
We used Seapak Shrimp Scampi. It is flavored but not cooked. When you bake the Spicy Louisiana Shrimp Dip, the shrimp will cook. Let us know if you tried the recipe and what you thought! Thanks for asking Linda.
Delish!! A new family favorite appetizer!
Glad you liked the recipe! Thanks for the 5 stars Heather!
I’d like to make this but instead of baking, could I put it in wonton wrappers and pop them in the air fryer? Kind of like crab rangoon…
I haven’t tested this recipe with wonton wrappers in an air fryer. Sounds yummy! Let me know how it turns out 🙂
Absolutely delicious, will be making this often! Thank you for sharing a great recipe!
It’s really good but a little bit greasy but I Still will make it again.
Going to try but couldn’t find a round loaf—- can I just bake in a dish?
yes!
I love this dip!! Every time I make it everyone raves about it.
I do not precook the shrimp scampi. I cut it up raw with the scampi butter still frozen to the shrimp. I mix all the ingredients together and then bake for about 30 minutes at 375. Once it’s done baking I mix any butter that has risen to the top back in and then I actually put it back in the fridge and it turns from soupy to a great dip consistency. If you’d rather not put it in the fridge you can bake it and then let it cool down at room temp, but it will need to be eaten quickly if you do not refrigerate it. Once it cools down it thickens up to a great dip consistency.
It is lemony but honestly it helps cut the fat from all the butter and cream cheese. I love this dip so much and will be making it for many years to come!!
Very very good!
The recipe doesn’t say but you have to cook the shrimp, then drain.
This recipe is ALWAYS a big hit at any party I bring it to. People are always asking me to make it. There’s NEVER a drop left. Everyone should try it.
This dip is great!
Although I did not put any lemon in it to follow it exactly, I did put a little of the leftover spices from cooking up the shrimp into the dip and I think that made it even better.
Then I threw all of it into the crockpot instead of the oven for a couple hours on low and it turned out great.
Thanks for creating and sharing this.
I’m so glad it worked for you in the slow cooker. Thanks for letting me know.
I make this dip every year for the Super Bowl and I absolutely love it. Thank you!
That’s awesome, LeeAnn.
This dip was good. Would have been amazing but found it to be extremely salty and soupy.
Would have been good, but too much lemon! It overpowers the other flavors. I wish I would have read the comments ahead of time.
What kind of Parmesan cheese? Shredded in the bag or grated in the can?
I prefer grating my own Parmesan Cheese from a block. I think you’ll appreciate the flavor more. Enjoy!
I shaved my own just as Sabrina suggested and it was delicious!
I made this the first time following the directions, delicious but too soupy. Next time I used cooked shrimp in a McCormick scampi envelope seasoning mix and warmed it up in a frying pan and then added the rest of the ingredients and warmed it up it was delicious but not soupy.
We really enjoy this recipe
Glad you enjoyed it!
This was awful! Way too much lemon and cream cheese not enough shrimp! One cup of red sweet pepper is over powering and you didn’t mention anything about salt! I had to add some to make it better. My roommate didn’t like it either so we had to pitch! One Tblsp. of lemon juice would have been plenty without the zest! So disappointed! I usually love Sea Pak, but this shrimp wasn’t very tasty! Sorry, but it’s a no go for me!
Sorry it didn’t live up to your expectation.
You should be able to read a recipe and know if you would like more or less of an ingredient.
So first time I made this I followed instructions, but did not want to loose all the scampi flavor so a lot of the sauce was added, so yeah, it was little soupy but tasted awesome. Next time, I decided to cook the shrimp in scampi sauce first! Took them out of pan and chopped then added to dip mixture. (I did not pour the liquid from pan in dip) This way the shrimp had a ton of flavor and the dip was not runny. Perfect!! The whole family loved it!
So are you supposed to get rid of the scampi sauce? Surprised it says to that shrimp and then drain it well.
Yes, the sauce is too much for this dip. I was just trying to make the recipe quick and easy by using that shrimp.
So, are you saying to just use regular plain shrimp (with no spice flavor)?
That would work.
Can this be made ahead of time and frozen?
I’ve not tested freezing it yet but I’m afraid that it might not mix well after being frozen. Your best bet to have it ready ahead of time would be to put everything together except for the shrimp a day or two ahead. Then when you’re ready to serve, add the shrimp in and finish it. Hope this helps!