Spicy Louisiana 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!

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!

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Spicy Louisiana 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.
Yield 12 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Dip
Cuisine American
Author Sabrina Snyder


  • 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


  • 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.


Calories: 113kcal | Carbohydrates: 3g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 134mg | Potassium: 80mg | Sugar: 1g | Vitamin A: 905IU | Vitamin C: 19mg | Calcium: 48mg | Iron: 0.4mg
Keyword: Spicy Louisiana Shrimp Dip

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!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. 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…

    1. I haven’t tested this recipe with wonton wrappers in an air fryer. Sounds yummy! Let me know how it turns out 🙂

  2. 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!!

  3. 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.

  4. 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.

  5. Would have been good, but too much lemon! It overpowers the other flavors. I wish I would have read the comments ahead of time.

  6. 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.

  7. 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!

  8. 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!

  9. So are you supposed to get rid of the scampi sauce? Surprised it says to that shrimp and then drain it well.

    1. Yes, the sauce is too much for this dip. I was just trying to make the recipe quick and easy by using that shrimp.

    1. 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!

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