Spicy Louisiana Shrimp Dip

12 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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 cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, 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 made this, and used the sauce surrounding the sea pack shrimp, and this was very liquidity. I doubled the recipe, because I was making for a big group. It is just a soupy mess at this moment. I plan to try to work something out to thicken it up. I may place in a cast iron and add some cheese and work it out.

    1. Hey there Steph, I’m so sorry it didn’t work out. While the flavoring is good of the sauce using the packet is too much. I drain the shrimp to make the recipe. I know that seems counterproductive but the recipe is meant to be a quick fix easy dip. I hope you give it a second chance, this is one of my favorite dip recipes!

  2. What would a seasoned salmon steak broiled and flaked taste like in place of the shrimp? Just found your website today and I love it! Already have some recipes saved to try! Thanks Sabrina!

    1. The shrimp in the prepackage used for this recipe is raw so just replace with your own raw shrimp and you’ll be fine. 🙂

  3. On the shrimp cajan dip. Is the Parmesan cheese the grated kind in the green can ir the kind that comes in the pack with all the other shredded cheese?

  4. Not good. The package of shrimp was mostly sauce, which I did not drain away, because why not just call for shrimp if not for the flavor in this particular package. So, there is hardly any actual shrimp in this dip, the 12 ounces is mainly sauce. If I ever try this again, it will be with regular, plain shrimp, already cooked, which brings me to my next point: I was watching the temp of this, considering it had raw shrimp in it. I followed the recipe exactly and still had to bake more than twice as long to get it to bubble and an acceptable temp to ensure the shrimp was cooked. By that time, the bread was too hard to even consider eating. Next time, cooked plain shrimp, cover with foil and bump up the temp to 400.

    1. I’m surprised you had such an issue with the cook time. I know that ovens vary but doubling it seems way off.

  5. I made this and I loved the flavor. I will say I gave it 3 stars because it was overly salty. I don’t know how to fix that without changing the seapac for self made scampi butter, and adding plain shrimp. Very yummy though.

  6. OMG, a big hit. I baked the dip in a pie pan because I did not have a bread bowl. Was a little too runny the first day, but the second day it was perfect. Can’t wait to make it for Christmas

    1. Did you reheat the 2nd day? If so did the shrimp get tough? Your suggestion sounded interesting because many things are better on day 2.

  7. Yup… it’s good. I’ve never tried baking it before, we usually cook the shrimp and veggies on the stove just like we do Etouff’ee then mix with sour cream and cream cheese, then refrigerate. If you like it with a kick put some liquid crab boil in it.

  8. Love the recipe!! I would suggest cooking the shrimp before putting in the oven. It take awhile for the shrimp to cook in that bowl.

  9. I have made this dip twice now. Both times it was a huge success. Everyone loved it. I would like to make this for an office party but don’t have anyway of cooking it at office except for microwave. Would it work to make the night before, cook in oven, and just reheat entire bowl and dip in microwave next day at office?

    1. I’m so glad you’re enjoying the dip so much! I’m afraid that making it ahead and reheating it might allow the dip to break apart and not mix well. I haven’t tested it though so if you decide to try, I’d love to know how it turns out. Thanks!

  10. Greetings Sabrina,
    I just made this for Thanksgiving BUT did not use the marinade from the shrimp because I did not see that added in your instructions. Please confirm that you did or did not use it as I need to make it again this weekend for neighbors.
    My family liked it with thumbs up
    Thanks so much

  11. 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

  12. 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!  

  13. 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.

  14. 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?

  15.  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? 

    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.

  16. I made the dip, it was good but a little soupy.
    What do I do to thicken or less juicy..should it be oily, did that come from the shrimp scampi?

    1. Next time, just make sure that the shrimp is full defrosted and drained. I’m glad you still enjoyed the taste.

  17. 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? 

  18. 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

    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.

  19. 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!

  20. 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. 

    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.

      1. I also had this issue— I wondered if I didn’t defrost the shrimp long enough but with the scampi coating on the shrimp, you either loose the flavor as it melts off or your shrimp aren’t thawed enough. Am I missing something?! Everyone absolutely raved about the flavor but it was soupy and hard to eat. I served it with baguettes which helped but wondering what I did wrong. Help— I really want to make this again!!

        1. I’m so glad everyone loved the flavor. Next time, make sure to completely thaw the shrimp. It’s okay if some of the coating comes off, you just want to make sure that the shrimp are all the way thawed. That’ll remove most of the moisture and help with it not being soupy.

  21. 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.

  22. 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?

  23. 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!

    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!

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

  25. Hi, would this be okay to bake without the bread bowl, then put it in a crockpot to take to a party? Thanks!

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

  27. What a great dip idea for the Fourth! Love have a variety of dips at my parties!

  28. Hooooly YUM. This dip looks absolutely incredible. Obsessing over that big bold flavor- and the bread bowl, of course!