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.
- 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.
This is a sponsored conversation written by me on behalf of SeaPak Shrimp & Seafood Company. The opinions and text are all mine.
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?
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!
I made this for Thanksgiving, how long can it be stored in the refrigerator?
About 2-3 days if stored in an airtight container.
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.
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!
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!
It sounds like it would taste amazing! I would love to hear how it turns out for you if you try it.
So, if I wanna avoid using packaged pre-cooked shrimp, what would your suggestion be?
The shrimp in the prepackage used for this recipe is raw so just replace with your own raw shrimp and you’ll be fine. 🙂
Thanks I had the same question ?
Hello. I am not a mayo fan, so is possible to omit the mayonnaise?
No, sorry but this recipe needs it as a binding agent.
I made this using half mayo and half Greek yogurt. Came out great!
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?
I used shredded parmesan cheese for this recipe. I hope you enjoy it!
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.
I’m surprised you had such an issue with the cook time. I know that ovens vary but doubling it seems way off.
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.
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
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.
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.
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.
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?
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!
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
You don’t need to use it. So glad everyone approved!
Does the flavor coating around the shrimp scampi go in the dip?
Excellent! Very spicy! But we love spicy! Definitely will make again!
So glad you enjoyed it, Susan!
I had to buy Gorton’s shrimp scampi. I think they are raw. Should I cook them first before mixing in??
No, the SeaPak is raw as well. You’ll want to follow the recipe as written and you’ll be fine. 🙂
Great recipe my boys loved it!
I’m so glad you guys enjoyed it! Thanks for coming back to let me know!
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
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!
This is really good we love it ..
Thank you so much for coming back to let me know how much you enjoyed it!
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.
Thanks for dropping by to let me know! I’m so glad everyone enjoyed it!
Did you bake it in the oven before transferring to a crockpot?
I made this on SuperBowl Sunday and everyone loved it
Made it twice now and always a hit!
Thanks Conny! So happy to hear how much you love it!
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?
Yes or you can even use defrosted regular shrimp for this recipe if it’s easier.
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?
I think you’ll be fine with that.
Can this be made ahead of time, and then cooked?
Yes, I would put everything together except for the shrimp ahead of time and then when you’re ready, add it in and finish.
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?
Next time, just make sure that the shrimp is full defrosted and drained. I’m glad you still enjoyed the taste.
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?
It is the correct amount but definitely feel free to customize it to your liking. So glad you enjoyed it!
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.
I’m so glad you guys enjoyed it! Thanks for coming back to let me know!
This was so yummy! Will definitely be making this again
I’m so glad you guys enjoyed it! Thanks for coming back to let me know!
Mine was like soup! Should everything from the shrimp package go in? Tasted great but was difficult to eat.
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.
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.
Thanks for dropping by to let me know! I’m so glad you guys enjoyed it!
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.
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!
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.
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.
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!!
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.
Make sure the Cajun seasoning your using is low in salt, otherwise it will be way too salty.
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?
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!
what garlic and butter none in recipe
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.
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.
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?
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.
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!
How do I defrost the shrimp?
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!
Totally amazing! I’ve copied it in my favorites and sent the recipe to all those that were at the supper … at their request!
Wow! That’s quite a compliment, thank you so much Marie!
Hi, would this be okay to bake without the bread bowl, then put it in a crockpot to take to a party? Thanks!
Definitely! That’s a great way to keep it warm and transport easier too.
Can you make this in a casserole dish instead of the bread bowl?
Absolutely! Just slice up some bread and toast for dipping!
This appetizer would be so much for for a cookout!
Perfect for it!!
Wow, that looks delicious! I have never tried SeaPak, but I think I might because of this recipe! Thanks for sharing!
You’ll love it Patricia!
Mmmmmm what a delicious summer party appetizer!
What a great dip idea for the Fourth! Love have a variety of dips at my parties!
My family loves SeaPak Shrimp Scampi and this is such a clever use! Love it!
Thanks Valerie! It’s such a great product!
Oh my goodness, that dip looks and sounds incredible!!! YUM!!
Thanks Katerina! It’ll be love at first dip!
Hooooly YUM. This dip looks absolutely incredible. Obsessing over that big bold flavor- and the bread bowl, of course!
I am loving everything about this! Shrimp is always a favorite around here.
This will be perfect for you, Des! Enjoy!!