Can I make Cajun Shrimp Dip ahead of time?

Absolutely! Prep the dip up to the point of baking. Cover tightly and refrigerate for up to a day in advance. When you’re ready, bake as directed, adding an extra 5 minutes if it’s coming straight from the fridge.

What if I only have raw shrimp?

No problem. Dice and cook the shrimp in butter until pink and opaque, then proceed with the recipe as written. This adds even more fresh seafood flavor.

Can I use a different protein instead of shrimp?

Definitely. Crabmeat, shredded cooked chicken, or even andouille sausage all work beautifully here. Cajun flavors pair well with many proteins.

How can I make this dip less spicy?

To tone down the heat, reduce or omit the hot sauce and start with less creole seasoning. You can always add a bit more at the end if you want to amp it up.

Cajun Shrimp Dip Recipe

Name: Cajun Shrimp Dip Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Cajun
Ingredients: 1 bell pepper (yellow, red, or orange), finely diced; 1 small onion, finely diced; 2 stalks celery, finely diced; 2 tablespoons unsalted butter; 8 ounces cream cheese, cubed; 3/4 cup mayonnaise; 2 cups cheddar cheese, shredded and divided; 6 ounces parmesan cheese, grated; 2 tablespoons creole seasoning; 1 tablespoon hot sauce; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 pound shrimp, deveined, cooked, tails removed, and roughly chopped; Parsley, roughly chopped (for garnish); Crackers, chips, or bread (for dipping)

Description

This creamy Cajun Shrimp Dip combines succulent shrimp, colorful veggies, and three cheeses, all baked with bold creole seasoning for a crowd-pleasing appetizer perfect for parties or gatherings. Its savory, cheesy, and mildly spicy flavors make it irresistible when served warm with crackers, chips, or bread.

Ingredients

Units Scale

Vegetables

1 bell pepper (yellow, red, or orange), finely diced
1 small onion, finely diced
2 stalks celery, finely diced

Dairy & Cheeses

2 tablespoons unsalted butter
8 ounces cream cheese, cubed
3/4 cup mayonnaise
2 cups cheddar cheese, shredded and divided
6 ounces parmesan cheese, grated

Seasonings

2 tablespoons creole seasoning
1 tablespoon hot sauce
1 teaspoon black pepper
1 teaspoon garlic powder

Seafood

1 pound shrimp, deveined, cooked, tails removed, and roughly chopped

Garnish & For Serving

Parsley, roughly chopped (for garnish)
Crackers, chips, or bread (for dipping)

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Instructions

Prepare Oven and Baking Dish: Preheat your oven to 375°F (190°C). Spray a 9×9 inch casserole dish with baking spray and set aside.
Sauté Vegetables: In a medium saucepan, melt the butter over medium heat. Add the finely diced bell pepper, onion, and celery. Cook, stirring occasionally, until the vegetables are slightly softened and develop some golden spots, about 4 to 5 minutes.
Add Creamy Base and Cheeses: Turn off the heat. Add in the cubed cream cheese, mayonnaise, half of the shredded cheddar cheese, and all of the grated parmesan cheese. Using a rubber spatula, break up the cream cheese and mix until everything is well combined.
Season and Add Shrimp: Sprinkle the mixture with creole seasoning, hot sauce, black pepper, and garlic powder. Gently fold in the chopped cooked shrimp until evenly distributed.
Assemble in Baking Dish: Transfer the prepared mixture to the greased casserole dish, spreading it evenly. Top with the remaining cheddar cheese.
Bake: Place the dish in the preheated oven and bake for 30 minutes, until the dip is bubbling around the edges and golden on top.
Garnish and Serve: Remove from the oven and garnish with freshly chopped parsley. Serve the dip warm with crackers, chips, or slices of bread.

Notes

You can use any color bell pepper for added sweetness and color contrast.
Fresh or frozen shrimp can be used, just ensure they’re cooked and roughly chopped before adding to the dip.
For a spicier dip, increase the amount of hot sauce or add a pinch of cayenne pepper.
This dip can be assembled a few hours ahead and baked just before serving.
Leftovers can be stored covered in the refrigerator for up to 3 days, and reheated in the oven or microwave.

Nutrition

Serving Size: 1/8th of recipe
Calories: 350
Sugar: 3g
Sodium: 850mg
Fat: 27g
Saturated Fat: 11g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 0g
Protein: 18g
Cholesterol: 120mg