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Louisiana Shrimp Dip

Creamy Louisiana shrimp dip with buttery shrimp, Cajun seasoning, and a bright hit of lemon and Worcestershire.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, dip
Cuisine: American, cajun, creole, louisiana, Southern
Keyword: 5 minute million dollar dip recipe, appetizer dip, cajun shrimp dip, fat tuesday recipes, hot dip recipe, hot shrimp dip, Louisiana Shrimp Dip, Louisiana Shrimp Dip recipe, mardi gras, mardi gras recipes, super bowl recipes
Servings: 8 servings
Author: Alyssa Rivers

Equipment

  • 1 oven-safe 8 or 10-inch skillet

Ingredients

  • ¼ cup salted butter
  • ½ cup minced shallot about 1 large shallot
  • 1 cup diced red bell pepper about 1 bell pepper
  • 1 pound chopped small raw shrimp peeled and deveined
  • 1 tablespoon minced garlic about 3 large cloves
  • 1 tablespoon Cajun seasoning or Creole seasoning
  • 8 ounces softened cream cheese
  • ½ cup sour cream
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Worcestershire sauce
  • salt to taste
  • ground black pepper to taste
  • sliced green onions for garnish

Instructions

  • Preheat the oven to 375 degrees Fahrenheit.
  • Heat an 8 or 10-inch oven-safe skillet over medium heat and add ¼ cup salted butter. Once melted, add ½ cup minced shallot and 1 cup diced red bell pepper. Cook for 3-4 minutes, until softened.
  • Add 1 pound chopped small raw shrimp, 1 tablespoon Cajun seasoning, and 1 tablespoon minced garlic to the skillet and cook for 2 minutes, until the shrimp is pink and cooked through. Remove to a plate or bowl and reserve.
  • Add 8 ounces softened cream cheese, ½ cup sour cream, 2 tablespoons fresh lemon juice, and 2 teaspoons Worcestershire sauce to the skillet. Stir and cook until the cream cheese is fully melted and bubbling around the edges. Turn off the heat.
  • Add the shrimp mixture back to the skillet and stir until evenly incorporated into the cream cheese mixture. Season with salt and ground black pepper to taste.
  • Transfer the skillet to the oven and bake for 10-15 minutes, until the top is lightly golden brown and bubbling around the edges.
  • Garnish with sliced green onions and serve immediately.

Notes

Storage, Reheating & Make Ahead Instructions
  • Fridge: This dip is best fresh, since reheated shrimp can turn rubbery. If needed, store leftovers in an airtight container for up to 3 days.
  • Reheat: Reheat in a 375°F oven for 10–15 minutes, until heated through. Avoid the microwave.
  • Freezer: Not recommended.
  • Make Ahead: Prepare the dip without the shrimp and refrigerate for up to 24 hours. Just before serving, warm the dip, cook the shrimp, and stir them in.

Nutrition

Calories: 240kcal | Carbohydrates: 8g | Protein: 11g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 124mg | Sodium: 483mg | Potassium: 250mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1766IU | Vitamin C: 27mg | Calcium: 87mg | Iron: 1mg

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