This Cajun Shrimp Dip is a zesty appetizer that’s always a crowd pleaser! It’s a tasty combination of shrimp and veggies in a creamy, cheesy base. Total YUM!
The BEST creamy, cheesy Cajun Shrimp Dip
We are total shrimp fans at our house. How bout you guys??
If you missed my Sheet Pan Shrimp Fajitas last week, you need to take a peek for sure. My Shrimp Pasta with Garlic Cream Sauce, Tomatoes and Spinach is also a blog favorite worth checking out.
But today, I’m serving up this Cajun Shrimp Dip, and it checks all the boxes. It’s got zesty Cajun flavor, it’s loaded with juicy shrimp and veggies, the base of the recipe is a smooth, creamy, cheesy sauce that’s to die for, it’s incredibly easy to make and friends and family LOVE it! Check, check, check, check, check!!
Cajun Shrimp Dip Ingredients
• red pepper
• green onions
• Cajun seasoning (I use Tony Chachere’s Original Creole Seasoning)
• cream cheese
• lemon juice
• Worcestershire sauce
• shredded mozzarella and provolone cheeses
• Parmesan cheese
How to Make Cajun Shrimp Dip
You’ll simply sauté your veggies until they’re just softened a bit and then add your garlic and chopped shrimp until the shrimp is almost cooked through. Next, you’ll combine your softened cream cheese with the mayo, Cajun seasoning, lemon juice, Worcestershire sauce, one cup of the shredded cheese and two tablespoons of the Parmesan. Fold the shrimp into the cream cheese mixture until well combined, add to your baking dish and finish it all off with the remainder of the shredded cheese and Parmesan.
You’ll pop it into the oven to bake for 20 minutes until it lightly browned on top and bubbly.
I like to serve our dip with a fresh baguette that I slice thin on the diagonal, but it’s also delicious with crackers, pita chips or fresh veggies.
This dip will be on repeat all summer long here at the beach! And it’s perfect for the holiday weekend ahead! Hope you guys give the recipe a try too. Guaranteed to be a family and friend fave! Enjoy!
A Few Cook’s Notes for Cajun Shrimp Dip
As mentioned above, I use Tony Chachere’s Original Creole Seasoning for this recipe. This is not a paid post. Tony’s seasoning just happens to be my Creole seasoning of choice. Try it and I bet you’ll love it too!
I use medium shrimp which I cut into bit size chunks so the dip is easier to eat on baguette slices or crackers.
If you can’t find shredded mozzarella and provolone in the same bag, you can always use some shredded Italian cheese blend. Both are by Sargento.
I use one tablespoon of the Tony’s seasoning which I think gives it great flavor. You can use more or less to your liking.
More Dip Recipes to Enjoy
- 2 Tbsp. butter
- 1/2 cup red bell pepper, finely chopped
- 1/3 cup celery, finely chopped
- 4 green onions, chopped
- 1 1/2 lbs. medium shrimp, each cut into 2-3 pieces depending on the size
- 1 Tbsp. Creole Seasoning, I use Tony Chachere's
- 2 garlic cloves, minced
- 1 8-oz. package cream cheese, softened
- 1/3 cup good mayonnaise
- 1/2 lemon, juiced
- 2 tsp. Worcestershire sauce
- 1 1/2 cups shredded mozzarella and provolone cheese
- 3 Tbsp. grated Parmesan cheese
- Preheat oven to 375 degrees. Spray a medium casserole dish with nonstick baking spray. Set aside.
- Heat butter in a large skillet over medium heat. Add the red pepper, celery and onion and cook for 2-3 minutes, until slightly softened. Add the chopped shrimp, garlic and two teaspoons of the Creole seasoning and continue to cook just until shrimp are almost cooked through. Transfer mixture to a bowl with a slotted spoon.
- In a medium bowl, combine cream cheese, mayo, remaining one teaspoon of creole seasoning, lemon juice, Worcestershire sauce, one cup of the shredded cheese and two tablespoons of Parmesan cheese. Fold in the shrimp mixture until well combined. Spread into prepared dish and top with remaining 1/2 cup shredded cheese and 1 tablespoon Parmesan cheese. Bake for 20 minutes until lightly browned on top and bubbly. Serve with baguette slices, crackers or veggies.