Spicy Shrimp Dip is so creamy and cheesy and makes a great appetizer for New Year’s or game day. It’s full of diced shrimp and flavored with both cajun seasoning plus red pepper flakes for plenty of spice.
I am a huge lover of shrimp and I recently made the move to Charleston, SC and live just a few miles from the coast and a fabulous fresh seafood store. So be preapred for lots and lots of shrimp recipes. The shrimp I get here are so fresh and delicious, it would be a crime to not cook them at least once a week.
This shrimp dip is full of diced shrimp so it’s best to use very fresh shrimp if possible. If not I would buy frozen shrimp and be sure to defrost them and then blot them well with paper towels to get rid of any excess moisture.
A combination of cream cheese and mayonnaise makes this dip supremely creamy. And lots of mozzarella cheese plus some Parmesan cheese give it lots of gooey cheese flavor. I like how well mozzarella melts in a dip, but you could also use Monterey Jack cheese or a combo of Monterey Jack and cheddar cheese.
I like to serve Spicy Shrimp Dip with toasted baguette slices or tortilla chips. This dip really packs the flavor and if you are a fan of shrimp, you will have a hard time pulling yourself away from it. It will be a hit at your next party!
Watch the video below to see how to make Spicy Shrimp Dip
- 1 1/4 pounds fresh medium shrimp, peeled and deveined (If desired leave the tails on 3 shrimp to put on top of the dip)
- 1 tablespoon butter
- 1/2 cup diced red bell pepper
- 3 green onions, white and green parts sliced
- 1 garlic clove, minced
- 2 teaspoons Creole or cajun seasoning, divided
- 1 (8-ounce) pacakge cream cheese, softened
- 1/3 cup mayonnaise
- 1 1/2 teaspoons lemon juice
- 1 teaspoon Worcestershire sauce
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1/3 cup freshly grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- Preheat oven to 375 degrees and lightly grease an 8x8-inch baking dish.
- Set the 3 shrimp with tails left on aside and cut remaining shrimp into bite-sized pieces. (I cut each shrimp in 3 to 4 pieces).
- Add butter to a large nonstick pan and place over medium-high heat.
- Add red bell pepper and cook for 2 minutes.
- Add green onion, shrimp (including the 3 whole shrimp) and garlic. Sprinkle with 1 teaspoon Creole seasoning. Cook for about 2 to 3 minutes. Shrimp will cook more in the oven so you want it just barely cooked through or even slightly undercooked. Transfer mixture to a bowl to cool slightly. Return the 3 whole shrimp to the pan to cook a little longer if they need it. You want them fully cooked.
- In a large bowl, mix together cream cheese, mayonnaise, lemon juice, and Worcestershire sauce. Use a wooden spoon or hand-held electric mixer to mix until smooth.
- Add remaining Creole seasoning, crushed red pepper flakes, shrimp mixture, and both cheeses and hand mix together.
- Transfer mixture to prepared baking dish and bake for 20 to 25 minutes.
- Garnish with the 3 whole shrimp and serve.
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