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!
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. 
Spicy Louisiana Shrimp Dip
Ingredients
- 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
Instructions
- Preheat the oven to 375 degrees.
Defrost the shrimp, drain well and chop the shrimp into 1/2 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 1/2 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.
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.
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.
Sounds good
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.