Cajun Shrimp Dip
A warm, cheesy Cajun-style shrimp dip with cream cheese, cheddar, parmesan, and scallions — baked until bubbly and served with crackers or chips.
Servings: 10 servings
Ingredients
Ingredients
- 1 poundsmall raw shrimp popcorn shrimp for less chopping
- 2 tablespoonsbutter
- 1 wholered bell pepper seeded and chopped
- 1/2 sweet onion peeled and chopped
- 3-4 clovesgarlic minced
- 2 teaspoonsCajun seasoning Creole seasoning
- 8 ouncescream cheese
- 1/2 cupmayonnaise
- 2 cupsshredded cheddar cheese
- 1/2 cupgrated parmesan cheese
- 2/3 cupchopped scallions
- 1 tablespoonlemon juice
- 1-2 teaspoonsLouisiana hot sauce optional
Instructions
Instructions
- Preheat the oven to 400°F (200°C). Place a large oven-safe skillet on the stove over medium heat.
- Add 2 tablespoons butter to the skillet. When melted, add the 1 whole chopped red bell pepper, ½ chopped sweet onion, and 3–4 cloves minced garlic. Sauté 3–5 minutes, until the vegetables soften.
- Prepare the shrimp: if using popcorn shrimp leave it whole; if using larger shrimp, roughly chop into about ½-inch pieces.
- Add the 1 pound shrimp and 2 teaspoons Cajun seasoning to the skillet. Sauté 1–2 minutes, until the shrimp just begin to turn opaque.
- Cut the 8 ounces cream cheese into pieces and add to the skillet along with ½ cup mayonnaise, 2 cups shredded cheddar cheese, ¼ cup grated parmesan (reserve the other ¼ cup for topping), 2/3 cup chopped scallions, 1 tablespoon lemon juice, and 1–2 teaspoons Louisiana hot sauce (optional). Stir over low–medium heat until the cream cheese and shredded cheddar melt and the mixture is thick and evenly combined. Turn off the burner.
- Sprinkle the reserved ¼ cup grated parmesan evenly over the top. Carefully transfer the oven-safe skillet to the preheated oven.
- Bake 12–15 minutes, until the edges are bubbly and the top is lightly browned.
- Remove from the oven, let sit 2–3 minutes, then serve warm with crackers, tortilla chips, potato chips, or cut vegetables.
Equipment
- Oven-safe Skillet
- stove
- Oven
Notes
Storing Leftovers– After baking, let the dip cool before wrapping and storing in the fridge. It will keep well for up to 3 days.
Freezing– I do not recommend attempting to freeze it. The molten cheese does not thaw and reheat well.
Reheating– Rewarm it in the oven for 15-20 minutes or in the microwave for 2-3 minutes on 50% power. Stir and continue to microwave until warmed throughout.
Freezing– I do not recommend attempting to freeze it. The molten cheese does not thaw and reheat well.
Reheating– Rewarm it in the oven for 15-20 minutes or in the microwave for 2-3 minutes on 50% power. Stir and continue to microwave until warmed throughout.