Ingredients
Scale
- 1 lb raw shrimp, peeled, deveined, and finely chopped
- 2 tablespoons olive oil
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1/4 cup sour cream (or plain Greek yogurt for a lighter option)
- 1/2 cup finely diced red bell pepper
- 1/4 cup finely diced celery
- 2 cloves garlic, minced
- 2 green onions, thinly sliced (whites and greens separated)
- 1 tablespoon Cajun or Creole seasoning (adjust to taste for spice)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1-2 tablespoons Louisiana-style hot sauce (like Tabasco or Crystal, to your preference)
- 1 tablespoon fresh lemon juice
- 1 cup shredded Monterey Jack cheese (or a cheddar-jack blend), divided
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Heat the olive oil in a large skillet over medium heat. Add the finely chopped shrimp, minced garlic, and the white parts of the green onions. Cook for 2-3 minutes, stirring occasionally, until the shrimp are pink and cooked through. Remove from heat and set aside to cool slightly.
- In a large mixing bowl, combine the softened cream cheese, mayonnaise, sour cream, Cajun or Creole seasoning, smoked paprika, and cayenne pepper (if using). Mix well with a rubber spatula or electric mixer until the base is smooth and thoroughly combined.
- Gently fold in the cooled cooked shrimp, diced red bell pepper, diced celery, Louisiana-style hot sauce, and fresh lemon juice into the creamy base. Add 3/4 cup of the shredded Monterey Jack cheese and mix until just combined.
- Transfer the shrimp dip mixture into an oven-safe 1-quart baking dish. Sprinkle the remaining 1/4 cup of shredded Monterey Jack cheese evenly over the top.
- Bake in the preheated oven for 20-25 minutes, or until the dip is hot, bubbly around the edges, and the cheese on top is melted and lightly golden brown.
- Remove from the oven. Let the dip rest for a few minutes before serving. Garnish generously with the green parts of the sliced green onions and fresh chopped parsley. Serve warm with sturdy tortilla chips, crusty bread, crackers, or fresh vegetable sticks.
Notes
This spicy Louisiana shrimp dip is a fantastic make-ahead option! You can assemble it (steps 1-3) up to 24 hours in advance. Cover and refrigerate, then bake as directed, adding a few extra minutes to the baking time if needed. For serving, pair it with robust tortilla chips, slices of toasted baguette, buttery crackers, or crisp veggie sticks like bell pepper strips and celery. Adjust the Cajun seasoning and hot sauce to control the heat level. Store any leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: Approx. 1/2 cup
- Calories: 285
- Sugar: 1g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 13g
- Cholesterol: 90mg