Hot Louisiana Shrimp Dip (2024)

Updated: Sep 28th 2021 • Published: Apr 4th 2017 • 86 Comments

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3.77 from 309 votes

This Louisiana Hot Shrimp Dip is delicious and super easy to make. Juicy shrimp are cooked with traditional Creole flavours, cream cheese, sour cream, green onions and bell peppers to make this warm dip.

This is the perfect appetizer for parties and is a sure fire crowd pleaser. Serve it at your super bowl gathering or as a Mardi Gras appetizer at your Mardi gras party.

This hot shrimp dip is perfect for any occasion when people are together and they want a delicious creamy snack.

This hot shrimp dip is great for a party as it serves a crowd, tastes delicious and because this is hot you feel more like you have eaten a meal. (I can't really explain this one - or maybe it is because I pretty much ate half of this bowl all to myself #notevensorry)

How to make shrimp dip with cream cheese and sour cream

Cook the bell peppers and green onion in butter until softened
Add in the shrimps and garlic
Season generously with creole spices
Add cream cheese and sour cream
Simmer until warm
Add lemon juice
Garnish with green onion

The recipe takes about 15 minutes.

Can I make Hot Shrimp Dip in advance?

I have had success with keeping the shrimp dip refrigerated overnight and then heating it up before a party but the shrimp weren't quite as succulent.

To make this in advance I now cook the dip without the shrimp and keep that refrigerated. Then on the evening when I want to serve, I heat the dip up, fry off the shrimp in a little butter and stir them though the hot dip.

How to keep a dip warm at a party

To keep the shrimp dip warm, place two upside down ramekins into the slow cooker. Add boiling water so it comes about halfway up the ramekins. Place the bowl of dip on top of the ramekins.
The steam from the water will keep the dip warm throughout your party.

Can I serve this dip cold?

You sure can! I would suggest serving it at room temperature as when it is straight from the fridge the cream cheese in it, makes it quite hard. It is more of a spread than a dip.

But 30 minutes after you remove it from the fridge it starts to soften.

It isn't as soft and luscious as when hot, but it is as delicious 😀

What to dip into Hot Shrimp Dip

You are going to want to eat a lot of this dip as it is so delicious!!!

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So the vehicle you choose for getting it into your mouth is important.

For a healthier route (and for those on Keto/ low carb diets)

celery batons
carrot sticks
bell pepper strips
chicory leaves/endive leaves
cucumber sticks
snow peas

Or go for more substantial vegetables. These will all need to be blanched in boiling water for 2 minutes and then shocked in ice water. This keeps them bright green (save from the cauliflower) and crisp-tender.

broccoli florets
asparagus spears
green beans
cauliflower florets

For those looking for a more carb heavy option

toast points (get my step by step guide here.)
breadsticks
ritz crackers
french baguette
fingerling potatoes (boiled until fork tender and sliced lengthways)

Where can I buy Creole Seasoning?

A quick search onWalmart websiteshows a great choice of Creole seasoning blends. Just check the salt content and salt your dip accordingly.

But if you have the time, then I make my ownCreole seasoning, it is quick to make and keeps for weeks/months in the pantry. Plus you can adapt it to your own tastes.

I know I have had a few comments to say my creole seasoning is missing cumin. But for me that takes in a a cajun direction. Similar but not quite the same. All that being said, if you can't get creole seasoning or are a big lover of cumin and cajun flavors then cajun seasoning works well here too.

For other delicious Party Appetizers why not try:

A modernised Relish Tray
Smoked Fish Dip
Hummus with Pomegranate and Pistachio
Vegetarian Mexican Pinwheels
Curried Chicken Pastry Cups

Enjoy x

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Louisiana Hot Shrimp Dip with Cream Cheese

Claire | Sprinkle and Sprouts

Ingredients

3 green onions/salad onions
1 red bell pepper/red capsicum
½ stick butter
1 lb raw shrimp (peeled and cleaned) (see note 1 for sizes)
2 crushed garlic cloves
1 cup cream cheese
3 tablespoon sour cream
1 tablespoon creole seasoning (See note 2)
1 tablespoon chopped fresh parsley
1 teaspoon lemon juice
salt to taste

Instructions

Chop the spring onion and red capsicum into small dice/rings. Reserve the green part of the spring onion for later.
Melt the butter in a saucepan over a medium heat.
Add the vegetables to the butter, stir to coat and then cook over a medium heat for 4-5 minutes until softened.
Chop the shrimp meat into small chunks. Either in half or thirds if your shrimp are jumbo.
Add in the prawns and garlic, stir well and cook for 2 minutes until the prawns have turned pink.
Stir in the cream cheese, sour cream and creole seasoning.
Bring to a simmer and then cook for 2 minutes until everything is thick and creamy.
Stir in the lemon juice and parsley then check the seasoning.
Serve garnished with the reserved spring onion greens and a little extra parsley.

Notes

For this shrimp dip I choose smaller shrimps. Ideally looking at something that comes in at 40/50 count.
I use my own Homemade Creole Seasoning blend. You can get the recipe here.

Nutritional information excludes any bread/crackers/vegetable batons.

Tried this recipe?Let us know how it was!

Nutrition

Nutrition is per serving

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