This hot Louisiana 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. It is the perfect appetizer for parties and is a sure fire crowd pleaser. Serve it at your super bowl gathering or 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.
To keep the dish warm, I have used the candle warmers designed for keeping food warm at the table, and also suspending the bowl of dip into a slow cooker with a couple of cups of hot water in it.
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!!!
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.)
- ritz crackers
- french baguette
- fingerling potatoes (boiled until fork tender and sliced lengthways)
Where can I buy Creole Seasoning?
A quick search on Walmart website shows 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 own Creole 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.
If you are a shrimp lover then why not check out one of my other favourite shrimp recipes!!!! Steamed Shrimp with Old Bay cocktail sauce. So good!!
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Hot Louisiana Shrimp Dip
This hot Louisiana 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. It is the perfect appetizer for parties and is a sure fire crowd pleaser. Serve it at your Christmas party/super bowl gathering/Mardi gras party. This hot shrimp dip is perfect for any occasion when people are together and they want a delicious creamy snack.
You can change the measurement from US to metric at the bottom of this list
- 3 green onions/salad onions
- 1 red bell pepper/red capsicum
- 1/2 stick butter
- 1 lb raw shrimp (peeled and cleaned) (see note 1 for sizes)
- 2 crushed garlic cloves
- 1 cup cream cheese
- 3 tbsp sour cream
- 1 tbsp creole seasoning (See note 2)
- 1 tbsp chopped fresh parsley
- 1 tsp lemon juice
- salt to taste
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.
- For this shrimp dip I choose smaller shrimps. Ideal 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.
Disclosure: This post was first published in Feb 2017. It has been updated with more relevant information
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Mardi Gras is this coming Tuesday, which makes sense as it is always on a Tuesday and as such is always followed by a Wednesday….and not any old Wednesday.
We are talking Ash Wednesday and the start of Lent.
A time to give something up, so why not go out with a bang and eat plenty of butter and cream cheese and sour cream and all things good and yummy 😉
So with it being Mardi Gras tomorrow, in true New Orleans style I am sharing a hot shrimp dip. This baby is super rich and creamy and will serve a crowd, so it is perfect if you are having a Mardi Gras celebration. The perfect dish before you start lent!
This hot Louisiana Shrimp Dip is definitely my definition of all things yummy!! I mean, just look at it!!! Rich, creamy, packed with chunky pieces of shrimp and perfect for dunking your bread into. Go for some bread with a bit of crunch and your tastebuds will thank you!
Mardi Gras always reminds me of the Darius Rucker song “Craziest thing that she’s ever done”.
I know it is only mentioned once, but it is the first thing that pops into my head when someone says Mardi Gras!!!
Now I know I have mentioned Mardi Gras a lot, but really I am doing this hot Louisiana shrimp dip a disservice.
He should not be reserved for once a year!!! This is perfect for a party, as a game day snack, for dipping into whilst you enjoy a drink with the girls, for dipping into whilst you enjoy a drink to celebrate you made it through the day (wait is that just me?????)
Perfect for any time you want something, rich, cream and completely yum!!!!
Thank you to Marion from Life Tastes Good for hosting this week’s Sunday Suppers.
For more great Mardi Gras recipes:
- Andouille and Crawfish Pimento Cheese Fries by Soulfully Made
- Hot Louisiana Shrimp Dip by Sprinkles and Sprouts
- Mardi Gras Muffaletta Dip by For the Love of Food
- Piquant Shrimp Balls by Food Lust People Love
- Trinidadian doubles by Carolines Cooking
- Andouille and Chicken Gumbo by Delaware Girl Eats
- Bananas Foster French Toast by A Mind Full Mom
- Bananas Foster Baked Oatmeal by Cooking With Carlee
- Blackened Shrimp Pasta by Seduction in the Kitchen
- Cajun Courtbouillon by Culinary Adventures with Camilla
- Cajun Pasta Carnivale by Palatable Pastime
- Chicken and Shrimp Gumbo by The Freshman Cook
- Creamy Cajun Chicken Pasta by Wholistic Woman
- Creole Beef and Rice Bowls by Renees Kitchen Adventures
- Easy Shrimp and Grits Recipe by Life Tastes Good
- Gluten Free Gumbo by Crickets Confections
- Gumbo Zherbes by Monicas Table
- Hawaiian Jambalaya by Shockingly Delicious
- Overnight Muffuletta Sandwich by A Kitchen Hoors Adventures
- Slow Cooker Jambalaya by The Crumby Cupcake
- Spicy Jambalaya Flatbread by My Life Cookbook
- Tenderloin Grillades with Cheesy Grits by A Day in the Life on the Farm
- Vegetarian Muffaletta Sandwich by Hardly A Goddess
- Creole Potato Salad by Cosmopolitan Cornbread
- Easy Buttermilk Cornbread by The Wimpy Vegetarian
- Muffaletta Wedge Salad by Shaken Together
- New Orleans Brandy Milk Punch by Taras Multicultural Table
- Not So Dirty Rice by Simple and Savory
- Red Beans and Rice by Cindys Recipes and Writings
- Bananas Foster by That Skinny Chick Can Bake
- Basic Bread Pudding by What Smells So Good?
- Bourbon Vanilla Cherries Jubilee by Pies and Plots
- Mardi Gras Cheese Ball by Hezzi-Ds Books and Cooks
- Easy Mini King Cake Bites by Family Around The Table
- New Orleans Mardi Gras Beignets by Big Bears Wife
- Pecan Praline Cookies by Sunday Supper Movement
- Traditional Mardi Gras King Cake by Curious Cuisiniere
- White Chocolate-Raspberry Bread Pudding by Gourmet Everyday
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