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)
Jump Menu
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!!!
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 on Walmart 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 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.
For other delicious Party Appetizers why not try:
- A modernised Relish Tray
- Smoked Fish Dip
- Hummus with Pomegranate and Pistachio
- Thai Beef Skewers with Hot & Sour Dressing
- Vegetarian Mexican Pinwheels
- Curried Chicken Pastry Cups
Enjoy x
Pin this recipe for Louisiana Hot Shrimp Dip with Cream Cheese. Pin it here.
Louisiana Hot Shrimp Dip with Cream Cheese
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 tbsp sour cream
- 1 tbsp creole seasoning (See note 2)
- 1 tbsp chopped fresh parsley
- 1 tsp 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.
Nutrition
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!!!!
Cindi says
Getting ready to make this now, sounds delish! One cup of cream cheese? Is that equal to an 8 oz package of cream cheese?
Claire McEwen says
Hi Cindi, yes.
1 cup of cream cheese is an 8oz/225g packet of cream cheese.
Hope you love the dip.
Cx
Si Si says
I used 150 - 250 count shrimp and it was great!! My husband said don’t change a thing ( I was considering changing the size of my shrimp ). I also thought it was a little watery but hubby says it’s great so I have to go by my taste tester!! LOL
Claire McEwen says
Oh I am so pleased your hubby enjoyed it!
Did you use defrosted frozen shrimp? That could explain why it went a little watery.
Susan Kell says
This is delicious! I will make it again many times!
Claire McEwen says
Oh I am so pleased you enjoyed it 😀
Kristy says
I absolutely LOVE this recipe! I think it will be the perfect addition to my upcoming Mardi Gras party. Check out my blog post for my party decorating and serving ideas! https://www.twofunnygirls.com/blog/2019/02/12/personalize-mardi-gras-party/
Claire McEwen says
Thank you for including me in your round up Kristy.
Off to check it out 😀
Carol says
Could you use craw fish or aka crawdad meat in place of the shrimp?
Claire McEwen says
Hi Carol, I haven't tried it but I can't see why there would be any issues using craw fish. I bet it will be delicious 😀
Helen at the Lazy Gastronome says
This sounds delicious!! Pinned! I'd be so honored if you shared it at our What's for Dinner link party - http://www.lazygastronome.com/whats-for-dinner-sunday-link-up-166/
Claire McEwen says
Thank you Helen 😀
Mary says
This was delicious! I wanted to serve it over cooked rice so I added about a third of heavy cream to make sauce. Loved it.
Claire McEwen says
Oh Mary that sound like a fabulous dinner! I am definitely going to have to try that one.
I am so happy you enjoyed it.
Darla Beall says
This sound delicious!! How would I keep the dip warm? Would it hold up in a crock pot set on the "warm" setting for a party?
Claire McEwen says
Hi Darla, thank you.
The keep warm setting on the crock pot would be perfect for keeping this warm. It just needs the occasional stir 😀
Anne Lawton says
This looks amazing. Perfect for any celebration or holiday.
Claire McEwen says
Thank you Anne, it is a great dish to add to a buffet table 😀
Christie says
I'm loving all the cheesy seafood goodness that's in this dip. It's on the must make list! Can't wait to try it.
Claire McEwen says
It is definitely cheesy cheesy heaven 😀
Jill says
I love the theme of this collection - so many good recipes to check out. Your dip sounds amazing too!
Claire McEwen says
Thank you Jill 😀
Natalie says
Oh my this dip looks and sounds absolutely delicious! I can't wait to try this at home!
Claire McEwen says
It is so perfect for a party. It is always the thing that goes first.
Jacqueline Meldrum says
A good hearty family dish. Loving that serving bowl.
Claire McEwen says
Thank you Jacqueline, I bought it in a local kitchen shop 😀
Val - Corn, Beans, Pigs & Kids says
I can't wait to try this dip and I'm thinking the NCAA tournament sounds like a great excuse!
Claire McEwen says
Definitely!!!!! I will take any excuse to make good food 😀
Sandi says
OMG, I love creole spices! I love that you use shrimp in this dip. The gooey cheese must taste so good with a creole punch of spice!
Claire McEwen says
It is just a flavor explosion and then warm cheese....oh I might need to make this again tonight. I do just love it!
Rebecca says
This is so mouthwatering! And I agree not to be kept just for Mardi Gras.
Claire McEwen says
Thank you Rebecca 😀
Jessica says
This is positively delightful! We love spice and shrimp in this house. A winner for sure.
Claire McEwen says
Oh YEAH 😀
So happy to hear that Jessica 😀
Patti Schweizer says
Can you make this the night before. I would like to make this for a work party
Lauren says
Hi there. I'm just a little confused. After doing a search for shrimp dips, your recipe and website displayed and showed a 5/5 stars from 54 votes. Which is why I decided to give it a look. On your site, however, it's rated 3.68 from 89 votes. I think I'm still going to give it a try, but I'm sure you see why there's some confusion.
Claire McEwen says
Hi Lauren, I am not sure why the ratings would be different. I wonder of google takes into account pinterest ratings? Or only looks at the ratings that come with comments?
I hope you love the recipe 😀
Heather says
Hi! I just finished making this for my mother-in-law’s birthday party later today. It was all I could do to stop myself from diving right into it. I know this will be a hit with the family. Definitely a keeper!
Claire McEwen says
Oh Heather, thank you, I hope it is a hit at the party 😀
Julie says
Oh man, I almost shed a tear when I listened to Darius. I had a dear friend that told me all about him years before he broke out as a solo singer. She would go to clubs and bars that he sang in regularly. I lost her to cervical cancer 2 years ago. So seeing and listening to Darius made the tears pop up.
Anyway, this recipe looks delish and I'm going to give it a try. If it's as good as it looks I'll be making it for Thanksgiving!
Claire McEwen says
Julie,
Firstly my sympathy on the loss of your friend. Cancer is such an awful awful disease!!! And it affects so many people's lives. I lost my Mum to secondary breast cancer over 25 years ago. I hope one day that we find a cure!
I am sorry to bring tears to your eyes, but happy that you have a lovely memory of your friend. Darius has such a fabulous voice, I bet she had the best time listening to him.
I do hope you love the recipe, I think it would be perfect for any party. It is certainly a crowd pleaser whenever I serve it!
x
Sonia says
This dip looks delicious, I will try it.
Claire McEwen says
Thank you Sonia, I hope you love it as much as we do 😀
Susan Hayes says
No one calls them prawns in Louisiana. They are just shrimp! Lol The dip looks and sounds delish.
Claire McEwen says
Haha, I love that 😉
Thank you 😀
Caroline says
This looks delish and isn't even all that bad, especially for those of us on keto diets. 417 Kcals and only 7g of carbs split 4 ways (use celery to dip it up) and if you stick wit 10 servings, it's 167/3g. The macros aren't right, (too much protein) but still ...
Claire McEwen says
So happy that it fits with your diet 😀
Celery would be so good dipped in this. I love celery dipped in most things (even peanut butter!!!)
Leslie May says
Hi, let me know how to get the cookbook
Claire McEwen says
Hi Leslie, do you mean my soup cook book?
You can get it here https://www.sprinklesandsprouts.com/subscribe-to-my-newsletter/
Enjoy x
Dan from Platter Talk says
This is a perfect party appetizer but I'm not waiting for the next Mardi Gras to make it! We love cajun food and can't wait to give this one a dip!
Claire McEwen says
I agree, some foods just need to be enjoyed all year round!
Hope you love it 😀
Rosemary says
I think I could probably live on dips. And this one looks amazing. I can't wait to try it.
Claire McEwen says
I feel exactly the same about appetisers!!!!
Thank you 😀
Wendy says
Wow....this sounds amazing......on my to try list, for after Lent, of course.
Claire McEwen says
I hope you enjoy it x
Jennifer says
So I have never been to Mardi Gras but it's definitely on the bucket list. However, I do love me some southern comfort creole food (product of growing up in the south... haha) and this dish sounds absolutely delish! Definitely making this for our next party!
Claire McEwen says
It isn't something we had really even heard of growing up in the UK, it wasn't until I moved to Australia and more people seemed to talk about it!
I think it must be an amazing experience.
Hope you love the dip 😀 x
Tara says
Such a gorgeous dip! Those flavors sound incredible!
Claire McEwen says
Thank you Tara, they work so well together 😀
Dorothy Dunton says
Hi Claire. Just set this down in front of me with a nice glass of wine and I'd be very happy. I've been scoring jumbo shrimp at really good prices lately. You did not say to cut the shrimp into pieces, but I think I would at least cut mine in half.
Claire McEwen says
That is a good point Dorothy, I will change the recipe. I bought what we call prawn meat, and they are usually chopped up already.
I think a glass of wine and a basket of bread and you and I could chat the night away!!! x
Karly says
I need allll the Mardis Gras food immediately. I mean seriously, how can one resist the spice, the seafood and the sassiness!?
Claire McEwen says
Hehe, I am in complete agreement!!!!!
I can never resist food 😉
Denise Wright says
That looks so rich and creamy! Perfect for a party.
Claire McEwen says
Thank you Denise 🙂
Tina says
This looks divine! I'd actually love to make this and put it on my toast in the morning for a hearty hearty brunch.
Claire McEwen says
Ooooh now that is a great idea. But I knew it would be as you are the breakfast/brunch queen. YUM!!!!
Carlee says
Mmmmm! I am ready to go out with a nice helping of this! I could use a little moderation after the holidays, but I definitely need to make this first!
Claire McEwen says
Enjoy x
p.s I think moderation is over rated 😉
Caroline says
This looks so incredibly delicious - the only problem is I wouldn't want to share!
Claire McEwen says
Hahaha, Caroline I think we could be good friends 😉
I'll make us a bowl each 😉
Sarah Reid, CNP (@jo_jo_ba) says
Definitely Mardi Gras worthy! Love it.
Claire McEwen says
Thank you Sarah
Christie says
This looks incredible! I'm with ya on the heating it up makes a meal. Like heating it up makes it a casserole or like a stew? I can't explain it either. Definitely going on the to make list.
Claire McEwen says
It is a hard one to explain isn't it!!!
I hope you love it 😀 x
Just Jo says
Oh my Claire, this dip sounds just amazing! Although I would have to sell a spare kidney to afford 500g of prawns here in England lol. I think I'll just have to make a teeny tiny portion instead as a special treat for us come payday. Off to search out your creole spice mix - I love making my own too like you know but I don't have a creole mix in my spice drawer - yet!
Claire McEwen says
Hehe, yes I remember the price of seafood over there. We are quite lucky with our prawns here.
This makes a lot of dip!!! I serve it as a party snack and think it would easily serve 10 people if you have a couple of other dips.
I think you could happily do a quarter of it, it is very rich so you don't need a lot 🙂
Claire McEwen says
p.s My creole seasoning isn't on the blog yet, but I took photos of it yesterday so will be getting it up tomorrow.