This cajun shrimp dip recipe is loaded with garlic buttery shrimp. Its creamy texture and bold flavor is a real crowd pleaser.
If you like this recipe, check out my Smoked Tuna Dip next!
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This is my third dip recipe inspired by a Florida trip! I traveled to my favorite Panama City Beach destination for Spring Break recently. And we enjoyed dinner our last night of vacation at Jimmy Buffett’s Margaritaville restaurant. This dip isn’t exactly a copycat, but it’s inspired by their creamy Cajun Shrimp Dip. Honestly my recipe has bolder flavor! It’s hard to beat cooking at home and making delicious recipes to your own taste preference. You’re going to love this shrimp dip.
More delicious dip recipes
Ingredients for cajun shrimp dip
- Shrimp – I used a 12 ounce bag of frozen whole large shrimp.
- Butter and Garlic – Used to help cook and give flavor to the shrimp.
- Cajun Seasoning – Use your favorite brand. I used the green can of creole seasoning. It’s not necessary to add more salt because the seasoning mix already has a lot of salt in it.
- Veggies – I like the color and flavor that red bell pepper and green onion add to this dip.
- Cheese and Mayonnaise – A combination of cream cheese, mayo and Monterey Jack cheese give this dip an ultra creamy texture. You could sub sour cream instead of mayonnaise if you want to.
- Worcestershire Sauce – I love the flavor of this sauce, it makes an appearance in many of my dip recipes. If you want even more of a little kick, use hot sauce.
Instructions
Melt the butter in a nonstick skillet over medium high heat. Add the thawed shrimp and cooked for about 6 minutes, until it is pink and cooked through. In the final minute of cooking time, stir in the garlic and cajun seasoning. Allow the shrimp to cool enough to handle and chop it into bite-sized pieces. Return it to the pan it was cooked in.
Use a stand or hand electric mixer to blend together the softened cream cheese, mayonnaise and one and a half cups of the shredded monterey jack cheese until smooth. Stir in the Worcestershire sauce, cooked and seasoned shrimp, chopped red pepper and green onions. Spread the cream cheese mixture evenly into a small baking dish. Sprinkle the top with the remaining shredded cheese.
Bake in a 500 degree F oven for 15 minutes, or until it is hot and bubbling and the cheese has browned on top. Serve with crackers to dip or spread on toasted baguette slices.
Keep scrolling for my free printable recipe card and video of me making this dip.
Serving suggestions
This dip is great for get togethers. Or it would be a great starter to a summer meal. Here’s some more of my recipes to serve with it –
Storage directions
Store any leftover shrimp dip in an airtight container. It will stay fresh in the refrigerator for up to three days. You can serve it cold as a dip with veggies like celery sticks. Or you could mix the leftovers in with some cooked pasta.
Cajun Shrimp Dip
Ingredients
- 12 oz large shrimp I used a bag of frozen raw peeled and deveined shrimp
- 2 tbsp butter
- 2 cloves garlic minced
- 2 tbsp Cajun seasoning I used the green can, Tony Chachere's original creole seasoning
- 8 oz cream cheese softened
- 1/2 cup mayonnaise
- 8 oz Monterey Jack cheese shredded
- 2 tbsp Worcestershire sauce
- 1 red bell pepper finely chopped
- 1/3 cup green onions thinly sliced
Instructions
- Preheat oven to 500 degrees F.
- Melt the butter in a nonstick skillet over medium high heat. Add the shrimp and cook for about 6 minutes, stirring occasionally, until pink and cooked through.
- Add the garlic and Worcestershire sauce in the final minute of cooking time with the shrimp. Cool the shrimp enough to handle and roughly chop.
- With a hand or stand mixer, beat together the cream cheese, mayonnaise and one and a half cups of the shredded Monterey Jack cheese until smooth.
- Add the chopped shrimp, veggies and Worcestershire sauce and mix on low speed until combined.
- Spread the dip mixture evenly into a small casserole dish. Evenly sprinkle the remaining shredded cheese on top.
- Bake for 15 minutes, until the dip is hot and bubbly and the cheese on top is browned. Serve with crackers or baguette slices.
Video
Nutrition
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