Hot Shrimp Dip

This mouthwatering good Shrimp Dip is creamy and cheesy with hints of smoky spice and big succulent pieces of shrimp. It is one of my most popular party dips and with good reason. The creamy cheddar, pepper jack, and Old Bay seasoning really make this winning appetizer one tasty treat.

I love to serve this with Homemade Crostini, celery sticks, and cucumber rounds. Have you tried any of my other party appetizer recipes? Buffalo Chicken Dip, Potato Skins, Blooming Onion, and this recipe are just a few of our favorites.

How to make Hot Shrimp Dip

Start by cooking your shrimp if you have not already purchased cooked shrimp. I have a fabulous grocery store about 20 minutes from here that steams the shrimp perfectly every time. You can steam them, saute them or even grill them. Then peel them and chop them up into pieces. I usually chop each shrimp into 4 pieces. The idea is to try and get a little bit of shrimp in every bite.

Then using an electric mixer beat the cream cheese, mayonnaise, sour cream, cheddar, pepper jack, Old Bay Seasoning, Worcestershire Sauce, and hot sauce in a medium bowl. You can also mix it in a bowl, but I find it quicker and easier with a mixer.   Once mixed, remove from the mixer and fold in the cut-up shrimp, garlic, and green onions. Spoon the mixture into a baking dish. Bake until the cheese is melted and lightly browned. If desired, garnish with whole shrimp and sliced green onions or chopped parsley. Serve with Ritz Crackers, Wheat Thins, Triscuits, Homemade Crostini, pita chips, or baguette slices. 

Recipe Notes and Tips

• Do you like everything with a little kick? Swap out the Old Bay Seasoning (which is rather mild and smoky) and replace it with cajun seasoning or a little Tabasco Sauce. You could also add a little finely minced jalapeno.
• This dip can be prepped up to 24 hours in advance, covered with plastic wrap, and stored in the fridge. Remove from the refrigerator 30 minutes before baking to bring the casserole closer to room temperature. Don’t forget to remove the plastic wrap before baking.
• I like the medium to large shrimp for this recipe simply because they stay moister when cooked and then baked.
• Don’t overbake this dip. Just bake long enough to melt the cheese and brown the edges.
• For your low-carb friends, serve with cucumber rounds and celery sticks.
• Store leftovers in an airtight container in the fridge for up to 2 days. Reheat at reduced power in the microwave.

How to clean shrimp

Arrange a clean work area near the kitchen sink. You will need cold running water. If the heads are still attached to the shrimp, find the first hinge in the shell behind the eyes and cut it there to remove the heads. Fortunately, most grocery stores and markets remove the heads prior to sale.

To shell the shrimp, pull on the legs, and the shell will begin to peel away very easily. You can remove the tail or keep the tail on for dishes like shrimp cocktails. Next, take a small pairing knife and make a shallow cut down the center of the back to the top edge of the tail area. Now to remove the black intestine, run the cool water over the back of the shrimp and rub so the vein will come out easily. Dry the shrimp with paper towels and refrigerate until ready to cook.

More shrimp recipes you will love!

Cream Cheese Shrimp Dip Recipe

An easy-to-make mouthwatering cheesy shrimp dip with succulent shrimp, sharp cheddar, pepper jack, Old Bay Seasoning, and garlic. Always one of my most popular party dips with tons of flavor.

4.98 from 37 votes

Print Pin Rate

Course: Appetizer

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 12 servings

Calories: 245kcal

Author: Beth Pierce

Ingredients

• 8 ounces cream cheese softened
• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 1 1/4 cup shredded cheddar cheese
• 1 1/4 cup shredded Pepper Jack cheese
• 1/2 tablespoon Old Bay Seasoning
• 1 teaspoon Worcestershire Sauce
• 3-4 dashes hot sauce
• 16 ounces shrimp cooked and coarsely chopped
• 2 cloves garlic minced
• 3 green onions thinly sliced

Instructions

• Preheat oven to 375 degrees.
• Using a hand-held mixer, beat cream cheese, mayonnaise, sour cream, 3/4 cup cheddar cheese, 3/4 cup Pepper Jack cheese, Old Bay Seasoning, Worcestershire Sauce, and hot sauce until smooth in a medium bowl. Stir in the shrimp, garlic, and green onions.
• Spoon into a baking dish and top with remaining cheddar and Pepper Jack.  Bake for 20-25 minutes or until the cheese is melted and the dish is bubbly and heated through.

Notes

• Do you like everything with a little kick?  Swap out the Old Bay Seasoning (which is rather mild and smoky) and replace it with cajun seasoning. You could also add a little finely minced jalapeno.
• This dip can be prepped up to 24 hours in advance, covered with plastic wrap, and stored in the fridge.  Remove from the refrigerator 30 minutes prior to baking to bring the casserole closer to room temperature.  Don't forget to remove the plastic wrap before baking.
• I like the medium to large shrimp for this recipe simply because they stay moister when cooked and then baked.
• Don't overbake this dip.  Just bake long enough to melt the cheese and brown the edges.
• For your low-carb friends, serve with cucumber rounds and celery sticks.
• Store leftovers in an airtight container in the fridge for up to 2 days. Reheat at reduced power in the microwave. 

Nutrition

Calories: 245kcal | Carbohydrates: 2g | Protein: 15g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 108mg | Sodium: 307mg | Potassium: 166mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 531IU | Vitamin C: 1mg | Calcium: 224mg | Iron: 0.5mg

Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!

On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.