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Cajun Shrimp Dip

I’ve had great success with spicy shrimp dips. You can’t go wrong with Cajun seasoning, shrimp and cream cheese. This dip is a bit different than my popular Spicy Creole Shrimp Dip. That particular dip has cheddar cheese and jalapenos and is a much ‘saucier’ style of dip.

This dip, however, is all about the shrimp and Cajun spices. We absolutely loved it. It isn’t the prettiest dip but it is one of the best tasting I’ve ever made.

 I adapted this recipe from one I spotted over at Annie’s Eats, omitting the okra. Enjoy!

Cajun Shrimp Dip
Makes about 8 servings


  • 4 tbsp. unsalted butter
  • 1 large bell pepper, seeded and diced small (I used orange)
  • 2 ribs celery, diced small
  • 6 green onions, chopped
  • 1 clove garlic, minced
  • 1½ tsp. Cajun seasoning
  • 1½ lbs. large shrimp, cooked and chopped
  • 8 oz. cream cheese
  • ½ cup grated Parmesan cheese
  • Toasted baguette slices, for serving


  1. Preheat the oven to 400˚ F.  Melt the butter in a large skillet over medium-high heat.  Add the bell pepper and celery to the pan and sauté until beginning to soften, about 6 minutes.  Stir in the green onions, garlic, and Cajun seasoning.  Cook 1 minute more, just until fragrant.  Stir in the shrimp, cream cheese, and Parmesan.  Stir over low heat until the cream cheese is melted and everything is evenly mixed.  Spoon the mixture into a baking dish.
  2. Bake for 25 minutes or until the top is browned and bubbling.  Serve warm with toasted baguette slices.

Adapted from Annie’s Eats.

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    1. Loved this recipe. I did end up using toasted pita bread.for the dippers.loved this recipe .thank you for sharing! A must to try

  1. I love warm, creamy dips–they're my favorite kind. This dip and your cheeseball make me think I need to have a party soon.

  2. All we had to do was place a bottle of Crystal Hot Sauce on the table and the whole crowd went to work on this great dip!

  3. Have you made this in the crockpot? I was thinking of making it for a work party, but it needs to stay warm all day. Sounds delicious either way!

  4. This sounds amazing. I have a question.. when you add the shrimp to the mixture over low heat, is the shrimp already cooked?

    1. My apologies for missing that. As it has been about 4 years since I made this, I cannot recall what size dish I used. I would think an 8×8-inch pan would work, but if it seems like to much, consider a 9×13-inch pan instead. Sorry I can't be more specific than that.