This hot shrimp dip recipe is so easy to make and turns out delicious every time. We love shrimp and we're always finding new ways to enjoy it.
In fact, we eat a lot of seafood in our house. Before we moved to Florida we were in Maryland where you'll find those wonderful Chesapeake Blue Crabs, perfect in this Maryland Crab dip recipe, one of the best party appetizers.
And when it comes to a sweet ending, check out this list of the best cream cheese desserts!
What We Love about This Recipe
This delicious dip is so easy to make and one of my favorite recipes. The flavor is wonderful, with the shrimp cooked until just tender and slightly spicy, the crunchy sweet corn cut right off the cob, and that creamy texture from the cheese and cream cheese.
Topped with bread crumbs, browned first so they give the dip a little more crunch, you'll get rave reviews for this easy appetizer recipe. It's perfect for a cocktail party, game day, or holiday gathering.
What Goes Into this Easy Dip Recipe
Shrimp - you can use frozen or fresh shrimp. We used jumbo shrimp, 16-20 per pound.
Slap Ya' Mama Cajun Seasoning - a great mix of slightly spicy Cajun goodness.
Fresh Corn - we cut it fresh off the cob right after cooking it.
I was thinking about a shrimp boil when I made this, where you have the corn on the cob and potatoes cooking right in with the shrimp. That's why I decided to add the corn, and it made the best shrimp dip!
Scroll down to the recipe card for the full list of ingredients and instructions.
How to Make this Cheesy Dip
Start by cooking the shrimp. We used Zatarain's Crawfish and Shrimp Boil. Just follow the directions by adding the bag and lemons to a pot of water.
This is a super easy way to cook shrimp and it was cooked perfectly.
While shrimp is cooking, cook corn by placing it in boiling water for 4-5 minutes. Once corn is done, cool enough so you can handle it, and cut it off the cob into a large bowl. Scrape the cob to get all that corn goodness.
Once shrimp has cooled, cut it into bite sized pieces and add to corn.
Add seasonings and garlic. Gently mix.
Stir cream cheese and mayonnaise together until creamy, and add it to the chopped shrimp and corn, gently mixing until it's well combined.
Add parsley and gently mix.
Reserve 1 tablespoon both the Gruyere and parmesan cheese for the topping, and add the rest of the cheese to the dip.
Add the shrimp mixture to a 4 quart baking dish.
Top with reserved cheeses.
Place the Panko bread crumbs in a microwave-safe small bowl. Add olive oil and mix well. Microwave the bread crumbs for 3-4 minutes, in one minute increments, stirring well between each one. The bread crumbs should be golden brown. Let cool.
Once the breadcrumbs have cooled enough, sprinkle them on top of the shrimp dip, trying to distribute them evenly.
Bake this creamy dip for 25 minutes. To brown top a bit more, put the oven on low broil setting and keep an eye on it. It should only take a minute or two.
Serve this bubbly cheesy shrimp dip hot, with slices of toasted baguette slices, crackers, bagel chips, pita chips, or tortilla chips.
Be sure to mix cream cheese and mayonnaise together before adding it to the shrimp and corn. You want the shrimp to stay in bite sized pieces and this will help when gently mixing everything together.
Don't rush browning the bread crumbs. Once they start to brown a little, you may want to continue in 20-30 second increments. One minute they are slightly brown and the next minute they are burned. Take your time.
You could add so many things to this hot shrimp dip recipe.
- To make it spicier, you could add a dash of hot sauce, red pepper flakes, or more cajun seasoning.
- Pepper lovers might like the addition of green bell peppers or jalapeño peppers.
- Garlic powder would add nice flavor.
- You could top this easy shrimp dip recipe with fresh green onions or crispy onions.
Frequently Asked Questions
For those who don't like mayonnaise, you could definitely use sour cream. The texture is very similar, though you may find you need to add a little bit of extra seasoning.
I would use this cream cheese shrimp dip within 2-3 days. Store it in an airtight container in the refrigerator. I personally wouldn't freeze this creamy dip. Just make enough to enjoy it fresh.
You absolutely can use Old Bay. In fact, you can use it in the dip, too, in place of Slap Ya Mama seasoning.
Hot Shrimp Dip Recipe
- 1 pound shrimp jumbo, 16-20 count
- 1½ cups corn freshly cut (about 2 cobs)
- 1 teaspoon Slap Ya Mama seasoning or other Cajun seasoning
- ½ teaspoon black pepper
- 1 tablespoon minced garlic
- ¼ cup parmesan cheese freshly grated
- ¼ cup Gruyère cheese freshly grated
- ½ cup mayonnaise reduced fat
- 8 ounces cream cheese light, at room temperature
- ¼ cup parsley fresh
- ½ cup Panko bread crumbs
- 1 tablespoon olive oil
- Cook shrimp using Zatarain's Crawfish and Shrimp Boil. Follow directions on package.
- While shrimp is cooking, cook corn by placing it in boiling water for 4-5 minutes. Once corn is done, cool enough so you can handle it, and cut it off the cob into a large bowl. Scrape the cob to get all that corn goodness.
- Once shrimp has cooled, cut it into bite sized pieces and add to corn.
- Preheat oven to 350º
- Add seasonings and garlic. Gently mix.
- Stir softened cream cheese and mayonnaise together until creamy, and add it to the shrimp and corn, gently mixing until it's well combined.
- Add parsley and gently mix.
- Reserve 1 tablespoon each of Gruyère and parmesan cheese for the topping, and add the rest of the cheese to the dip. Gently mix well.
- Add the dip to a 4 quart baking dish.
- Top with reserve cheeses.
- Place the Panko bread crumbs in a microwave-safe small bowl. Add oil and mix well. Microwave the bread crumbs for 3-4 minute, in one minute increments, stirring well between each one. The bread crumbs should be golden brown. Let cool.
- Once the breadcrumbs have cooled enough, sprinkle them on top of the shrimp dip, trying to distribute them evenly.
- Bake in preheated oven for 25 minutes. Serve hot or warm.