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Hot Shrimp Dip Recipe

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.

Shrimp dip in a casserole dish on a wood board with sliced bread, a spreader, parsley, and seasoning.

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 we never host a party without this amazing spinach dip!

We also make this clam and mussels recipe called Cioppino a lot as well as this Drunken Mussels recipe. So good!

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

Key Ingredients

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.

Ingredients for Shrimp dip on a white tray.

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.

Pot of water with seasoning and lemons.

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.

Shrimp and corn in wood bowl.

Add seasonings and garlic. Gently mix.

Shrimp, corn, garlic, and seasoning for shrimp dip.

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.

Shrimp dip mixture with parsley in wood bowl on white table.

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.

Shrimp dip with bread crumb topping before going in oven.

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.

Shrimp dip in a casserole dish on a wood board with sliced bread, a spreader, parsley, and seasoning.

Serve this bubbly cheesy shrimp dip hot, with slices of toasted baguette slices, crackers, bagel chips, pita chips, or tortilla chips.

Top Tips

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.

Shrimp dip in a casserole dish on a wood board with sliced bread, a spreader, parsley, and seasoning.

Variations

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.
Shrimp dip on toast with more in a casserole dish on a wood board in background.

Frequently Asked Questions

What can I use instead of mayonnaise in this shrimp dip recipe?

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.

How long does this shrimp dip keep?

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.

Can I use Old Bay instead of the Zatarain’s to cook shrimp?

You absolutely can use Old Bay. In fact, you can use it in the dip, too, in place of Slap Ya Mama seasoning.

Shrimp dip in a casserole dish on a wood board with sliced bread, a spreader, parsley, and seasoning.

Hot Shrimp Dip Recipe

This hot shrimp dip is slightly spicy and so delicious.
5 from 4 votes
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Course: Appetizer
Cuisine: American
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 12 people
Calories: 147kcal

Ingredients

  • 1 pound shrimp jumbo, 16-20 count
  • 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

Instructions

  • 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.

Notes

Be sure to let the cream cheese come to room temperature before beginning.
Though medium, large, and jumbo shrimp are all fine, I would not use the tiny shrimp for this creamy dip recipe as the flavor of the shrimp will be lost in the other ingredients.
Don’t skip mixing the cream cheese and mayonnaise together before adding it to the shrimp and corn. It will be a lot easier to mix if they are combined first.
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.

Nutrition

Serving: 1 | Calories: 147kcal | Carbohydrates: 8g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 192mg | Potassium: 95mg | Fiber: 1g | Sugar: 2g | Vitamin A: 541IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 1mg
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