Can I use fresh shrimp instead of SeaPak?

Yes — absolutely. If using raw fresh shrimp, sauté them briefly with a bit of garlic and lemon until just cooked, then cool before folding into the dip.

It depends on your cajun seasoning . The base is medium-spicy; bump the cayenne or hot sauce for a real kick. Want mild? halve the Cajun and add smoked paprika for flavor without heat.

Is this similar to a Louisiana Hot Crab Dip Recipe?

It’s in the same family: creamy, spiced, and seafood-forward. The shrimp version leans garlicky and lemony (from the scampi influence), while crab versions can taste sweeter and brinier.

Can I make this ahead?

Mix the dip and refrigerate up to a day. Spoon into the bread bowl and bake when guests arrive. Don’t assemble days ahead or the bread will get soggy.

What if I don’t have a sourdough bowl?

Use a shallow oven-safe dish or a cast-iron skillet. You’ll still get great results.

Quick & Easy Spicy Louisiana Shrimp Dip — Shrimp Dip Recipes for Busy Hosts

Name: Quick & Easy Spicy Louisiana Shrimp Dip — Shrimp Dip Recipes for Busy Hosts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: ¼ cup chives or finely chopped green onions; 1 red bell pepper, finely diced; ¼ cup mayonnaise; 8 oz cream cheese, softened; ¼ cup grated Parmesan cheese; 12 oz SeaPak Shrimp Scampi, thawed; 2 tbsp fresh lemon juice; Zest of 1 lemon; 1 tbsp Cajun seasoning; 2 tsp Worcestershire sauce; 1 sourdough loaf, hollowed to make a bowl

Description

Creamy, zesty, and spiced with Cajun flair — this Louisiana shrimp dip comes together fast (about 30 minutes) and always disappears first.

Ingredients

Scale

¼ cup chives or finely chopped green onions
1 red bell pepper, finely diced
¼ cup mayonnaise
8 oz cream cheese, softened
¼ cup grated Parmesan cheese
12 oz SeaPak Shrimp Scampi, thawed
2 tbsp fresh lemon juice
Zest of 1 lemon
1 tbsp Cajun seasoning
2 tsp Worcestershire sauce
1 sourdough loaf, hollowed to make a bowl

Instructions

Heat your oven to 375°F.
Thaw the shrimp, drain off any liquid, then chop into roughly ½-inch pieces so each scoop has shrimp. Pat the shrimp dry with paper towels — extra moisture makes the dip runny.
In a large mixing bowl combine the chives, diced red pepper, mayonnaise, softened cream cheese, Parmesan, chopped shrimp, lemon juice, lemon zest, Cajun seasoning, and Worcestershire sauce. Stir until everything is evenly mixed and the texture is smooth.
Slice the top off the sourdough loaf. Scoop out the interior, leaving about a ½-inch-thick shell of bread. (Save the torn-out bread for toasting.)
Spoon the shrimp mixture into the prepared bread bowl, smoothing the surface so it bakes evenly.
Place the filled loaf on a baking sheet and bake 18–20 minutes, or until the dip bubbles and the bread edges develop a golden-brown color.
Remove from oven and serve warm with crackers, toasted baguette slices, or the toasted sourdough pieces you saved.

Notes

Quick tips
- Room-temperature cream cheese mixes easier and gives a lump-free dip.
- Taste the mixture before baking; add a pinch more Cajun seasoning or a squeeze of lemon if you want more heat or brightness.
- Toast the scooped bread cubes for sturdy, crunchy dippers.
To serve & store
- Serve piping hot so the dip is gooey and inviting. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven until warmed through. If you used the sourdough bowl, transfer leftover dip to a container before refrigerating (the bread will soften).

Nutrition

Calories: 113kcal
Sugar: 1g
Sodium: 134mg
Fat: 10g
Saturated Fat: 4g
Carbohydrates: 3g
Protein: 2g
Cholesterol: 24mg