Skinny Shrimp Dip

Spicy Shrimp Dip is so creamy and cheesy and makes a great appetizer for New Year’s or game day. It’s full of diced shrimp and flavored with both cajun seasoning plus red pepper flakes for plenty of spice.

Type Of Shrimp To Use

This shrimp dip is full of diced shrimp so it’s best to use very fresh shrimp if possible. If not I would buy frozen shrimp and be sure to defrost them and then blot them well with paper towels to get rid of any excess moisture

Creamy, Cheesy Base

A combination of cream cheese and mayonnaise makes this dip supremely creamy. And lots of mozzarella cheese plus some Parmesan cheese give it lots of gooey cheese flavor. I like how well mozzarella melts in a dip, but you could also use Monterey Jack cheese or a combo of Monterey Jack and cheddar cheese.

How To Serve

I like to serve Spicy Shrimp Dip with toasted baguette slices or tortilla chips. This dip really packs the flavor and if you are a fan of shrimp, you will have a hard time pulling yourself away from it. It will be a hit at your next party!

Have leftovers? A little tastes great mixed into an egg scramble or as an omelet filling.

Storage

Seafood is highly perishable so I don’t recommend keeping leftovers for longer then 2 days in an airtight container in the refrigerator.

Equipment

8×8-inch baking dish
Large Nonstick Skillet

Ingredients

▢1 1/4 pounds fresh medium shrimp, peeled and deveined, (If desired leave the tails on 3 shrimp to put on top of the dip)
▢1 tablespoon butter
▢1/2 cup diced red bell pepper
▢3 green onions, white and green parts sliced
▢1 garlic clove, minced
▢2 teaspoons Creole or cajun seasoning, divided
▢1 (8-ounce) pacakge cream cheese, softened
▢1/3 cup mayonnaise
▢1 1/2 teaspoons lemon juice
▢1 teaspoon Worcestershire sauce
▢1/4 to 1/2 teaspoon crushed red pepper flakes
▢1/3 cup freshly grated Parmesan cheese
▢1 1/2 cups shredded mozzarella cheese

Instructions

Preheat oven to 375 degrees and lightly grease an 8×8-inch baking dish.
Set the 3 shrimp with tails left on aside and cut remaining shrimp into bite-sized pieces. (I cut each shrimp in 3 to 4 pieces).
Add butter to a large nonstick pan and place over medium-high heat.
Add red bell pepper and cook for 2 minutes.
Add green onion, shrimp (including the 3 whole shrimp) and garlic. Sprinkle with 1 teaspoon Creole seasoning. Cook for about 2 to 3 minutes. Shrimp will cook more in the oven so you want it just barely cooked through or even slightly undercooked. Transfer mixture to a bowl to cool slightly. Return the 3 whole shrimp to the pan to cook a little longer if they need it. You want them fully cooked.
In a large bowl, mix together cream cheese, mayonnaise, lemon juice, and Worcestershire sauce. Use a wooden spoon or hand-held electric mixer to mix until smooth.
Add remaining Creole seasoning, crushed red pepper flakes, shrimp mixture, and both cheeses and hand mix together.
Transfer mixture to prepared baking dish and bake for 20 to 25 minutes.
Garnish with the 3 whole shrimp and serve.

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