Sides

Easy Baked Shrimp Dip

Nick Evans / November 22, 2016

This delicious and simple appetizer combines just a few ingredients and is a seafood lover’s dream. 

This recipe comes to us from blogger Nick Evans. For more recipes like this one, head over to his website.

Easy Baked Shrimp Dip made in a cast iron skillet.

Prep Time

20 minutes

Cook Time

30 minutes

Servings

4-6

Ingredients

  • 2 shallots, chopped
  • 1 red chili, seeded and minced
  • 2 tablespoons butter
  • 1 pound fresh shrimp, chopped
  • 2/3 cup sour cream
  • 8 oz. cream cheese
  • 1 cup grated cheddar cheese
  • 2 teaspoons Old Bay (or cajun) seasoning
  • 1/2 lemon, juice only
  • Pinch of salt and pepper
  • Chives, garnish
  • Pita chips, for serving
 
Easy Baked Shrimp Dip made in a cast iron skillet.

Preparation

  1. Preheat oven to 375 degrees F. Seed and mince chili, chop shallot, and peel and chop shrimp. It doesn’t really matter what size of shrimp you use since you want to chop them up anyway.
  2. In an oven-safe cast iron skillet, melt butter over medium heat. Add shallot and chili and cook for a minute or two until they start to soften. Add shrimp and cook until shrimp are just cooked through, maybe 2-3 minutes.
  3. Remove skillet from heat and stir in sour cream, cream cheese, lemon, most of the cheddar cheese, and seasoning. The residual heat should help mix together ingredients. Stir together well. Top with a little extra cheddar and a pinch of salt and pepper.
  4. Bake dip at 375 degrees F. for about 30 minutes until the dip is bubbling hot in the center and getting browned and crispy around the edges. Remove and let cool for a minute.
  5. Top dip with chopped chives and serve with chips. Serve while warm.
 

Dip is best served right away. If you have leftovers and want to reheat them, do so in a 325°F oven until the dip is warm. Don’t microwave.

Nick Evans

Contributed By

Nick Evans

Nick has been writing delicious recipes for the home cook for almost a decade on his website, Macheesmo! He lives in Denver, CO with his family and enjoys a delicate balance of diaper changing, trail running and beer drinking.

Easy Baked Shrimp Dip

By Nick Evans

Prep Time: 20 minutes

Cook Time: 30 minutes

Servings: 4-6

Ingredients

  • 2 shallots, chopped
  • 1 red chili, seeded and minced
  • 2 tablespoons butter
  • 1 pound fresh shrimp, chopped
  • 2/3 cup sour cream
  • 8 oz. cream cheese
  • 1 cup grated cheddar cheese
  • 2 teaspoons Old Bay (or cajun) seasoning
  • 1/2 lemon, juice only
  • Pinch of salt and pepper
  • Chives, garnish
  • Pita chips, for serving
 
Easy Baked Shrimp Dip

Preparation

  1. Preheat oven to 375 degrees F. Seed and mince chili, chop shallot, and peel and chop shrimp. It doesn’t really matter what size of shrimp you use since you want to chop them up anyway.
  2. In an oven-safe cast iron skillet, melt butter over medium heat. Add shallot and chili and cook for a minute or two until they start to soften. Add shrimp and cook until shrimp are just cooked through, maybe 2-3 minutes.
  3. Remove skillet from heat and stir in sour cream, cream cheese, lemon, most of the cheddar cheese, and seasoning. The residual heat should help mix together ingredients. Stir together well. Top with a little extra cheddar and a pinch of salt and pepper.
  4. Bake dip at 375 degrees F. for about 30 minutes until the dip is bubbling hot in the center and getting browned and crispy around the edges. Remove and let cool for a minute.
  5. Top dip with chopped chives and serve with chips. Serve while warm.
 

Dip is best served right away. If you have leftovers and want to reheat them, do so in a 325°F oven until the dip is warm. Don’t microwave.

Recipe by Nick Evans for Lodge Cast Iron at http://www.lodgemfg.com/recipe/easy-baked-shrimp-dip