Sweet, tender shrimp and a real Cajun kick make this one of my most-requested party appetizers. Keto Cajun shrimp dip bakes golden brown and bubbly, and it comes together in one bowl before it ever hits the oven.
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Do not skip softening the cream cheese first, either 30 minutes on the counter or a few short bursts in the microwave. Cold cream cheese fights you the whole way and tends to mangle the shrimp in the process.
This makes about 2 cups, plenty to share at a party or game day spread.
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Chef Jenn’s Take on Cajun Shrimp Dip
Cold cream cheese is the biggest reason this dip goes wrong. It fights you the whole time you’re trying to mix it, and forcing it to blend tends to mangle the shrimp in the process. Soften it on the counter for about 30 minutes, or microwave it in short bursts, stirring between each one, until it’s easy to work with.
Mix the cheeses, sour cream, and seasonings together thoroughly first, then fold in the shrimp at the very end, gently, so it stays in nice chunks instead of breaking apart. Pre-peeled, deveined, or zippered shrimp save real time here, and small salad shrimp work too if you’d rather skip the chopping step entirely.
Don’t be shy with the Cajun seasoning either. One reader worried it looked like too much and held back a bit, but reported it would have been just fine at the full amount.
If you want more heat, a bit of chopped jalapeno or a pinch of red pepper flakes both work well. Diced red bell pepper adds nice color too, at the cost of a carb or two per serving. This makes about 2 cups total.
What You’ll Love About Cajun Shrimp Dip
- Makes about 2 cups, plenty for a party or game day spread.
- Bakes golden brown and bubbly, loaded with real Cajun flavor.
- Comes together in one bowl, no special equipment required.
Ingredients
- Shrimp – Cooked, cleaned, and chopped. Small salad shrimp work too and skip the chopping step.
- Cream cheese – Full fat, softened before you start.
- Sour cream – Full fat.
- Sharp cheddar cheese – Shredded, the sharper the better.
- Green onion – Fresh, chopped.
- Cajun seasoning – Check the label for hidden sugar or starch if buying a blend.
- Worcestershire sauce – Regular, in a small amount.
- Parmesan cheese – Grated, for the topping.
- Cayenne – Optional, for extra heat.
How to Make Cajun Shrimp Dip
Scroll down for the full recipe card with exact measurements and printable instructions.
Combine the softened cream cheese with the shredded cheddar and sour cream. Mix well until smooth and blended. Add the green onion, Worcestershire sauce, and Cajun seasoning, along with the cayenne if using. Mix well.
Fold in the shrimp gently, without mashing it up. Spoon the dip into an oven-safe dish and sprinkle with the Parmesan cheese.
Bake in a preheated 350°F oven for about 15 minutes, until golden brown and bubbly on top.
Make It A Meal
Serve this with Crispy Keto Crackers or your favorite dippers. For a bigger appetizer spread, add Crab Rangoon Dip or Tzatziki Sauce to the table.
Storage
Freeze this before baking, not after. Package the unbaked dip in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and bake at 350°F for about 15 minutes, or bake straight from frozen in an oven-safe dish for 30 to 40 minutes, until hot and bubbly.
Frequently Asked Questions
This recipe runs about 2 net carbs per 1/2 cup serving. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
This hasn’t been tested, but it would likely work fine on the lowest setting. Keep an eye on it since slow cookers vary quite a bit in how hot “low” actually runs.
Yes, one reader used small salad shrimp specifically to skip the chopping step, with good results.
Yes, a bit of chopped jalapeno or a pinch of red pepper flakes both work well if you want more kick than the Cajun seasoning alone provides.
Add Preferred SourceCajun Shrimp Dip (Keto, Low-Carb)
Ingredients
- 6 ounces shrimp cleaned, cooked, chopped
- 4 ounces cream cheese softened
- 1/4 cup sour cream
- 1/2 cup sharp cheddar cheese shredded
- 1/4 cup green onion
- 1/2 tablespoon Cajun seasoning
- 1 teaspoon Worchestershire Sauce
- 2 tablespoons Parmesan cheese
- 1/2 teaspoon cayenne optional
Instructions
- Combine the softened cream cheese with the shredded cheddar and sour cream. Mix well until smooth and blended.
- Add the green onion, Worchestershire Sauce, and Cajun seasoning. Mix well. This is when you’d also add the cayenne or red pepper flakes, or other optional ingredients.
- Fold in the shrimp without mashing them up.
- Spoon the dip into an oven-safe dish and sprinkle with the Parmesan cheese.
- Bake in a preheated 350-F oven for about 15 minutes or until golden brown and bubbly on top.
- Serve and enjoy!
Notes
Recipe Card Tips
- Soften the cream cheese fully before starting. Cold cream cheese fights you and can mangle the shrimp while mixing.
- Fold in the shrimp gently at the very end. Overmixing breaks up the chunks you’re paying for.
- Use pre-peeled, deveined shrimp, or small salad shrimp, to save real prep time.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
Like This? Also Try:
- Crab Rangoon Dip
- Green Goddess Dip
- Tzatziki Dip
- And be sure to check out my cookbooks!
This Cajun Shrimp looks and sounds amazing! I always love a good dip with extra flavor!
This is a perfect way to spice up your dip choice!! Great idea for upcoming game day!
Perfect for Super Bowl Sunday! I know this will get devoured.
This is one of my favorite dishes! It’s just so good and gives me all the cajun feels.
made it today and I LOVED it. I didn’t change any part of the recipe. It’s going into my “favorites” file. Thank you.
So glad you liked it! It’s a fav in my house 🙂
This is delicious. I used the small salad shrimp as it was what I had on hand & didn’t have to chop it. Plan on making again this weekend.
Small salad shrimp are so great! I’m glad you loved the recipe, and thanks for coming by to comment! ~Jenn
This is a family favorite- highly requested! I wanted to make it and bring to a party – hove you ever put this in a crockpot by chance?
I haven’t, but I don’t see why it wouldn’t work – just keep it on the very lowest setting! ~Love that it’s always requested! ~Jenn
I served this last night as an appetizer when we had some friends over for dinner. Everyone enjoyed it! I actually skimped a little on the cajun seasoning thinking it looked like too much, but I think it would have been just fine.
So glad you loved it, and thanks for coming back to comment! ~Jenn