When you want to bring the bold, buttery flavors of New Orleans barbecue shrimp to your party in dip form, this New Orleans Barbecue Shrimp Dip delivers all that iconic Creole spice and richness in a shareable format that’s dangerously addictive. Imagine plump shrimp swimming in a sauce so packed with butter, garlic, Worcestershire, and Creole spices that you’ll want to soak up every last drop with crusty bread. This isn’t barbecue sauce as you know it, it’s the Louisiana version where “barbecue” means an incredibly seasoned butter sauce that’s spicy, savory, and utterly irresistible. Whether you’re hosting a game day gathering, celebrating Mardi Gras, throwing a casual party, or simply craving the flavors of the Big Easy, this dip transforms the classic New Orleans dish into something perfect for sharing. It’s hot, bubbly, messy in the best way, and guaranteed to have everyone hovering around the appetizer table with bread in hand.
Serving Quantity: 8 servings
Cooking Time: 30 minutes (15 minutes prep, 15 minutes baking)
Nutritional Information per serving:
1. Calories: 385
2. Protein: 22g
3. Carbohydrates: 8g
4. Fat: 30g
5. Fiber: 1g
6. Sugar: 2g
7. Sodium: 1185mg
Ingredients You Need:
For the Dip:
1. 1.5 pounds large shrimp, peeled and deveined
2. 1/2 cup butter
3. 1/4 cup olive oil
4. 6 garlic cloves, minced
5. 2 tablespoons Worcestershire sauce
6. 2 tablespoons fresh lemon juice
7. 2 tablespoons Creole seasoning
8. 1 tablespoon paprika
9. 1 teaspoon dried thyme
10. 1 teaspoon dried oregano
11. 1/2 teaspoon cayenne pepper (adjust to taste)
12. 1/4 teaspoon black pepper
13. 8 ounces cream cheese, softened and cubed
14. 1 cup shredded mozzarella cheese
15. 1/2 cup grated Parmesan cheese
16. 1/4 cup heavy cream
17. 3 green onions, sliced
For Serving:
18. French bread, sliced and toasted
19. Crusty sourdough bread
20. Crackers
21. Fresh parsley, chopped
22. Lemon wedges
23. Hot sauce (optional)
Prepare the Shrimp
Pat the shrimp completely dry with paper towels. If your shrimp are very large, cut them into bite-sized pieces. Leaving them whole is fine too, but smaller pieces distribute better throughout the dip. Season the shrimp lightly with a pinch of salt and set aside while you prepare the sauce.
Make the Butter Sauce
Preheat your oven to 375 degrees Fahrenheit. In a large oven-safe skillet or cast iron pan over medium heat, melt the butter with the olive oil. Once melted and hot, add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant but not browned. The garlic should perfume your entire kitchen with that wonderful aroma.
Add Seasonings
Add the Worcestershire sauce, lemon juice, Creole seasoning, paprika, dried thyme, dried oregano, cayenne pepper, and black pepper to the butter mixture. Stir everything together and let it simmer for about 2 minutes so all the flavors blend together. The sauce should be aromatic, spicy, and incredibly flavorful. Taste and adjust the heat level by adding more cayenne if desired.
Cook the Shrimp
Add the shrimp to the seasoned butter sauce. Toss to coat every piece with the sauce. Cook for about 2 to 3 minutes, stirring occasionally, just until the shrimp start to turn pink. Don’t fully cook them at this stage because they’ll finish cooking in the oven. You want them about 75 percent cooked so they stay tender and don’t become rubbery.
Add the Cheeses
Remove the pan from the heat. Add the cubed cream cheese, distributing it evenly throughout the pan. Sprinkle the shredded mozzarella and grated Parmesan cheese over everything. Pour the heavy cream over the top. The cheeses will melt in the oven and create that thick, creamy, dipable consistency.
Bake Until Bubbly
Transfer the skillet to the preheated oven and bake for 12 to 15 minutes until the dip is hot and bubbly, the cheese is completely melted, and the shrimp are cooked through. The top should be golden and bubbling with that gorgeous butter sauce. If you want extra browning on top, turn on the broiler for the last 1 to 2 minutes, watching carefully.
Add Fresh Ingredients
Remove the dip from the oven and let it rest for about 2 minutes. The dip will be extremely hot, so this brief cooling makes it safer to eat. Sprinkle the sliced green onions over the top for freshness and color. Add chopped fresh parsley for a bright herbal note.
Serve Hot
Place the hot skillet on a trivet or heat-safe surface on your serving table. The dip should be served hot and bubbly, right from the pan. Surround it with toasted French bread slices, crusty sourdough pieces, and crackers for scooping. Provide small plates and plenty of napkins because this dip is gloriously messy.
Provide Extras
Set out lemon wedges for squeezing over the dip, which adds brightness and cuts through the richness. Offer hot sauce on the side for those who like extra heat. Have extra bread ready because this dip disappears quickly and people always want more.
Helpful Tips for Success:
1. Use large or jumbo shrimp for the best texture and visual appeal.
2. Don’t overcook the shrimp or they’ll become tough and rubbery.
3. Pat shrimp completely dry before cooking for the best texture.
4. Fresh garlic is essential, jarred minced garlic doesn’t have the same impact.
5. Use real butter, not margarine, for authentic New Orleans flavor.
6. Creole seasoning varies by brand, taste and adjust salt accordingly.
7. The dip can be assembled ahead and refrigerated, then baked when guests arrive.
8. If assembled ahead, add 5 to 10 minutes to the baking time.
9. Cast iron retains heat beautifully and keeps the dip warm longer.
10. This is meant to be spicy, but adjust cayenne to your heat preference.
11. Worcestershire sauce is essential for that authentic New Orleans flavor.
12. Serve with sturdy bread that can soak up the buttery sauce.
13. The dip thickens as it cools, so serve it hot for the best consistency.
14. Reheat leftovers gently on the stovetop or in a low oven.
15. This pairs perfectly with ice-cold beer, white wine, or classic cocktails.
