Easy Baked Shrimp Dip
This post is brought to you by Lodge Cast Iron. For this dip, I used their Rust Resistant 11-Inch Cast Iron Skillet which is perfect for stove-to-oven recipes like this. You can find more great cast iron skillet recipes by following Lodge on Twitter, Facebook, or Instagram!
There’s this supposed rule that you shouldn’t mix cheese and seafood. I guess that’s a good guideline if you are planning on putting a block of provolone on some salmon. But, sometimes seafood and cheese go quite well together like in this awesome and easy baked shrimp dip!
One of the first things I ever felt comfortable cooking for others was a hot crab dip with loads of Old Bay and cream cheese (version of it in this appetizer post). It taught me the genius that can be seafood and cheese if you bake into a creamy dip.
This shrimp version is equally good and maybe even better in some aspects. I like the chunks of shrimp in the dip. Plus, I like to add a little spice with a red chili pepper and some cheddar cheese for some sharpness.
Other good news? You literally use one pot for the entire recipe. You cook the dip ingredients, bake the dip, and serve the dip all in the same cast iron skillet! Oh the joys of cast iron!
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 a 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 an 325 degree oven until the dip is warm. Don’t microwave.
Easy Baked Shrimp Dip
This dip doesn’t have too many ingredients actually which is nice. While you could leave the chili out if you aren’t a fan of spice, I think it adds a nice kick to the dip. I seeded my pepper and just roughly chopped it with a few shallots to get the dip started.
Cook the peppers and shallot over medium heat in your cast iron skillet with some butter. Don’t get these too hot. You don’t want to brown them really.
For the shrimp, you can use any size. Peel and clean them if they aren’t already cleaned and then roughly chop them.
Add the shrimp to your hot skillet and cook everything together until the shrimp are just cooked through. Again, keep your heat around medium or medium-low. Gentle heat is best. They will still cook through in just a few minutes.
From here on out you’re just going to have to trust me. Stir the cream cheese, sour cream, seasoning (Old Bay or cajun spice), lemon, and cheddar cheese into the skillet. The residual heat in the skillet will help melt the cheese and combine the ingredients. Sprinkle a little extra cheddar on top with some salt and pepper!
Bake this sucker at 375 degrees F. for about 30 minutes. It should be bubbly and delicious in the center and browned around the edges.
Let your dip cool for a few minutes before digging in and sprinkle it with some fresh chives. Serve it with pita chips or tortilla chips and maybe a little extra spritz of lemon if you want.
Here’s the thing about this easy baked shrimp dip. It’s delicious, but it’s really best right away while it’s hot. Once it cools off it loses some of its charm!
That said, I did have success reheating it, but do so in oven at 325 until it’s just warmed through. Please do not microwave it. Shrimp hate the microwave.
But, ideally, just eat it all right away!