Hot Shrimp Dip (VIDEO)
Hot Shrimp Dip is the ultimate game day or party appetizer. It is creamy, cheesy and loaded with shrimp and artichokes.
This shrimp dip recipe is made in one pan, preserving every bit of shrimp flavor. If you enjoyed our spinach artichoke dip, you will LOVE this!
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My son ate about a quarter of the dip and exclaimed, “Mom this is sooo good! Make this for my birthday – this can be my birthday cake!” The funny thing is, he was totally serious and completely smitten with this shrimp dip. It really is THAT GOOD!
Can I use Pre-Cooked Shrimp?
You will get the most shrimp flavor when you start with raw shrimp and cook it yourself, not to mention the shrimp bits stay in the dip since it is all cooked in 1-pan, but you can use the following and just skip the first step cooking the shrimp:
- Shrimp Meat
- Canned Shrimp, well-drained
- Cooked, peeled & deveined shrimp
Serve this Shrimp Dip with:
- Mini Toasts (instructions in recipe below)
- Tortilla chips (low sodium is best)
- Pita chips
- Your favorite crackers
How to Make Crostini (Mini Toasts):
Making your own crostini is the easiest thing and will give your appetizer a sophisticated touch. A perfect crostini will be golden at the edges and have slightly soft centers.
- Brush both sides of bread lightly with oil.
- Place on a baking sheet and bake at 400˚F for 6-8 minutes. Done!
Our Best Crowd-Pleasing Appetizers:
- Cowboy caviar – our most requested appetizer
- Avocado Shrimp Salsa – made on the regular in our house
- Shrimp Cakes – with an incredible lemon aioli dip
Watch Natasha Make this Shrimp Dip:
Do cravings for hot cheesy dip hit you every time you watch this?
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Hot Shrimp Dip
Ingredients
For the Mini Toasts:
- 1 baguette, cut into 1/2" slices
- 2 Tbsp olive oil
For the Shrimp Dip:
- 1 lb large raw shrimp (21-30 count), peeled and deveined
- 1 Tbsp unsalted butter
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- 4 oz cream cheese
- 8 oz sour cream, light is ok
- 4 Tbsp unsalted butter
- 8 oz Monterey Jack Cheese, shredded, divided
- 14 oz quartered artichoke hearts, well drained, chopped
- 1 garlic clove, pressed
- 1 Tbsp Tabasco, or to taste
Instructions
How to Make Mini Toasts:
- Preheat oven to 400˚F. Brush both sides of bread lightly with olive oil, place on a baking sheet and bake 6-8 min - toasts should be golden at the edges and slightly soft in centers. You can also toast the breads on a large skillet.
How to Make Shrimp and Artichoke Dip:
- Heat a large oven-safe skillet or cast iron pan over med/high heat. Add 1 Tbsp butter to the hot skillet then add shrimp in a single layer and season lightly with salt and pepper. Saute 2 min per side or just until cooked through. Transfer to cutting board to cool slightly then chop into pea-sized pieces.
- In the same pan (no need to wash it). Melt together 3 Tbsp butter, 8 oz sour cream, and 4 oz cream cheese.
- Stir in 6 oz (or three fourths) of shredded cheese. As soon as cheese is melted, add drained chopped artichoke, chopped shrimp meat, pressed garlic and 1 Tbsp Tabasco, or add to taste. Stir together until mixture is hot and bubbling then remove from heat.
- Sprinkle top with remaining 2 oz of shredded cheese and broil in the oven 3 min or until cheese is melted, bubbling and golden in spots.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
This post was previously published in 2016 and some of the text and photos were updated.
Make this for your next holiday get together – it disappears fast! If you’re lucky enough to have leftovers, this shrimp artichoke dip reheats really well on the stove, in the oven or microwave and it’s as tasty as the day you made it!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I have made this before doing 1/2 shrimp and 1/2 crab! so delicious.
My question is can I make the mixture a day ahead and bake the next day?
Hi Catherine, that does sound like a delicious combination! As long as your seafood is pretty fresh, you can make this a day ahead then cover and refrigerate and bake it just before serving.
This looks yummy. I’m hoping to double and freeze 1/2. Has anyone tried freezing this or a similar dip?
Hi Tina, I haven’t tried freezing this hot dip. I worry the cream will separate and not be the same after thawing.
Instead of broiling could you add this to a mini crockpot to keep warm?
I haven’t tested it in a crockpot. I think it could work but you’ll have to experiment with it.
Any suggestion for a replacement for the artichoke? Have several that are not a fan of artichoke.
Hi Karen, you could omit them, but they do help to bulk up the dip. If omitting the artichoke, I would suggest going lighter on the hot sauce, or it might be overly salty. I hope you love this shrimp dip recipe!
I might try using hearts of palm as a substitute for the artichoke hearts.
Can I use lump crab meat instead of shrimp? I want to make this for Christmas Eve but got the lump crab at costco. Pls let me know. Thank you! Happy Holidays
Hi! I have not tested this with crab meat to advise. I would love to know how it turns out if you experiment.
Love all your recipes so far they are absolutely awesome and easy thank you so much for making holiday cooking so much fun 👍 😊
Thank you for the awesome feedback!
Would it be alright to do half shrimp and half lumb blue crab meat?
Hi Catherine! I have not tested this with crab meat to advise. I would love to know how it turns out if you experiment.
Can I make this without artichoke hearts??
Hi Lisa, you could omit them, but they do help to bulk up the dip. If omitting the artichoke, I would suggest going lighter on the hot sauce, or it might be overly salty. I hope you love this shrimp dip recipe!
Ok. Thanks!
JE N’AIMES PAS LES ARTICHAUD PAR QUOI LES REMPLACER
I honestly haven’t tried any other substitutes to advise.
I made this recipe and loved it! I did learn a lesson though. Do not keep left overs in a cast iron skillet in the refrig as the cast iron bleeds into the dip and totally ruined about half of the dip. What is another good oven safe skillet I can use?
Hi Jacqueline, an enamel coated cast iron would work well or a stainless steel skillet with a stainless steel handle (which is also oven safe)
I’ve read over the recipe and watched the video and it looks wonderful. The artichokes used are not marinated right? Would it be a game changer to use the marinated variety? I usually follow recipes as given and I don’t want to ruin this one. Love, love, your recipes.
That would definitely be a gamechanger. The marinated artichokes are be used with charcuterie, and are already flavored by the oils they marinate in.
Definitely better the next day!
I’m so glad you enjoyed it!
I enjoy your videos and recipes but your prep and cook times are not even close for this recipe?
Hi Becca, I just made this following the same instructions. You may need to adjust the heat up or down.
I would love to take this to my friends summer home, but I will have about an hours drive. Can it be made ahead and then rewarmed. Looks yummy
Hi Cyndy! I think that should work fine to make it a ahead and then reheat in the oven until hot 🙂
Absolutely PHENOMENAL!!!!! DH and kids could not get enough of it!! Very simple to make and did not require a ton of extra seasoning. I didn’t have fresh garlic so I used minced – and sautéed it in the 3 tblsp of butter before adding the cream cheese and sour cream. Definitely a keeper! Thank you, Natasha!
You’re welcome! I’m so glad you enjoyed this recipe.
Could you use yogurt instead of the sour cream?
Hi Whitney, I honestly haven’t tried, but if experimenting, I would probably opt for a full-fat Greek yogurt which is less likely to separate. If you experiment, please let me know how it goes since someone else may have the same question.
I convinced my kids this tasted like cheese pizza dip and they loved it! I was surprised. Usually when I spend a lot of effort and time on a beautiful delicious meal, they snub their noses. They couldn’t get enough! My Tabasco had apparently went bad (was going to use it), so I used a nice probiotic Sriracha I buy from my health food store (it’s the best tasting one I’ve found) and Stonyfield organic whole milk yogurt as it’s what I buy. I typically have less reason to purchase sour cream, so I usually don’t have it. I highly recommend this recipe!! We bought ‘On the Border’ brand chips (also best I have found, as they seem less salty and maintain crunch when cooked if you are making nachos). Hope the tips help! This recipe, as always from you, was incredible.
Just checked and the brand on the Sriracha is Wildbrine spicy kimchi Sriracha.
Wow, that’s awesome feedback! Thank you so much for sharing that with us and for recommending this recipe. The tips are so helpful too, we appreciate it!
Was going to add – my four year old son kept saying as he was eating this, “You should make this all the time! Save these leftovers! I want them!” Lol. 🖤🖤
I used a Cajun salt in place of table salt and added 1\4 cup of Anaheim chileduring the shrimp cooking process. Totally loved the outcome.
I’m glad you loved it! Thank you for sharing, Darrell.
Can you use Mexican blend cheese if you don’t have plain Monterey Jack ? Or mozzarella cheese ?
Hi Eleni, we recommend making it as written. I can’t say the outcome will be the same – impacting the flavor profile with Mexican. If you happen to give it a try, I would love to know how you like that.
Do you have a cookbook for sale? I would love to have all your recipes in one handy book.
Hi Cheryl, I don’t have one yet, but I have something in progress but it will be awhile still.
I made this last night it was so good. I didn’t use artichokes I sautéed some fresh spinach and chopped it up. Thanks for the recipe I will be making it again.
You’re welcome! I’m so happy you enjoyed it, Camille!
Thanks for the spinach idea. I have tons of fresh and no canned artichokes!
Making this for New Years. Have
a safe and Happy New Year!
The dip looks delicious thank you for the recipe
whishing you and family the best in 2021
You’re welcome, Theresa! Happy New Year!
Making this for New Years Day!
Should the artichokes be canned in water or in oil?
Hi Monique, I have used both, just be sure to drain well.
Two of my favorite recipes are for a hot crab dip and a hot artichoke dip. I’m going to try this recipe using crab meat. Ringing in 2021!
Hi Kat! I’m so glad you enjoyed that! Have you tried out Hot Shrimp Dip?
How did it turn out with crab? I want to try it with lump crab meat.
My family LOVED this! Thank you!
You’re welcome! I’m so happy you enjoyed it John!
Can you make this dip with canned shrimp?
Hi, I haven’t tried that but it may work.
I made this at the beach for my friends 40th Bday Bash last week. I am already getting requests to make is again! I am actually making today for my boys at home! (Here in San Antonio,Texas) Thank you for all your delicious recipes. I am big fan of the Cowboy Cavier and i look forward to making your meatloaf recipe the weekend!
You are awesome.
You’re welcome! I’m so happy you enjoyed this recipe!
Can this be made in crockpot?
Hi Renate, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
Can I use chedder cheese instead of of Jack. I have everything in the house but that. Looks so good
Hi Cindy, I haven’t tested with cheddar but cheddar cheese should still work. Cheddar does seem to release a little more oil though so keep that in mind.
I want to make this but I don’t like artichoke, what can I Use to substitute.
Thank you
Hi Magda, I really haven’t tested with anything else, but I suppose corn could work well.
where do i find your daily recipes too follow you
Hi Jennifer, you can subscribe here to get our recipes or check our homepage at natashaskitchen.com where we post new recipes.
yummy im making this
That’s so great! I hope you love it!
Is that nutrion for the entire thing?
Hi Beth, that would be per serving. This recipe makes 8 servings.
Fabulous, fabulous, fabulous, did I say fabulous? Fabulous recipe. I had some minor challenges trying to figure out the sequence of steps. Do you make the crostini first? Tabasco is one of my favourites/favorites. Please pass on my comments and request for more great Natasha’s Kitchen Tabasco recipes.
Next time making this recipe I’ll double the Tabasco and garlic.
Hi George, we usually make that first. Then we enjoy the dip really fresh! & thank you for that wonderful review! I’m so happy you enjoyed this recipe!
Very good!
Even though made with leftovers/different cheese it turned out great!
I’m so happy to hear that, Ksusha!! Thank you for sharing that with me!
Natasha, my partner Kyle and I love your recipes, and love getting ideas from your videos. Your dishes are always user-friendly and so tasty.
Thank you for sharing with us!
Francis
You’re welcome! I’m so happy you enjoyed our recipes!
Another excellent recipe! This was pretty simple and very tasty. I made it as an appetizer and it turned into dinner for three. I know I can count on Natasha’s recipes to be easy to replicate and always delicious. Thank you!
I’m so inspired reading your review. Thank you, Melanie!
If I omit the artichokes, would I substitute or add anything else? What would you do?
Hi Nancy, you could omit them but they do help to bulk up the dip. If omitting the artichoke, I would suggest going lighter on the hot sauce or it might be overly salty. I hope you love this shrimp dip recipe!
If not using artichokes, would a can of diced water chestnuts be a compatible substitute?
Hi Lee, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.
I always thought it was not easy to make, but after watching you prepare this, I’m now going to be making it. Thank you for sharing.
You’re welcome! I hope you love it and look forward to your feedback!
If making this for holiday party with about 40 people should I double the recipe?
Hi Tashmier, this recipe serves 8 as a dip. It would depend on what other options you have but for that many people it may be a good idea.
looks amazing, I’ve gotta try this, love your Recipes x
I’m so happy to hear that!
I could just make a meal out of this. It’s that good!
Isn’t that the best! Thank you for your feedback, Mallory!
We make this all the time. Your recipe is simple the best. Thank you!
Aww that makes me happy! Thank you for that great review, Alli!
Just found my game day snack!
This is so perfect for game day!
WOW!! This looks absolutely amaaazing!! I can’t wait to try it!! YUM!!
Thank you for sharing your wonderful review with us, Katerina!
This is so delicious! I cook my own shrimp. I think it gives it so much flavor that way. It is also the only way my husband has eaten artichokes and not complained! 🙂
Sounds like you found a new family favorite! Thank you for that wonderful review, Shelby!
Hi Natasha can I use already cooked shrimp for this recipe?
Hi Tanya! Yes you can use pre-cooked shrimp, I would add them cooked and skip the cooking shrimp step initially, or they will become rubbery.
Happy New Year! Made this New Year’s eve and could not get over how quick and easy this was to throw together! AGAIN, fun to make. I used Argentinian shrimp..find them sweeter.. it was, as usual a super hit. My friend needed to be cut off by the better half so that he would eat supper.. too funny. Superb !
Happy New Year Helyn! I’m glad to hear how much everyone enjoys the recipe. Thanks for sharing your excellent review!
Made this exactly as the recipe called for and it was a HUGE hit! So delicious! Prep time takes longer than 5 mins, but I’m not a pro. Would highly recommend.
I’m glad to hear how much everyone loves the recipe! Thanks for sharing your fantastic review Julie!
I made this last evening for Christmas Eve, and it was absolutely delicious! The baguette slices were perfect. It makes plenty, and for a small gathering, there was enough to send my guests home with a little leftovers for later. Thank you Natasha. Merry Christmas.
You’re welcome Linda! I’m glad to hear the recipe is such a HIT! Thanks for sharing your wonderful review! Happy Holidays 🙂
Can I make this the day before? Say yes! I am making it now!
Hi Jenny, I”m sorry I couldn’t get to your question sooner. I think that should work fine to make it a day ahead and then reheat in the oven until hot 🙂
I made this for a party of 17 girlfriends and the gals just loved it! My husband was able to sneak a plate and liked it so much we’re serving it again for another holiday gathering. I was able to make ahead, then put it in the broiler before guests arrived. Followed recipe exactly, we’ll be sure to keep this one handy.
I’m glad to hear the recipe is such a HIT! Thanks for sharing your excellent review with other readers!
Just one dum question… pound of shrimp…what size do you use? Am thinking large Argentinian Shrimp…
please and thank you..
automatically giving it 5 stars.. just know it is minimally 5..
Great question! Sorry I missed that! It is large shrimp (21-30 count). This recipe will work even with smaller shrimp since they are chopped anyways 🙂
Thanks!!! The 21 to 30 count more flavourful even if chopped up IMHO. :)Just my quirk.
Anxious to try this one in the near future!!
You’re welcome Helyn, thanks for asking!
Any chance you have the nutritional info for this? Minus the mini toasts?
Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Greg!
I never used Tabasco in any of my cooking. Any idea of how this would turn out without Tabasco? Or perhaps anything to use as substitution
Hi Alena, you can omit the Tabasco or use your favorite hot sauce. Just adjust seasoning to taste since Tabasco has salt in it which is why I don’t add any salt to the dip. Enjoy! 🙂
Gotcha, thanks for taking the time to answer my question.
I don’t have an oven-safe skillet, so i just cooked everething in a regular pan, then transfurred it to a glass pie dish and put it under the broiler. Turned out delicious 🙂
I am so glad it turned out well! Thank you for sharing Alena 🙂
Hi Natasha, I would want to make this for a party but I have to travel an hour. Any recommendations on how I can (if I can) remake this and then heat it up????
Thanks
Hi Inessa, I would make it and don’t broil until you get to your party, then heat on the stove just until very warm/hot (don’t cook too long or it will rubberize the shrimp), then broil as instructed.
Natasha, Thank you very much for this amazing dip. I am cooking it for my Christmas party.
You’re very welcome Natasha! 🙂
Hi 🙂 what kind of artichoke did you use? I went to the store and saw some in jars as well as canned.
Hi Alena, you can use the one in cans or jars – I used canned and they were plain, not marinated. I think the can said “brined”.
Be still my heart!! I love melty cheese and probably eat way too much of it! I love everything about this!
Haha!! You and me both!! 🙂
This looks so divine Natasha! This is just perfect for the holiday entertaining as I’m sure it will be a sure hit! Plus with the shrimp added, it just makes it more hearty! That would be an interesting bday cake! 😉
Lol. I laughed out loud when he said that. He’s not big into cakes and he was completely smitten with this dip. He has me play the video for him over and over and he’s mesmerized by the cheese pull – it’s adorable!! 🙂 Thanks Sheila!
Omg wow yummmm fish and cheese what an interesting combo unfortunately I cannot eat real shrimp for religious dietary reasons am wondering if it would work with kosher mock shrimp otherwise nevertheless great awesome yummy cool recipe @ always Natasha darlin job well done cheers
Hi Tzivia, I’m not familiar with kosher mock shrimp but I do think shredded rotisserie chicken or well drained canned chicken would work as well, but omit the salt since the chicken is already seasoned. Or you might try our spinach and artichoke dip which is very close to this one just minus the shrimp and adding in well drained (squeezed dry), thawed frozen spinach.
HI Natasha – for those who prefer a flash of hot sauce heat w/o the salt, try using “simple truth organic” brand of Japaleno hot sauce. Nearly zero salt per tsp. Can be bought at QFC and Kroger outlets, long with Fred Meyer.
Thanks for sharing! You’re absolutely right, you do have to be mindful of salt when using it since Tabasco is made of 3 ingredients, one of which is salt which is why I hardly added any salt to this recipe (just a tiny sprinkling on the shrimp) and it was perfectly seasoned with the Tabasco :). Thanks Larry!
This dip looks absolutely divine! I think I’m going to edit my Christmas lineup around this =)
Ha! That is awesome! Thank you for the great compliment and I hope you have a merry Christmas!
Wow! I am in awe over here. This looks amazing!
Thank you Tieghan, that is quite a compliment coming from you. Your food always makes me drool (in the most ladylike way possible)! 🙂