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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!

Hot shrimp dip in cast iron skillet with crostini toast dipped in center

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

Crostini dipped into cooked shrimp dip with cheese pull

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.

  1. Brush both sides of bread lightly with oil.
  2. Place on a baking sheet and bake at 400˚F for 6-8 minutes. Done!

How to make simple crostini in the oven

Our Best Crowd-Pleasing Appetizers:

Shrimp Dip appetizer served with crostini

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

4.95 from 18 votes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

This hot shrimp dip is the perfect appetizer. It's easy, creamy, cheesy, fully loaded and boy is it ever good! If pressed for time, serve with pita chips or low-salt tortilla chips.

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $16-$20
Keyword: shrimp dip
Calories: 377 kcal
Servings: 8 as a 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:

  1. 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:

  1. 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.

  2. In the same pan (no need to wash it). Melt together 3 Tbsp butter, 8 oz sour cream, and 4 oz cream cheese.
  3. 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.

  4. 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 Facts
Hot Shrimp Dip
Amount Per Serving
Calories 377 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 16g 80%
Cholesterol 74mg 25%
Sodium 745mg 31%
Potassium 116mg 3%
Total Carbohydrates 20g 7%
Dietary Fiber 1g 4%
Sugars 2g
Protein 12g 24%
Vitamin A 17.6%
Vitamin C 4.1%
Calcium 28.4%
Iron 23.3%
* Percent Daily Values are based on a 2000 calorie diet.

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. 

Crostini loaded with artichoke and creamy cheesy shrimp dip

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!

This 1-pan hot shrimp artichoke dip is the perfect holiday appetizer. This shrimp dip is easy, creamy, cheesy, fully loaded, and boy is it ever good! | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Francis Vu
    February 3, 2019

    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 Reply

    • Natashas Kitchen
      February 3, 2019

      You’re welcome! I’m so happy you enjoyed our recipes! Reply

  • Melanie
    February 2, 2019

    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! Reply

    • Natashas Kitchen
      February 2, 2019

      I’m so inspired reading your review. Thank you, Melanie! Reply

  • Nancy
    January 30, 2019

    If I omit the artichokes, would I substitute or add anything else? What would you do? Reply

    • Natasha
      January 30, 2019

      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! Reply

  • Kathy Formas
    January 30, 2019

    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. Reply

    • Natashas Kitchen
      January 30, 2019

      You’re welcome! I hope you love it and look forward to your feedback! Reply

  • Stephen Butler
    January 30, 2019

    looks amazing, I’ve gotta try this, love your Recipes x Reply

    • Natashas Kitchen
      January 30, 2019

      I’m so happy to hear that! Reply

  • Mallory Lanz
    January 30, 2019

    I could just make a meal out of this. It’s that good! Reply

    • Natashas Kitchen
      January 30, 2019

      Isn’t that the best! Thank you for your feedback, Mallory! Reply

  • Alli
    January 30, 2019

    We make this all the time. Your recipe is simple the best. Thank you! Reply

    • Natashas Kitchen
      January 30, 2019

      Aww that makes me happy! Thank you for that great review, Alli! Reply

  • Aimee Shugarman
    January 30, 2019

    Just found my game day snack! Reply

    • Natashas Kitchen
      January 30, 2019

      This is so perfect for game day! Reply

  • Katerina @ diethood .com
    January 30, 2019

    WOW!! This looks absolutely amaaazing!! I can’t wait to try it!! YUM!! Reply

    • Natashas Kitchen
      January 30, 2019

      Thank you for sharing your wonderful review with us, Katerina! Reply

  • shelby
    January 30, 2019

    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! 🙂 Reply

    • Natashas Kitchen
      January 30, 2019

      Sounds like you found a new family favorite! Thank you for that wonderful review, Shelby! Reply

  • Tanya
    November 5, 2018

    Hi Natasha can I use already cooked shrimp for this recipe? Reply

    • Natashas Kitchen
      November 5, 2018

      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.  Reply

  • Helyn
    January 11, 2018

    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 ! Reply

    • Natasha's Kitchen
      January 11, 2018

      Happy New Year Helyn! I’m glad to hear how much everyone enjoys the recipe. Thanks for sharing your excellent review! Reply

  • Julie
    January 1, 2018

    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. Reply

    • Natasha's Kitchen
      January 1, 2018

      I’m glad to hear how much everyone loves the recipe! Thanks for sharing your fantastic review Julie! Reply

  • Linda
    December 25, 2017

    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. Reply

    • Natasha's Kitchen
      December 26, 2017

      You’re welcome Linda! I’m glad to hear the recipe is such a HIT! Thanks for sharing your wonderful review! Happy Holidays 🙂 Reply

  • Jenny
    December 23, 2017

    Can I make this the day before? Say yes! I am making it now! Reply

    • Natasha
      natashaskitchen
      December 23, 2017

      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 🙂 Reply

  • PNW Empty Nesters
    December 21, 2017

    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. Reply

    • Natasha's Kitchen
      December 21, 2017

      I’m glad to hear the recipe is such a HIT! Thanks for sharing your excellent review with other readers! Reply

  • Helyn
    December 12, 2017

    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.. Reply

    • Natasha
      natashaskitchen
      December 12, 2017

      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 🙂 Reply

      • Helyn
        December 12, 2017

        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!! Reply

        • Natasha's Kitchen
          December 12, 2017

          You’re welcome Helyn, thanks for asking! Reply

  • Greg
    November 2, 2017

    Any chance you have the nutritional info for this? Minus the mini toasts? Reply

    • Natasha's Kitchen
      November 3, 2017

      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! Reply

  • Alena
    December 27, 2016

    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 Reply

    • Natasha
      natashaskitchen
      December 27, 2016

      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! 🙂 Reply

      • Alena
        December 27, 2016

        Gotcha, thanks for taking the time to answer my question. Reply

        • Alena
          December 28, 2016

          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 🙂 Reply

          • Natasha's Kitchen
            December 28, 2016

            I am so glad it turned out well! Thank you for sharing Alena 🙂

  • Inessa
    December 17, 2016

    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 Reply

    • Natasha
      natashaskitchen
      December 17, 2016

      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. Reply

  • Natasha
    December 14, 2016

    Natasha, Thank you very much for this amazing dip. I am cooking it for my Christmas party. Reply

    • Natasha's Kitchen
      December 15, 2016

      You’re very welcome Natasha! 🙂 Reply

  • Alena
    December 14, 2016

    Hi 🙂 what kind of artichoke did you use? I went to the store and saw some in jars as well as canned. Reply

    • Natasha
      natashaskitchen
      December 14, 2016

      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”. Reply

  • Natalie
    December 6, 2016

    Be still my heart!! I love melty cheese and probably eat way too much of it! I love everything about this! Reply

    • Natasha
      natashaskitchen
      December 6, 2016

      Haha!! You and me both!! 🙂 Reply

  • December 6, 2016

    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! 😉 Reply

    • Natasha
      natashaskitchen
      December 6, 2016

      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! Reply

  • Tzivia
    December 4, 2016

    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 Reply

    • Natasha
      natashaskitchen
      December 4, 2016

      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. Reply

  • larryc
    December 3, 2016

    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. Reply

    • Natasha
      natashaskitchen
      December 3, 2016

      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! Reply

  • December 2, 2016

    This dip looks absolutely divine! I think I’m going to edit my Christmas lineup around this =) Reply

    • Natasha
      natashaskitchen
      December 2, 2016

      Ha! That is awesome! Thank you for the great compliment and I hope you have a merry Christmas! Reply

  • December 2, 2016

    Wow! I am in awe over here. This looks amazing! Reply

    • Natasha
      natashaskitchen
      December 2, 2016

      Thank you Tieghan, that is quite a compliment coming from you. Your food always makes me drool (in the most ladylike way possible)! 🙂 Reply

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