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!
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.