Creamy, cheesy and garlicky, this baked shrimp dip tastes like a dip-able version of shrimp scampi! Perfect for a party or game day gathering!
This is one of my Dip recipes I know you’ll want to keep on hand!
Are you guys getting excited about Christmas? Something I like best about the holidays are the family traditions.
We have several, but one of them is that we get together with extended family on Christmas eve, where we serve a bunch of fun party appetizers and open a few presents.
Usually I bring my Brown Sugar Bacon Wrapped Little Smokies and a dip of some kind (last year it was this Bacon Cheeseburger dip)… but this year I might just bring this dip!
If you’re a fan of shrimp scampi, then this is the dip for you.
So creamy, so cheesy, so garlicky, and absolutely incredibly delicious! Plus it can be made ahead of time.
How to make baked shrimp dip?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Cook shrimp. This is best done in a large skillet.
- Deglaze. Deglazing is just a fancy term for adding a small amount of liquid (in this case, wine) and cooking it in the skillet, while stirring, until the liquid is mostly cooked off.
- Mix dip. You’ll want a large mixing bowl for this, and you can use a hand mixer, whisk, or rubber spatula.
- Stir in shrimp.
- Transfer to baking dish. Spread it into an even layer.
- Bake. You’re looking for the dip to be hot and bubbly.
Helpful Tip!
You’ll want to use raw shrimp for this recipe, so they don’t get overcooked and rubbery. To save myself some time, I buy shrimp that’s peeled and deveined, but feel free to pick up whatever you prefer. My shrimp were frozen, and I defrosted them, but if you live closer to a coast and have access to some great fresh seafood, go for it!
Variations of this recipe
- Shrimp – you want the shrimp to be in small bite-sized pieces, so feel free to cut the shrimp into as many pieces as you’d like. For large size shrimp, I typically cut them in fourths.
- Garlic – this is a pretty garlic-heavy recipe, as it’s suppose to mimic the flavor of shrimp scampi, but if you’d prefer less (or maybe more), you can adjust the amount to your tastes.
- Wine – you want a dry white wine for this recipe, like a chardonnay. But if you’d prefer not to use any alcohol, you can use an equal amount of chicken broth, or you can omit that step all together.
- Cheeses – we love the combination of gooey mozzarella and nutty Parmesan cheese, but please feel free to experiment with using your favorite cheeses.
- One pan – to make this a one pan dip, cook the shrimp in a cast iron or other type of oven-safe skillet. Remove the shrimp to a plate after it cooks, and mix up the dip ingredients in the skillet. Stir in the shrimp and bake as directed.
- Slow cooker – if you’d like to make this dip in a slow cooker, please check out the slow cooker directions in the “chef tips” section of the recipe card below
FAQ’s
Absolutely! Although it can’t be completely made in a slow cooker, since you’ll still need to cook the shrimp first, but instead of baking, it can be heated through until hot and bubbly (about 2 hours on LOW should do the trick).
The short answer is the best shrimp you have available. You definitely want fresh or even frozen shrimp though, not pre-cooked. Pre-cooked shrimp can get rubbery when cooked again in this dip. Pick up some peeled and deveined shrimp, and the shrimp needs to be chopped into bite-sized pieces, so it can be any size you can find.
Making shrimp dip ahead of time
The great thing about this appetizer is that it can be made ahead of time.
Just assemble it, cover, and refrigerate overnight.
Let the dip sit on the counter for 30 minutes or so to let it come up closer to room temperature, then bake as directed!
Storage
Leftover dip should be refrigerated in an airtight container and enjoyed within 3-5 days.
My Favorite Baking Dish!
I’ve had a couple of these baking dishes for years, and not only are they great to bake in, they look beautiful, and clean up so well!
This recipe has been on the site since November 2018, but has been updated in 2023 with additional information and new photos.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 3 Tbsp olive oil
- 2 lbs. large peeled and deveined shrimp cut into small bite-sized pieces
- 6 cloves garlic minced
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/4 cup dry white wine
- 16 oz cream cheese softened
- 1/2 cup mayonnaise
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan
- 2 lemons zested and juiced
- 3 Tbsp fresh parsley minced
Instructions
Prepare
- Preheat oven to 350°F. Butter an 8×8" baking dish (or spray lightly with cooking spray) and set aside.
Cook shrimp
- Add olive oil to large skillet and heat over MED heat. Add shrimp, minced garlic, salt, pepper, and red pepper flakes.
- Cook shrimp, stirring often, 3 minutes, until shrimp is almost cooked. Add wine and stir it around, letting it cook off, for 1 minute, or until wine is mostly gone.
Make dip
- Add cream cheese, mayonnaise, mozzarella, Parmesan, lemon zest and juice, and parsley to a large mixing bowl. Stir well to combine. Add the cooked shrimp and if desired, season with a pinch of additional salt and pepper.
Bake
- Transfer dip to prepared baking dish and bake in preheated oven for 30-40 minutes, until hot and bubbly.
Serve
- Serve hot, with desired dippers (crackers, slices of toasted bread, veggies, etc).
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
- I’ve estimated this dip will serve about 12, but please feel free to divide it up into as many servings as you’d like.
- For an extra cheesy dip, additional mozzarella and Parmesan cheese can be added on top of the dip before baking.
- Dip can be doubled (just double all the ingredients), and baked in a 9×13″ baking dish. Add about 10 minutes to the baking time.
Slow Cooker Directions:
- Cook shrimp according to directions above.
- Mix up the dip in the insert of a slow cooker, then stir in the cooked shrimp.
- Cover and cook on LOW for about 2 hours, or until hot and bubbly.
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
katerina says
This shrimp dip sounds incredibly delicious!! A must make!
Beth says
I love the flavors here so much. I think I’m going to try making it with lobster for a party we’re having.
Debra says
this sounds incredibly good ! Have a Merry Christmas !
Penny says
hello, my question is, can this recipe, cheesy baked shrimp dip, be made in the crockpot? shrimp cooked of course.
The Chunky Chef says
I’ve only tested this recipe as written. While I think it could be done, without testing and retesting it myself, I can’t say for certain. If you do some experimenting, I’d love to know how it turns out!
Donna says
I have leftovers can I freeze it?
The Chunky Chef says
I haven’t tested freezing this recipe, so I can’t say for certain how well that would work. If you do some experimenting, I’d love to know how it turns out!
Shelley says
Can you use fresh mozzarella that doesn’t come shredded and shred it for this recipe verses shredded mozzarella?
The Chunky Chef says
Yes, but you’ll want a hard block of mozzarella, not a fresh ball that comes in a package with some liquid. That kind won’t shred and hasn’t been tested in this recipe.
Muddy Boots Ranch says
Awesomeness! My slight variation included precooked shrimp, 2 cups sharp cheddar (because who doesn’t like?) and 1 Tbs Old Bay Hot Sauce in lieu of s&p.
Wendy Wilkenson says
Dip recipe looks wonderful. R u to use raw shrimp, not cooked?
The Chunky Chef says
Yes, use raw, so when you cook them in step 3 they don’t get really overcooked and rubbery.
Brooke Corley says
My oldest daughter and I made this dip and it was fantastic! All three of my kids approved and so did my husband. Shrimp scampi is one of my favorite things and this dip did not disappoint. We used chicken broth because I didn’t have any wine and it was delicious! Thank you…can’t wait to try the sausage Rotel dip next!
Kathleen M Cano says
I made dip and OH MY!!! Sooooo incredible!!!! Yummy, creamy, shrimp scampi dip you’ll die for, as will your friends!!!
Laurali says
My husband made this without white wine because we didn’t have any and it was still amazing!!!!! We ate it on French bread and it was to die for. Thanks for the recipe!
Debra H. says
Oh man does that sound delicious ! Shrimp scampi dip sounds like a winner ! Thanks !
Erin | Dinners,Dishes and Dessert says
Looks delicious and so easy to make! !
Katerina @ diethood .com says
Oh my goodness, this looks incredibly delicious!! YUM!!
Michele says
I love this dip it’s so excited to eat it I can make a another batch of it on a holiday,
Jocelyn (Grandbaby Cakes) says
This is literally everything! I want to add everything to this dip.
Abeer says
Oh my goodness! This cheese! I can’t resist to this dip! Looks fabulous!
Melanie Bauer says
This look beyond delicious! I’m sure this will quickly disappear on our table, need to try this!
Meghan says
OMGGGG just look at that cheese! I love this take on a dip – definitely a must-make!
Demeter says
Ths will definitley have you party ready! Looks fantastic!
Chrissie Baker says
Always looking for new and delish dips to take to parties. This is a winner!