Cajun Shrimp Dip

Whisk your dinner party down to the bayou with this hot, smoky, irresistible Cajun shrimp dip. To brighten up the flavors, squeeze on a little lemon juice right before serving. It's perfect as an appetizer or serve it alongside a hearty soup for a cozy fall meal! 


  • 1 pound Shrimp, peeled and chopped
  • 1 tablespoon Ray's Loco Gringo 
  • 2 tablespoons Cajun seasoning 
  • 6 ounces Bacon
  • 2 tablespoons Garlic
  • 1 Jalapeño, seeded and chopped fine
  • 3/4 cup Red Onion, chopped fine
  • 3/4 cup Red Bell Pepper, chopped fine
  • 8 ounces Cream Cheese, softened
  • 12 ounces Pepper Jack Cheese, shredded
  • 4 ounces Sour Cream 
  • 1/2 cup Green Onion, sliced 


  • Cast Iron Skillet


  1. Preheat recteq to 400°F with a cast iron skillet. 
  2. Add the bacon and allow to render and become crispy for about 5-6 minutes. 
  3. Add the garlic, jalapeño, red onion, bell pepper, Ray’s Loco Gringo, and Cajun seasoning. Allow the vegetables to sauté for about 5 minutes until tender.
  4. Add the chopped shrimp and cook just until opaque, about 5 minutes. Mix in the softened cream cheese, pepper jack (reserving about ½ cup for the top), and sour cream.
  5. Top with the remaining shredded pepper jack cheese and green onions.  Bake in the cast iron skillet about 25-30 minutes until the cheese is melted and the mixture is hot and bubbly.


This hearty Cajun dip is best served with warm grilled bread or spoon it into halved jalapenos to up the spice factor even farther! For a delicious fall meal, serve this alongside a crab bisque.