Shrimp po boy dip takes everything you love about the classic New Orleans sandwich and turns it into a warm, scoopable appetizer. Crispy fried shrimp, a creamy remoulade-spiked cheese base, and a sourdough bread bowl make this the star of any party table.
Why Shrimp Po Boy Dip Steals the Show
- Part sandwich, part dip, all comfort food
- Crispy fried shrimp folded into a creamy, tangy base
- Baked and served right in a sourdough bread bowl
- Made for game day, holidays, and any gathering
It looks impressive on the table, but it comes together in clear, simple steps. Fry the shrimp, mix the base, stuff the bread, and bake.
Fry the shrimp until just golden so they stay tender after baking in the dip.
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Why You’ll Love This Shrimp Dip
- The fried shrimp keep a little crunch against the creamy, melty base.
- A homemade remoulade brings tang, heat, and Creole flavor.
- This shrimp po boy dip feeds a crowd and looks great in its bread bowl.
Ingredient Notes
Here are a few notes on the key players; the full ingredient list with exact measurements in the recipe card is below. With a recipe this hearty, it helps to have everything prepped before you start.
- Shrimp: peel and devein them, then bread and fry until golden.
- Crusty bread: a round sourdough loaf makes the sturdiest bread bowl.
- Cream cheese: soften it so the base mixes smooth.
- Creole seasoning: it carries the signature flavor, so taste before adding extra salt.
- Remoulade mix-ins: mayo, coarse mustard, garlic, paprika, relish, hot sauce, and horseradish build the tangy sauce.
For equipment, you will want a large frying pan for the shrimp, a couple of mixing bowls, and a baking sheet to hold the stuffed loaf.
How to Make Shrimp Po Boy Dip
Making shrimp po boy dip happens in a few clear stages, so read through once before you begin. Here is the friendly overview.
- Heat the oven to 350 degrees and hollow out the bread loaf.
- Bread the shrimp in seasoned cornmeal and flour, then fry in about 1/4 inch of oil until golden.
- Mix the cream cheese, Colby Jack, scallions, and tomatoes in a large bowl.
- Stir the remoulade ingredients together, then fold them into the cheese base.
- Chop the fried shrimp, fold them in, stuff the bread bowl, and bake for about 45 minutes until hot and bubbly.
This generous dip serves around 8, and it doubles for a bigger crowd. You can fry the shrimp and mix the base up to 1 day ahead, then stuff and bake just before serving. Round out the spread with these crowd-pleasing crab bites.
Storage Options
Leftover shrimp dip keeps well for a couple of days, though the shrimp soften over time. Reheat gently so the cheese stays creamy.
- Fridge: store the dip in an airtight container for up to 3 days.
- Reheat: warm in a 350 degree oven until hot, about 15 minutes.
- Freezer: freezing is not recommended, since the creamy base can separate.
Variations & Substitutions
This dip welcomes easy swaps based on what you have and how much heat you like. The base stays creamy no matter how you adjust it.
- Use shredded cheddar or pepper jack in place of Colby Jack.
- Bake it in a dish instead of a bread bowl for easier serving.
- Add extra hot sauce or cayenne for a spicier kick.
- Swap crawfish for the shrimp if you can find it.
What to Serve with Shrimp Po Boy Dip
Shrimp po boy dip is rich, so pair it with sturdy dippers and a few lighter bites. Here are the dippers and sides that work best.
- Tortilla chips and crackers for scooping.
- The torn pieces from hollowing out the bread bowl.
- Celery and bell pepper sticks for a fresh contrast.
- Another warm crowd favorite like this havarti dill crab dip.
Before you fire up the fryer, here are the questions readers ask most about this one.
Frequently Asked Questions
Can I make shrimp po boy dip ahead of time?
Yes. Fry the shrimp and mix the base up to a day in advance, then stuff the bread and bake just before serving so it is hot and bubbly.
Do I have to use a bread bowl?
No. You can bake the dip in a casserole dish and serve it with chips, crackers, or bread on the side.
Can I use pre-cooked shrimp?
Fresh fried shrimp give the best texture and flavor here. Pre-cooked shrimp tend to turn rubbery once baked into the dip.
How spicy is it?
It has a mild Creole warmth from the seasoning and hot sauce. Add more hot sauce or cayenne if you want it spicier.
Set this out at your next gathering and it will be the first dish to empty. Warm, cheesy, and packed with shrimp, it is the kind of appetizer people remember.
Hot Shrimp Po Boy Dip
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Ingredients
- 1 large loaf of crusty bread I used sourdough
- 1½ lb shrimp peeled and deveined
- ¾ cup fine cornmeal
- ¾ cup flour
- 1 Tbsp Creole seasoning
- 1 tsp salt ONLY if the Creole seasoning is salt free
- 2 eggs beaten
- oil for frying shrimp I used canola
- 2 8 oz bricks of cream cheese softened
- 8 oz Colby Jack cheese shredded
- 4 large scallions diced (whites, greens and all)
- 4 roma tomatoes seeded and diced
- 1 cup mayonnaise
- ¼ cup coarse grain mustard
- 3 garlic cloves minced
- 1 Tbsp paprika
- 2 tsp relish
- 1 tsp hot sauce
- 1 tsp horseradish
Instructions
- Preheat oven to 350º.
- Hollow out your loaf of bread. You case use the leftover bread to serve with the dip if you like or freeze for another use.
- Heat oil in a large frying pan over medium-high heat. You want enough oil to cover the shrimp just halfway. So, about ¼” of oil should do.
- Mix together the cornmeal, flour and Creole seasoning. Dip the shrimp into the beaten eggs and allow the excess to drip off. Then lightly coat shrimp with cornmeal/flour mixture. Fry until golden. Remove from oil and place on paper towels to drain.
- In a large bowl, mix together the cream cheese, Colby Jack cheese, scallions and tomatoes. Mix just until incorporated. Set aside.
- In a smaller bowl, combine the remoulade ingredients. Stir well to combine.
- Pour the remoulade mixture into the cream cheese mixture. Mix well.
- Roughly chop the fried shrimp and fold that into the cheese mixture.
- Stuff bread bowl with mixture and bake in a 350º oven for about 45 minutes or until hot and bubbly. Serve with crackers or tortilla chips.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oui? Yes! Welcome back Melanie! Happy New Year! I love this recipe and it even looks like a football but I’ve never had a football look as tasty as this one, so I am definitely ready to give this a go. More football playoffs tomorrow and next weekend. Thank you!
And, by the way, who brings a healthy kale shake to a football party!???!
No one that I’d invite to a party, lol.
You’re welcome. I’m always happy to suggest calories for your enjoyment.
You are satan. But I like your style. May make this for dinner and eat it all by myself. Happy New Year and welcome back. Xoxo
Lol I’m that little devil on your shoulder whispering eat it, you know you want it.
Happy New Year to you too, my sweet friend. May you have a prosperous one. xoxo
Oh my!