Miniketo
ES

Keto Appetizers

Hot Shrimp Dip

Whenever I need a shareable appetizer that fits my keto lifestyle, this hot shrimp dip tops the list. It’s incredibly simple yet delivers rich, savory flavor from tender shrimp, gooey Monterey Jack, and aromatic veggies. In just over half an hour, you’ll have a bubbling, golden dish that friends and family will request again and again.

15 min Prep time 25 min Cook time 40 min Total time 4 Servings 350 Calories
Hot Shrimp Dip

Ingredients

  • pound shrimp, peeled and deveined
  • /2 cup chopped onion
  • /2 cup chopped green bell pepper
  • tablespoon minced garlic
  • tablespoons mayonnaise
  • teaspoon vegetable oil
  • teaspoon Old Bay seasoning
  • /4 teaspoon ground black pepper
  • /4 teaspoon salt
  • cup shredded Monterey Jack cheese

Instructions

  1. Step 1

    Begin by preheating your oven to 350°F and giving an 8x8-inch baking dish a quick spritz of cooking spray or a thin coat of oil. Dice the shrimp into small, pea-sized pieces—they’ll cook evenly and mingle perfectly with the other ingredients. In a large bowl, combine the shrimp, onion, bell pepper, garlic, mayo, oil, Old Bay, pepper, and salt. Add 3/4 cup of the shredded Monterey Jack and mix until the shrimp is thoroughly enrobed in that creamy, seasoned mixture. Spoon it all into the baking dish and level it out. Top with the final 1/4 cup of cheese, which will melt into a gorgeous, golden cap. Slide the dish onto the middle rack and bake for 25-30 minutes, until the edges bubble and the cheese is lightly browned. Let it cool for a few minutes so no one burns their tongue on the molten goodness—then serve alongside your favorite keto-friendly dippers like celery sticks or pork rinds.

Chef's Tip

I like to use shrimp that’s slightly undercooked before baking, as it finishes perfectly in the oven without turning rubbery. If you prefer extra crunch, sprinkle a few crushed pork rinds on top with the final cheese layer.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 300°F for 10 minutes or in the microwave in short bursts, stirring in between, until warm.

Variation Tips

If you crave a bolder flavor, try adding a diced jalapeño and a dash of cayenne pepper to the mix. For a different seafood spin, replace the shrimp with lump crab meat and stir in a teaspoon of lemon zest for brightness. Both versions pair wonderfully with crisp keto vegetables.

Frequently Asked Questions