Hot – Recipe Professional

Crispy Baked Buffalo Hot Wings Recipe

admin — Mon, 01 Jun 2026 02:03:46 +0000

With our crispy buffalo wings recipe, you can skip the oil and fryer and make delicious, crispy baked wings that rival your favorite restaurants.

This recipe guarantees crispy and delicious chicken wings. You are going to LOVE them! They are perfect for serving a crowd. I use my easy buffalo sauce, and love to serve them with the blue cheese dressing shared below.

This is my favorite method for making chicken wings at home, so we’ve shared a few different versions over the years. You might also enjoy these BBQ wings, spicy glazed wings, and these sticky sweet chili wings.

Key Ingredients

Chicken Wings: Depending on where you buy them, they are sold as the whole wing or separated into a drumstick and wingette. If you can only find whole chicken wings, hop over to our tutorial for separating a chicken wing.
Buffalo Sauce: I love using my favorite homemade buffalo sauce. It’s easy and quick to make. You can make it while your wings bake in the oven with butter, hot sauce (like Crystal), garlic powder, and a bit of honey. It’s delicious and I think it tastes better than the store-bought.
Blue Cheese Dip: I love these served with thick blue cheese dip, so I’ve shared a quick recipe below, but if you prefer ranch, I highly recommend trying our homemade ranch. I also have this thinner blue cheese dressing.

Find the full recipe with measurements below.

How to Make Crispy Baked Wings

Tip 1: Use an oven-safe rack. For the crispiest wings, use an oven-safe baking rack inset into a rimmed baking sheet (like in my photos and video). This rack lifts the wings and allows some airflow around them. I use the same setup when baking crispy bacon.

Tip 2: Pat dry before baking. It’s really important to pat your wings dry, helping them crisp up in the oven even more. And don’t forget to season them with salt! I don’t use any other seasonings, but feel free to do so if you’d like.

Tip 3: Bake wings at a higher temperature. I bake my chicken wings in a 425°F oven until crispy, usually 30 to 45 minutes. Adam and I really love them when they are extra crispy, so I continue baking until they have had enough chance to render their fat and crisp up the skin. That means I usually cook them a few more minutes than necessary to reach an internal temperature of 165°F.

Tip 4: Try our homemade buffalo sauce. Once your wings are ready, toss them in your favorite sauce. Our homemade wing sauce combines melted butter, hot sauce (I use Crystal), and a little garlic powder. I also like adding a slight drizzle of honey, balancing the sauce and making everything taste even better.

Serving Suggestions

Celery, carrot sticks, and blue cheese or ranch dressing are classic sides. I love serving them alongside creamy coleslaw, refreshing cucumber salad, or creamy potato salad to turn them into a meal.

You can also serve wings with crispy baked French fries, potato wedges, or try these roasted fingerling potatoes with its creamy sauce for dipping. I also highly recommend browsing our game day recipes category for more ideas.

Crispy Baked Buffalo Hot Wings

PREP
15 mins
COOK
45 mins
TOTAL
1 hr

Skip the oil and fryer and make our baked chicken wings instead. I love using the homemade wing sauce shared below, but you can substitute your favorite store-bought sauce or use BBQ sauce.

2 to 3 Servings

Watch Us Make the Recipe

You Will Need

Baked Chicken Wings

1 pound chicken wings, separated at joints, tips discarded (450g)

Salt, to season the chicken

4 tablespoons unsalted butter (56g)

⅓ cup cayenne pepper hot sauce, like Crystal or Frank’s (80ml)

½ teaspoon garlic powder

1 teaspoon honey, or more to taste, optional

Celery sticks or carrot sticks, for serving

Blue Cheese Dip

½ cup sour cream (113g)

½ cup mayonnaise, try homemade mayo (113g)

6 ounces crumbled blue cheese (170g)

1 tablespoon minced parsley

Salt and fresh ground pepper

Directions

1Prepare oven and pan: Preheat the oven to 425°F (220°C). Set a wire rack inside a large-rimmed baking sheet.

2Bake the wings: Pat dry chicken wings with paper towels, and then season with salt. Spread out in one layer on the wire rack. Bake until cooked through and crispy, 35 to 45 minutes.

3Make blue cheese dip: Stir the sour cream, mayonnaise, blue cheese, and parsley together in a bowl. Season to taste with salt and pepper, then refrigerate until ready to serve with the wings.

4Make buffalo sauce: Meanwhile, melt the butter in a medium saucepan over medium heat. Remove the saucepan from the heat, then stir in the hot sauce, garlic powder, and honey. Season with salt to taste. Set aside until the wings are out of the oven.

5To finish: In a large bowl, toss the baked chicken wings in the sauce and serve with the blue cheese dip and veggies on the side.

Adam and Joanne’s Tips

Wings: There are 8 to 12 wings in 1 pound (depends on size). If you need to separate the wings into the wing and drumette, see How to Cut and Break Down Chicken Wings.
No wire rack: If you do not have a wire rack that will fit inside a baking sheet, you can still bake them. Arrange them on the baking sheet without the rack and rotate a few times during baking.
The nutrition facts provided below are estimates. We did not include the blue cheese dipping sauce in our calculations.

Nutrition Per Serving
Serving Size
1/2 the recipe
/
Calories
487
/
Total Fat
41g
/
Saturated Fat
20g
/
Cholesterol
222mg
/
Carbohydrate
0 g
/
Dietary Fiber
0g
/
Total Sugars
0g
/
Protein
29g

AUTHOR:

Joanne Gallagher

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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Hot Honey Prosciutto Pizza

admin — Thu, 28 May 2026 11:36:41 +0000

This hot honey prosciutto pizza is the lazy dinner or lunch you’ll make on repeat. Salty prosciutto, melty cheese, and a generous drizzle of hot honey on a crispy flatbread or pita — ready in 15 minutes, no pizza dough required.

At A Glance

Ready In: 15 minutes
Serves: 1
Diet: Nut-free
Nutrition Highlights: ~30 grams protein, ~620 calories per serve, high protein – to be updated
Main Ingredients: Lebanese flatbread or pita, pizza sauce, pizza cheese, prosciutto, hot honey
Flavor Profile: Salty, cheesy, subtly spicy, sticky-sweet — the whole package
Meal-Prep Friendly: Best eaten fresh; the flatbread softens if stored
Best Served With: Fresh rocket with balsamic or a simple green salad

This started as my answer to hot honey pepperoni pizza — I love that combination, but I had prosciutto in the fridge and a flatbread that needed using. Ten minutes later I had something I honestly liked even better.

The prosciutto goes on after baking, which means it stays silky and slightly warm from the residual heat, rather than crisping up the way pepperoni does. That contrast — tender, salty prosciutto against bubbling, golden cheese — is the whole point. And then the hot honey ties it all together: sweet, sticky, with just enough heat to wake everything up.

It’s become my go-to lazy lunch and one of those weeknight dinners that feels more special than a 15-minute meal has any right to. If you haven’t tried hot honey on pizza yet, this is your sign.

You might also like these recipes: hot honey chicken wings, hot honey chicken tenders, mini pizza ham pineapple, tortilla wrap recipes, or these easy weeknight dinners.

What You’ll Need

Here is what you’ll need for this hot honey prosciutto pizza recipe. Find the full measurements in the recipe card below.

Lebanese flatbread or pita bread — the base of the whole thing, and honestly the secret weapon here. It bakes up crisp at the edges with a little chew in the middle. Either works; Lebanese flatbread tends to be thinner and crispier, pita a bit more substantial. About 100 grams is ideal for a single serve.
Pizza sauce — store-bought is absolutely fine here. This is a lazy pizza, after all. Any tomato-based pizza or passata sauce works well. You only need 2 tablespoons, so you don’t need to overthink it.
Dried Italian herbs — optional but they add that classic pizza-parlor aroma. If you don’t have a blend, a pinch of dried oregano does the job.
Pizza cheese — a grated melting cheese mix is what you want. I used the Perfect Italiano Perfect Pizza blend (a 3-cheese mix), which gets beautifully golden and bubbling. Any mozzarella-based blend works.
Prosciutto — thinly sliced is key. It goes on after baking, layered over the hot cheese, which means it warms through gently rather than drying out. 4–5 slices (about 40–50 grams) is enough to cover the whole pizza.
Hot honey — the ingredient that makes this recipe. Drizzled generously over the top, it hits sweet and spicy at once and ties all the flavors together. If you don’t have hot honey, you can drizzle regular honey and add a pinch of chili flakes. Or, make your own using this hot honey recipe.

How To Make Hot Honey Prosciutto Pizza

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this flatbread pizza.

Preheat your oven to 210°C / 415°F. Line a baking tray with baking paper or just place the flatbread directly on the oven rack for a crispier base.
Spread the pizza sauce evenly over the flatbread, leaving a small border around the edges. Sprinkle with dried Italian herbs.
Scatter the grated pizza cheese evenly across the top.
Bake for about 10 minutes, or until the cheese is melted, golden, and bubbling at the edges.
Remove from the oven and immediately layer the prosciutto slices over the top, covering the pizza completely. The heat from the cheese will warm the prosciutto through.
Drizzle generously with hot honey and serve straight away.

Watch The Video

Recipe Tips

Don’t skip the post-bake prosciutto step. Baking prosciutto makes it dry and a little tough. Layering it on after the pizza comes out of the oven keeps it silky and tender — a much better result.
Use a hot oven. 210°C / 415°F gives you a good golden base and properly melted cheese in about 10 minutes. Any lower and the cheese won’t colour nicely.
Adjust the hot honey to taste. 2 teaspoons is a good starting point if you’re new to it; go to 3 if you like a real hit of sweet heat. I usually go generous.
No hot honey? Drizzle with regular honey and scatter a small pinch of dried chili flakes or a drizzle of your favorite chili oil over the top. It’s not quite the same, but it gets you there.
Want it crispier? Place the flatbread directly on the oven rack (rather than a tray) for the last few minutes. The underside crisps up beautifully.
Variations: Try swapping prosciutto for speck or coppa. Add a handful of fresh rocket on top with the prosciutto for extra flavor and freshness. A few shavings of parmesan also work beautifully.
Storage: This is really best eaten fresh. The flatbread base softens if stored, and prosciutto doesn’t love being reheated. Make it, eat it.

Serving Suggestions

This pizza is a complete meal on its own, but if you want to round it out, a handful of fresh rocket dressed with a little balsamic glaze is the natural pairing — the peppery bitterness cuts through the richness of the cheese and honey perfectly. A simple green salad works just as well. I sometimes do a quick rocket or arugula salad with Parmesan on the side, which takes about 3 minutes to throw together. Serve with a glass of something cold — this pizza is casual, fun food, and the occasion should match.

If you’ve tried this hot honey prosciutto pizza or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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This hot honey prosciutto pizza is the answer to weeknight laziness. Silky prosciutto, bubbling cheese, and a sticky-spicy drizzle of hot honey on a crispy flatbread — it’s one of those 15-minute meals that somehow feels like a treat. Find step-by-step photos and more recipe tips above.

Preheat the oven to 210°C / 415°F.
Place the flatbread on a baking tray lined with baking paper (or directly on the oven rack for a crispier base).
Spread the pizza sauce evenly over the flatbread. Sprinkle with dried Italian herbs.
Scatter the grated pizza cheese evenly over the top.
Bake for 8–10 minutes, or until the cheese is melted, golden, and bubbling at the edges.
Remove from the oven. Immediately layer the prosciutto slices over the top to cover the pizza completely — the heat from the cheese will warm it through.
Drizzle generously with hot honey. Serve immediately.

Nutrition: Macros will vary based on the pita bread you use and the type of cheese.

Important Ingredient Tips: Prosciutto should always go on after baking, not before — it stays silky and tender rather than drying out. Use any good-quality melting cheese blend; a mozzarella-based mix works best for that pull and golden color.
Key Recipe Tips: Use a hot oven (210°C / 415°F) for best results. Place the flatbread directly on the oven rack for a crispier base. Adjust hot honey quantity to your taste — start with 2 teaspoons and go from there.
Storage Tips: Best eaten fresh. The flatbread base softens if stored, and prosciutto doesn’t reheat well. This is a make-and-eat recipe.
Make-Ahead Tips: You can pre-portion your ingredients (sauce, shredded cheese, prosciutto) and keep them in the fridge so the pizza comes together in under 5 minutes when you need it.
FAQs:
Can I use a different base? Yes — naan bread works beautifully here, as does a regular pita. Flour tortillas will give you a thinner, crispier result. Adjust bake time accordingly.
What is hot honey? It’s honey infused with chili — you get a sweet, sticky drizzle with a gentle heat at the finish. It’s available in most supermarkets and specialty food stores. Mike’s Hot Honey is a popular brand. If you can’t find it, combine regular honey with a small pinch of chili flakes.
Can I make this for more than one person? Absolutely — just scale up. Each person gets their own flatbread. Great for a casual dinner party appetizer or a quick family lunch.
Can I use other deli meats? Yes — speck, coppa, or even salami all work well. For a pepperoni version, add the pepperoni before baking.

Keywords: prosciutto pizza, pita pizza, flatbread pizza, pita bread pizza, easy pizza recipe, flat bread pizza, hot honey prosciutto pizza, work from home lunch, lazy girl meal, hot honey pizza

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Hot Honey Chicken Wings

admin — Mon, 09 Feb 2026 02:00:46 +0000

These hot honey chicken wings are crispy, sticky, sweet, and just the right amount of spicy. They’re baked (not fried!) and basically disappear the second you put them out.

These hot honey chicken wings are the kind I make when I want something super tasty with minimal fuss. They’re crispy on the outside (thank you, baking powder trick!), juicy on the inside, and coated in a sticky glaze that’s sweet from the honey, tangy from lime, and has just enough heat to keep things interesting. This flavor combo is also used in my super popular boneless skinless chicken thighs recipe.

The flavor hits all the right notes — savory, spiced, a little smoky. Plus, no deep-frying required. You can make them in the oven or air fryer, and they’re way lighter than traditional wings. I’ve made these a bunch of times now for dinners and parties, and people always go back for seconds (and thirds).

Each serving is about 220 calories with 15 grams protein, 4 grams carbs, and 15 grams fat—so it’s a pretty decent macro balance, too.

You might also like: salt and pepper chicken wings, hot honey chicken tenders, air fryer bbq chicken wings, dry rub chicken wings, baked honey soy chicken wings, sticky Portuguese chicken wings, or paleo chicken wings.

What You’ll Need

Here is what you’ll need for this hot honey chicken wings recipe. Find the full measurements in the recipe card below.

Chicken wings – I usually buy pre-cut chicken wings, but you get whole wings and cut them yourself.
Olive oil – Helps the seasoning stick and promotes crispiness.
Spice Rub: Salt (essential for flavor), garlic powder and onion powder for that savory backbone, smoked paprika (a little smoky, a little sweet), and baking powder – not a flavor ingredient, but it gives you that bubbly, golden, crispy skin.
Glaze: Hot honey – Store-bought or homemade (I’ve got a recipe if you want it) and lime juice for bright, tangy finish that balances the sweetness.

Swap tips: Don’t have smoked paprika? Regular sweet paprika will work. You can use lemon juice instead of lime in a pinch. No hot honey? Use regular honey and chili powder, or Sriracha hot sauce.

How To Make Hot Honey Chicken Wings

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for hot honey chicken wings.

Preheat oven to 410°F / 210°C and place a wire rack on a lined baking sheet. You can use foil or baking paper to catch the drippings.
Mix salt, garlic powder, onion powder, smoked paprika, and baking powder in a small bowl.
Pat wings super dry, then toss with olive oil and spice mix.

Arrange on the rack in a single layer, skin side up.
Bake 22 minutes, flip, and bake another 20 minutes until crispy and browned.
Toss with hot honey and lime juice while hot. Serve!

Watch The Video

Recipe Tips

Don’t skip the drying step — extra moisture = less crisp.
Baking powder is the secret to that crackly skin without frying.
For even crispier wings, let them sit uncovered in the fridge for an hour or two after seasoning. Kind of like a dry brine.
Want more heat? Use extra hot honey or add a pinch of cayenne or chili powder to the spice rub.
Try them in the air fryer: cook in two batches at 400°F (200°C) for about 18–20 minutes, flipping halfway.
Storage tips: Store leftover wings in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to bring back the crisp!
Make-ahead tips: You can season the wings ahead of time and refrigerate them for up to 24 hours before baking. Even better for crispiness. Just glaze them right before serving.

Serving Suggestions

These are so good on their own, but I also love them with:

If you’ve tried these hot honey chicken wings or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

By submitting this form, you consent to receive emails from Cooked & Loved

These hot honey chicken wings are crispy, sticky, sweet and just the right amount of spicy. They’re baked (not fried!) and basically disappear the second you put them out. Find step-by-step photos and more recipe tips above.

Preheat your oven to 410°F / 210°C. Line a baking tray with foil or parchment and place a wire rack on top. Spray with oil if needed.
In a small bowl, mix together the salt, baking powder, garlic powder, onion powder, and smoked paprika.
Pat the chicken wings dry really well using paper towels. (This is key!)
Toss the wings in a large bowl with olive oil, then add half the spice mix. Flip and add the rest, tossing to coat evenly.
Arrange wings skin side up on the rack in a single layer.
Bake for 22 minutes, flip, then bake for another 20 minutes until crispy and browned.
Remove from oven and place half the wings in a bowl. Drizzle with 2 tablespoons of hot honey and juice of half a lime. Toss to coat. Repeat with the rest.
Serve hot and sticky!

Can I use drumsticks or boneless chicken? You can! Just adjust the cooking time — drumsticks take longer, boneless less time. Keep an eye on them so they don’t dry out.
What if I don’t have hot honey? Mix regular honey with a little hot sauce (like sriracha or Frank’s), red chili flakes, or cayenne. Taste and tweak until you love it.
Why use baking powder? It is the secret to that crackly skin without frying. It reacts with the skin and moisture to create tiny bubbles—aka crispy magic. Just make sure it’s aluminum-free to avoid any odd aftertaste.
Can I freeze these? You can freeze the cooked, unglazed wings. Reheat in the oven, then toss with glaze once hot.
Don’t skip the drying step — extra moisture = less crisp.
For even crispier wings, let them sit uncovered in the fridge for an hour or two after seasoning. Kind of like a dry brine.
Want more heat? Use extra hot honey or add a pinch of cayenne or chili powder to the spice rub.
Try them in the air fryer: cook in two batches at 400°F (200°C) for about 18–20 minutes, flipping halfway.
Storage tips: Store leftover wings in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to bring back the crisp!
Make-ahead tips: You can season the wings ahead of time and refrigerate them for up to 24 hours before baking. Even better for crispiness. Just glaze them right before serving.

Keywords: hot honey chicken wings, baked chicken wings, crispy hot honey chicken wings, baked hot honey chicken wings

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Hot Honey Salmon Recipe – Pinch of Yum

admin — Tue, 20 Jan 2026 07:21:13 +0000

This Hot Honey Salmon is giving off major fancy-to-eat-but-not-fancy-to-make vibes. Spicy-sweet salmon coated in fresh garlic, stone ground mustard, sweet honey, and flecks of red peppers flakes. It’s a magical little number!

What looks fancy but actually comes together super quickly and makes you feel like A BOSS with all that big, feisty flavor?

It’s this. It’s Hot Honey Salmon.

And it’s here for us because this is the SOS series, and fancy-but-not-actually-fancy is the vibe we aspire to.

This is a spicy-sweet little number (hello, “hot honey”) and it gets its name from the sauce that gets brushed over the whole thing, which is grainy from the mustard and flecks of fresh garlic, sweet and sticky from the honey, and a little, medium, or LOT hot from however many red pepper flakes you wanna throw in there. I cannot stress enough how beautiful it is to look at! And it’s one of those salmon recipes that works for even people who aren’t salmon people, because garlic, honey, stone ground mustard, and some peppery heat are magical little wonder foods. If you’re one of those people and want to further your adventure into delicious salmon, we have a how-to guide for cooking salmon right here.

It is about the most foolproof way you could ever think to make salmon. Chaotic dinnertime, stress, and lack of time and energy is no problem for this beauty.

The Ingredient Details

Our basic / fabulous ingredient list:

Stoneground mustard
Honey
Garlic
Paprika
Red Pepper Flakes
Lemon
Salmon

… Salt? Olive oil? I’m trying to think if there’s anything else worth mentioning, but I think that’s pretty much the whole shebang right there.

You shake up the sauce, you brush the salmon, and you bake it.

That’s the whole recipe.

And this is why the SOS series is my favorite.

Looking for another SOS salmon favorite? This Bang Bang Salmon is SO GOOD.

What To Serve with This Salmon

A pro tip: your sauce can actually work really nicely as a dressing, so save a little bit in your jar, drizzle with olive oil, and toss it on some greens and you’ll almost immediately round out your meal.

This salmon is extremely versatile – pair it with those dressed up greens, or steamed green beans from the garden, some roasted potatoes or rice or cauliflower rice or, preferably, HOT CRUSTY BREAD WITH BUTTER, and just enjoy your life, really.

Hot Honey Salmon: FAQs

What kind of salmon should I use?

Fresh Atlantic salmon or wild sockeye salmon work great here! The Atlantic salmon has a bit more fat in it, so the fish doesn’t dry out as easily. It’s so good!

That salad – YUM! How did you make it?

Super SOS-friendly salad here. Just some mixed greens of your choice and toss some of that extra hot honey sauce on your salad for a quick dressing. Another idea is this Toasted Bread and Parmesan Kale Salad – muah! Delish!

Not a big salmon fan here. Anything I can sub?

But have you tried THIS salmon yet? This one might convert you to start proclaiming “Salmon 4 Prez!” If you’re still like , try the hot honey sauce on some chicken or tofu. Yum!

Prefer To Watch Instead Of Read?

Watch Lindsay make this salmon on stories!

Description

For the salmon:

Extras:

Make the sauce: Preheat the oven to 400 degrees. Mix the sauce ingredients in a small dish. Set a little sauce aside for to make a salad dressing later. See notes for this.
Bake the salmon: Line a baking sheet with foil (optional, but makes cleanup much easier). Place salmon skin side down. Brush or spoon the sauce over the salmon, getting it really well coated on top. Bake for 8-10 minutes depending on desired doneness and the thickness of your salmon filets, and broil for just a few minutes at the end to get it extra browned and pretty on top.
Finish and serve: Top each piece with more red pepper flakes. Serve with little lemon wedges, plus a green salad and maybe (for surely) a hunk of hot, crusty, buttered bread. Dreamy.

Notes

Salad hack: If you take care not to dip your raw salmon utensils back into the sauce, you can repurpose any remaining sauce as a dressing for some spring greens! Just add a little olive oil and red wine vinegar, and there’s your dressing. Easy green salad, done.

Nutrition: The nutrition info listed is only for the hot honey salmon and doesn’t include any of the extras.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Bake
Cuisine: American

Keywords: baked salmon recipe, hot honey salmon, easy salmon recipe

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This recipe is part of our collection of sweet honey recipes. Check it out!

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Hot Shrimp Dip – All Day I Dream About Food

admin — Fri, 09 Jan 2026 09:44:08 +0000

This easy cheesy shrimp dip is the perfect keto party appetizer. With plenty of garlic and a kick of spice, this hot baked dip will please all of your guests. Perfect for game day!

I love a good creamy dip. Particularly one that is gooey and baked, that you have to scoop up quickly into your mouths before it drips all over the counter. I’m talking Sausage Cheese Dip and Cheesy Green Chili Dip and tasty things like that.

But this Hot Shrimp Dip is my latest keto appetizer obsession and I love it. Totally LOVE IT! I made a big batch for just my husband and me, and I thought it would be too much for us. But it disappeared within three days. I kept scooping keto crackers into it whenever I needed a quick snack.

So satisfying, so flavorful, I can’t wait to make it again. It really is the perfect low carb game day recipe.

Why you will love this recipe

If you are planning to attend any Super Bowl parties, this is the recipe to make. Anyone on a low carb diet will appreciate the fact that it has only 1.6g of carbs. But it’s flavorful and rich enough for everyone to enjoy. This recipe is a crowd-pleaser

It’s also super easy to make, especially if you purchase pre-cooked shrimp. Just chop up the shrimp, mix up with some cream cheese, sour cream, mayo, and seasonings, and bake until bubbly and browned.

It’s so good served hot with some sliced veggies. But I found to my surprise that I liked it just as much cold, after it had been in the fridge for a day. So you have that option too!

Ingredient Notes

Shrimp: You can purchase cooked shrimp or cook it yourself. Any size shrimp will work as you will chop them up for the dip.
Cream cheese: Cream cheese helps give the dip some structure and body, for better scooping.
Sour cream: This adds creaminess and a little tang to the dip.
Mayonnaise: This will add some additional creaminess to the dip.
Cheddar cheese: I recommend using a sharp cheddar for more flavor.
Lemon juice: This adds some zing to the dip. You can use fresh or bottled.
Old Bay Seasoning: Old Bay is a unique seasoning blend marketed by McCormick and usually used in seafood and poultry dishes. The main ingredients are celery salt and paprika. You can also use any seafood seasoning.
Hot sauce: You can make it as mild or as spicy as you like it.
Kitchen staples: Green onions, salt, and pepper.

Step by Step Directions

Prep the shrimp: Remove the tails from the shrimp and chop into 1/2 inch pieces.
Mix the dip base: In a large bowl, combine the cream cheese, cheddar, sour cream, and mayonnaise. Mix until well combined and smooth.
Combine the remaining ingredients: Add the chopped shrimp, green onion, lemon juice, Old Bay, and hot sauce. Stir until well combined, then taste and adjust seasoning as desired.
Bake the dip: Transfer to a medium (about 1 quart) glass or ceramic baking dish and spread to the edges. Bake at 350ºF for 20 minutes, or until the top is browned and the mixture is bubbling. Serve warm.

Tips for Success

When I say “well softened” cream cheese, I mean really well softened. This usually means that room temperature isn’t sufficient. You want to be able to really mix it into the sour cream and mayo. I like to warm my cream cheese up a little in the microwave, for 10 seconds or so.

Baked Shrimp Dip is delicious with so many things. I like sliced cucumber and red peppers, but it’s also good with keto crackers. If you have a favorite keto bread recipe, you can slice it thinly and toast it for dippers too. And my Keto Pull Apart Bread would be delicious with this dip as well!

Frequently Asked Questions

Can you make hot shrimp dip in advance?

To prepare this dip in advance, follow the recipe through Step 4, but don’t bake it. Then simply cover with plastic wrap and refrigerate for up to 2 days.

Can you reheat hot shrimp dip?

Yes, this keto-friendly dip reheats really well. You can even make it a day ahead and re-warm it before serving. I recommend placing it in a 300ºF oven for 15 minutes, or until warmed through. Keep in mind that it’s also delicious served cold.

How many carbs are in Hot Shrimp Dip?

This keto hot shrimp dip recipe has 7.1g of carbs and 1.6g of fiber per serving. That comes to 5.5g net carbs per serving.

More keto appetizers you will love

Hot Shrimp Dip Recipe

Servings: 12 servings

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

This easy cheesy shrimp dip is the perfect keto party appetizer. With plenty of garlic and a kick of spice, this hot baked dip will please all of your guests. Perfect for game day!

12 ounces (340.2 g) cooked shrimp
6 ounces (170.1 g) cream cheese, well softened
1 cup (113 g) shredded cheddar cheese
1/3 cup (76.67 g) sour cream
1/4 cup (56 g) mayonnaise
2 medium green onion, chopped
1 tbsp lemon juice
2 tsp Old Bay seasoning
1/2 tsp hot sauce, more to taste
Salt and pepper to taste

Cook ModePrevent your screen from going dark

Preheat the oven to 350ºF.
Remove the tails from the shrimp and chop into 1/2 inch pieces.
In a large bowl, combine the cream cheese, cheddar, sour cream, and mayonnaise. Mix until well combined and smooth.
Add the chopped shrimp, green onion, lemon juice, Old Bay, and hot sauce. Stir until well combined, then taste and adjust seasoning as desired.
Transfer to a medium (about 1 quart) glass or ceramic baking dish and spread to the edges.
Bake 20 minutes, or until the top is browned and the mixture is bubbling. Serve warm.

Storage Information: Store the leftovers, tightly wrapped, in the fridge for up to 3 days. Reheat gently in a warm oven or simply eat it cold.

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Appetizers & Snacks,

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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