Cowboy Butter Cajun Shrimp Bombs with Cheesy Dipping Sauce

These Cowboy Butter Cajun Shrimp Bombs are the ultimate party food or indulgent appetizer. Each bite is packed with juicy Cajun-spiced shrimp, melted mozzarella, and wrapped in buttery biscuit dough—then baked to golden perfection and served with a rich, gooey cheddar cheese dipping sauce. This is one of those recipes I break out when I want to seriously impress without spending hours in the kitchen.

Why You’ll Love This Recipe

I love this recipe because it delivers big flavor in a small package. The shrimp is buttery, spicy, and juicy, while the biscuit dough crisps up beautifully around the melted cheese. And that cheesy dipping sauce? It’s a creamy, smoky dream that ties everything together. These bombs are perfect for game day, gatherings, or anytime I want finger food that packs a punch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Shrimp Bombs:

• 1 lb large shrimp, peeled and deveined

• 1 can refrigerated biscuit dough (8 biscuits)

• 2 tablespoons cowboy butter (melted butter mixed with garlic, parsley, paprika, red pepper flakes, and lemon juice)

• 1 teaspoon Cajun seasoning

• 1 teaspoon garlic powder

• ½ cup shredded mozzarella cheese

• 2 tablespoons grated Parmesan cheese

• 1 tablespoon fresh parsley, chopped (for garnish)

• 1 egg, beaten (for sealing)

For the Cheesy Dipping Sauce:

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1 ½ cups milk

• 1 ½ cups shredded cheddar cheese

• ¼ teaspoon paprika

• Salt and black pepper, to taste

Directions

Prep the Shrimp Bombs:

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. I toss the peeled shrimp with cowboy butter, Cajun seasoning, and garlic powder. I set them aside to marinate briefly.

Assemble the Bombs:

3. I flatten each biscuit round into a 3–4 inch circle.

4. In the center of each dough round, I place 1 shrimp and a pinch of shredded mozzarella.

5. I fold the dough up and around the shrimp to form a sealed ball, brushing the edges with beaten egg to make sure it holds.

6. I place each shrimp bomb seam-side down on the baking sheet.

Top and Bake:

7. I brush the tops with extra cowboy butter and sprinkle them with grated Parmesan.

8. I bake the bombs for 18–20 minutes, or until they’re golden brown and puffed.

Make the Cheesy Dipping Sauce:

9. While the bombs bake, I melt the butter in a small saucepan over medium heat.

10. I whisk in the flour and cook for 1–2 minutes to form a light roux.

11. I slowly whisk in the milk until smooth, then continue stirring until thickened.

12. I stir in the cheddar cheese, paprika, salt, and pepper, and cook until melted and creamy.

Serve:

13. I serve the shrimp bombs hot with the warm cheese sauce on the side. A sprinkle of fresh parsley over the top adds a nice finish.

Servings and timing

• Servings: 8 bombs

• Prep Time: 20 minutes

• Cook Time: 20 minutes

• Total Time: 40 minutes

• Calories: Approximately 350 kcal per serving

Variations

I like to switch things up by using jalapeño cheddar biscuit dough or adding a little cream cheese inside with the shrimp for an extra creamy center. Sometimes I use a mix of shrimp and chopped crab for a seafood twist. And if I’m feeling extra bold, I add a dash of hot sauce to the cheese dip or toss a few red pepper flakes into the dough for heat.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I pop them back in the oven at 350°F for about 10 minutes to crisp them up again. The cheese sauce can be reheated on the stovetop over low heat with a splash of milk to bring it back to life.

FAQs

Can I use frozen shrimp?

Yes, I just make sure they’re fully thawed and patted dry before tossing them in the seasoning so the dough doesn’t get soggy.

Can I make these ahead of time?

I prep the shrimp and assemble the bombs a few hours ahead, then refrigerate them until ready to bake. I wait to add the butter and Parmesan until right before baking.

What’s in cowboy butter?

Cowboy butter is a mix of melted butter, minced garlic, lemon juice, chopped parsley, paprika, red pepper flakes, and a pinch of salt. I usually make a small batch and keep it on hand—it’s great on veggies, steak, and seafood too.

Can I air fry these?

Yes, I’ve made them in the air fryer at 350°F for about 10–12 minutes. I just keep an eye on them so they don’t overcook.

Can I make these with cooked shrimp?

I can, but I reduce the bake time slightly or only warm them enough to melt the cheese and crisp the dough, since the shrimp is already cooked.

Conclusion

Cowboy Butter Cajun Shrimp Bombs with Cheesy Dipping Sauce are everything I want in a party snack—crispy, creamy, spicy, and completely addictive. They’re easy to make, fun to eat, and guaranteed to wow anyone I serve them to. Whether it’s game night, a backyard get-together, or just a snack craving, this recipe never lets me down.