Shrimp & Crab Queso Dip Recipe – Cozy, Cheesy Comfort with a Sea-Salty Twist

Introduction

The kitchen smelled like butter and garlic as soon as I pulled the skillet from the cupboard. Honestly, that warm, melty scent always takes me back to lazy weekend nights with friends, and it’s why I love this Shrimp & Crab Queso Dip so much. Right away, the creaminess of melted cheese meets the bright burst of tomatoes and chilies, and together they make a dip that feels like a hug. Also, if you adore seafood pairings, you might enjoy my take on crab cakes for another cozy appetizer: crab and shrimp cakes.

Why You’ll Love It

• Quick and easy to make, so you’ll be dipping in no time.
• Comforting homemade flavor with melty, cheesy goodness.
• Made with simple ingredients you probably already have.
• Great for any occasion — from game night to a quiet night in.
• Always a crowd-pleaser with a little seaside charm.

Ingredients You’ll Need

• 1 tablespoon butter — use unsalted butter so you can control the salt.
• 1/2 lb shrimp, peeled, deveined, and chopped — fresh shrimp gives the best texture.
• 1/2 lb lump crab meat — gently fold it in so the lumps stay pretty.
• 1 small onion, finely chopped
• 2 cloves garlic, minced — fresh garlic gives it that extra flavor boost.
• 1 jalapeño, finely diced (optional, for heat)
• 1 can (10 oz) diced tomatoes with green chilies, drained
• 16 oz Velveeta cheese, cubed
• 4 oz cream cheese, cubed
• 1/2 cup heavy cream
• 1/2 teaspoon Old Bay seasoning
• 1/4 teaspoon paprika
• Fresh cilantro or parsley, chopped (for garnish)
• Tortilla chips, for serving

Also, if you love rich seafood soups, try pairing flavors with this seafood bisque recipe I sometimes make alongside dips: seafood bisque with crab, shrimp, and lobster.

How to Make It

1. First, heat a large skillet over medium and melt the butter. You’ll hear a gentle sizzle — that’s when you know it’s ready.
2. Next, add the chopped shrimp and cook for 2–3 minutes, until they turn pink and opaque. Then, remove the shrimp and set them aside so they don’t overcook.
3. Meanwhile, in the same skillet add the onion, garlic, and jalapeño (if using). Sauté until the onion becomes soft and translucent, about 3 minutes, and breathe in that garlicky, sweet aroma.
4. Then stir in the drained diced tomatoes with green chilies. They add a bright, tangy note and small pops of color.
5. Lower the heat to medium-low. Now add the Velveeta and cream cheese, stirring until the mixture becomes smooth and glossy. You’ll love how velvety it looks.
6. After that, pour in the heavy cream along with Old Bay and paprika, stirring to blend the spices into the cheese.
7. Finally, gently fold the cooked shrimp and lump crab meat into the dip. Be careful so the crab stays in lovely chunks. Cook for another 3–5 minutes until everything is warmed through and the aroma fills the room.
8. Transfer to a serving bowl, sprinkle with fresh cilantro or parsley, and serve warm with tortilla chips.

Also, if you want a different bake-and-serve style, check this casserole inspiration: crab and shrimp casserole.

Kitchen Tips

• Time-saver: Use pre-cooked shrimp if you’re in a rush; just warm them briefly so they don’t get rubbery.
• Fix for separation: If the dip gets grainy, lower the heat and stir in a splash more cream until it smooths out.
• Flavor twist: For a smoky edge, add a pinch of smoked paprika or a few drops of chipotle in adobo. Also, try folding in a little grated sharp cheddar for extra bite. For more ideas with similar flavors, you can peek at this baked casserole for inspiration: crab and shrimp casserole.

Serving Ideas

Serve this Shrimp & Crab Queso Dip straight from the skillet or ladled into a warm bowl. Also, it shines at family dinners, Sunday brunch, cozy movie nights, or holiday spreads. For garnishes, try extra cilantro, a squeeze of lime, or chopped green onions for crunch. Moreover, pair with sturdy tortilla chips, toasted baguette slices, or even crisp vegetables for dipping. If you like stuffed veggies, this dip’s flavors play nicely with stuffed peppers too: crab and shrimp stuffed bell peppers.

Storing & Leftovers

• Fridge: Store leftovers in an airtight container for up to 3 days. Then reheat gently on the stovetop over low heat.
• Freezer: Freeze in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.
• Leftover idea: Turn cooled dip into a creamy sandwich spread or fold into scrambled eggs for a decadent breakfast.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day once the flavors marry. Reheat gently so the cheese stays silky.

Q: Can I swap any ingredients?
A: Of course! Swap cream cheese for Greek yogurt (for tang), or skip the jalapeño for milder flavor. This recipe is forgiving.

Q: What’s the best way to serve it?
A: Fresh from the pan while it’s still warm and bubbly. That melty texture is everything.

Q: How do I know it’s perfectly cooked?
A: Look for glossy, melted cheese and warmed-through seafood. Also, the lovely briny aroma is your sign.

Final Thoughts

This Shrimp & Crab Queso Dip reminds me of late-night conversations around the kitchen island, where everyone reaches in for “just one more chip.” So, try it, make it your own, and let it become a go-to for cozy gatherings. In short, enjoy every cheesy, briny, buttery bite of Shrimp & Crab Queso Dip.

Conclusion

For more seafood dip inspiration, I like to compare recipes and see how others balance flavors — for example, the Cheesy Crab & Shrimp Dip – THF offers a slightly different take on creaminess and texture. Also, if you want a show-stopping party version, check out the Million Dollar Shrimp & Crab Dip – Southern Discourse for more decadent ideas.

Shrimp & Crab Queso Dip

This cozy Shrimp & Crab Queso Dip features melted cheese, fresh seafood, and a burst of flavor from tomatoes and chilies, perfect for gatherings and game nights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Appetizer

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 tablespoon butter use unsalted butter so you can control the salt.
• 1/2 lb shrimp, peeled, deveined, and chopped fresh shrimp gives the best texture.
• 1/2 lb lump crab meat gently fold it in so the lumps stay pretty.
• 1 small onion, finely chopped
• 2 cloves garlic, minced fresh garlic gives it that extra flavor boost.
• 1 jalapeño, finely diced (optional, for heat)
• 1 can (10 oz) diced tomatoes with green chilies, drained
• 16 oz Velveeta cheese, cubed
• 4 oz cream cheese, cubed
• 1/2 cup heavy cream
• 1/2 teaspoon Old Bay seasoning
• 1/4 teaspoon paprika
• Fresh cilantro or parsley, chopped (for garnish)
• Tortilla chips, for serving

Method

 

Preparation

1. Heat a large skillet over medium and melt the butter.
2. Add the chopped shrimp and cook for 2–3 minutes, until they turn pink and opaque. Remove the shrimp and set them aside.
3. In the same skillet, add the onion, garlic, and jalapeño (if using). Sauté until the onion becomes soft and translucent, about 3 minutes.
4. Stir in the drained diced tomatoes with green chilies.
5. Lower the heat to medium-low and add the Velveeta and cream cheese, stirring until smooth.
6. Pour in the heavy cream along with Old Bay and paprika, stirring to blend.
7. Gently fold the cooked shrimp and lump crab meat into the dip, and cook for another 3–5 minutes until everything is warmed through.
8. Transfer to a serving bowl, sprinkle with fresh cilantro or parsley, and serve warm with tortilla chips.

Notes

For a smoky edge, add a pinch of smoked paprika. Use pre-cooked shrimp to save time. Store leftovers in an airtight container for up to 3 days or freeze for 2 months.