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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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.