Shrimp-Crab Fajita Roll Up Bombs Recipe

Introduction

These Shrimp-Crab Fajita Roll Up Bombs combine succulent seafood with vibrant fajita flavors wrapped in a creamy, cheesy tortilla. Perfect for entertaining or a flavorful appetizer, they offer a fast, make-ahead solution that doesn’t compromise on taste or presentation.

Ingredients

• 1 lb large shrimp (21-25 count), peeled, deveined, and diced into bite-sized pieces
• 8 oz fresh lump crabmeat, carefully picked over for shells (substitute: high-quality canned crab, drained)
• 2 tablespoons olive oil
• 1 large red bell pepper, diced
• 1 large yellow bell pepper, diced
• 1 medium red onion, thinly sliced
• 3 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (adjust to heat preference)
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 8 large flour tortillas (10-inch), room temperature
• 8 oz cream cheese, softened
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup fresh cilantro, chopped
• 2 limes, juiced
• 1 jalapeño, seeded and finely minced (optional)

Instructions

1. Step 1: In a small bowl, whisk together chili powder, cumin, smoked paprika, oregano, garlic powder, cayenne, salt, and pepper until evenly blended.
2. Step 2: Heat olive oil in a large skillet over medium-high heat until shimmering. Add diced shrimp and cook for 2 minutes until they begin to turn pink.
3. Step 3: Add the prepared fajita seasoning, tossing to coat shrimp evenly. Then add bell peppers, onion, and garlic. Sauté for 3-4 minutes until vegetables are tender-crisp and aromatic.
4. Step 4: Gently fold in lump crabmeat during the final minute, taking care not to break up lumps. Remove from heat and stir in lime juice and chopped cilantro. Let mixture cool to room temperature.
5. Step 5: Lay tortillas flat. Spread about 2 tablespoons of softened cream cheese evenly across each, leaving a 1-inch border around edges.
6. Step 6: Sprinkle shredded cheddar cheese evenly over the cream cheese layer. Then spread about 1/2 cup of the cooled seafood mixture horizontally across the lower third of each tortilla.
7. Step 7: Roll each tortilla tightly from the filled edge, applying gentle pressure to form compact cylinders. Wrap individually in plastic wrap and refrigerate for at least 2 hours to set.
8. Step 8: Trim the ends to create clean edges, then slice each roll into 1-inch thick rounds. Arrange cut-side up on serving platters.

Tips & Variations

• For a healthier option, substitute cream cheese with Greek yogurt mixed with a little mayonnaise and use reduced-fat cheese.
• Use large lettuce leaves or low-carb tortillas in place of flour tortillas to reduce carbs significantly.
• To make gluten-free, opt for certified gluten-free or corn tortillas for authentic flavor.
• Dairy-free alternative: replace cream cheese with mashed avocado seasoned with lime juice and cumin, and omit cheddar cheese.
• Add finely minced jalapeño to the seafood mixture if you prefer extra heat.
• Prepare several hours ahead; chilling helps the roll-ups hold their shape and develop flavor.

Storage

Store the rolled and wrapped bombs in the refrigerator for up to 2 days before slicing. After slicing, keep the roll-ups covered in an airtight container and consume within 24 hours for best freshness. Reheat gently in a warm oven if desired, but they are also delicious served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp and crab for this recipe?

Yes, but make sure to fully thaw and pat dry the seafood before cooking to prevent excess moisture, which can affect the filling’s texture and the roll-up’s stability.

How spicy is this dish, and can I adjust the heat?

The heat level is mild to moderate, mainly from chili powder and optional cayenne pepper. You can reduce or omit cayenne and jalapeño for a milder version, or add more for extra spice.

Shrimp-Crab Fajita Roll Up Bombs Recipe

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★★★★★

4.6 from 55 reviews

• Author: Victor
• Total Time: 50 minutes
• Yield: 8 servings (2 roll-up bombs per serving) 1x

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Description

These Shrimp-Crab Fajita Roll Up Bombs are vibrant, flavorful appetizers combining succulent shrimp, fresh lump crabmeat, and colorful sautéed bell peppers and onions all wrapped in soft flour tortillas with cream cheese and sharp cheddar. Infused with a smoky, homemade fajita seasoning and brightened with lime and cilantro, these bombs offer a perfect fusion of Tex-Mex flair and seafood elegance, ideal for entertaining or a tasty snack with a zesty twist.

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Ingredients

Scale 1x2x3x

For the Seafood Filling:

• 1 lb large shrimp (21–25 count), peeled, deveined, and diced into bite-sized pieces
• 8 oz fresh lump crabmeat, carefully picked over for shells (or high-quality canned crab, drained)
• 2 tablespoons olive oil
• 1 large red bell pepper, diced
• 1 large yellow bell pepper, diced
• 1 medium red onion, thinly sliced
• 3 cloves garlic, minced

For the Signature Fajita Seasoning:

• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

For Assembly and Binding:

• 8 large flour tortillas (10-inch), room temperature
• 8 oz cream cheese, softened
• 1 cup sharp cheddar cheese, freshly shredded
• 1/2 cup fresh cilantro, chopped
• 2 limes, juiced
• 1 jalapeño, seeded and finely minced (optional)

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Instructions

1. Create the Perfect Seasoning Foundation: In a small bowl, whisk together chili powder, cumin, smoked paprika, oregano, garlic powder, cayenne pepper, sea salt, and black pepper until evenly combined. This blend will imbue the seafood with authentic Tex-Mex flavors that complement both shrimp and crab without overpowering them.
2. Master the Seafood Sauté Technique: Heat olive oil in a large skillet over medium-high heat until shimmering. Add the diced shrimp and sauté for about 2 minutes until they start to turn pink. Sprinkle the prepared fajita seasoning over the shrimp and toss to coat evenly. Add diced red and yellow bell peppers, sliced red onion, and minced garlic. Continue cooking, stirring occasionally, for 3-4 minutes until vegetables are tender-crisp and fragrant.
3. Incorporate the Delicate Crab: Gently fold in the lump crabmeat during the last minute of cooking, taking care not to break up the lumps. Remove the pan from heat and stir in fresh lime juice and chopped cilantro. Allow the mixture to cool to room temperature to prevent the cream cheese from melting during assembly.
4. Prepare the Tortilla Foundation: Lay one flour tortilla flat on a clean surface. Using an offset spatula or butter knife, spread roughly 2 tablespoons of softened cream cheese evenly across the entire surface, leaving about a 1-inch border around the edges. This layer acts as a barrier preventing sogginess while adding a creamy tang.
5. Execute the Perfect Assembly Technique: Sprinkle a layer of shredded sharp cheddar cheese evenly over the cream cheese. Then, distribute about 1/2 cup of the cooled seafood filling horizontally along the lower third of the tortilla. Distribute filling evenly to avoid bursting or sparse bites.
6. Master the Professional Rolling Method: Starting from the filled edge, roll the tortilla tightly but gently into a compact cylinder, applying even pressure. The cream cheese serves as an adhesive sealing the seam. Wrap each roll individually in plastic wrap and refrigerate for at least 2 hours to set firmly.
7. Create the “Bomb” Presentation: After chilling, remove the plastic wrap and trim the ends of each roll with a sharp serrated knife to create clean edges. Slice each roll into 1-inch thick rounds and arrange cut-side up on a serving platter to display the colorful spiral pattern invitingly.

Notes

• Optional: Add finely minced jalapeño to seafood mixture for extra heat.
• To reduce calories, substitute cream cheese with Greek yogurt mixed with a touch of mayonnaise and use reduced-fat cheddar cheese.
• For a low-carb alternative, use large lettuce leaves or low-carb tortillas instead of flour tortillas.
• Gluten-free tortillas or corn tortillas can be used to make this recipe suitable for gluten sensitivities.
• Dairy-free version: Replace cream cheese with mashed avocado seasoned with lime and cumin, and omit cheddar cheese.
• Make-ahead friendly: Prepare rolls several hours in advance and refrigerate for stress-free entertaining.
• Serve with guacamole, pico de gallo, sour cream, or alongside Mexican street corn salad or cilantro-lime rice for a complete meal.

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Stovetop
• Cuisine: Tex-Mex

Keywords: shrimp crab fajita roll ups, seafood appetizers, Tex-Mex seafood recipe, fajita seasoning, party appetizers, seafood roll bombs, easy Tex-Mex snacks