Shrimp-Crab Fajita Roll-Up Bombs Recipe

Introduction

Savor the vibrant flavors of the sea with these Shrimp-Crab Fajita Roll Up Bombs. Packed with succulent shrimp, delicate crab, and colorful fajita vegetables, these bite-sized delights are perfect for entertaining or a flavorful snack. Their fun presentation and bold Tex-Mex seasoning make them a guaranteed crowd-pleaser.

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, crushed
• 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 black 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 pink. Toss with the fajita seasoning, then add bell peppers, onion, and garlic. Sauté for 3-4 minutes until vegetables are tender-crisp.
3. Step 3: Gently fold in lump crabmeat during the last minute of cooking. Remove from heat, stir in lime juice and cilantro, then let the mixture cool to room temperature.
4. Step 4: Lay each tortilla flat. Spread about 2 tablespoons of softened cream cheese evenly over the surface, leaving a 1-inch border around edges.
5. Step 5: Sprinkle shredded cheddar cheese evenly on top of the cream cheese. Spread approximately 1/2 cup of the cooled seafood mixture horizontally across the lower third of each tortilla.
6. Step 6: Roll each tortilla tightly from the filled edge, pressing gently to create compact cylinders. Wrap in plastic wrap and refrigerate for at least 2 hours to set.
7. Step 7: Trim the ends of each roll, then slice into 1-inch rounds. Arrange cut-side up on serving platters to showcase the spiral pattern and colorful filling.

Tips & Variations

• For a lighter option, substitute cream cheese with Greek yogurt mixed with a little mayonnaise and use reduced-fat cheese.
• Try swapping flour tortillas with large lettuce leaves or low-carb tortillas for a low-carb twist.
• Use certified gluten-free or corn tortillas to make this recipe gluten-free without sacrificing flavor.
• For a dairy-free version, replace cream cheese with mashed avocado seasoned with lime and cumin, and omit cheddar cheese.
• Add finely minced jalapeño for a spicy kick, adjusting to your heat preference.

Storage

Store any leftover roll-up bombs tightly wrapped in plastic wrap in the refrigerator for up to 3 days. They are best enjoyed chilled but can be brought to room temperature before serving. Avoid freezing, as cream cheese and fresh vegetables may become watery upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these roll-ups ahead of time?

Yes, these roll-ups can be assembled and refrigerated for at least 2 hours or up to overnight to let the flavors meld and ensure firm rolls that slice nicely.

Can I substitute other seafood in this recipe?

Absolutely. You can use cooked crab alone, or swap shrimp with scallops or firm white fish, but be mindful of cooking times to keep seafood tender and flavorful.

Shrimp-Crab Fajita Roll-Up Bombs Recipe

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★★★★★

4.9 from 550 reviews

• Author: Sarah
• 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 a vibrant and flavorful appetizer that combines succulent shrimp and fresh lump crabmeat with colorful sautéed bell peppers and onions, all seasoned with a signature fajita spice blend. Wrapped in soft flour tortillas layered with cream cheese and sharp cheddar, then chilled and sliced into bite-sized rounds, these roll-ups deliver a perfect balance of Tex-Mex zest and seafood sweetness. Ideal for entertaining, they’re easy to prepare ahead and impress with their eye-catching spiral presentation and delightful, protein-packed taste.

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Ingredients

Scale 1x2x3x

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 substitute with 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

Signature Fajita Seasoning

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

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, salt, and black pepper until well blended. This seasoning mix will provide the authentic Tex-Mex flavor base for the seafood filling.
2. Master the Seafood Sauté Technique: Heat olive oil in a large skillet over medium-high heat until shimmering. Add the diced shrimp and cook for about 2 minutes until they start turning pink. Add the prepared fajita seasoning and toss to coat evenly. Then add diced red and yellow bell peppers, sliced red onion, and minced garlic. Sauté for 3-4 minutes until vegetables are tender-crisp and aromatic.
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 skillet from heat and stir in the fresh lime juice and chopped cilantro. Allow the mixture to cool to room temperature to prevent melting the cream cheese during assembly.
4. Prepare the Tortilla Foundation: Lay each flour tortilla flat on a clean workspace. Using an offset spatula or butter knife, spread about 2 tablespoons of softened cream cheese evenly across the entire surface, leaving a 1-inch border around the edges. This will act as a moisture barrier and add rich flavor.
5. Execute the Perfect Assembly Technique: Sprinkle shredded sharp cheddar cheese evenly over the cream cheese layer. Then spread approximately 1/2 cup of the cooled seafood mixture horizontally across the lower third of each tortilla. Ensure even distribution to avoid overstuffing or sparse filling.
6. Master the Professional Rolling Method: Starting from the filled edge, roll each tortilla tightly but gently, applying consistent pressure to form compact cylinders. The cream cheese acts as an adhesive sealing the seam. Wrap each roll individually in plastic wrap and refrigerate for at least 2 hours to allow set and easier slicing.
7. Create the “Bomb” Presentation: Remove the rolls from the refrigerator, unwrap, and using a sharp serrated knife, trim the ends to clean edges. Slice each roll into 1-inch thick rounds. Arrange cut-side up on serving platters to showcase the colorful spiral pattern and vibrant filling.

Notes

• For a lower calorie version, substitute cream cheese with a mix of Greek yogurt and a small amount of mayonnaise, and use reduced-fat cheese.
• For a lower carb alternative, replace flour tortillas with large lettuce leaves or low-carb tortillas like Boston or butter lettuce.
• To make this recipe gluten-free, use certified gluten-free or corn tortillas for authentic Mexican flavor and texture.
• Dairy-free option: omit cream cheese and cheddar; use mashed avocado seasoned with lime juice and cumin for creaminess and flavor.
• These roll-ups can be prepared several hours in advance for stress-free entertaining.
• Serve with guacamole, pico de gallo, sour cream, or alongside Mexican street corn salad, black bean and quinoa pilaf, or cilantro-lime rice for a fuller meal.
• Pair well with Mexican lagers, margaritas, or crisp Sauvignon Blanc wine.

• 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 roll ups, fajita bombs, party appetizers, seafood roll ups