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If you're after a tasty meal that comes together fast, this Shrimp Con Queso always hits the spot for me. Plump shrimp mingle with sizzling fajita-style veggies, then everything gets smothered in a creamy homemade cheese sauce. It's a real party dish that makes weeknights feel like a celebration but is speedy enough that you won't lose your whole evening in the kitchen.
This is the dish my crew begs for every time we're hanging out for a game night. When I first served it, folks went back for seconds before I even grabbed my own plate.
Tasty Ingredients
- Shredded pepper jack cheese: melts smooth and gives spicy zip, grate your own if you want the best ooze
- Mushrooms: add full, earthy flavor—pick ones that look solid and fresh
- Bell peppers: go with a colorful variety for crisp crunch, pick ones that shine
- Heavy cream: makes the sauce rich and silky, double check it's fresh for best drip
- Shrimp: thawed out, shells and veins gone—bigger shrimp give you more bite
- Red onion: slice super thin so it cooks down quickly, brings gentle sweetness
- Cream cheese: let it soften so it blends into the sauce and turns extra creamy
- Taco seasoning: sprinkles smoky warmth in every bite, use homemade if you want
- Olive oil: slicks the pan and cranks up flavor while stopping sticking
- White American cheese: makes everything extra velvety—this is what makes queso dreamy
Simple Step Guide
- Finish and Serve:
- Tip the shrimp and veggies right back in, folding gently so every bit is coated with that cheesy sauce. Dish it up hot—it's best straight from the pan.
- Melt the Cheeses:
- Chop in handfuls of pepper jack and American cheese a little at a time, stirring between each, until the mix is smooth and drippy. If it's thicker than you like, splash in more cream till it feels just right.
- Make the Queso Sauce:
- Turn the heat way down low. Drop in the cream cheese and heavy cream, stirring constantly till everything's smooth and tiny bubbles pop up—this is your queso base.
- Cook the Shrimp:
- Scatter shrimp into the pan and dust with taco seasoning. Stir so they're all coated and let them go for two or three minutes in an even layer—once they're pink and opaque, take them (and the veggies) out so the shrimp stay juicy.
- Sauté the Veggies:
- Add red onion, mushrooms, and bell peppers, stirring often for about five or six minutes. They'll soften and brown up at the edges, giving you a sweet and savory start.
- Prep the Skillet:
- Get your large skillet hot on medium, pour in olive oil, and swirl it around so every inch is greased. That way your shrimp and veggies cook up tasty without sticking.
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Can't get over how the spice from the pepper jack melts into that creamy sauce. My sister still jokes about her birthday dinner when we made this together—it's always good times at the table with this one.
Storing Leftovers
Throw leftovers in a sealed container and keep in the fridge for up to three days. Warm it gently on low to stop the cheese from going grainy. If the sauce is thicker the next day, pour in a little milk or cream while heating and it'll smooth right back out.
Swap Outs
No shrimp on hand? Try thin-cut chicken breast or even tofu to switch things up. If you run out of cheese, Monterey Jack or cheddar works totally fine. Forgot to buy taco seasoning? Just mix together your pantry spices and sprinkle away.
Ways to Serve
Pile your Shrimp Con Queso over cauli rice for an easy meal, or grab some veggie sticks like cucumber and bell pepper for dipping. It's awesome stuffed into lettuce leaves for a quick wrap, and always gets people talking at any party tray.
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Background and Traditions
Shrimp Con Queso takes its cues from Tex Mex fajitas and the cheesy favorites seen all across the American Southwest. It's a newer combo that blends zesty Mexican flavors with gooey, American-style cheese sauces.
Frequently Asked Questions
- → What shrimp size should I use?
Go for bigger raw shrimp, peeled and cleaned. They cook up juicy and make the dish tasty.
- → Can I swap out the veggies?
Totally! Try broccoli, snap peas, or zucchini instead—or add them in with mushrooms and peppers.
- → How do I get queso nice and smooth?
Heat up cream cheese and heavy cream gently, mixing until melted, then add the shredded cheese slowly, stirring as you go.
- → Will this turn out spicy?
Pepper jack and taco spices make it zippy. If you want it milder, just use less spice or a milder cheese.
- → What should I eat with it?
Try crispy salad, fresh avocado, or even cauliflower rice so it's not too heavy with the creamy seafood.
- → Can I prep this in advance?
It's tastiest fresh, but if you've got leftovers, stash them in the fridge and warm up gently so the shrimp don't turn rubbery.