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This Shrimp Con Queso is my go-to when I want a quick dinner packed with big flavors and a bit of flair. Juicy shrimp combine with sautéed fajita veggies and then get blanketed in a silky homemade queso sauce. It is the kind of crowd-pleaser that makes weeknights feel festive, but is so speedy you will have plenty of downtime to relax.
My family honestly asks for this every time we get together for a game night. The first time I served it everyone grabbed seconds before I could even sit down.
Ingredients
- Olive oil: gives everything a rich base flavor and prevents sticking
- Bell peppers: choose a mix of colors for sweetness and crunch go for firm and glossy ones
- Red onion: adds mild sweetness slice it thin for quick cooking
- Mushrooms: give earthy depth to the filling look for firm and unblemished caps
- Shrimp: use them thawed shelled and deveined larger shrimp can be juicier and more flavorful
- Taco seasoning: infuses the shrimp and veggies with a smoky warm spice blend if you want to make your own see below
- Heavy cream: creates a silky queso sauce use fresh and check the date for best texture
- Cream cheese: makes the sauce luscious and spoonable softened blends best
- Shredded pepper jack cheese: brings heat and creaminess grate your own for best melt
- White American cheese: melts exceptionally smooth and rounds out the queso taste
Step-by-Step Instructions
- Prepare the Skillet:
- Heat a large skillet over medium heat and add olive oil swirling to coat the bottom. This ensures all the veggies and shrimp sear nicely without sticking.
- Sauté the Veggies:
- Toss in the sliced bell peppers red onion and mushrooms. Cook for five to six minutes stirring often so the vegetables soften and start to caramelize at the edges which builds a sweet-savory base.
- Cook the Shrimp:
- Add the shrimp straight into the pan sprinkle with taco seasoning then stir well so every piece gets coated. Let the shrimp cook in a single layer for two to three minutes just until they turn pink and opaque remove everything to a plate so the shrimp stays juicy.
- Make the Queso Sauce:
- Lower the heat to the very lowest setting. Add cream cheese and heavy cream to the skillet. Stir steadily with a spatula breaking up clumps until the mixture is smooth and gently bubbling leaving you with a creamy base.
- Melt the Cheeses:
- Shower in shredded pepper jack and white American cheese just a small handful at a time. Stir after each addition for a perfectly smooth queso. If it gets too thick you can splash in a little more cream to smooth it out.
- Finish and Serve:
- Pour the reserved shrimp and veggies back in and gently fold everything together so every bite is coated in rich creamy queso. Serve immediately while hot for the best flavor and texture.
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I am obsessed with how the pepper jack cheese melds with the cream sauce. My sister still talks about the night we made this for her birthday and everyone was laughing around the table in minutes.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. Warm gently over low heat to keep the cheese from separating. If the sauce thickens add a splash of cream or milk while reheating to bring the creamy texture back.
Ingredient Substitutions
If you are out of shrimp try thinly sliced chicken breast or even tofu for a plant based spin. Switch up the cheese with Monterey Jack or cheddar if needed. For taco seasoning you can easily make your own with pantry spices.
Serving Suggestions
Spoon the Shrimp Con Queso over cauliflower rice for a full meal or serve as a low carb dip with sliced cucumbers and bell pepper strips. It is fantastic tucked into lettuce cups for quick wraps and always gets rave reviews on party tables.
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Cultural or Historical Context
Shrimp Con Queso borrows from both Tex Mex fajita traditions and the creamy queso dishes beloved across the Southwest. It is a modern mash up that highlights bold Mexican seasonings with the indulgence of American style cheese sauces.
Frequently Asked Questions
- → What type of shrimp works best?
Medium to large raw shrimp, deveined and shelled, offer the best texture and flavor in this skillet meal.
- → Can I use other vegetables?
Absolutely. Zucchini, broccoli, or snap peas can stand in for or complement the bell peppers and mushrooms.
- → How can I achieve a smooth queso sauce?
Stir the cream cheese and heavy cream over low heat until melted, then add shredded cheese gradually, mixing well between additions.
- → Is this dish spicy?
The heat comes from pepper jack cheese and taco seasoning. Adjust the seasoning for a milder or spicier result as needed.
- → What can I serve alongside this skillet?
Cauliflower rice, fresh avocado, or a crisp green salad pair well, balancing the richness of the queso and shrimp.
- → Can this be made ahead?
It’s best enjoyed fresh, but leftovers can be refrigerated and gently reheated over low heat to avoid overcooking the shrimp.