Impress your family with this delicious Shrimp Con Queso! This one pan, 20 minute meal features shrimp fajitas covered in a homemade queso sauce!
Shrimp Fajitas con Queso
Does that picture make your mouth water? Mine too! This dish is out of this world! You’ll be amazed by the amount of flavor that comes from this Shrimp con Queso, especially because it’s ready so quickly!
After making this amazing Pollo con Queso, our family has decided cheese sauce belongs on everything. What doesn’t it make better?! I know some people disagree with the shrimp and cheese combo, but I just can’t get on board with that. If this succulent, juicy shrimp with tasty cheesy sauce is wrong, I don’t want to be right!
This dish is a bit healthier than our popular Pollo con Queso as we added vegetables and went light on the calories with shrimp. The flavors are perfect for weekend party, but the easy instructions are exactly what you need for a busy weeknight.
Shrimp con Queso Ingredients:
This is just a quick overview of the ingredients you’ll need. Keep scrolling to the printable recipe card for exact measurements!
- Shrimp : I use peeled and deveined thawed shrimp. It cooks super quickly, which helps this meal come together in a flash.
- Vegetables: bell peppers, red onion and mushrooms
- Taco seasoning : you can use packaged, but I use this homemade keto taco seasoning
- Heavy cream
- Cheeses : Cream cheese, Pepper jack cheese, White American cheese
- Olive oil : for searing the shrimp; you can use butter, ghee, coconut oil, or other cooking oil.
How to make Shrimp con Queso
This recipe is deceptively easy! It’s perfect for entertaining because it is restaurant quality and super impressive, but can actually be made in one pan in 20 minutes!
Heat a large skillet to medium heat, then add in your olive oil. Add the bell peppers, onion and mushrooms. Sauté the vegetables for 5-6 minutes until tender. Add the shrimp and taco seasoning and toss to coat everything evenly with the spices. Sear the shrimp 2-3 minutes until cooked through, then remove from skillet and set aside.
Reduce the heat to low, then add the cream cheese, and heavy cream. Stir to make a smooth sauce with few clumps. Add the shredded cheese in small increments (about 1/2 cup at a time), stirring continuously. Stir until all cheese is melted and incorporated into the sauce. If you like a thinner sauce, add additional heavy cream or milk until it’s the way you like it.
Finally, add the shrimp and veggies back to the skillet skillet, stirring to cover each piece in the queso. Serve immediately.
Is Shrimp Con Queso good for keto meal prep?
This dish is a great option for a low carb meal prep dinner or lunch! You’ll want to just barely cook the shrimp so that it doesn’t become rubbery when reheating, but the delicious queso sauce gets even better after it’s had time to sit with the seasoned shrimp and vegetables.
You can cook this dish 3-4 days ahead of time and store in an airtight container in the fridge. When ready to serve, just pour back into a hot skillet with a touch of melted better! Stir just until heated throughout (watch the shrimp so they don’t overcook).
The sauce might thicken up in the fridge–If you prefer a thinner sauce, just add some water, milk, heavy cream, or broth. Start with a teaspoon of liquid, stir to incorporate, then add more if you want it thinner.
Alternatively, you could pour it into a skillet, cover with foil, and allow it to warm up in the oven (about 350) until warmed throughout. Check frequently to make sure it’s done.
Can I freeze keto shrimp and queso?
I personally have not frozen this. The cooked shrimp and vegetables should freeze easily, but the sauce could separate due to all the cheeses.
If cooking as a freezer meal, cook the shrimp and vegetables, then allow to cool completely. Transfer to a freezer bag and store up to 6 months. The night before you plan to serve, allow it to thaw overnight in the fridge. Make your sauce, then toss the thawed shrimp and vegetables into the sauce and stir until it’s warm throughout.
How to store and reheat Shrimp con Queso
If you’re lucky enough to have leftovers, I recommend storing them in an airtight container in the fridge 3-4 days. To reheat, you can simply microwave in 30-second increments until warmed throughout (stirring between heating sessions for even heating).
You could also toss the leftovers back into a seasoned skillet on the stove for a few seconds and sauté until warm. You might need to add a splash of water or milk to the sauce to thin it out, depending on your preferences. Be careful to not overcook the shrimp or it will have a rubbery texture.
What should I serve with Keto Shrimp?
This dish is packed with meat, veggies and cheese so it can definitely be a meal on it’s own. However, some great side dish options are:
If serving a Mexican buffet for a party, this is an easy dish to have on warm in a slow cooker! People can spoon theirs onto tortillas or with chips. This Avocado Bacon Dip would perfectly complement this!
More Keto Mexican Recipes:
- Pollo Con Queso
- Easy Sheet Pan Chicken Fajitas
- Instant Pot Carnitas with Keto Coleslaw
- Keto Chimichangas
- Instant Pot Beef Tacos
Other Shrimp Recipes
For more low-carb seafood options, check out this list of 17+ Keto Seafood Recipes!
Shrimp Con Queso
Ingredients
Shrimp Fajitas
- 2 tablespoons of olive oil
- 1 1/2 cup bell pepper mixed colors
- 1 cup red onion thinly sliced
- 1 cup mushrooms sliced
- 1 pound thawed shrimp deveined and shelled
- 3 tablespoons taco seasoning
Queso
- 1/4 cup heavy cream + more for thinning if needed.
- 2 ounces cream cheese softened
- 1 1/2 cup shredded pepper jack cheese
- 1/2 cup white American Cheese
Instructions
- Heat a large skillet to medium heat, then add in your olive oil.
- Add the bell peppers, onion and mushrooms. Sauté the vegetables for 5-6 minutes until tender.
- Add the shrimp and taco seasoning and toss to coat everything evenly with the spices. Sear the shrimp 2-3 minutes until cooked through, then remove from skillet and set aside.
- Reduce the heat to low, then add the cream cheese, and heavy cream. Stir to make a smooth sauce with few clumps.
- Add the shredded cheese in small increments (about 1/2 cup at a time), stirring continuously. Stir until all cheese is melted and incorporated into the sauce. (Optional: If you like a thinner sauce, add additional heavy cream or milk until it’s the way you like it.)
- Finally, add the shrimp and veggies back to the skillet skillet, stirring to cover each piece in the queso. Serve immediately.
Notes
- 2 teaspoon chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon salt and pepper
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