Why You’ll Love this Creamy Mexican Shrimp Queso
Who doesn’t crave a warm, gooey dip that transforms ordinary tortilla chips into vehicles of pure bliss?
This creamy Mexican shrimp queso delivers on every level. I’m talking about the perfect balance of monterey jack and sharp cheddar cheeses melted into silky perfection, punctuated with tender bits of shrimp.
What makes this queso special is the depth of flavor from sautéed onions, jalapeños, and garlic—creating a complex base that elevates it beyond basic cheese dips.
The touch of cornstarch guarantees that velvety texture we all desire, without any grainy separation. Trust me, this’ll be your new go-to party pleaser.
What Ingredients are in Creamy Mexican Shrimp Queso?
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 jalapeño, seeded and minced
- 2 cloves garlic, minced
- 1 (16 ounce) can peeled tomatoes with juice, drained and finely chopped
- 3/4 cup milk
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded extra-sharp cheddar cheese
- 1 tablespoon cornstarch
- 1 pound medium shrimp, cooked, peeled, deveined and finely chopped
- Mexican hot pepper sauce, to taste
- Tortilla chips, for dipping
When shopping for this recipe, quality really matters with a few key ingredients. Opt for block cheese that you shred yourself rather than pre-shredded varieties, which often contain anti-caking agents that can make your queso grainy. For the shrimp, while fresh is wonderful, good-quality frozen shrimp works perfectly fine—just make sure they’re fully thawed and patted dry before chopping. And don’t skimp on the tortilla chips—thick, restaurant-style chips hold up best against this hearty dip without breaking mid-scoop, saving you from that awkward moment when half your chip disappears into the queso bowl.
How to Make this Creamy Mexican Shrimp Queso
Making this queso is all about layering flavors in the right order. Start by heating 1 tablespoon of olive oil in a medium saucepan over medium heat. Add 1 medium chopped onion and 1 seeded, minced jalapeño, and let them cook until the onion becomes translucent—this should take about 4 minutes. The kitchen will start smelling amazing right about now.
Next, add 2 minced garlic cloves and cook just until fragrant, which happens quickly, usually within a minute. Don’t let the garlic burn, or it’ll turn bitter and ruin your dip!
Once your aromatics are ready, it’s time to add the 16-ounce can of peeled tomatoes (drained and finely chopped). This is where patience pays off—keep stirring them frequently until they release their juices and those juices evaporate, about 5 minutes. The mixture should look relatively dry before moving forward.
Now comes the creamy part—pour in 3/4 cup milk and bring it to a gentle simmer. While that’s warming up, toss your 2 cups of Monterey Jack and 2 cups of extra-sharp cheddar with 1 tablespoon cornstarch in a separate bowl. This cornstarch trick prevents the cheese from becoming stringy and helps create that silky-smooth texture we’re after.
The final steps are essential for perfect texture. Add your cheese mixture to the simmering milk a handful at a time, stirring constantly to guarantee even melting. Once all the cheese is incorporated and the mixture is smooth, stir in your pound of cooked, chopped shrimp and add Mexican hot sauce to taste.
For a modern twist on this recipe, you could easily prepare the shrimp using a convection smart airfryer for perfectly cooked seafood with less oil.
The result should be creamy, slightly spicy, and studded with delicate pieces of shrimp. Transfer your finished queso to a mini crockpot or fondue pot to keep it warm while serving.
And now, the moment we’ve been waiting for—dip in those sturdy tortilla chips and watch them disappear faster than you can say “más queso, por favor!”
Creamy Mexican Shrimp Queso Substitutions and Variations
While the basic recipe for this queso is absolutely delicious as written, you’ll be happy to know there are plenty of ways to customize it to suit your taste preferences or accommodate what’s already in your pantry.
Try swapping the monterey jack for pepper jack to add extra heat, or use imitation crab instead of shrimp for a different seafood twist.
Can’t handle jalapeños? A mild green bell pepper works perfectly. For a creamier texture, add a few tablespoons of cream cheese or sour cream.
Vegetarians can skip the shrimp entirely and toss in black beans or roasted corn instead.
What to Serve with Creamy Mexican Shrimp Queso
This indulgent Mexican shrimp queso deserves perfect companions to create a memorable dining experience.
I love serving warm corn tortillas alongside the chips for variety—the soft texture pairs beautifully with the creamy dip.
Add a vibrant side of Mexican street corn (elote) with its tangy lime and creamy cotija cheese.
Trust me, the sweetness balances the queso perfectly.
For drinks, nothing beats an icy margarita or Mexican beer with lime.
Need a non-alcoholic option? Horchata’s cinnamon-rice sweetness cools the palate between bites.
For a complete meal, consider grilled carne asada or chicken fajitas to round out your fiesta.
Final Thoughts
The perfect shrimp queso brings people together in ways few other appetizers can.
I’ve watched rooms full of strangers become instant friends over a bubbling pot of this creamy, cheesy goodness.
What makes this recipe special is its versatility.
Don’t have jalapeños? Substitute with green chilies. Prefer a milder flavor? Cut back on the hot sauce. Want it spicier? Leave some jalapeño seeds in.
Remember, the key to perfect queso is serving it warm.
A mini crockpot works wonders for parties, keeping your dip at the ideal temperature throughout your gathering.
Now grab those chips and plunge into it!
