Shrimp-Crab Fajita Roll-Up Bombs Recipe

Introduction

Shrimp-Crab Fajita Roll-Up Bombs are a delicious handheld treat bursting with bold Tex-Mex flavors. Crispy on the outside and filled with a cheesy, seasoned seafood and vegetable mixture, these roll-ups make perfect snacks or a satisfying meal.

Ingredients

• 1 cup cooked shrimp, chopped
• 1 cup crab meat, drained
• 1 bell pepper, thinly sliced
• 1 onion, thinly sliced
• 1 teaspoon fajita seasoning
• 2 tablespoons olive oil
• 8 large flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1/4 cup sour cream (for dipping)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Step 1: Heat olive oil in a pan over medium heat. Add bell pepper and onion, cooking for 5 minutes until soft and lightly browned.
2. Step 2: Stir in chopped shrimp, crab meat, and fajita seasoning. Cook for 2–3 minutes until heated through, then remove from heat.
3. Step 3: Lay out the flour tortillas and evenly divide the filling down the center of each one. Sprinkle each with shredded Monterey Jack cheese.
4. Step 4: Roll each tortilla tightly, folding in the sides to seal. Secure with toothpicks if needed to hold them closed.
5. Step 5: Heat a clean pan over medium heat. Place the roll-ups seam-side down and cook for 2 minutes per side until golden and crispy.
6. Step 6: Remove toothpicks, slice roll-ups into bite-sized rounds, and garnish with chopped cilantro. Serve warm with sour cream for dipping.

Tips & Variations

• Add diced jalapeños or a pinch of cayenne to the filling for extra heat.
• Use cooked salmon, white fish, or only crab meat instead of shrimp.
• Assemble and refrigerate the roll-ups un-toasted; toast them just before serving for convenience.

Storage

Store any leftover roll-ups in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over medium heat to restore crispiness. For longer storage, wrap tightly and freeze un-toasted roll-ups for up to 2 months. Toast from frozen or thaw before reheating in a pan or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use imitation crab?

Yes, imitation crab works well in this recipe. Just chop it finely and heat it together with the shrimp for best results.

Can these be baked instead of pan-toasted?

Absolutely. Bake at 400°F (200°C) for about 12–15 minutes or until the roll-ups turn golden and crispy.

How do I keep them from falling apart while toasting?

Use toothpicks to secure the roll-ups closed and place them seam-side down first in the pan to help seal the edges.

Can I freeze these?

It’s best to freeze the roll-ups un-toasted. Wrap them tightly and store in the freezer for up to 2 months. Toast them from frozen or thaw before reheating.

Shrimp-Crab Fajita Roll-Up Bombs Recipe

Print Recipe

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Shrimp-Crab Fajita Roll-Up Bombs are a delicious and easy-to-make Tex-Mex inspired appetizer or snack. These handheld rolls feature a flavorful mix of sautéed bell peppers, onions, seasoned shrimp, and crab meat, all melted together with Monterey Jack cheese inside warm flour tortillas. They’re pan-toasted to golden crisp perfection and served with tangy sour cream and fresh cilantro, making them perfect for parties, snacks, or a quick meal.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 8 rolls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

Filling:

• 1 cup cooked shrimp, chopped
• 1 cup crab meat, drained
• 1 bell pepper, thinly sliced
• 1 onion, thinly sliced
• 1 teaspoon fajita seasoning
• 2 tablespoons olive oil

Assembly:

• 8 large flour tortillas
• 1 cup shredded Monterey Jack cheese

To Serve:

• 1/4 cup sour cream (for dipping)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Sauté Veggies: Heat olive oil in a pan over medium heat. Add thinly sliced bell pepper and onion. Cook for about 5 minutes until the vegetables are soft and lightly browned.
2. Add Seafood & Seasoning: Stir in the chopped cooked shrimp, drained crab meat, and fajita seasoning. Cook for 2 to 3 minutes until the mixture is heated through, then remove from heat.
3. Assemble the Rolls: Lay out the flour tortillas on a flat surface. Divide the seafood and vegetable filling evenly among them, placing it down the center of each tortilla. Sprinkle shredded Monterey Jack cheese over the filling.
4. Roll & Seal: Roll each tortilla tightly around the filling, folding in the sides to secure the contents. Use toothpicks if necessary to keep the roll-ups closed.
5. Toast the Roll-Ups: Heat a clean pan over medium heat. Place the roll-ups seam-side down in the pan. Cook for about 2 minutes on each side, until the tortillas are golden brown and crispy.
6. Serve: Remove toothpicks and slice each roll into bite-sized rounds. Garnish with chopped fresh cilantro and serve warm with sour cream for dipping.

Notes

• Make it spicier by adding diced jalapeños or a pinch of cayenne pepper to the filling.
• If you don’t have shrimp, you can substitute cooked salmon, white fish, or use all crab meat.
• To make ahead, assemble the roll-ups and refrigerate them un-toasted; toast just before serving.
• Imitation crab can be used—but chop it finely and heat it with the shrimp.
• These roll-ups can be baked instead of pan-toasted: bake at 400°F (200°C) for 12–15 minutes until golden and crispy.
• Freeze un-toasted roll-ups tightly wrapped for up to 2 months. Toast directly from frozen or after thawing.
• Use toothpicks when toasting to prevent them from falling apart, and always place seam-side down first to seal.

Keywords: Shrimp, Crab, Fajita, Roll-Up, Tex-Mex, Appetizer, Seafood, Cheesy, Snack