This spicy jalapeno shrimp queso recipe combines fresh shrimp with fiery jalapeno peppers. Mixed into a rich, creamy cheese sauce. The result is an appetizer perfect for dipping with your favorite veggies or pita chips. Served hot and finished with some extra jalapeno slices on top for an extra kick of heat.
I'm actually really excited about this recipe. We created something completely new. A spin on a classic comfort food... I hope you enjoy it as much as we do!
🛒 Ingredients
A classic bechamel sauce (butter, flour, & milk) is at the heart of this recipe. We add layers of flavor by adding garlic, onions, tomatoes & diced chilis, jalapenos, and of course shrimp!
- Shrimp - peeled & deveined
- Olive Oil
- Lime Juice
- Cilantro
- Garlic
- Red Onion
- Oregano
- Smoked Paprika
- Chili Powder
- Chipotle Powder
- Cumin
- Butter
- Flour
- Milk
- Pepperjack Cheese
- Diced Tomatoes & Chilis
- Pickled Jalapenos
Substitutions
Jalapenos - Jalapenos add a great kick and you could absolutely use roasted vs pickled. Hatch Chilis would also be a great choice. We have an article fully breaking down the difference between jalapenos vs chilis as well if you need it.
Diced Tomatoes & Chilis - Petit diced tomatoes would be fine here as long as you make up for the spiciness of the chilis by adding additional ones in replacement.
Pepperjack Cheese - A Mexican Blend or Colby would be fine, but add ¼ teaspoon of red pepper fake to reintroduce the heat you'll lose with the substitution.
📖 Instructions
There are two main components to this recipe, the shrimp and the sauce. Let's break it down...
The Shrimp
We highly recommend using fresh shrimp! I have not, and will never use canned. To be honest, I didn't even realize that existed until a few years ago... The recipe we used is actually our Spicy Grilled Shrimp recipe that we pan-seared instead of grilled. The spice blend is perfect and we love how all the flavors come together.
Start by peeling & deveining your shrimp if needed. In a medium-sized bowl mix together all the ingredients.
Set a large saute pan or cast iron on high heat and drizzle with olive oil to coat. Adding the shrimp one by one, making sure none of them are touching & cook for 2 minutes on each side and then flip.
Cook for an additional 1-2 minutes or until no longer opaque in the center. Once cool to the touch, rough chop into bite-size pieces and set aside.
Bechamel (Cheese) Sauce
Add your butter to a saucepot over medium heat. Once melted, add your flour and whisk for 2-3 minutes or until you smell a light slightly nutty aroma.
Next, you will add about ½ cup of the milk while whisking quickly. Once thickened, add your remaining milk slowly and whisk until smooth. Once slightly thickened, add ½ of your pepper jack cheese, mix until incorporated, and then the other ½. Stirring until combined.
Finish by adding in your diced tomatoes & chilis, pickled jalapenos, shrimp, and kosher salt & fresh ground pepper to taste. Garnish with cilantro and any extra shrimp.
🍽 Serving
Low-carb options like mini peppers that have been cut in half are an excellent choice. Brocolli & cauliflower as well! Me? If I'm eating cheese sauce, I will go big or go home. Pita, pita chips, or tortilla chips are all solid options.
You can also serve platter style and let people pick their own!
👩🏼🍳 Chef Tip
Keeping this dish warm will be your biggest hurdle. Most cheese sauces like to thicken up as they cool. Serving your queso immediately is the most ideal. You can also utilize a mini crock pot to insure low and consistent warming if you are bringing this to your next neighborhood potluck.
🥡 Leftovers
If you have any leftover queso, here are a few things to know! You'll need to add a splash of milk while reheating to regain the dippable consistency.
If you want to create something entirely new with it, I would put this in a flour tortilla and turn it into a quesadilla. You'll need to add a bit extra Mexican or pepper jack cheese to hold it all together, but man... that sounds pretty yummy to me.
📖 Recipe
Spicy Jalapeno Shrimp Queso
Ingredients
Shrimp
- ½ Pound Shrimp - peeled & deveined
- 2 tablespoon Olive Oil
- 2 tablespoon Lime Juice
- 1 teaspoon Cilantro
- 1 teaspoon Garlic
- 1 teaspoon Red Onion
- ½ teaspoon Oregano
- ¼ teaspoon Smoked Paprika
- ¼ teaspoon Chili Powder
- ¼ teaspoon Chipotle Powder
- ¼ teaspoon Cumin
Cheese Sauce
- 2 tablespoon Unsalted Butter
- 2 tablespoon All-Purpose Flour
- 2 cups Milk
- 6 oz Pepper Jack Cheese
- ½ can Diced Tomatoes w/ Green Chilis
- 12 slices Pickled Jalapeno - or more
- tt Kosher Salt
- tt Fresh Ground Pepper
Instructions
Cooking the Shrimp
- Start by peeling & deveining your shrimp if needed.
- In a medium-sized bowl mix together all the ingredients.
- Set a large saute pan or cast iron on high heat and drizzle with olive oil to coat.
- Adding the shrimp one by one, making sure none of them are touching & cook for 2 minutes on each side and then flip.
- Cook for an additional 1-2 minutes or until no longer opaque in the center.
- Once cool to the touch, rough chop into bite-size pieces and set aside.
The Cheese Sauce
- Add your butter to a saucepot over medium heat.
- Once melted, add your flour and whisk for 2-3 minutes or until you smell a light slightly nutty aroma.
- Next, you will add about ½ cup of the milk while whisking quickly. Once thickened, add your remaining milk slowly and whisk until smooth.
- Once slightly thickened, add ½ of your pepper jack cheese, mix until incorporated, and then the other ½. Stirring until combined.
- Finish by adding in your diced tomatoes & chilis, jalapenos, shrimp, and kosher salt & fresh ground pepper to taste.
- Garnish with cilantro and any extra shrimp.
- Serve with chips or veggies. Enjoy!
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