Name: Shrimp-Crab Fajita Roll-Up Bombs
Prep time: 15 min
Cook time: PT-486978H17M32S
Total time: PT-486978H17M32S
Cuisine: Tex-Mex
Ingredients: 1 cup cooked shrimp, chopped; 1 cup lump crab meat; 1/2 cup red bell pepper, diced; 1/2 cup green bell pepper, diced; 1/4 cup onion, finely chopped; 8 oz cream cheese, softened; 1 cup shredded Mexican cheese blend; 1 tbsp fajita seasoning; 4–5 flour tortillas; 2 tbsp butter or oil, for brushing; Fresh cilantro or green onion, for garnish (optional)

Jump to Recipe·Leave a Review

Shrimp-Crab Fajita Roll-Up Bombs are a bold, flavor-packed fusion of Tex-Mex flair and seafood indulgence. With a creamy, cheesy filling wrapped in tortillas and baked until golden, these handheld bites are ideal for parties, appetizers, or even a fun dinner idea. They bring together the richness of crab, the tenderness of shrimp, and the smoky sizzle of fajitas in one irresistible bite.

Why You’ll Love This Recipe

I love this recipe because it turns everyday ingredients into a restaurant-style appetizer that's packed with flavor. The mix of shrimp and crab offers a unique twist to the usual fajita routine, and the cream cheese base keeps it rich and satisfying. It's also versatile—I can serve it hot from the oven or at room temperature, and it’s always a hit. Best of all, it’s easy to prep ahead and makes a great finger food option for gatherings.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked shrimp, chopped
Lump crab meat
Bell peppers (red and green), diced
Onion, finely chopped
Cream cheese, softened
Shredded Mexican cheese blend
Fajita seasoning
Flour tortillas
Butter or oil for brushing
Fresh cilantro or green onion for garnish (optional)

directions

I start by preheating the oven to 375°F (190°C) and lightly greasing a baking sheet.
In a bowl, I mix together the chopped shrimp, crab meat, diced bell peppers, onion, softened cream cheese, shredded cheese, and fajita seasoning until it’s well combined.
I lay out the tortillas and spread a generous amount of the seafood mixture over each one, then roll them up tightly like a burrito.
I slice each roll into 2-inch segments and place them seam-side down on the baking sheet.
I brush the tops with melted butter or oil to help them brown nicely in the oven.
I bake them for about 15–18 minutes, or until the tops are golden and the filling is bubbly.
I let them cool slightly before serving, garnished with cilantro or green onions if desired.

Servings and timing

This recipe makes about 16–20 roll-up bombs depending on the size of your tortillas and how thickly you slice them. Prep time takes around 15 minutes, and bake time is approximately 15–18 minutes, so I have a snack ready in just over 30 minutes.

Variations

I like switching it up by using imitation crab or canned crab if I’m in a pinch. Sometimes I throw in jalapeños or hot sauce for extra heat. I’ve also tried it with pepper jack cheese for a more intense flavor. If I want to go low-carb, I swap out tortillas for low-carb wraps or even large lettuce leaves for a fresh twist.

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them in the oven at 350°F for about 10 minutes or until warmed through. If I’m in a hurry, a quick zap in the microwave works too, though the oven keeps them crispier. These also freeze well—I wrap them individually in foil, then reheat straight from frozen at 375°F for about 20 minutes.

FAQs

What kind of shrimp should I use for this recipe?

I like using cooked, peeled, and deveined shrimp to save time. Medium or small shrimp work best because they mix well with the crab and cheese.

Can I make these ahead of time?

Yes, I often prep the filling and roll them up earlier in the day, then store them in the fridge until I'm ready to bake. They hold up great and save me time when entertaining.

Are these spicy?

They have a mild kick from the fajita seasoning, but I can easily make them spicier by adding jalapeños, cayenne pepper, or hot sauce.

Can I use canned crab meat?

Absolutely. While fresh or lump crab meat tastes richer, canned crab is a convenient and budget-friendly option. I just make sure to drain it well.

How do I keep the tortillas from getting soggy?

Brushing the tops with oil and baking them uncovered helps keep them crisp. I also avoid overfilling them with the creamy mixture to maintain the right texture.

Conclusion

Shrimp-Crab Fajita Roll-Up Bombs are my go-to when I want something fun, flavorful, and a little indulgent. Whether I’m entertaining or just craving a savory snack, these roll-ups hit the spot every time. The fusion of seafood and fajita spices wrapped in a crispy tortilla makes them unforgettable—and I always find myself reaching for seconds.

Shrimp-Crab Fajita Roll-Up Bombs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 15 minutes
Cook Time: 15–18 minutes
Total Time: 30–33 minutes
Yield: 16–20 roll-up bombs
Category: Appetizer
Method: Baking
Cuisine: Tex-Mex

Print Recipe

Description

Shrimp-Crab Fajita Roll-Up Bombs are a fusion of Tex-Mex and seafood, combining creamy cheese, shrimp, and crab in crispy tortilla wraps—perfect as appetizers or party snacks.

Instructions

Preheat oven to 375°F (190°C) and lightly grease a baking sheet.
In a large bowl, mix chopped shrimp, crab meat, bell peppers, onion, cream cheese, shredded cheese, and fajita seasoning until well combined.
Spread the seafood mixture evenly over each tortilla and roll them up tightly.
Slice each roll into 2-inch segments and place seam-side down on the baking sheet.
Brush tops with melted butter or oil.
Bake for 15–18 minutes, until tops are golden and filling is bubbly.
Cool slightly before serving. Garnish with cilantro or green onion if desired.

Notes

Use cooked, peeled, and deveined shrimp for convenience.
Canned or imitation crab can be used as alternatives.
Add jalapeños or hot sauce for extra spice.
Low-carb tortillas or lettuce wraps can be used for a lighter version.
Store leftovers in an airtight container for up to 3 days or freeze individually wrapped portions.