Easy Creamy Seafood and Shrimp Chili

This Easy Creamy Seafood and Shrimp Chili is a quick, healthy recipe made with lobster, crab, and a creamy, white broth. The secret ingredient lies in the homemade chili seasoning and spice. 

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Chili recipes are my favorite! I can eat it year round because it tastes better the next day and is perfect for meal prep. You can freeze your leftovers, too!

What Type of Shrimp to Use

Shrimp can be found at the grocery store in a few different ways. There is raw, pre-cooked, raw and frozen, deveined, tails on, tails off, etc.

I never use pre-cooked shrimp. There is an obvious difference in taste due to the lack of quality. The shrimp is cooked and then frozen and you have to cook it/warm it up again. This usually overcooks the shrimp. Raw shrimp only takes minutes to make, just buy it raw.

Always look for deveined, that’s my preference. The black vein that runs along the back of the shrimp is the digestive intestinal tract. Is this shrimp poop? Yes.

You can buy it with the vein and remove it using a sharp paring knife to make a slit along the back and lift out the vein with the tip of the knife.

What Type of Crab to Use

I use lump crab meat. You can find it in the refrigerated meat section of the grocery store. There’s also imitation crab meat, sometimes called krab meat. You can use that if you wish, it’s also sometimes easier to find.

Imitation crab is processed fish meat. It is seafood and comes from surimi that has been deboned and minced into paste. It does not contain crab. Crab extract is sometimes added for flavor.

Use whichever you wish. You can read more about What Imitation Crab Is here.

What Type of Lobster to Use

I use the lobster claw meat from Butcher Box. It’s already free from the shell and ready to use. You can also purchase lobster tails or a full lobster and use the meat from it.

How to Thaw Frozen Shrimp

Place the frozen shrimp in a large bowl of cold water. The shrimp will thaw within minutes and will be ready to peel.

Seafood Substitution Ideas

You can use any seafood you like for this recipe. You can use the shrimp, lobster, and lump crab I have noted, or any of these.

• Scallops
• Mussels
• Crawfish
• Clams

What Type of Beans to Use

I like to use a combination of Great Northern Beans and black beans. You can use whatever you like. Here are more options.

• Navy Beans
• Kidney Beans
• Red Beans
• Chili Beans

How to Make Seafood Chili

1. Place a Dutch oven or stock pot on medium high heat. When hot, add olive oil and chopped onions. Cook for 3-4 minutes. Add in garlic and stir.
2. Add in broth, beans, diced chilis and tomatoes, homemade chili seasoning, and Better than Bouillon. Stir.
3. Lower the heat to medium-low and cover. Simmer.
4. Season the seafood with the seafood seasoning.
5. Open the pot and add shredded cheese, cream cheese, and the seafood.
6. Adjust the heat to medium. Stir and cook for 5-6 minutes until the cheese has melted and the seafood is cooked through.

How to Thicken the Chili

I use cream cheese in this dish and that gets it nice and thick. If the texture isn’t thick enough for you, you can reduce the amount of broth used in the recipe. If you like your chili really thick, or if it’s the first time you are making this dish, start with 1 cup of broth. Add more as necessary.

How to Make it Dairy Free

The cream cheese and Colby-Jack are what gives this chili a creamy and delicious texture. You can omit those ingredients to make this dairy free and a little more like a standard chili, but with seafood.

You can also add in coconut milk if you wish. I have not tested this, so you will have to experiment with how much is necessary.

How to Make it Spicy

I always add 1 teaspoon of cayenne pepper to my chili to give it a nice kick. If you like really spicy, add more!

How to Keep the Seafood From Getting Rubbery

If you overcook the seafood it will have a dry and rubbery texture, which isn’t good especially if you want to reheat the dish and eat it for leftovers. If you’re afraid of overcooking the seafood, you can saute it in a pan and then add it to the chili once it has finished cooking with the cream cheese and shredded cheese.

What to Pair with the Dish

Keto Low Carb Cornbread
Air Fryer Cornbread
Jalapeno Cheddar Cornbread
Southern Classic Homemade Cornbread
Southern Cornbread Dressing
Air Fryer Hush Puppies

Topping Ideas

• Shredded Cheese
• Plain Greek yogurt or sour cream
• Jalapenos
• Cooked and Crumbled Bacon
• Sliced Avocado

How Long Will it Last in the Fridge

The chili will last in the fridge (tightly covered) for 3-4 days.

Freezer Tips

I love to freeze it using these freezer soup molds from Amazon. It will freeze for up to several months. I like to defrost it overnight in the fridge and then reheat.

More Chili Recipes

Instant Pot White Chicken Chili
Slow Cooker White Chicken Chili
Keto Low Carb Chili
Instant Pot Beef Chili
Pumpkin Chicken Chili
Sweet Potato Chili
Chili Cheese Fries
Leftover Turkey Chili
Slow Cooker Crockpot Chili Mac
Butternut Squash Chili

More Seafood Recipes

Cajun Shrimp Pasta
Buffalo Shrimp
Seafood Lasagna
Seafood Crab Salad
Pan-Seared Salmon
Shrimp Egg Rolls
Air Fryer Shrimp
Seafood Shrimp Pho Soup
Grilled Cedar Plank Shrimp
Jerk Shrimp Recipe
Shrimp Parmesan (Parmigiana)

Check out my Homemade Chili Seasoning here.