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.
This post contains affiliate links. Please read my full disclosure here.
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!
Table of Contents
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
- 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.
- Add in broth, beans, diced chilis and tomatoes, homemade chili seasoning, and Better than Bouillon. Stir.
- Lower the heat to medium-low and cover. Simmer.
- Season the seafood with the seafood seasoning.
- Open the pot and add shredded cheese, cream cheese, and the seafood.
- Adjust the heat to medium. Stir and cook for 5-6 minutes until the cheese has melted and the seafood is cooked through.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
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
Creamy Stovetop White Chicken Chili
Taco 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.
Easy Creamy Seafood and Shrimp Chili
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
- 1 teaspoon olive oil
- 2-3 garlic cloves Minced
- 1 cup chopped onion
- 2 cups low-sodium broth Vegetable or chicken broth will work great. See notes for really thick chili.
- 1 15.5 oz canned Great Northern beans or navy beans drained and rinsed
- 1 15.5 oz canned black beans drained and rinsed
- 15.5 oz canned diced tomatoes and chilis drained
- ½ cup whole kernel corn I used frozen
- 1 teaspoon Better Than Bouillon Chicken Flavor Optional for flavor. You can also use the lobster flavor.
- 1 cup shredded Colby and Monterrey Jack cheese
- 3 oz cream cheese
- 5 oz jumbo lump crab
- 5 oz lobster meat
- 1 pound shrimp Peeled and deveined
- Seafood Seasoning to taste See notes for how to make your own.
Homemade Chili Seasoning
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon red cayenne pepper If spicy is preferred
- salt and pepper to taste
Instructions
- Place a Dutch oven or stock pot on medium high heat. When hot, add the olive oil and chopped onions. Cook for 3-4 minutes until the onions are translucent and fragrant. Add in the garlic and stir.
- Add in the broth, beans, diced chilis and tomatoes, homemade chili seasoning, and Better than Bouillon. Stir.
- Lower the heat to medium-low and cover. Simmer for 15-20 minutes.
- Season the seafood with the seafood seasoning.
- Open the pot and add the shredded cheese, corn, cream cheese, and the seafood.
- Adjust the heat to medium. Stir and cook for 5-6 minutes until the cheese has melted and the seafood is cooked through. The chili will thicken as it cools.
Video
Notes
- You can use any seafood you like. Feel free to omit and/or substitute the recipe.
- You can make your own seafood seasoning using ¼ teaspoon of: onion powder, garlic powder, crushed bay leaves, dried parsley, and dried chives. You can also simply use your preferred seasoning.
- 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.
- You can use a chili seasoning packet if you don't want to make your own seasoning.
- 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.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Keri says
I saw this come across my IG feed and knew I had to make it. I already had all of the ingredients in my kitchen, because Brandi looks out for our pockets and uses pantry staples and ingredients you don’t have to google to figure out what they are.
THIS WAS AMAZING. 10/10. Whenever we are craving seafood, we will add this to our list with her gumbo.
staysnatched says
Yay! I'm glad you enjoyed it.
Cara says
As soon as I saw this on Instagram, I knew I needed to make it! My grocery store didn't have any lump crab, so I used shrimp, lobster meat, and scallops. The only other change I made to the written recipe was to use creole/cajun seasoning to season the seafood, as that's what I had on hand, and I think the flavours went really well together. The cheeses create a creamy, rich broth, and the beans and seafood made for a super filling meal. I halved the recipe and still ended up with three generous servings. My only regret is not making cornbread to go with it 🙂
staysnatched says
I love that combination of flavors and scallops!
Gwyn Lynch says
Just made this delicious recipe for dinner tonight! I had all the ingredients on hand- this was easy to prepare. My husband (who does not like beans) enjoyed it as well! I used lump crab and shrimp seasoned with Old Bay. I definitely recommend this recipe!!
staysnatched says
I love those additions! So glad you enjoyed it.
Rebecca Purnell says
As a seafood lover I was so excited about this recipe so I jumped right to making it! It was a huge hit in my house! 10/10 will definitely be making this again!
staysnatched says
Wonderful! I'm so glad you enjoyed the chili!
Richelle says
This is soooooo good and it was easy to make. Thank you for such great ideas 🙂
staysnatched says
You're welcome! Such a great idea for chili.
Erin says
I saw this on the Stay Snatched IG and everyone posting about it. I was a little nervous to try this recipe because I had never made anything with crab or lobster before. I was at the store and fresh lobster tails and shrimp were on sale. It was a sign I had to get both and make this chili today and I am so glad I did. It is delicious! It was so tasty I had to open my computer and leave a 5 star review before I had even finished my first bowl. This will definitely become a repeat recipe and I can't wait to reheat the leftovers for lunches this week.
staysnatched says
I'm glad your first try was a success!
Felicia says
When I saw this on my IG feed I knew I was making it! This doesn’t disappoint. I reduced the cheese by half and it’s still creamy. Brandi always gives us the best recipes. Read the entire post before you start cooking. I can’t wait to eat my leftovers!
staysnatched says
I hope you enjoy the leftovers!
Shannon H says
This is amazing!! So easy and the taste is “chefs kiss”
staysnatched says
Yay! I'm so glad you enjoyed it.
Rochelle Morgan says
This is so good. Everyone in my house loved it!! Definitely going into rotation.
staysnatched says
I'm glad to hear it!
Victoria says
This was soo delicious!!! Even the picky eaters in my home loved it! Thank you so much
staysnatched says
That's so good to hear!
Paula says
I made this for my family it was delicious I used twice the amount of shrimp and the crab because I had it and no lobster. The family has so pleased!!! We froze the leftovers and it was even better the second time!!!!!
staysnatched says
I love freezing leftovers!
Mary says
You need to make this recipe. It is delicious. I’ve never tried a seafood chili before but I had seafood at home and searched Brandi’s site for a recipe and this did not disappoint! Flavor is great - good blend of seafood and chili plus a nice kick! I used a full teaspoon of cayenne for the spice (like the recipe indicates). Speaking of which - the notes are super helpful. Be sure to read everything - she’s thought of every question that you might have. One last thing - this chili is also great served cold. I don’t love to reheat fish so I had this the next day for lunch and ate it cold - still yummy! My husband enjoyed it cold too! Go make this recipe.
staysnatched says
Thanks for those tips!
Daysha says
So good! My mon recently moved in with us and she only eats seafood. Was a great a delicious alternative for us all!
staysnatched says
Awesome! I'm glad you enjoyed it.
Holly says
Looking for a way to crockpot this and add the seafood at the end....
staysnatched says
You can try just that. The standard cook time for a Crockpot is 8 hours on low.
Charlie Foley Sr says
Whenever I buy raw shrimp in the shells, I peel and devein, saving the shells. I boil the shells, with a teaspoon of Old Bay seasoning to make the broth for the soup. Really kicks up the seafood taste. Thanks for another great recipe. Keep them coming. My wife loves when I cook.
staysnatched says
I'm glad you enjoy it!
Wayne says
@staysnatched, do you drain the beans?
staysnatched says
You can use the sauce if it's chili sauce or you can drain them. It depends on your preference.
gigi says
when do you add corn
staysnatched says
Step 5.
Jim says
I've used this recipe for 3 years. The fist time I made it, I won my HOA chili cook off!. I used a slow cooker. I put in shrimp, tiger shrimp, snow crab, lobster tail, scallops and chopped clams. It was a hit, so I made it for a friendsgiving that same year, now they make me bring it every year. Hint... if you slow cook it , like I did, reduce the amount of ceyanne pepper. In slow heat the chilli's in the diced tomatoes really come out and too much cayenne pepper will set everyone's mouth on fire after 8 hours of slow cooking.
staysnatched says
Yay! I'm so glad to hear that.
Mark says
I just made this using half pound scalllops and pound of shrimp. I lightly sautéed the fish for a few minutes, turning the shrimp when it turned pink letting sit in the warm pan that I removed from the heat. Then added to the chili for a few minutes prior to serving. It was in a Dutch oven so it was piping hot, I used black beans and red kidney beans and then served it over a makeshift breadbowl. Amazing, sooo goood!
staysnatched says
That sounds so good!
Meghan says
This recipe is a keeper. So good….so good I drive a Tupperware container up to my sisters house for her.
staysnatched says
Such a great idea!
KJ says
This is unbelieveable! Excellent! And I did not make it especially spicy, used good quality wild caught shrimp. I will definitely make this again. So glad I made the full rrcipe. Did do the 1 C of broth & only 10 vs 15.5 oz of tomato/chili. Outstanding!
staysnatched says
Yay! So glad to hear that.
Maya says
I can't have dairy. Has anyone tried it coconut milk?
staysnatched says
I haven't, but it sounds like a good swap if you use full fat coconut milk.