Dinner

Cheesy Seafood Tortilla Bombs Recipe

ByZoe Lane January 22, 2026January 22, 2026

Introduction

These Cheesy Seafood Tortilla Bombs are a delicious and creamy treat packed with shrimp and crab meat. Wrapped in soft flour tortillas and smothered in a rich garlic cream sauce, they make an impressive appetizer or snack for seafood lovers.

Three cannelloni pasta tubes are filled with a shrimp mixture and are placed side by side on a round wooden board. The tubes are covered with a thick layer of melted, golden-brown cheese that has some green herbs sprinkled over it. Each cannelloni shows creamy white sauce oozing out from the ends, adding smooth texture to the dish. The wooden board contrasts with the white marbled background beneath it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 medium flour tortillas
1 cup cooked shrimp, chopped
1 cup lump crab meat
1 cup shredded mozzarella cheese
½ cup shredded cheddar cheese
4 oz cream cheese, softened
3 tbsp mayonnaise
3 garlic cloves, minced
1 tsp paprika
Salt, to taste
Pepper, to taste
2 tbsp butter
3 garlic cloves, minced (for sauce)
1 cup heavy cream
1 tbsp fresh parsley, chopped

Instructions

Step 1: In a large bowl, combine the chopped cooked shrimp, lump crab meat, shredded mozzarella, shredded cheddar, softened cream cheese, mayonnaise, minced garlic, paprika, salt, and pepper. Mix thoroughly until the filling is creamy and well blended.
Step 2: Lay each flour tortilla flat and spread the seafood filling evenly over the surface. Roll the tortillas tightly to encase the filling and place each one seam-side down in a greased baking dish to keep them from unrolling.
Step 3: In a skillet over medium heat, melt the butter and sauté the additional minced garlic until fragrant but not browned. Pour in the heavy cream and simmer gently, stirring occasionally, until the sauce thickens slightly to a creamy consistency.
Step 4: Pour the garlic cream sauce evenly over the rolled tortillas in the baking dish. Bake in a preheated oven at 375°F (190°C) for 15 to 18 minutes, until the sauce bubbles and the tortilla tops turn golden brown.
Step 5: Remove from the oven and sprinkle with freshly chopped parsley. Serve hot as a flavorful seafood appetizer or snack.

Tips & Variations

For extra heat, add a pinch of cayenne pepper or chopped jalapeños to the filling.
Use smoked cheese instead of regular cheddar for a deeper flavor.
Substitute the seafood with cooked crab alone or a mix of scallops for variation.
Serve with a squeeze of fresh lemon juice for added brightness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain the creamy texture. Avoid microwaving to prevent the sauce from separating.

How to Serve

Three rolled crepes are arranged side by side on a round wooden board. Each crepe is filled with small shrimp and topped with a creamy white sauce that overflows slightly at the edges. The crepes are covered with melted cheese that is golden brown in spots and sprinkled with finely chopped green herbs. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these tortilla bombs ahead of time?

Yes, you can assemble the filled tortillas and cover the baking dish with foil, then refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if baking from cold.

Can I use corn tortillas instead of flour tortillas?

Flour tortillas work best for this recipe as they are more pliable and less likely to crack when rolling. Corn tortillas can break easily and may not hold the filling well during baking.