Creamy Seafood and Shrimp Chili Recipe Easy Fall Dinner for Two

Name: Creamy Seafood and Shrimp Chili Recipe Easy Fall Dinner for Two
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 8 ounces (225g) shrimp, peeled and deveined; 1 cup (150g) mixed seafood (crab meat, scallops, or chopped white fish), optional; 2 tablespoons olive oil; 1 small yellow onion, finely chopped; 3 cloves garlic, minced; 1 small red bell pepper, diced; 1 jalapeño, seeded and finely chopped (optional); 1 can (14.5 ounces / 411g) fire-roasted diced tomatoes; 1 ½ cups (360ml) seafood or chicken stock; ½ cup (120ml) heavy cream; 1 tablespoon chili powder; 1 teaspoon cumin; 1 teaspoon smoked paprika; Salt and pepper, to taste; A handful fresh cilantro or parsley, chopped; Optional toppings: avocado slices, sour cream, shredded cheese, lime wedges

Posted on February 7, 2026

Grace Allen

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There’s something about chilly fall evenings that just begs for cozy, comforting meals. Last October, on a particularly crisp night, I found myself craving something warm but a little different from the usual chili. I had a bag of frozen shrimp and a couple of cans of seafood lurking in the pantry, so I decided to throw them together into what became my new obsession: creamy seafood and shrimp chili.

I’ve made this creamy seafood and shrimp chili recipe at least a dozen times since then, and each time it feels like a little celebration in a bowl. It’s rich, satisfying, and packed with flavors you don’t usually expect in a chili. Plus, it’s perfect for two—no endless leftovers to stare at!

If you’re looking for an easy fall dinner for two that feels special but won’t keep you in the kitchen forever, this creamy seafood and shrimp chili just might become your go-to. Trust me, the blend of shrimp, creamy broth, and spices hits the spot every single time.

Why You’ll Love This Recipe

Okay, real talk—this creamy seafood and shrimp chili recipe has completely spoiled my idea of what chili can be. Here’s why it’s such a winner:

✅ Quick and fuss-free: From chopping to simmering, I’ve clocked this at under 30 minutes on busy weeknights when I’m hungry and impatient.
✅ Perfectly creamy without heaviness: The broth has this silky texture that feels indulgent but doesn’t weigh you down. It’s all thanks to a splash of cream and a little seafood stock magic.
✅ Seafood lovers rejoice: The combination of shrimp and other seafood gives it a fresh, ocean-y punch that’s different from your classic beef chili.
✅ Cozy enough for fall, light enough for any season: The warming spices and creamy base make it feel like a hug in a bowl, but it’s not too heavy for later in the week.

This recipe has become my little secret weapon for impressing date nights or just treating myself after a long day. It’s comforting, flavorful, and somehow feels fancy without any of the fuss.

What Ingredients You’ll Need

Here’s what I love about this ingredient list: it’s simple, straightforward, and you probably have most of it sitting around already. I’ve broken these down by what they do, so you understand the magic behind each one.

Shrimp (8 ounces / 225g, peeled and deveined) — Fresh or frozen works fine. I usually keep a bag of frozen shrimp in the freezer for nights like this.
Mixed seafood (1 cup / 150g, like crab meat, scallops, or chopped white fish) — Optional but highly recommended if you want that extra seafood vibe. Canned crab works in a pinch, just drain it well.
Olive oil (2 tablespoons) — For sautéing the aromatics. I use extra virgin because I’m picky about flavor.
Yellow onion (1 small, finely chopped) — The base for all that warmth and sweetness.
Garlic (3 cloves, minced) — Because garlic and seafood are best friends.
Red bell pepper (1 small, diced) — Adds a subtle sweetness and color pop.
Jalapeño (1, seeded and finely chopped) — Optional, but I love the heat it brings. Remove seeds for milder chili.
Fire-roasted diced tomatoes (1 can, 14.5 ounces / 411g) — Gives the chili a smoky depth without extra effort.
Seafood or chicken stock (1 ½ cups / 360ml) — Use seafood stock if you can find it to amp up the flavor. Otherwise, chicken stock is a solid swap.
Heavy cream (½ cup / 120ml) — This is the secret to that creamy texture. I tried half-and-half, but it wasn’t quite the same richness.
Chili powder (1 tablespoon) — Gives the chili its classic warmth.
Cumin (1 teaspoon) — Adds earthiness that balances the seafood.
Smoked paprika (1 teaspoon) — For that subtle smoky note that makes you think “wow.”
Salt and pepper — To taste. I always start light and adjust at the end.
Fresh cilantro or parsley (a handful, chopped) — For garnish and a fresh burst of color.
Optional toppings: avocado slices, sour cream, shredded cheese, or lime wedges. Because who doesn’t love toppings?

Quick note: I always buy peeled and deveined shrimp to save time, and I keep a small jar of fire-roasted tomatoes on hand—it’s a game changer for quick weeknight meals. Also, don’t skip the heavy cream; it’s what sets this chili apart from the rest.

Equipment Needed

You don’t need a fancy kitchen to make this creamy seafood and shrimp chili recipe—I’ve made it with the most basic setup, and it still turns out amazing.

Medium saucepan or deep skillet — Something with a lid helps for simmering.
Wooden spoon or spatula — I’m old-school here. Wooden spoons just feel right when stirring chili.
Chef’s knife — For chopping up your veggies and seafood.
Cutting board — I have a set of colorful boards so I don’t mix seafood with veggies. (Yes, I’m a little extra about this.)
Measuring cups and spoons — Because eyeballing spices is a gamble I don’t usually take.
Ladle or large spoon — For serving up that beautiful creamy chili.

If you don’t have a deep skillet, a medium saucepan works just fine. And if you’re missing measuring spoons, I’ve definitely eyeballed chili powder before—it’s just a bit riskier!

How to Make It: Step-by-Step

Alright, let’s get to the good stuff. I’m walking you through exactly how I make this creamy seafood and shrimp chili recipe, with all the little tips I’ve picked up along the way.

Preheat and prep (5 minutes)
Heat 2 tablespoons of olive oil in your medium saucepan over medium heat. While that’s warming up, chop your onion, garlic, bell pepper, and jalapeño. Trust me, prepping everything before you start cooking saves so much stress.
Sauté the aromatics (5 minutes)
Add the chopped onion, bell pepper, and jalapeño to the pan. Stir occasionally until the onion is translucent and soft—about 4-5 minutes. Toss in the minced garlic and cook for another minute until fragrant. Your kitchen should start smelling amazing right about now.
Add spices and tomatoes (2 minutes)
Sprinkle in 1 tablespoon chili powder, 1 teaspoon cumin, and 1 teaspoon smoked paprika. Stir constantly for 30 seconds to toast the spices a bit (this unlocks their flavor). Then pour in the can of fire-roasted diced tomatoes with their juices.
Pour in stock and simmer (10 minutes)
Add 1 ½ cups of seafood or chicken stock. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook uncovered for about 10 minutes. This lets all the flavors meld together and the chili thicken slightly.
Cook the seafood (5 minutes)
Add the shrimp and mixed seafood to the pot. Stir gently, cover, and let cook for 3-5 minutes until the shrimp turns pink and opaque. Be careful not to overcook here; shrimp goes from perfect to rubbery fast.
Finish with cream and seasoning (2 minutes)
Stir in ½ cup heavy cream and season with salt and pepper to taste. Let it heat through for another minute or two, but don’t boil once the cream is added or it might curdle.
Garnish and serve
Ladle the chili into bowls, sprinkle with fresh cilantro or parsley, and add any optional toppings you like. A squeeze of lime juice brightens the whole bowl—don’t skip it if you have one on hand!

By the time you’re serving, your kitchen will smell like a cozy seafood shack, and your dinner is ready to impress. Total time from start to finish? About 30 minutes tops.

My Best Tips & Techniques

Okay, here’s where I share everything I’ve learned from making this creamy seafood and shrimp chili way too many times…

Don’t skip the slow simmer: Letting the chili simmer after adding stock lets the flavors deepen. I’ve rushed this step before, and it really shows in the final taste.
Blend your spices in at the right time: Toasting chili powder, cumin, and smoked paprika for just 30 seconds releases a whole new level of flavor. Don’t skip this little step—it’s worth it.
Use fresh or properly thawed seafood: If you’re using frozen shrimp, thaw them completely and pat dry. I learned the hard way that wet seafood can water down your chili.
Keep an eye on the shrimp: They cook fast and go from tender to rubbery in seconds. Once they’re pink and curled, take the chili off the heat.
Heavy cream is non-negotiable: Tried subbing milk or half-and-half—you don’t get that silky, luxurious texture that makes this chili feel indulgent.
Prep everything before heating the pan: I’m a big fan of mise en place. Having all ingredients ready makes the cooking flow smoothly and keeps the timing tight.
Fresh herbs finish strong: The cilantro or parsley at the end adds brightness that balances the richness.

Ways to Mix It Up

Once you’ve nailed this basic version, here’s where the fun begins. I’ve tried all these tweaks, and they all work like a charm.

Spicy Cajun Kick: Add 1 teaspoon Cajun seasoning with the other spices and toss in a pinch of cayenne pepper if you like heat. This gives the chili a smoky, spicy depth reminiscent of New Orleans.
Creamy Coconut Twist: Swap the heavy cream for full-fat coconut milk. It adds a subtle tropical vibe that’s surprisingly good with shrimp and seafood.
Tomato-Free Version: Replace fire-roasted tomatoes with 1 cup of pumpkin puree for an autumnal twist. It’s creamy, slightly sweet, and perfect for fall dinners.
Vegetable Boost: Toss in diced zucchini or corn kernels during the sauté step for extra texture and freshness.
Herb Swap: Use fresh dill or tarragon instead of cilantro for a different flavor profile. Dill pairs beautifully with seafood.
Make it a stew: Add 1 cup of cooked white beans for a heartier meal. I like navy or cannellini beans for their creaminess.

Dietary modifications are pretty easy here too. For a dairy-free option, coconut milk works as a creamy substitute. And if you want to skip the seafood, shredded rotisserie chicken makes a great stand-in.

Serving Ideas & Storage

This creamy seafood and shrimp chili is fantastic served warm, fresh out of the pot. I like to ladle it into deep bowls and top with avocado slices and a dollop of sour cream for a cool contrast.

It pairs beautifully with simple sides like crusty bread (for dunking), steamed rice, or even a crisp green salad if you want to keep things light.

If you want to get fancy for a date night, sprinkle a little shredded sharp cheddar or pepper jack cheese on top and let it melt just before serving.

Storage is straightforward:

Refrigerator: Keep leftovers in an airtight container for up to 3 days. Reheat gently on the stove or microwave to avoid curdling the cream.
Freezer: This chili freezes well! Cool completely, then transfer to a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating tips: Stir in a splash of stock or water while reheating if it seems too thick. Heat gently over low-medium heat to keep the cream from separating.

Pro tip: If you’re meal prepping, make a double batch and freeze half in individual portions. It’s perfect for nights when you want something homemade but zero effort.

Nutritional Info & Health Benefits

I’m not a nutritionist, but I can tell you why I feel good about eating this creamy seafood and shrimp chili recipe.

Per Serving (approx.)	Amount
Calories	320
Protein	30g
Carbohydrates	12g
Fat	18g
Fiber	3g

The protein punch comes mainly from the shrimp and mixed seafood, making this chili surprisingly filling. The moderate fat content is mostly from the olive oil and heavy cream, which delivers satisfying richness without being greasy.

Seafood is an excellent source of omega-3 fatty acids, which support heart health, and the tomatoes provide antioxidants like lycopene. The spices add anti-inflammatory benefits, too.

Compared to traditional beef chili, this version feels lighter yet keeps you full longer—making it a great choice for a balanced fall dinner for two.

Final Thoughts

So that’s my creamy seafood and shrimp chili recipe—easy, cozy, and just a little bit special. I know I’ve gone on about it, but when you find a dinner that’s this flavorful and simple, you want to shout it from the rooftops.

This recipe has become my go-to for chilly nights when I want comfort without the typical heaviness of chili. Plus, it’s perfect for two, which is rare for chili recipes that often make enough to feed a small army.

Don’t be shy about making it your own. Play with the spices, swap out seafood, or add your favorite toppings. That’s how the best recipes grow into family favorites.

If you make this, I’d love to hear how it turns out! Drop a comment below or tag me on Instagram @cozykitchenchronicles—I get genuinely excited seeing your versions. Got questions? Ask away; I check comments every day and love helping troubleshoot.

Happy cooking! Hope your kitchen smells as amazing as mine does right now.

FAQs

Q: Can I use frozen shrimp straight from the freezer?

A: I don’t recommend it. Frozen shrimp usually have extra water that can dilute your chili. Thaw them overnight in the fridge or under cold running water, then pat dry before adding. It makes a big difference in texture and flavor.

Q: What can I substitute for heavy cream?

A: Coconut milk is my favorite dairy-free swap—full-fat works best for creaminess. Half-and-half is okay but won’t be as rich. Avoid skim milk; it’ll make the chili thin and less satisfying.

Q: How do I know when the chili is done?

A: The shrimp should be pink and just curled, and the chili should be thickened slightly with the flavors melded together. You’ll smell a warm, savory aroma, and the broth will have a creamy sheen. Don’t rush the simmer—it makes all the difference.

Q: Can I make this recipe ahead of time?

A: Absolutely! Make it a day ahead, refrigerate, and gently reheat. The flavors actually deepen overnight. Just add a splash of stock when reheating if it gets too thick.

Q: Is this recipe spicy?

A: It depends on you! The jalapeño adds some heat, but you can remove the seeds or skip it if you prefer mild. The chili powder has warmth but isn’t overpowering. You can always add cayenne if you want to crank up the heat.

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