In a large mixing bowl, combine the finely chopped shrimp, shredded crab meat, Monterey Jack cheese, softened cream cheese, queso dip, chopped cilantro, garlic powder, and smoked paprika. Mix thoroughly until well combined, creating a creamy filling.

Warm the flour tortillas slightly in a dry skillet over low heat for about 30 seconds per side to make them pliable. Place 2–3 tablespoons of the prepared filling in the center of each tortilla and roll tightly, securing with a toothpick.

Pour 2 tablespoons of butter or oil into a large skillet and heat over medium heat until shimmering. Ensure the oil is hot enough for frying.

Carefully place the rolled tortillas in the heated skillet and fry for 2–3 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate to absorb excess oil.

Remove toothpicks from the rolls and arrange them on a serving platter. Drizzle warm queso on top and sprinkle with fresh cilantro. Serve immediately with salsa or guacamole.