Shrimp Enchiladas bring a delicious coastal twist to a beloved Mexican classic. The combination of succulent shrimp, melty cheese, and zesty enchilada sauce creates a dinner that feels both special and comforting. These enchiladas strike the perfect balance between rich and fresh flavors.
I developed this recipe after a memorable beach vacation where seafood enchiladas became my obsession. Back home, I wanted to recreate that magic in a way that’s accessible for weeknight cooking but still impressive enough for weekend entertaining.
Why You’ll Love This
- Ready in just 45 minutes, perfect for busy weeknights
- The tender shrimp provide a lighter alternative to traditional meat enchiladas
- Customizable heat level—make it as mild or spicy as you prefer
- Impressive enough for guests but simple enough for family dinner
- Leftovers reheat beautifully for lunch the next day
Ingredients
- 12-14 ounces large shrimp, peeled and deveined
- 1-2 tablespoons vegetable oil
- 1 small yellow onion, thinly sliced
- 2 large jalapeños, seeded and diced (optional)
- 2 medium vine tomatoes, diced
- 1½ cups heavy whipping cream
- ½ cup sour cream
- 2 garlic cloves, minced
- ¼ teaspoon cayenne pepper
- ½ teaspoon chipotle chili powder
- ½ teaspoon ground cumin
- Salt to taste
- 4 soft flour tortillas (8-inch)
- 8 ounces Monterey Jack cheese, freshly grated
Instructions
- Preheat your oven to 350°F and generously grease a 9×9 inch baking dish with cooking spray or butter.
- Heat vegetable oil in a large skillet over medium heat. Add sliced onion and diced jalapeños, cooking for 4-5 minutes until softened. Add diced tomatoes and minced garlic, cooking another 3-4 minutes until vegetables are tender.
- In a small bowl, whisk together heavy cream, sour cream, cayenne pepper, chipotle chili powder, cumin, and salt. Pour this mixture into the skillet with the vegetables and bring to a gentle simmer over medium-low heat.
- Add the shrimp to the simmering sauce and cook for 2-3 minutes per side until they turn pink and are just opaque throughout. Don't overcook or they'll become tough. Remove from heat.
- Divide half of the grated cheese among the 4 tortillas, sprinkling it down the center. Using a slotted spoon, divide the cooked shrimp mixture over the cheese, reserving the sauce. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
- Pour the reserved cream sauce evenly over the enchiladas, then sprinkle with the remaining cheese. Bake for 15-18 minutes until the cheese is melted and bubbly and the enchiladas are heated through.
- Let the enchiladas rest for 5 minutes before serving to allow the sauce to thicken slightly. Serve hot with your favorite Mexican sides like rice, beans, or guacamole.
Tips & Variations
- For a spicier version, add a diced jalapeño with the bell pepper or increase the cayenne pepper
- Corn tortillas can be substituted for flour tortillas for a more authentic flavor and gluten-free option
- Add ½ cup of corn kernels or black beans to the filling for extra texture and nutrition
- Make your own enchilada sauce for even better flavor, or use green enchilada sauce for a different twist
- Prep the filling a day ahead and assemble just before baking to save time
- For a lighter version, use less cheese and add more vegetables to the filling
Serving Suggestions
These Shrimp Enchiladas pair beautifully with Mexican rice and a simple green salad dressed with lime vinaigrette. For a complete fiesta, add a side of refried or black beans and some quick-pickled red onions for a tangy contrast to the rich enchiladas.
If you’re entertaining, start with some homemade guacamole and tortilla chips, and finish with a refreshing dessert like mango sorbet or tres leches cake.
Notes
- Enchiladas can be assembled up to 4 hours ahead and refrigerated before baking; add 5-10 minutes to the baking time if cooking from cold
- Leftovers will keep in the refrigerator for up to 3 days in an airtight container
- The enchiladas are done when the edges are bubbling and the cheese is completely melted and starting to brown
- If using frozen shrimp, thaw completely and pat dry before cooking to prevent excess moisture
FAQs
Can I use pre-cooked shrimp?
Yes, you can use pre-cooked shrimp, but add them to the skillet at the very end just to warm through. Overcooking will make them tough and rubbery.
Can I freeze these enchiladas?
Yes! Assemble the enchiladas but don’t bake them. Cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding 10-15 minutes to the baking time.
What if I don’t like spicy food?
Simply omit the cayenne pepper and use a mild enchilada sauce. You can also reduce or eliminate the chili powder.
Can I make this recipe with other seafood?
Absolutely! Try using a combination of shrimp and lump crab meat, or substitute with chunks of firm white fish like cod or halibut. Just adjust cooking times accordingly as different seafood cooks at different rates.
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