If you’re craving a dish that bursts with bold flavors and tender, juicy seafood, this Shrimp Enchiladas Recipe is destined to become one of your absolute favorites. Combining perfectly seasoned shrimp with a creamy, cheesy sauce wrapped in warm tortillas and baked to bubbly perfection, it’s the kind of meal that feels like a celebration in every bite. Whether you’re entertaining friends or simply treating yourself to a comforting Mexican-inspired dinner, these enchiladas bring together the freshness of shrimp and the richness of classic enchilada sauce in a way that’s utterly irresistible.
Ingredients You’ll Need
The magic of this Shrimp Enchiladas Recipe lies in its simplicity and the quality of each ingredient. Every item plays a vital role in creating layers of flavor and texture, from the spices that coat the shrimp to the creamy sauce that ties everything together beautifully.
- 1 pound large shrimp: Peeled, deveined, and tails removed for easy eating and maximum flavor absorption.
- 1 tablespoon olive oil: Helps to lightly coat the shrimp for even cooking and adds a subtle fruity note.
- 1 teaspoon chili powder: Adds gentle heat and smokiness to the shrimp seasoning.
- 1/2 teaspoon ground cumin: Brings a warm, earthy depth essential to Mexican flavors.
- 1/2 teaspoon smoked paprika: Provides a lovely smoky aroma without overpowering the shrimp.
- Salt and black pepper: To balance and enhance every ingredient’s natural taste.
- 1 tablespoon butter: Gives richness to the sauce and aids in softening the onions.
- 1 small onion, finely chopped: Adds sweetness and texture to the creamy sauce.
- 2 cloves garlic, minced: For that unmistakable aromatic punch.
- 2 tablespoons all-purpose flour: Helps thicken the sauce, creating a luscious consistency.
- 1 cup chicken or seafood broth: The liquid base that keeps the sauce light and flavorful.
- 1/2 cup sour cream: Adds creaminess and a slight tang, perfectly balancing the spices.
- 1 cup shredded Monterey Jack or Mexican blend cheese, divided: Integral for melty, gooey goodness inside and on top of the enchiladas.
- 1/4 cup chopped fresh cilantro: Freshens up the dish with a burst of herbal brightness.
- 8 small flour tortillas: Soft, pliable wraps that hold all the delicious filling together.
- 1 1/2 cups red or green enchilada sauce: The saucy layer that delivers bold flavor and vibrant color.
How to Make Shrimp Enchiladas Recipe
Step 1: Prepare and Season the Shrimp
Start by tossing your shrimp in olive oil, chili powder, cumin, smoked paprika, salt, and black pepper. This simple but flavorful seasoning is what sets the tone for the entire dish, infusing the shrimp with a wonderful smoky and spicy profile. Heat your skillet over medium heat and cook the shrimp for just 1 to 2 minutes on each side until they turn pink and opaque—remember, shrimp cook quickly and you want to avoid overcooking to keep them tender.
Step 2: Make the Creamy Sauce
In the same skillet, melt butter and sauté the finely chopped onion until softened and fragrant. Then add the minced garlic for a brief moment to release its aroma. Sprinkle the flour over the mixture and stir it constantly for about a minute—this step cooks out the raw flour taste and starts building the sauce’s body. Gradually whisk in your chicken or seafood broth until the sauce is smooth. Let it thicken slightly, then remove from heat and stir in the sour cream, half of the shredded cheese, and the fresh cilantro. This combination creates a rich, velvety sauce loaded with flavor and just the right amount of tang.
Step 3: Combine Shrimp and Sauce
Chop the cooked shrimp into bite-sized pieces and fold them gently into the creamy sauce. This filling is the heart of your enchiladas, blending tender seafood with a luscious, cheesy base that will make every bite memorable.
Step 4: Assemble the Enchiladas
Spoon a generous amount of the shrimp filling onto each flour tortilla, then roll them tightly and place seam-side down in a greased baking dish. This keeps your enchiladas neatly folded during baking and makes serving easier.
Step 5: Add Sauce and Cheese
Pour your choice of red or green enchilada sauce evenly over the rolled tortillas, ensuring they’re fully coated to keep moist and flavorful. Sprinkle the remaining shredded cheese over the top, which will melt and turn golden in the oven, adding a beautiful finish and delightful gooey texture.
Step 6: Bake to Perfection
Bake your enchiladas at 375°F for 20 to 25 minutes until the cheese is bubbly and the edges take on a light golden hue. Once out of the oven, let them rest for about five minutes—this little pause helps everything settle so your enchiladas hold together perfectly when plated and enjoyed.
How to Serve Shrimp Enchiladas Recipe
Garnishes
To elevate your enchiladas, try topping them with a sprinkle of fresh cilantro, a dollop of cool sour cream, and thin slices of avocado. These additions introduce layers of color and texture as well as refreshing contrasts to the rich, cheesy filling.
Side Dishes
Classic sides like Mexican rice, refried beans, or a crisp green salad with lime vinaigrette pair wonderfully with shrimp enchiladas, balancing the richness and rounding out the meal. For a lighter option, a zesty cabbage slaw adds crunch and brightness.
Creative Ways to Present
If you’re serving guests, consider plating individual enchiladas with a drizzle of extra sauce and a sprinkle of diced jalapeños for some heat. You can also offer a build-your-own setup, allowing everyone to customize with garnishes like chopped onions, radishes, or pickled jalapeños for a fun, interactive dining experience.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover shrimp enchiladas in an airtight container in the refrigerator for up to 3 days. They reheat beautifully and retain much of their original flavor and texture.
Freezing
This Shrimp Enchiladas Recipe freezes well if you want to prep in advance. Assemble the enchiladas in a freezer-safe dish, cover tightly, and freeze for up to 2 months. When ready, bake them from frozen, adding extra baking time as needed.
Reheating
To reheat, cover the enchiladas with foil and warm them in a 350°F oven until hot and bubbly, usually 15 to 20 minutes. Avoid microwaving if possible, as the texture of the tortillas can become soggy.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas can be used but they need to be warmed first to make them pliable and prevent cracking during rolling. Lightly heating them on a skillet or in the microwave wrapped in a damp towel does the trick.
Is this recipe spicy?
This Shrimp Enchiladas Recipe has a mild to moderate spice level thanks to the chili powder and smoked paprika. If you like a little extra heat, adding diced jalapeños or a pinch of cayenne pepper to the filling is an easy way to kick it up a notch.
Can I substitute the shrimp for another protein?
While shrimp brings a lovely seafood flavor, you can substitute with cooked chicken, fish, or even sautéed vegetables for a vegetarian twist. Adjust cooking times accordingly based on your protein choice.
What type of cheese works best?
Monterey Jack or a Mexican cheese blend melts beautifully and complements the flavors perfectly. You can also experiment with mild cheddar or a white cheese like queso fresco for different textures and tastes.
Can I make this recipe dairy-free?
Yes! Replace the sour cream with a dairy-free alternative like coconut yogurt or cashew cream, and use a plant-based cheese substitute that melts well. Just keep in mind it may alter the creaminess slightly.
Final Thoughts
This Shrimp Enchiladas Recipe is truly a crowd-pleaser that brings the joy of homemade Mexican-inspired comfort food right to your table. The combination of succulent shrimp, creamy cheese sauce, and vibrant enchilada sauce makes each bite a little celebration. I can’t wait for you to try it and fall in love just like I have!
Print
Shrimp Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Pescatarian
Description
These Shrimp Enchiladas are a delicious Mexican-inspired main course featuring tender shrimp cooked in a creamy, cheesy sauce with a blend of spices. Rolled in soft flour tortillas and baked with rich enchilada sauce and melted cheese, they offer a perfect balance of flavors and textures for an easy, satisfying dinner.
Ingredients
Shrimp and Seasoning
- 1 pound large shrimp, peeled, deveined and tails removed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Sauce and Filling
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken or seafood broth
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack or Mexican blend cheese, divided
- 1/4 cup chopped fresh cilantro
Assembly
- 8 small flour tortillas
- 1 1/2 cups red or green enchilada sauce
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a baking dish to prevent sticking.
- Season and Cook Shrimp: In a bowl, toss the shrimp with olive oil, chili powder, ground cumin, smoked paprika, salt, and pepper. Heat a skillet over medium heat, then cook the shrimp for 1 to 2 minutes on each side until they turn pink and are just cooked through. Remove from heat and chop into bite-sized pieces.
- Sauté Aromatics: In the same skillet, melt the butter and add the finely chopped onion. Sauté until the onion becomes soft and translucent. Add the minced garlic and cook briefly until fragrant.
- Make the Sauce Base: Stir in the all-purpose flour and cook for about one minute to eliminate the raw flour taste. Gradually whisk in the chicken or seafood broth, continuing to stir until the mixture is smooth and slightly thickened.
- Finish the Sauce: Remove the skillet from heat and stir in the sour cream, half of the shredded cheese, and chopped fresh cilantro. Mix thoroughly to combine the flavors.
- Combine Shrimp and Sauce: Add the chopped shrimp to the sauce and gently fold everything together ensuring even distribution.
- Assemble Enchiladas: Spoon a portion of the shrimp filling onto each flour tortilla, then roll them up tightly. Place each rolled tortilla seam-side down in the prepared baking dish.
- Add Sauce and Cheese: Pour the enchilada sauce evenly over the filled tortillas. Sprinkle the remaining shredded cheese on top for a bubbly, golden finish.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes until the sauce is bubbly and the cheese is lightly golden.
- Rest and Serve: Remove from oven and let the enchiladas rest for 5 minutes before serving to allow flavors to settle and the filling to set.
Notes
- Green enchilada sauce pairs especially well with shrimp for a fresh, vibrant flavor.
- For an extra spicy kick, add diced jalapeño or a pinch of cayenne pepper to the shrimp filling.
- Corn tortillas can be substituted for flour tortillas but should be warmed beforehand to prevent cracking when rolled.
