What the heck is this?
So you want enchiladas but you’re tired of the same old chicken and beef situation? Enter shrimp enchiladas — the elegant cousin of traditional enchiladas that somehow manages to be both fancy enough for company and easy enough for Tuesday night dinner. We’re talking perfectly seasoned shrimp wrapped in soft tortillas, smothered in a rich, creamy sauce, and topped with melted cheese that gets all bubbly and golden.
This isn’t your average heavy, cheese-bomb enchilada either. The shrimp keeps things light and fresh while still being incredibly satisfying. The sauce is where the magic happens — it’s creamy without being too heavy, with just the right amount of heat to make your taste buds happy. My seafood-skeptical husband actually requested these for his birthday dinner, so you know they’re good.
Why You’ll Love This Recipe
- Shrimp cooks crazy fast — no waiting around for meat to get tender.
- Feels fancy but uses simple, everyday ingredients.
- Perfect for impressing guests without losing your mind.
- Lighter than traditional enchiladas but just as satisfying.
- Great way to use up leftover shrimp.
- Kid-friendly heat level with options to spice it up.
The Good Stuff You’ll Need
For the Shrimp:
- 1.5 lbs large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1 lime
For the Sauce:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 can (4 oz) diced green chiles
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
For Assembly:
- 8 large flour tortillas
- 2 cups Monterey Jack cheese, shredded
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced thin
- 1 avocado, sliced (for serving)
- Sour cream for serving
- Lime wedges for serving
Let’s Do This
Step 1: Season That Shrimp
Pat shrimp dry and toss with olive oil, chili powder, cumin, garlic powder, paprika, salt, pepper, and lime juice.
Let it marinate while you make the sauce — even 10 minutes makes a difference.
Step 2: Make the Magic Sauce
In a large saucepan, melt butter over medium heat.
Whisk in flour and cook for 1-2 minutes until it smells nutty (this is your roux).
Gradually whisk in chicken broth, making sure no lumps form.
Add cream, green chiles, cumin, garlic powder, and onion powder.
Simmer for 5-7 minutes until thickened. Season with salt and pepper.
Step 3: Cook the Shrimp
Heat a large skillet over medium-high heat.
Add seasoned shrimp and cook for 2-3 minutes per side until pink and cooked through.
Don’t overcook — shrimp goes from perfect to rubber real quick.
Let cool slightly, then roughly chop into bite-sized pieces.
Step 4: Prep for Assembly
Preheat oven to 375°F and lightly grease a 9×13 inch baking dish.
Warm tortillas in microwave for 30 seconds or wrap in damp paper towels to make them pliable.
Step 5: Roll Those Enchiladas
Spread about 1/2 cup of sauce in the bottom of your baking dish.
For each enchilada: place about 1/3 cup shrimp and 2 tbsp cheese in the center of a tortilla.
Roll tightly and place seam-side down in the baking dish.
Repeat until all tortillas are filled and rolled.
Step 6: Top and Bake
Pour remaining sauce over the enchiladas, making sure they’re all covered.
Sprinkle with remaining cheese.
Cover with foil and bake for 20 minutes.
Remove foil and bake another 10-15 minutes until bubbly and lightly golden.
Step 7: Garnish and Serve
Let rest for 5 minutes (I know, the waiting is torture).
Top with fresh cilantro and green onions.
Serve with avocado slices, sour cream, and lime wedges.
Serving Suggestions
Serve with cilantro-lime rice and black beans for a complete meal.
A simple green salad with lime vinaigrette cuts through the richness.
Chips and salsa on the side because, well, it’s Mexican food.
Cold beer or a crisp white wine pairs beautifully.
Switch It Up
Spice It Up: Add jalapeños to the filling or use pepper jack cheese.
Veggie Boost: Add sautéed bell peppers and onions to the shrimp.
Different Sauce: Try a green salsa verde sauce instead of the cream sauce.
Cheese Swap: Use queso fresco or Mexican cheese blend for authenticity.
Protein Mix: Combine shrimp with crab meat for a seafood extravaganza.
Make-Ahead Tips
You can assemble the enchiladas up to a day ahead — just cover and refrigerate.
The sauce can be made 2-3 days ahead and reheated gently.
Cook the shrimp ahead of time and store in the fridge for up to 2 days.
Leftovers keep for 3-4 days and reheat beautifully in the oven.
Questions People Actually Ask
Q: Can I use frozen shrimp? A: Absolutely! Just thaw completely and pat dry before seasoning. Frozen shrimp actually works great for this.
Q: What if I can’t find large shrimp? A: Medium shrimp works fine — just adjust cooking time to 1-2 minutes per side.
Q: Can I make these with corn tortillas? A: You can, but flour tortillas hold up better to the rolling and sauce. If using corn, warm them well first.
Q: How do I keep the tortillas from tearing? A: Make sure they’re warm and pliable before rolling. Microwave for 30 seconds or steam briefly.
Q: Can I make this dairy-free? A: Use coconut milk instead of heavy cream and skip the cheese, or use dairy-free alternatives.
Q: What if my sauce is too thick? A: Thin it out with a little more chicken broth or cream until you get the right consistency.
Print
Shrimp Enchiladas
- Total Time: 1 hour
- Yield: 4–6 servings 1x
Description
So you want enchiladas but you’re tired of the same old chicken and beef situation? Enter shrimp enchiladas — the elegant cousin of traditional enchiladas that somehow manages to be both fancy enough for company and easy enough for Tuesday night dinner. We’re talking perfectly seasoned shrimp wrapped in soft tortillas, smothered in a rich, creamy sauce, and topped with melted cheese that gets all bubbly and golden.
This isn’t your average heavy, cheese-bomb enchilada either. The shrimp keeps things light and fresh while still being incredibly satisfying. The sauce is where the magic happens — it’s creamy without being too heavy, with just the right amount of heat to make your taste buds happy. My seafood-skeptical husband actually requested these for his birthday dinner, so you know they’re good.
Ingredients
For the Shrimp:
- 1.5 lbs large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1 lime
For the Sauce:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 can (4 oz) diced green chiles
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
For Assembly:
- 8 large flour tortillas
- 2 cups Monterey Jack cheese, shredded
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced thin
- 1 avocado, sliced (for serving)
- Sour cream for serving
- Lime wedges for serving
Instructions
Pat shrimp dry and toss with olive oil, chili powder, cumin, garlic powder, paprika, salt, pepper, and lime juice.
Let it marinate while you make the sauce — even 10 minutes makes a difference.
In a large saucepan, melt butter over medium heat.
Whisk in flour and cook for 1-2 minutes until it smells nutty (this is your roux).
Gradually whisk in chicken broth, making sure no lumps form.
Add cream, green chiles, cumin, garlic powder, and onion powder.
Simmer for 5-7 minutes until thickened. Season with salt and pepper.
Heat a large skillet over medium-high heat.
Add seasoned shrimp and cook for 2-3 minutes per side until pink and cooked through.
Don’t overcook — shrimp goes from perfect to rubber real quick.
Let cool slightly, then roughly chop into bite-sized pieces.
Preheat oven to 375°F and lightly grease a 9×13 inch baking dish.
Warm tortillas in microwave for 30 seconds or wrap in damp paper towels to make them pliable.
Spread about 1/2 cup of sauce in the bottom of your baking dish.
For each enchilada: place about 1/3 cup shrimp and 2 tbsp cheese in the center of a tortilla.
Roll tightly and place seam-side down in the baking dish.
Repeat until all tortillas are filled and rolled.
Pour remaining sauce over the enchiladas, making sure they’re all covered.
Sprinkle with remaining cheese.
Cover with foil and bake for 20 minutes.
Remove foil and bake another 10-15 minutes until bubbly and lightly golden.
Let rest for 5 minutes (I know, the waiting is torture).
Top with fresh cilantro and green onions.
Serve with avocado slices, sour cream, and lime wedges.
Notes
Serve with cilantro-lime rice and black beans for a complete meal.
A simple green salad with lime vinaigrette cuts through the richness.
Chips and salsa on the side because, well, it’s Mexican food.
Cold beer or a crisp white wine pairs beautifully.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: ~485 kcal
- Fat: ~25g
- Carbohydrates: ~32g
- Protein: ~32g