This vibrant shrimp enchilada recipe brings together succulent seafood, bold Mexican spices, and creamy sauce for an unforgettable dinner. Whether you're tired of traditional chicken enchiladas or simply love shrimp, this dish delivers restaurant-quality flavors right in your home kitchen.
Ingredients
For the Filling:
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
For the Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups seafood stock
- 1 cup Mexican crema or sour cream
- 1 cup green salsa (salsa verde)
- ½ teaspoon ground cumin
For Assembly:
- 8 large flour tortillas
- 2 cups Monterey Jack cheese, shredded
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Start with the filling: Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook until just pink, about 2-3 minutes per side. Remove shrimp and chop into bite-sized pieces once cooled.
- In the same skillet, sauté onions and bell peppers until softened, about 5 minutes. Add garlic and cook for another minute. Stir in cumin and chili powder. Return chopped shrimp to the pan, toss to combine, and set aside.
- For the sauce: Melt butter in a saucepan over medium heat. Add flour and whisk for 1-2 minutes to make a roux. Gradually whisk in seafood stock until smooth. Add Mexican crema, salsa verde, and cumin. Simmer until thickened, about 5 minutes.
- Assembly: Warm tortillas slightly to make them pliable. Dip each tortilla in the sauce, fill with shrimp mixture, and sprinkle with cheese. Roll up and place seam-side down in the prepared baking dish.
- Pour remaining sauce over the enchiladas and top with remaining cheese.
- Bake for 25-30 minutes until bubbly and lightly golden on top.
- Let rest for 5 minutes before serving. Garnish with fresh cilantro and serve with lime wedges.
Recipe Notes
- To save time, you can use pre-cooked shrimp, just add them at the end of cooking the vegetables.
- Make ahead: Assemble enchiladas up to 24 hours in advance, cover, and refrigerate. Add an extra 10-15 minutes to baking time if cooking from cold.
- For extra flavor, add diced jalapeños or canned green chiles to the filling.
Serving Suggestions
Serve these creamy shrimp enchiladas with Mexican rice, black beans, or a fresh green salad. Additional toppings might include diced avocado, pico de gallo, or an extra dollop of Mexican crema.
The combination of succulent shrimp, creamy sauce, and melted cheese makes these enchiladas an impressive dish for both casual family dinners and special occasions. The seafood twist on this Mexican favorite is sure to become a regular in your dinner rotation.
Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 1 hour Servings: 4-6
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