Shrimp enchiladas are a great alternative to chicken or beef enchiladas, and they feel just as appropriate in the middle of winter as in the height of summer. And we always love using easy shrimp recipes for weeknight dinners since they cook quickly and taste delicious.
Enchiladas are similar to burritos in that they’re tortillas rolled around fillings. There are a couple of differences. Enchiladas are almost always made with corn tortillas, whereas burritos use flour tortillas. Enchiladas are usually smothered in a piquant sauce and cheese, then baked.
Like all enchiladas, the shrimp-filled version can be made with red or green enchilada sauce. In this recipe, we use a bright and zingy green sauce to complement the spiced shrimp-and-spinach filling. The sauce cuts through the cheesy richness while adding complex flavors and pizzazz. Top these enchiladas with a sprinkle of fresh cilantro, and you’re good to go.
Ingredients for Shrimp Enchiladas
- Shrimp: We recommend using small shrimp since they fit more easily inside the enchiladas, but many types of shrimp work well. Learning how to clean shrimp is simple, but look for already deveined and peeled shrimp to make this recipe even easier. If buying frozen shrimp, allow it to thaw before cooking.
- Onions and garlic: Sauteed onions are added to the enchilada filling for extra flavor. Different types of onions will do, including white, yellow or red. Chopped garlic adds some oomph; decrease or increase to your taste.
- Tomatoes: Chopped tomatoes add some depth and brightness to the shrimp filling. If using fresh, the best types of tomatoes to use are tomatoes on the vine or plum tomatoes. Canned diced tomatoes work in a pinch. Just drain them first.
- Tortillas: Corn tortillas are traditionally used for enchiladas. Frying the tortillas in a bit of oil before filling makes them pliable for rolling around the filling. Use your favorite brand of white or corn tortillas, or make corn tortillas from scratch. Put leftover tortillas to good use with these corn tortilla recipes.
- Green enchilada sauce: Made with tomatillos, chiles, onion and lime, green enchilada sauce is perfect with shrimp. If you prefer red enchilada sauce, feel free to use it.
- Cilantro: A sprinkle of fresh cilantro on top of these enchiladas adds a bit of freshness. If you think cilantro tastes like soap, feel free to leave it out.
Directions
Step 1: Fry the tortillas
Preheat the oven to 350°F. Heat 1/2 cup oil in a large skillet over medium-high heat. Place a paper towel-lined plate next to your stove. Working in batches and using tongs, briefly fry the tortillas until they’re pliable, about 10 seconds on each side. Drain them on the paper towels. Once they’re all fried, cover them with foil to keep them warm and soft.
Editor’s Tip: Most packaged corn tortillas are a little dried out and break when folded, so cooking them in oil helps soften them so they easily wrap around the fillings. If you fry the tortillas too long and they get too crispy for folding, use them for shrimp tostadas!
Step 2: Make the filling
Heat the remaining 1 tablespoon oil in your skillet. Add the tomatoes, onions, garlic and cumin. Cook, stirring, until the onions are tender, three to four minutes. Add the shrimp, and cook, stirring occasionally, until the shrimp are pink all the way through, another three to four minutes. Add the spinach, and cook until the spinach has fully wilted.
Step 3: Fill the tortillas
Place 1/4 cup shrimp mixture off-center on each tortilla, then top with 1 tablespoon cheese. Roll the tortilla, and place it seam side down in a greased 13×9-inch baking dish. Once all the tortillas are filled and rolled, pour the enchilada sauce evenly over the top of the enchiladas, then sprinkle with the remaining cheese.
Editor’s Tip: Add a thin layer of enchilada sauce to the baking dish before placing the enchiladas down for extra sauciness on all sides.
Step 4: Bake the enchiladas
Bake, uncovered, until the enchiladas are heated through and the cheese is fully melted, 25 to 30 minutes. Sprinkle with cilantro, and serve.
Recipe Variations
- Change the protein: Try a different kind of seafood, like cod, halibut or scallops. Or consider skipping seafood in favor of beef or chicken enchiladas.
- Add more vegetables: Add sauteed red peppers, corn, mushrooms or zucchini to the spinach, or use any or all to replace the spinach.
- Make creamy enchiladas: Add a few tablespoons of cream cheese to the filling to make them rich and creamy. Cream cheese works better than sour cream in this instance because it melts well and won’t break.
- Make layered enchiladas: Instead of rolling the tortillas around the filling, build a lasagna-like enchilada casserole. Put a thin layer of sauce in the bottom of the pan, and layer tortillas along the bottom (cut to fit as needed). Then add sauce, cheese and filling, and repeat. Bake as instructed until the cheese is melty and bubbly on top.
How to Store Shrimp Enchiladas
Shrimp enchiladas should be fully cooled and stored in an airtight container in the fridge for up to four days. Any leftover unused tortillas should be stored in an airtight container and used within four days.
Shrimp Enchiladas Tips
Can you use flour tortillas for shrimp enchiladas?
Yes, you can use flour tortillas for enchiladas. Flour tortillas tend to absorb more liquid than corn, so the enchiladas may need more sauce. The texture and more neutral flavor will be different, too. Flour tortillas are softer without heating, though, so they don’t need to be fried before filling.
Can you use precooked shrimp for enchiladas?
Precooked shrimp will become rubbery in a baked dish like enchiladas. That’s because you’re cooking them twice, and shrimp don’t like that. Since they’re so easy to cook, fresh or frozen and thawed shrimp are best for enchiladas.
Can you make your own enchilada sauce for shrimp enchiladas?
Yes, you can make your own enchilada sauce for shrimp enchiladas. Our recipe for cheese enchiladas with green sauce includes an easy green enchilada sauce recipe that can be used on all kinds of enchiladas.
Why are my shrimp enchiladas soggy?
Soggy enchiladas usually indicate too much moisture. To prevent soggy enchiladas, try cooking the vegetables longer to remove excess moisture or using a little less sauce.
What can you serve with shrimp enchiladas?
Sour cream and avocado are great additions to shrimp enchiladas. As a side dish, try serving simple beans and rice or a simple salad.
