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Creamy Shrimp Enchiladas Recipe
Creamy Shrimp Enchiladas bring together the best of Mexican comfort food with succulent seafood in one irresistible dish. This recipe transforms ordinary weeknight dinners into restaurant-quality meals that’ll have your family asking for seconds. The combination of tender shrimp, rich cream sauce, and melted cheese wrapped in soft tortillas creates a perfect harmony of flavors and textures.
Why You'll Love This Recipe
- Quick and easy preparation takes just 40 minutes from start to finish, perfect for busy weeknights
- Restaurant-quality flavors at home with simple ingredients you likely already have in your kitchen
- Customizable heat level – adjust jalapeños and spices to suit your family’s taste preferences
- Impressive presentation that looks fancy but requires minimal cooking skills to master
- Protein-packed meal that satisfies hunger while delivering amazing taste in every bite
Why This Creamy Shrimp Enchiladas Recipe Works
This recipe succeeds because it balances rich, creamy textures with bright, fresh flavors. The shrimp cooks quickly, preventing that rubbery texture that ruins many seafood dishes. Using flour tortillas instead of corn ensures easy rolling without cracking.
The cream sauce binds everything together while allowing individual flavors to shine. Fresh ingredients like cilantro and lime juice add brightness that cuts through the richness. This combination creates a satisfying meal that feels indulgent without being overwhelming.
What You’ll Need for Creamy Shrimp Enchiladas
Ingredients
Ingredient | Quantity (Approx) | Purpose / Notes |
---|---|---|
Large shrimp, peeled and deveined | 1 lb | Main protein, provides sweet seafood flavor |
Flour tortillas | 8 medium | Wrapping, easier to roll than corn tortillas |
Heavy cream | 1 cup | Creates rich, creamy sauce base |
Monterey Jack cheese, grated | 2 cups | Melts smoothly, adds creamy texture |
Jalapeños, seeded and diced | 2 medium | Provides mild heat and fresh flavor |
Yellow onion, diced | 1 medium | Adds sweetness and depth |
Garlic cloves, minced | 3 cloves | Aromatic base flavor |
Fresh cilantro, chopped | 1/4 cup | Bright, fresh finishing touch |
Lime juice | 2 tablespoons | Adds acidity to balance richness |
Cumin | 1 teaspoon | Warm, earthy Mexican flavor |
Olive oil | 2 tablespoons | For sautéing vegetables and shrimp |
Salt and pepper | To taste | Essential seasoning |
Tools
Tool | Purpose |
---|---|
Large skillet | Cooking shrimp and vegetables evenly |
9×13 inch baking dish | Holds enchiladas for baking |
Medium saucepan | Making cream sauce |
Wooden spoon | Stirring without scratching pans |
Cheese grater | Grating fresh cheese for better melting |
Sharp knife | Chopping vegetables and herbs |
How to Make Creamy Shrimp Enchiladas
Step | Instructions |
---|---|
1. Prep Work | Preheat oven to 350°F. Grease your baking dish. Season shrimp with salt, pepper, and cumin. |
2. Cook Shrimp | Heat 1 tablespoon oil in skillet over medium-high heat. Cook shrimp 2-3 minutes per side until pink. Remove and set aside. |
3. Sauté Vegetables | Add remaining oil to same skillet. Cook onion and jalapeños for 3-4 minutes until softened. Add garlic, cook 1 minute more. |
4. Make Cream Sauce | Pour cream into saucepan. Add half the cheese, stirring until melted. Season with salt and pepper. |
5. Combine Filling | Mix cooked shrimp with sautéed vegetables. Add half the cream sauce and cilantro. Stir gently to combine. |
6. Assemble Enchiladas | Spoon filling into tortillas, roll tightly, and place seam-side down in baking dish. |
7. Top and Bake | Pour remaining cream sauce over enchiladas. Sprinkle with remaining cheese. Bake 20-25 minutes until bubbly. |
8. Finish and Serve | Let rest 5 minutes. Garnish with fresh cilantro and serve with lime wedges. |
Chef's Helpful Tips
- Pat shrimp completely dry before cooking to prevent excess moisture and achieve better searing
- Warm tortillas in microwave for 30 seconds before rolling to prevent cracking and make assembly easier
- Reserve some pasta water when making cream sauce – it helps achieve the perfect consistency
- Grate cheese fresh from the block as pre-shredded cheese contains anti-caking agents that prevent smooth melting
- Let enchiladas rest after baking to allow sauce to thicken and make serving cleaner
Serving and Storage Tips for Creamy Shrimp Enchiladas
Serving Tips
Serve these creamy shrimp enchiladas immediately while the cheese is still bubbling. Garnish with fresh cilantro, diced avocado, and lime wedges for added freshness and color.
Pair with Mexican rice, refried beans, or a simple green salad. The rich, creamy sauce pairs beautifully with crisp vegetables or tangy salsa verde. For drinks, consider serving with sparkling water with lime or fresh fruit agua frescas.
These enchiladas are best enjoyed fresh from the oven. Unlike other casseroles, seafood doesn’t reheat well, so plan to serve the entire batch at once. If you’re looking for more seafood inspiration, try this creamy garlic shrimp pasta for another delicious option.
Mistakes to Avoid while making Creamy Shrimp Enchiladas
Don’t overcook the shrimp – they continue cooking in the oven, so slightly undercook them initially. Overcooked shrimp becomes tough and rubbery, ruining the dish’s texture.
Avoid using pre-shredded cheese, which contains anti-caking agents that prevent smooth melting. Fresh grated cheese creates a much creamier, more professional-looking sauce.
Don’t skip seeding the jalapeños unless you want serious heat. The seeds contain most of the capsaicin, so removing them gives you flavor without overwhelming spice.
Never assemble these too far in advance. The tortillas can become soggy from the cream sauce, and seafood is best served fresh. Prepare components separately and assemble just before baking.
You Must Know
- Shrimp should be cooked to 145°F internal temperature for food safety while maintaining tender texture
- Fresh shrimp should smell like ocean water, not fishy – trust your nose when purchasing
- Flour tortillas work better than corn for rolling without cracking, but warm them first
- This recipe doesn’t freeze well due to the cream sauce and seafood, so make only what you’ll eat
Suggestions for Creamy Shrimp Enchiladas
Transform this recipe by adding roasted poblano peppers for smoky depth, or substitute half the shrimp with crab meat for a luxurious seafood medley. Try different cheese combinations like sharp cheddar mixed with Monterey Jack.
For a lighter version, use half-and-half instead of heavy cream, or add spinach to the filling for extra nutrition. You can also experiment with different herbs like fresh oregano or epazote for authentic Mexican flavors.
Make it spicier by leaving jalapeño seeds in or adding a diced serrano pepper. For milder tastes, substitute bell peppers for jalapeños. These variations keep the recipe exciting while maintaining its core appeal.
Consider serving alongside this ultimate chicken casserole for a complete Mexican-inspired feast, or check out these additional shrimp enchilada variations for more inspiration.
FAQs:
It’s best to prepare components separately and assemble just before baking. The cream sauce and cooked shrimp can be made a day ahead and refrigerated, but don’t assemble until ready to bake to prevent soggy tortillas.
Cook shrimp just until pink and slightly underdone, as they’ll continue cooking in the oven. Remove from heat immediately when they curl and turn pink, usually 2-3 minutes per side depending on size.
While possible, flour tortillas work much better for rolling without cracking. If using corn tortillas, warm them thoroughly and handle gently. The texture will be different but still delicious.
Store covered in the refrigerator for up to 2 days. Reheat gently in a 300°F oven, but note that seafood doesn’t reheat as well as other proteins and may become tough.
Serve with Mexican rice, refried beans, fresh guacamole, or a crisp green salad. The rich, creamy sauce pairs beautifully with bright, acidic sides like pico de gallo or lime-dressed coleslaw.
Conclusion
Creamy Shrimp Enchiladas offer the perfect combination of comfort food satisfaction and elegant flavors. This recipe proves that restaurant-quality meals can be achieved at home with simple techniques and quality ingredients.
The key to success lies in not overcooking the shrimp, using fresh cheese, and serving immediately while hot. With these tips and techniques, you’ll create a memorable meal that brings the family together around the dinner table.
Whether you’re planning a special dinner or want to elevate your weeknight routine, these enchiladas deliver every time. The creamy, satisfying flavors paired with tender shrimp create a dish that’s both comforting and impressive.
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📖 Recipe Card

Creamy Shrimp Enchiladas
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A delicious and easy recipe for Creamy Shrimp Enchiladas featuring tender shrimp wrapped in flour tortillas with a rich, creamy sauce and melted cheese.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 8 medium flour tortillas
- 1 cup heavy cream
- 2 cups Monterey Jack cheese, grated
- 2 medium jalapeños, seeded and diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prep Work: Preheat oven to 350°F. Grease your baking dish. Season shrimp with salt, pepper, and cumin.
- Cook Shrimp: Heat 1 tablespoon oil in skillet over medium-high heat. Cook shrimp 2-3 minutes per side until pink. Remove and set aside.
- Sauté Vegetables: Add remaining oil to same skillet. Cook onion and jalapeños for 3-4 minutes until softened. Add garlic, cook 1 minute more.
- Make Cream Sauce: Pour cream into saucepan. Add half the cheese, stirring until melted. Season with salt and pepper.
- Combine Filling: Mix cooked shrimp with sautéed vegetables. Add half the cream sauce and cilantro. Stir gently to combine.
- Assemble Enchiladas: Spoon filling into tortillas, roll tightly, and place seam-side down in baking dish.
- Top and Bake: Pour remaining cream sauce over enchiladas. Sprinkle with remaining cheese. Bake 20-25 minutes until bubbly.
- Finish and Serve: Let rest 5 minutes. Garnish with fresh cilantro and serve with lime wedges.
Notes
- Pat shrimp completely dry before cooking to prevent excess moisture and achieve better searing
- Warm tortillas in microwave for 30 seconds before rolling to prevent cracking and make assembly easier
- Grate cheese fresh from the block as pre-shredded cheese contains anti-caking agents that prevent smooth melting
- Let enchiladas rest after baking to allow sauce to thicken and make serving cleaner
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 485 calories
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 195mg
Keywords: Creamy Shrimp Enchiladas, shrimp recipe, Mexican food, seafood enchiladas, creamy sauce, easy dinner