shrimp enchilada recipe
The Best shrimp enchilada recipe
The health perks of this recipe are what really make it special for me. Shrimp is lean protein, so it keeps things balanced without weighing you down, and the tomatoes add a bright, natural sweetness without needing a ton of added sugar. Plus, the corn tortillas are a whole-grain option, which means more fiber and nutrients than white flour tortillas. It’s a dish that lets you enjoy comfort food without the guilt—perfect for a family meal that’s both comforting and nutritious. Plus, it’s easy to customize with whatever veggies or spices you have on hand, so it’s always adaptable.
Crispy Shrimp Enchiladas with Tomato Sauce
A flavorful twist on classic enchiladas, featuring tender shrimp rolled in a buttery dough and smothered in a rich tomato sauce. Perfect for a quick weeknight dinner with family or friends.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup cold water
- 1 tbsp vegetable oil
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1 cup tomato sauce
- 1 can (15 oz) diced tomatoes with green chiles
- 1/2 cup chicken broth
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (optional)
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- Fresh cilantro, chopped (for garnish)
👨🍳Directions
-
1
Preheat oven to 400°F. In a bowl, mix flour, salt, water, and oil until a dough forms. Divide into 4 equal pieces and roll each into a thin rectangle. -
2
In a bowl, toss shrimp with olive oil, smoked paprika, cumin, and garlic powder. Season lightly with salt. -
3
In a baking dish, spread 1/2 cup tomato sauce evenly. Place one rolled dough sheet in the dish, then add 2 shrimp. Repeat layers until all shrimp are used. -
4
Pour remaining sauce over the top, then sprinkle with cheese. Bake for 15 minutes. -
5
Reduce oven temperature to 350°F. Return enchiladas to the oven and bake for another 10–12 minutes until cheese is melted and golden.
🔧Equipment
- Mixing bowls
- Rolling pin
- Baking dish (9×13 inches)
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
- For extra crispiness, brush the dough lightly with oil before rolling.
- Use shrimp that are already peeled and deveined to save time.
- Add a sprinkle of hot sauce or diced jalapeños for a spicy kick.
Watch Video Of How Crispy Shrimp Enchiladas with Tomato Sauce Works
❓ Frequently Asked Questions About Crispy Shrimp Enchiladas with Tomato Sauce
How do I reheat leftover shrimp enchiladas without drying them out?
Reheat in a 350°F (175°C) oven for 10–12 minutes, covered with foil, until steaming hot. For a quicker method, microwave on high for 1–2 minutes, stirring halfway, then serve immediately.
Can I substitute canned shrimp for fresh?
Yes, but drain and pat dry to remove excess liquid. Rinse with cold water to remove any preservative taste. Fresh shrimp is preferred for texture, but canned works fine if you prefer convenience.
What’s the best way to keep the shrimp from sticking to the tortillas?
Brush the tortillas lightly with melted butter or oil before filling. Alternatively, use a thin layer of sauce between the tortilla and shrimp to prevent sticking.
How can I make this dish gluten-free?
Use corn tortillas instead of flour-based ones. Ensure all sauces and seasonings are certified gluten-free. Avoid cross-contamination if cooking with other gluten-containing ingredients.
What if I don’t have a cheese sauce for the enchiladas?
Skip the cheese sauce entirely and top with shredded cheese or a simple mix of shredded Monterey Jack and cheddar. For extra richness, stir in a splash of heavy cream or coconut milk into the sauce.
