I have always been drawn to dishes that bring comfort and flavor together in every bite, and my creamy shrimp enchiladas are a perfect example of that. The moment I first tried combining tender shrimp with a luscious, creamy sauce wrapped in soft tortillas, I knew this recipe would become a favorite in my kitchen. There’s something magical about the way the flavors meld—the delicate sweetness of the shrimp, the rich creaminess of the sauce, and the gentle warmth of the spices. Every time I prepare these enchiladas, they remind me why I love cooking: it’s not just about feeding yourself, but about creating a memorable experience with every meal.
You will love this recipe because it combines the best of seafood with comfort food. The creamy sauce elevates the shrimp, making it indulgent without being overly heavy. It’s perfect for a cozy dinner, a weekend gathering, or even a meal prep option for the week ahead. Every bite offers a perfect balance of flavors and textures, leaving you craving more. Even if you’ve never cooked shrimp before, this recipe is approachable, and you can feel confident that it will turn out beautifully.
These enchiladas are incredibly versatile. You can serve them with a fresh salad, sautéed vegetables, or a side of rice. The sauce can be adjusted for a spicier kick, or kept mild for a family-friendly version. You can also swap ingredients if needed, making it easy to adapt to your pantry and taste preferences. The recipe works equally well with other seafood or even chicken if you want a different twist while keeping the creamy enchilada concept intact.
One of the best parts about this recipe is that it is affordable. Shrimp might seem like a luxury ingredient, but when balanced with tortillas, vegetables, and a simple creamy sauce, the cost per serving is reasonable. It’s an elegant meal that doesn’t break the budget. You won’t need dozens of specialty ingredients—just a few fresh items and pantry staples, and you’re ready to create something extraordinary.
Ingredients for Creamy Shrimp Enchiladas:
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1 lb (450 g) shrimp, peeled and deveined
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8 small flour tortillas
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1 cup shredded cheese (cheddar or Monterey Jack)
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1 cup sour cream or Greek yogurt
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1/2 cup cream cheese, softened
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 tbsp olive oil
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1 tsp chili powder
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1/2 tsp paprika
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1/4 tsp cumin
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Salt and pepper, to taste
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Fresh cilantro, chopped, for garnish
How to Prepare Creamy Shrimp Enchiladas
Preparing these creamy shrimp enchiladas is straightforward, even if you are new to cooking seafood. The process focuses on layering flavors carefully to ensure every bite is rich and satisfying.
Step-by-Step Instructions
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Prep the Shrimp: Start by rinsing the shrimp under cold water and patting them dry with paper towels. Season lightly with salt, pepper, and a pinch of paprika. This simple seasoning enhances the natural sweetness of the shrimp.
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Cook the Shrimp: Heat olive oil in a large skillet over medium heat. Add the seasoned shrimp and cook for 2–3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
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Prepare the Creamy Sauce: In the same skillet, add a little more olive oil if needed. Sauté the chopped onion and minced garlic until soft and fragrant, about 3–4 minutes. Reduce heat to low and stir in the cream cheese and sour cream. Mix well until smooth. Add chili powder, cumin, paprika, and a pinch of salt and pepper. Stir continuously to create a creamy, cohesive sauce.
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Combine Shrimp and Sauce: Chop the cooked shrimp into bite-sized pieces. Add them to the creamy sauce and gently fold to coat evenly. Taste and adjust seasoning if needed.
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Assemble the Enchiladas: Preheat the oven to 375°F (190°C). Lay out a tortilla and spoon a generous amount of the creamy shrimp mixture along the center. Sprinkle some shredded cheese over the filling, then roll the tortilla tightly. Place it seam-side down in a lightly greased baking dish. Repeat with remaining tortillas and filling.
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Top the Enchiladas: Pour any leftover creamy sauce over the top of the rolled enchiladas. Sprinkle with the remaining shredded cheese to create a golden, bubbly topping.
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Bake: Place the baking dish in the oven and bake for 20–25 minutes until the cheese is melted and slightly browned. This ensures the flavors meld beautifully and the enchiladas are heated through.
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Garnish and Serve: Remove from the oven and let the enchiladas rest for 5 minutes. Garnish with freshly chopped cilantro for a bright, fresh flavor. Serve warm with a side of rice, beans, or a fresh salad.
Quick and Easy
This recipe comes together quickly because the shrimp cooks in just a few minutes and the creamy sauce requires minimal effort. Using pre-shredded cheese and soft tortillas also saves time. From start to finish, you can have a comforting, restaurant-style meal ready in under 45 minutes.
Customizable
You can adjust the spice level to suit your preference by adding cayenne or smoked paprika. For extra vegetables, sauté bell peppers or spinach with the onions. You can even swap shrimp for cooked chicken or another seafood to create your own variation.
Popular with Many People
Creamy shrimp enchiladas are a crowd-pleaser for family dinners, potlucks, and special occasions. The combination of creamy sauce, tender shrimp, and melted cheese appeals to adults and children alike, making this recipe versatile and universally loved.
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Creamy Shrimp Enchiladas Recipe You’ll Crave Again
These creamy shrimp enchiladas are a comforting and flavorful dish that combines tender shrimp, a rich and creamy sauce, and melted cheese wrapped in soft tortillas. Perfect for family dinners, gatherings, or a cozy weeknight meal, this recipe is both versatile and easy to prepare.
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
- 1 lb (450 g) shrimp, peeled and deveined
- 8 small flour tortillas
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup sour cream or Greek yogurt
- 1/2 cup cream cheese, softened
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/4 tsp cumin
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Rinse shrimp under cold water and pat dry. Season with salt, pepper, and paprika.
- Heat olive oil in a skillet over medium heat. Cook shrimp 2–3 minutes per side until pink and opaque. Remove and set aside.
- In the same skillet, sauté chopped onion and garlic until soft, 3–4 minutes.
- Lower heat and stir in cream cheese and sour cream until smooth. Add chili powder, cumin, paprika, salt, and pepper.
- Chop cooked shrimp into bite-sized pieces and fold into the creamy sauce. Adjust seasoning if needed.
- Preheat oven to 375°F (190°C). Lay out a tortilla, spoon shrimp mixture in the center, sprinkle with cheese, and roll tightly. Place seam-side down in a greased baking dish. Repeat for remaining tortillas.
- Pour leftover sauce over rolled enchiladas and sprinkle with remaining cheese.
- Bake 20–25 minutes until cheese is melted and slightly browned.
- Let rest 5 minutes. Garnish with fresh cilantro and serve warm.
Notes
For extra flavor, add sautéed bell peppers or spinach to the filling.
Use pre-shredded cheese to save preparation time.
Adjust spices according to your preference for mild or slightly spicy enchiladas.
- Prep Time: 15
- Cook Time: 30
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works perfectly. Make sure to thaw them completely and pat dry before cooking to avoid excess water in the sauce.
2. Can I make these enchiladas ahead of time?
Absolutely. You can assemble them a few hours in advance and refrigerate. Bake them just before serving to ensure the cheese is melted and the sauce is creamy.
3. Can I use corn tortillas instead of flour tortillas?
Yes, corn tortillas can be used. To prevent cracking, warm them slightly in a skillet or microwave before rolling with the filling.
4. How spicy are these enchiladas?
The spice level is mild by default. You can adjust it by adding extra chili powder, smoked paprika, or a pinch of cayenne to taste.
5. Can I freeze leftover enchiladas?
Yes, these enchiladas freeze well. Wrap them individually in foil or place in an airtight container. Reheat in the oven at 350°F (175°C) until warmed through.
6. What can I serve with creamy shrimp enchiladas?
They pair wonderfully with a simple salad, steamed vegetables, rice, or beans. A squeeze of lime over the top adds a fresh, bright flavor.