These Shrimp Enchiladas are stuffed with shrimp, corn, and black beans, then drenched in a delicious salsa verde, and smothered in bubbly cheese. If you like enchiladas then you will love these!

For more Mexican inspired recipes, be sure to check out my Easy Beef Enchiladas, Slow Cooker Cilantro Lime Chicken Tacos, and Air Fryer Taquitos

shrimp and cheese with cilantro on a plate

Enchiladas are my all-time favorite food, EVER.

I’m sure I’ve mentioned here before how much I love Mexican food, but enchiladas are the be-all, end-all of foods for me. Well, with a heaping bowl of salsa and my own personal mountain of chips to go with them.

While I love to making chicken enchiladas, these shrimp enchiladas are really one of my favorites. They’re very easy to make and every member of my family devoured them.

My one year old loved them so much that she ate an entire one all by herself, and then kept trying to eat mine!

a baking pan full of baked enchiladas

Ingredients for Shrimp Enchiladas (See measurements in recipe card below!)

  • olive oil
  • garlic
  • onion
  • shrimp
  • cumin
  • chili powder
  • cilantro
  • black beans
  • frozen corn
  • salt + pepper
  • salsa verde
  • corn tortillas
  • shredded cheese

bowls of different ingredients set out on a counter top

How to Make Shrimp Enchiladas – Step by Step

Step 1: Preheat oven

Preheat oven to 325 degrees. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds more.

Step 2: Cook shrimp

Stir in the defrosted shrimp and sprinkle with cumin, chili powder, salt, and pepper. Add in black beans, corn, and cilantro. Continue cooking until shrimp are cooked through and have turned pink, according to directions on package. 

collage showing steps to prepare enchiladas

Step 3: Warm tortillas

Spray a 9×13 pan with cooking spray or olive oil. Warm tortillas by placing them between two slightly damp paper towels and heating in the microwave for about 30 seconds. I heat about 3 or 4 together at a time.

Step 4: Fill tortillas

Evenly divide shrimp filling into tortillas, roll up, and place seam side down into the prepared baking pan. Cover with salsa verde, making sure to spread evenly. Sprinkle with cheese.

Step 5: Bake

Bake the shrimp enchiladas in the preheated oven for 20-25 minutes until cheese is bubbly. Enjoy!

enchiladas on a white plate with a fork

Tips and Notes

    • What type of shrimp to use: I used medium sized frozen shrimp, but you can use large shrimp as well. You can also use fresh shrimp, just be sure to remove the tail and devein your shrimp before cooking.
    • Types of Salsa Verde: Salsa verde is a green salsa made from tomatillos, and pairs really nicely with the shrimp in these shrimp enchiladas. I use a mild version but if you prefer more spice, feel free to choose a spicy kind. I use a jarred version from HEB or from the brand Herdez.
    • For easier assembly, warm up your tortillas in the microwave before filling. This will make them more pliable when rolling up. Simply place 3-4 tortillas at a time in between two damp paper towels and heat on high in the microwave for 30-45 seconds, then continue with the filling.
    • The best kind of cheese for enchiladas is a good melting cheese like Monterrey Jack, pepper jack, cheddar, or a Mexican blend.
    • Don’t forget the toppings! Feel free to add plenty of chopped cilantro, green onions, tomatoes, sliced avocado, and sour cream to the top of your finished shrimp enchiladas.

enchiladas on a white plate with a fork

How to freeze Shrimp Enchiladas

Prep the enchiladas as instructed then cover with Saran Wrap and then aluminum foil. Freeze for up to 3 months, and then bake FROZEN at 350 degrees for 45-55 minutes covered with just the aluminum foil (not the Saran Wrap) and serve. You can also THAW the shrimp enchiladas before baking and bake at 350 for 25-30 minutes.

enchiladas on a white plate with a fork

What to Eat with Shrimp Enchiladas

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shrimp and cheese with cilantro on a plate
5 from 58 ratings

Recipe: Shrimp Enchiladas

Yield: 14 enchiladas
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
These Shrimp Enchiladas are stuffed with shrimp, corn, and black beans, then drenched in a delicious salsa verde, and smothered in bubbly cheese. If you like enchiladas then you will love these!

Ingredients

  • 2 Tablespoons olive oil
  • 1 cup onion, diced
  • 2 large garlic cloves, minced
  • 1 (12 oz) package medium shrimp , uncooked, defrosted, tails removed
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • salt and pepper, to taste
  • 2 Tablespoon chopped cilantro, plus more for topping
  • 1/2 cup frozen corn
  • 1/2 cup black beans
  • 2 cups salsa verde
  • 14 corn tortillas
  • 2 cups Mexican blend cheese

Instructions
 

  • Preheat oven to 325 degrees. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds more.
  • Add in defrosted shrimp, and sprinkle with cumin, chili powder, salt, and pepper. Add in black beans, corn, and cilantro. Continue cooking until shrimp are cooked through and have turned pink, according to directions on package. I've read that shrimp are perfectly cooked when they curl into a C-shape, but once they curl into a tight O-shape, they are overcooked.
  • Spray a 9x13 pan with cooking spray or olive oil. Warm tortillas by placing them between two slightly damp paper towels and heating in the microwave for about 30 seconds. I heat about 3 or 4 together at a time.
  • Evenly divide shrimp filling into tortillas, roll up, and place seam side down into prepared baking pan. Cover with salsa verde, making sure to spread evenly. Sprinkle with cheese.
  • Bake in the preheated oven for 20-25 minutes until cheese is bubbly. Enjoy!

Notes

  • What type of shrimp to use: I used medium sized frozen shrimp, but you can use large shrimp as well. You can also use fresh shrimp, just be sure to remove the tail and devein your shrimp before cooking.
  • Types of Salsa Verde: Salsa verde is a green salsa made from tomatillos, and pairs really nicely with the shrimp in these shrimp enchiladas. I use a mild version but if you prefer more spice, feel free to choose a spicy kind. I use a jarred version from HEB or from the brand Herdez.
  • For easier assembly, warm up your tortillas in the microwave before filling. This will make them more pliable when rolling up. Simply place 3-4 tortillas at a time in between two damp paper towels and heat on high in the microwave for 30-45 seconds, then continue with the filling.
  • The best kind of cheese for enchiladas is a good melting cheese like Monterrey Jack, pepper jack, cheddar, or a Mexican blend.
  • Don’t forget the toppings! Feel free to add plenty of chopped cilantro, green onions, tomatoes, sliced avocado, and sour cream to the top of your finished enchiladas!
Cuisine: Mexican
Course: Main
Calories: 194kcal, Carbohydrates: 18g, Protein: 11g, Fat: 8g, Saturated Fat: 3g, Cholesterol: 76mg, Sodium: 605mg, Potassium: 221mg, Fiber: 2g, Sugar: 3g, Vitamin A: 380IU, Vitamin C: 3.8mg, Calcium: 167mg, Iron: 1.2mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.