Shrimp Enchiladas
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.
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!
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
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.
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!
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.
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.
What to Eat with Shrimp Enchiladas
- Blender Mexican Salsa
- Copycat Chipotle Guacamole
- Mexican Black Beans
- Mexican Rice
- Corn and Avocado Salsa
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*If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: Shrimp Enchiladas
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!
Super easy. I will double the cumin and chili powdered if make them again.
Love this delicious sounding twist on enchiladas! My son would love this!
Yum! I’d make these every day if I could.
I don’t think I’ve ever made enchiladas with shrimp. I can’t wait to try this recipe out.
My kids would love these. They are all about their shrimp!
I already have precooked shrimp, is that ok to use? And I have red enchilada sauce on hand, would that work too?
Yes, those will both be fine! Since your shrimp is cooked, just add it in at the last second.
These were sooo good. Made them today. Was looking for a dish to make on Friday for Lent. My husband loved them!!! They were super easy to make. Thank you so much!
Sooo good
Looks so delicious and perfect for a Mexican Fiesta! Can’t wait to try this recipe, I love enchiladas!
I recently introduced enchiladas to my Sicilian hubby and now he’s mad for them! (me too!) Yum corn, black beans and shrimp sound like a great combination of flavours! I can’t wait to try this!
It’s been ages since I had enchiladas and that needs to change now! This has me drooling!
I have never thought of such an interesting combo! I have to try this!
I have made these twice, and I could seriously open a restaurant now, featuring these babies. They are good, good, good and this is coming from someone who normally doesn’t mix seafood and cheese. On my first go, I may have overcooked the shrimp a little. On my second attempt, I limited skillet cooking, and extended oven cooking until it looked browned and bubbly. My only other mod was using green enchilada sauce instead of salsa verde. I used premium hatch chili corn/flour mixed handmade tortillas (I’m in California, so I’m spoiled.) Move over vegan pozole, these enchiladas are now my best Mexican recipe in my arsenal. Tender shrimp, sweet corn kernels and tasty black beans. Oh yeah! They’re almost gone.
I love recipes that are made with ingredients I pretty much always have on hand! Enchiladas are my favorite!
These sound delicious! Love the combination of corn and black beans with the shrimp.
I’ve never thought to use shrimp in enchiladas before! What a great idea – these sound delicious!