The Best Easy Shrimp Enchiladas

Why You’ll Love This Recipe

• Rich Flavor: The use of canned lobster bisque adds depth and complexity to the sauce, enhancing the overall taste.
• Quick Preparation: With straightforward steps and minimal cooking time, this dish is perfect for a weeknight dinner.
• Versatile: Customize the spice level and toppings to suit your preferences, making it adaptable to various tastes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 32 extra-large raw shrimp (16 to 20 per pound), peeled and deveined
• ½ teaspoon salt, or more as needed
• 1 pinch cayenne pepper
• 2 tablespoons avocado oil, plus more as needed
• 1 cup diced poblano pepper or other green chili pepper
• 1 cup diced onion
• 2 tablespoons chili powder
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon ground chipotle pepper
• 3 cloves garlic, minced
• ½ cup water
• 2 (15-ounce) cans lobster bisque soup
• 2 tablespoons tomato paste (optional)
• 2 rounded tablespoons chopped cilantro
• 8 (6-inch) flour tortillas
• 6 ounces Monterey Jack cheese, shredded
• 6 ounces Cheddar cheese, shredded
• 1 jalapeño, thinly sliced, or more to taste
• 2 radishes, thinly sliced, or more to taste
• ½ cup sour cream, or as needed
• Hot sauce, as needed
• 1 lime, cut into wedges for serving

Directions

1. Prepare the Shrimp:

   • Season the shrimp with salt and cayenne pepper.

2. Cook the Shrimp:

   • In a large skillet over medium heat, heat 1 tablespoon of avocado oil.
   • Add the seasoned shrimp and cook until pink and opaque, about 2-3 minutes per side.
   • Remove the shrimp from the skillet and set aside.

3. Prepare the Sauce:

   • In the same skillet, add the remaining 1 tablespoon of avocado oil.
   • Sauté the diced poblano pepper and onion until softened, about 5 minutes.
   • Add the chili powder, smoked paprika, cumin, black pepper, and chipotle pepper. Stir for 1 minute until fragrant.
   • Add the minced garlic and cook for an additional 1 minute.
   • Pour in the water and lobster bisque soup, stirring to combine.
   • If using, add the tomato paste and stir until the sauce is smooth.
   • Bring the sauce to a simmer and cook for 10 minutes, allowing the flavors to meld.
   • Stir in the chopped cilantro and adjust seasoning with salt and cayenne pepper to taste.

4. Assemble the Enchiladas:

   • Preheat the oven to 375°F (190°C).
   • Spread a thin layer of the sauce on the bottom of a 9×13-inch baking dish.
   • Place a portion of the cooked shrimp onto each flour tortilla.
   • Roll up the tortillas and place them seam-side down in the prepared baking dish.
   • Pour the remaining sauce over the enchiladas, ensuring they are well-coated.
   • Sprinkle the shredded Monterey Jack and Cheddar cheeses evenly over the top.

5. Bake:

   • Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

6. Serve:

   • Garnish with sliced jalapeños, radishes, and a dollop of sour cream.
   • Serve with lime wedges and hot sauce on the side.

Servings and Timing

• Servings: 8
• Preparation Time: 20 minutes
• Cooking Time: 35 minutes
• Total Time: 55 minutes

Variations

• Spice Level: Adjust the amount of cayenne pepper and chipotle pepper to suit your heat preference.
• Cheese Options: Experiment with different cheeses like Pepper Jack or Queso Blanco for varied flavors.
• Vegetable Additions: Incorporate sautéed bell peppers, zucchini, or corn into the filling for added texture and flavor.

Storage/Reheating

• Storage: Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven at 350°F (175°C) for 15-20 minutes
  

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  The Best Easy Shrimp Enchiladas

  

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  These Easy Shrimp Enchiladas combine tender shrimp with a flavorful lobster bisque sauce, creating a unique twist on traditional Mexican cuisine. With a quick and simple preparation, this dish is perfect for a weeknight dinner or special occasion. Customize the heat and toppings for a satisfying meal!

  • Author: Ava
  • Prep Time: 20 minutes (plus 1 hour chilling
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican

  Ingredients

  • 32 extra-large raw shrimp (16–20 per pound), peeled and deveined
  • ½ teaspoon salt, or more as needed
  • 1 pinch cayenne pepper
  • 2 tablespoons avocado oil, plus more as needed
  • 1 cup diced poblano pepper (or other green chili pepper)
  • 1 cup diced onion
  • 2 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground chipotle pepper
  • 3 cloves garlic, minced
  • ½ cup water
  • 2 (15-ounce) cans lobster bisque soup
  • 2 tablespoons tomato paste (optional)
  • 2 rounded tablespoons chopped cilantro
  • 8 (6-inch) flour tortillas
  • 6 ounces Monterey Jack cheese, shredded
  • 6 ounces Cheddar cheese, shredded
  • 1 jalapeño, thinly sliced (optional)
  • 2 radishes, thinly sliced (optional)
  • ½ cup sour cream (optional)
  • Hot sauce, as needed
  • 1 lime, cut into wedges for serving

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  Instructions

  • Prepare the Shrimp:

    • Season the shrimp with salt and cayenne pepper.

  • Cook the Shrimp:

    • Heat 1 tablespoon of avocado oil in a large skillet over medium heat.
    • Add the shrimp and cook for 2-3 minutes per side until pink and opaque.
    • Remove shrimp from the skillet and set aside.

  • Prepare the Sauce:

    • In the same skillet, heat the remaining 1 tablespoon of avocado oil.
    • Sauté the diced poblano pepper and onion for 5 minutes until softened.
    • Stir in the chili powder, smoked paprika, cumin, black pepper, and chipotle pepper, cooking for 1 minute until fragrant.
    • Add garlic and cook for another minute.
    • Pour in the water and lobster bisque soup, stirring to combine.
    • If using, add tomato paste and stir until smooth.
    • Let the sauce simmer for 10 minutes to blend the flavors.
    • Stir in cilantro and adjust seasoning with salt and cayenne to taste.

  • Assemble the Enchiladas:

    • Preheat oven to 375°F (190°C).
    • Spread a thin layer of the sauce on the bottom of a 9×13-inch baking dish.
    • Place a portion of shrimp on each flour tortilla.
    • Roll up the tortillas and place them seam-side down in the prepared dish.
    • Pour the remaining sauce over the enchiladas, making sure they are well coated.
    • Sprinkle shredded Monterey Jack and Cheddar cheeses on top.

  • Bake:

    • Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

  • Serve:

    • Garnish with sliced jalapeños, radishes, and a dollop of sour cream.
    • Serve with lime wedges and hot sauce on the side.

  Notes

  • Adjust the spice level by modifying the amount of cayenne pepper and chipotle pepper.
  • Feel free to swap the cheeses for Pepper Jack or Queso Blanco for a different flavor profile.
  • Add sautéed bell peppers, zucchini, or corn to the shrimp filling for extra texture and flavor.