Print

The Best Easy Shrimp Enchiladas

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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!

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

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.

Find it online: https://avarecipe.com/the-best-easy-shrimp-enchiladas/