Delicious Shrimp Enchiladas Loaded with Flavor and Love

Last Updated on February 12, 2026 by Kacper Recipes Team

There s a certain joy that comes from assembling a beautiful dish, and these shrimp enchiladas bring that joy to your kitchen in the most delightful way. Picture this: the moment you slice the shrimp and watch them glisten with fresh lime juice, or the sweet aroma of sautéed garlic and bell peppers enveloping your home as they cook in olive oil. It s the kind of culinary experience that makes you look forward to dinnertime, especially when you re craving something wholesome and satisfying.

What I love most about this recipe is its incredible versatility. You can easily modify the fillings based on what you have on hand, making it a perfect choice when you want to clear out the fridge. Plus, these enchiladas are a big hit at gatherings everyone will be asking for seconds! So, gather your ingredients and join me in creating a dish that s not only delicious but also rich in flavors and memories let s dive into making mouthwatering shrimp enchiladas that will elevate your weeknight meals!

Why You ll Love These Shrimp Enchiladas

Irresistible Flavor: The perfect balance of spices and fresh ingredients brings a delightful taste that will make your taste buds sing.
Quick to Prepare: With just an hour and five minutes from start to finish, you can have a gourmet meal ready for your family.
Healthy and Wholesome: Packed with shrimp, veggies, and whole ingredients, these enchiladas are a nourishing choice for any dinner table.
Tailor to Your Taste: Customize the fillings to suit your preferences or maximize leftovers for a unique twist every time!
Crowd-Pleaser: Ideal for gatherings, your guests will rave about these enchiladas, making you the star chef of the evening!

Dive into this recipe and make a meal that brings joy and satisfaction to your dining experience.

Shrimp Enchiladas Ingredients

For the Sauce
Saffron adds a luxurious touch and vibrant color to the filling.
Olive Oil enhances flavor while sautéing the veggies.
Onion provides a sweet and savory base when sautéed.
Garlic infuses aromatic goodness, making the dish irresistible.
Yellow Bell Peppers adds sweetness and a pop of color; substitute with orange for a different twist.
Chicken Broth creates a rich, flavorful base for the sauce.
Pumpkin Seeds lend a delightful crunch and earthy flavor; raw cashews can be used for creaminess.

For the Filling
Coriander enriches the dish with warm spice notes.
Cumin enhances the overall flavor profile with its warm, earthy taste.
Ground Annatto (optional) contributes color; feel free to omit if desired.
Cayenne adjust according to your spice preference for a tasty kick.
Salt and Pepper essential for seasoning to taste; adjust accordingly.
Turmeric (optional) adds a subtle earthy flavor as well as bright color.

Shrimp Mixture
Shrimp the star protein; be sure to use fresh, high-quality shrimp for best flavor.
Corn brings natural sweetness and texture; frozen corn works well!
Dried Oregano adds an herbaceous note, complementing the other flavors.
Lime Zest brightens the filling with refreshing citrus notes.

For Assembling
Corn Tortillas the vessel for all that delicious filling; warm them to make rolling easier.
Shredded Mozzarella or Queso Fresco offers melty goodness; you can mix the two for even more flavor!
Cilantro for garnish; adds a fresh herbal note to finish.
Jalapeno optional, but it elevates the spice factor for those who like a good kick.

For Serving
Garnish cilantro, radish, and microgreens add color and fresh flavor to your plated dish!

Gather these ingredients and get ready to create your own delightful shrimp enchiladas a delicious meal that promises to warm hearts and fill bellies!

How to Make Shrimp Enchiladas

1. Preheat your oven to 375 °F. This ensures that your enchiladas will bake evenly and get that delicious golden brown finish.

2. Soak the saffron in 2 tablespoons of boiling water and let it sit. In a large skillet, heat olive oil over medium heat, then sauté the onion, bell pepper, and garlic. Cover and steam until softened, about 5 minutes.

3. Stir in coriander, cumin, cayenne, salt, pepper, and the saffron water for one minute. Add chicken broth and pumpkin seeds, bringing it to a simmer. Cover and simmer for 10-15 minutes until pumpkin seeds soften. Let it cool, then blend until smooth and creamy after adding lime juice.

4. Chop the shrimp into small pieces. In a separate pan, heat butter and garlic over medium-low heat. Add shrimp and jalapeno, sautéing for 2-3 minutes until the shrimp turn pink.

5. Combine corn, oregano, lime zest, and salt into the shrimp mixture. Once cooked, drain any excess liquid, then stir in cilantro, 1/2 cup of mole sauce, and half of the cheese. Taste and adjust seasoning as needed.

6. Warm the tortillas to make them pliable. Grease a 9×13-inch baking dish. Fill each tortilla with roughly 1/2 cup of the shrimp mixture, rolling them tightly and placing seam side down in the dish. Lather with mole sauce and sprinkle with remaining cheese.

7. Bake uncovered for 20-25 minutes until golden and melty. Keep an eye on them; you ll want that perfect bubbly texture.

8. Serve by heating any remaining mole sauce in a small saucepan. Spoon some sauce on a plate, place your enchiladas on top, and garnish with sliced radishes, chopped cilantro, and microgreens for that extra flair.

Optional: Serve with a dollop of sour cream for creaminess.
Exact quantities are listed in the recipe card below.

Expert Tips for Shrimp Enchiladas

• Use Fresh Shrimp: Always opt for fresh, high-quality shrimp for the best flavor; avoid frozen shrimp unless it s your only option.
• Sauté Until Tender: When cooking the shrimp, make sure they just turn pink; overcooking can make them tough and rubbery.
• Warm Tortillas: Heat your corn tortillas before rolling to avoid tearing; simply warm them in a dry skillet for a few seconds.
• Avoid Overfilling: Keep the filling to about 1/2 cup per tortilla to ensure they roll easily and bake evenly without spilling.
• Taste for Balance: Always taste your filling with adjusted lime juice, salt, or spice; it makes a world of difference in your shrimp enchiladas.
• Garnish Generously: Don t skimp on garnishing with fresh cilantro, radish, and microgreens; they add vibrant color and freshness to the dish.

Shrimp Enchiladas Variations

Feel free to explore different twists and substitutes to make these shrimp enchiladas truly your own!

• Spicy Kick: Add diced serrano peppers for an extra heat boost. Saute alongside the onion for a fiery surprise.
• Vegetarian Option: Substitute shrimp with black beans or lentils for a delicious plant-based version. This swap keeps it hearty and satisfying!
• Cheesy Delight: Use sharp cheddar instead of mozzarella for a tangy flavor. The gooey, melty texture will elevate every bite.
• Herb Infusion: Incorporate fresh herbs like dill or basil for a refreshing twist. These additions can bring out unexpected, delightful flavors.
• Creamy Texture: Blend in a dollop of cream cheese with the corn mixture for rich creaminess that takes these enchiladas to the next level.
• Zesty Lime: Queso fresco can be replaced with feta for a tangy burst, complemented by a squeeze of fresh lime just before serving.
• Nutty Crunch: Sprinkle toasted almonds or walnuts on top before baking for a crunchy finish that contrasts beautifully with the soft enchiladas.
• Mushroom Medley: Add sautéed mushrooms alongside the shrimp for an earthier flavor profile. Mushrooms lend a hearty texture and depth to the dish.

Enjoy the adventure of creating your very own shrimp enchiladas!

How to Store and Freeze Shrimp Enchiladas

Fridge: Store your cooked shrimp enchiladas in an airtight container for up to 3 days. Make sure to let them cool completely before sealing to preserve freshness.

Freezer: If you want to make these enchiladas ahead of time, freeze them before baking. Wrap them tightly in plastic wrap and aluminum foil for up to 2 months.

Reheating: To reheat, thaw in the fridge overnight and bake at 375 °F for about 20 minutes until heated through and bubbly. Enjoy the deliciousness of your shrimp enchiladas once again!

Leftovers: If you have leftover mole sauce, store it separately in the fridge for up to a week, and use it to enhance your enchiladas or other dishes.

What to Serve with Shrimp Enchiladas?

There s nothing quite like pairing your delicious enchiladas with sides that elevate the meal experience.

• Spanish Rice: A fluffy, seasoned rice dish that perfectly absorbs the flavors of the enchiladas, making every bite deliciously cohesive.

• Refried Beans: Creamy and hearty, they offer a comforting texture that complements the shrimp, making your plate feel even more satisfying.

• Fresh Guacamole: The cool, creamy goodness of avocado adds a refreshing contrast to the warm, spicy enchiladas, balancing flavors beautifully.

• Elote Salad: Sweet corn, creamy dressing, and spices create a vibrant and colorful side. The crunchiness will keep your meal exciting!

• Crisp Green Salad: Tossed greens topped with a zesty lime vinaigrette can refresh your palate, cutting through the richness of the enchiladas for a well-rounded experience.

• Pineapple Salsa: This fruity salsa brings sweetness and acidity, making it a perfect topping that enhances the shrimp s flavors delightfully.

• Chilled White Wine: A glass of crisp Sauvignon Blanc offers refreshing acidity that pairs beautifully with the flavors of the enchiladas, enhancing your dining experience.

• Churros for Dessert: Finish the meal on a sweet note with these delightful pastries, offering a crunchy exterior and soft interior, perfect with a chocolate dipping sauce.

Make Ahead Options

These Shrimp Enchiladas are perfect for meal prep enthusiasts! You can prepare the filling with sautéed shrimp, vegetables, and spices up to 3 days in advance. Simply refrigerate it in an airtight container. For the best flavor, wrap the enchiladas in plastic wrap after assembling and store them in the refrigerator for up to 24 hours before baking. When you re ready to serve, bake straight from the fridge, adding an extra 5-10 minutes to the cooking time to ensure they heat through thoroughly. This method ensures your enchiladas come out just as delicious and fresh, making busy weeknights stress-free while still delighting your family with a homemade meal!

Shrimp Enchiladas Recipe FAQs

How do I select the best shrimp for my enchiladas?
Absolutely! Look for shrimp that are firm, moist, and smell fresh. Avoid any that have a strong fishy odor or bruises. When you re at the store, check for a slightly translucent appearance, and if buying frozen, ensure it is properly sealed without ice crystals.

How should I store leftover shrimp enchiladas?
Very simply! Store cooked shrimp enchiladas in an airtight container in the fridge for up to 3 days. Let them cool completely before sealing to maintain their deliciousness. When you re ready to enjoy, just reheat them in the oven for a crispy finish!

Can I freeze my shrimp enchiladas?
Yes, you can! For freezing, wrap uncooked enchiladas tightly in plastic wrap, then in aluminum foil to prevent freezer burn. They will stay delicious for up to 2 months. When you re ready to bake them, thaw overnight in the fridge before removing the foil and baking at 375 °F until bubbly.

What should I do if my filling is too liquidy?
If your shrimp filling seems too liquidy, don t worry it can be easily fixed! After cooking, carefully drain any excess liquid. If it s still too wet, you can gently sauté the filling again over low heat until some moisture evaporates, ensuring the perfect texture for rolling in tortillas.

Are these shrimp enchiladas suitable for anyone with shellfish allergies?
I recommend caution! If you or your guests have shellfish allergies, it s best to avoid using shrimp altogether. You could substitute with shredded chicken or even roasted veggies for a different yet equally delightful enchilada experience!

What is the best way to reheat my enchiladas without drying them out?
To keep your shrimp enchiladas from drying out when reheating, cover them with foil if you re baking. Bake at 375 °F for about 20 minutes, checking occasionally. Alternatively, you can reheat them in the microwave with a damp paper towel on top to retain moisture.