I love this shrimp enchiladas recipe so much. It’s succulent, tasty and so satisfying!!! And when you slather them with sour cream sauce? Delicious! Everyone who eats these shrimp enchiladas asks me for the recipe.
Ooo-la-la, saucy shrimp enchiladas! This is a meal that makes me want to do cartwheels! No lie and I can actually do a cartwheel! Or several! All in a line! At my age!
I have to watch myself when I eat these shrimp enchiladas because every time I take a bite, chew and swallow these succulent delish beauties, I want to exclaim, “YUM”!! The only reason I don’t is because I don’t want to annoy dear ol’ hub.
I’m in love with these shrimp enchiladas! I mean, seriously. What is not to love? Succulent shrimp sautéed to perfection with some onions, red bell peppers and garlic; stuffed in a tortilla smeared with refried beans and topped with a delectable sour cream sauce. And I didn’t even mention the cheese that’s sprinkled both inside and out. Although, I just did, didn’t I?
- You can use homemade refried beans or canned, but just know that homemade is so much better.
- You can use fresh large shrimp or frozen. If you use frozen like I do, take out at least ½ hour before starting the recipe to thaw.
- Place your frozen shrimp in a colander and run cold water over them to hasten the thawing process.
- Do not use already cooked shrimp as you want to control the cooking so the shrimp stays succulent.
- Shrimp takes about 5 minute to cook. Never leave it sautéing unattended. Once the shrimp turns opaque, it is done. Remove promptly for the pan to stop it from cooking further.
- Make sour cream sauce when you are sautéing the vegetables.
- Use extra virgin olive oil as the peppery taste really complements the dish.
- Use the same pan to sauté the veggies and shrimp. Just remove the veggies and set them aside before starting on the shrimp.
- You will probably have more shrimp and vegetable mix than tortillas. But that is a good thing, it’s great to just eat plain.
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How to make shrimp enchiladas
Grab your sauté pan and all the ingredients.
Chop the onion and red bell pepper and take the shells off the shrimp. (1)
Heat a sauté pan on medium heat. Add oil and once that heats up, add onions and peppers and sauté for 8 minutes. (2) Add garlic and sauté for another 2 minutes.
Place cooked veggie in a bowl and set aside.
Heat same sauté pan on medium. Add butter and once that melts add shrimp and sauté for 5 minutes or when the shrimp turns opaque and pink. (3)
Cut each piece of shrimp in 3 pieces.
Preheat oven to 350 degrees Fahrenheit.
Dollop a little sour cream sauce on the bottom of the baking dish to prevent the shrimp enchiladas from sticking.
Gather the rest of your ingredients – tortillas, refried beans, and cheese.
Building the enchiladas
Smear beans on a tortilla. (1)
Spoon shrimp and veggies on the beans. (2)
Sprinkle cheese on top. (3)
Roll each shrimp enchilada and place seam side down in the baking dish. (4)
Ladle sour cream sauce over the enchiladas and sprinkle a little more cheese on top.
Bake uncovered for 25 minutes.
All that is left is to plate the shrimp enchiladas and serve them!
Other popular seafood recipes
I hope you enjoyed this shrimp enchiladas recipe. Please feel free to leave me a comment, what’s your favorite shrimp dish?
And as always, may all your dishes be delish!
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- 2 tablespoons olive oil
- 1 onion large, diced
- ½ red bell pepper diced
- 3 cloves garlic diced
- ½ teaspoon salt
- 2 tablespoons butter
- 1 lb large shrimp (raw) de-veined and shelled
- 8 6 inch flour tortillas
- 1 can refried beans
- 1 cup Mexican cheese
- 2.5 cups sour cream enchilada sauce
- De-vein and shell the shrimp, put aside
- Heat up sauté pan and add oil
- Add onion and red bell pepper and sauté for 8 minutes
- Add garlic and salt and sauté for 2 minutes. Remove vegetables and set aside
- Add 2 tablespoons of butter and once it melts add shrimp. Stand there and stir frequently while cooking, which takes approx. 5 minutes
- Remove shrimp mixture from pan and, once cooled enough to work with, cut each shrimp into 3 pieces
- Preheat oven to 350 degrees Fahrenheit
- Ladle a little sour cream sauce in the bottom of the baking dish
- Smear a spoonful of beans on a tortilla
- Place a tablespoon or more of shrimp and vegetables on beans – you want it to be full but not overstuffed. Add a sprinkle of cheese
- Roll up tortilla and place seam side down in baking dish. Repeat until tortillas are gone or shrimp mixture runs out
- Pour a good amount of sour cream sauce on enchiladas and top with some cheese
- Place uncovered in oven and bake for 25 minutes
- You can use homemade refried beans or canned, but just know that homemade is so much better
- You can use fresh large shrimp or frozen. If you use frozen like I do, take out at least ½ hour before starting the recipe to thaw
- Place your frozen shrimp in a colander and run cold water over them to hasten the thawing process
- Do not use already cooked shrimp as you want to control the cooking so the shrimp stays succulent
- Shrimp takes about 5 minute to cook. Never leave it sautéing unattended. Once the shrimp turns opaque, it is done. Remove promptly for the pan to stop it from cooking further
- Make sour cream sauce when you are sautéing the vegetables
- Use extra virgin olive oil as the peppery taste really complements the dish
- Use the same pan to sauté the veggies and shrimp. Just remove the veggies and set them aside before starting on the shrimp
- You will probably have more shrimp and vegetable mix than tortillas. But that is a good thing, it’s great to just eat plain