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🌮 Mexican · Main · Medium difficulty · Pescatarian

Shrimp Enchiladas

A vibrant Mexican main built around shrimp, seasoned with corn tortillas and enchilada sauce.

Prep time
18 min
Cook time
42 min
Total time
1h
Servings
6
Calories
438 kcal
Protein
25 g
Carbs
29 g
Fat
25 g
Course
Main

About this Mexican baked dish

Shrimp Enchiladas is a Mexican main built around large shrimp. It takes about 1h from start to finish, 18 minutes of prep and 42 minutes of cooking, and serves 6.

Cooking method: baked dish. Difficulty is rated medium. Pescatarian.

Good for: meal prep, party & sharing, date night, comfort food.

Ingredients

Quantities are for 6 servings. Change the servings in the app to rescale them automatically.

  • 500 g large shrimp, peeled and deveined
  • 8 corn tortillas
  • 2 cups enchilada sauce
  • 150 g cheese, grated
  • 1 onion, diced
  • 1/4 cup sour cream
  • 1 tbsp olive oil
  • Salt and black pepper, to taste

Method

  1. Step 1. Preheat the oven to 200°C (390°F) and grease a baking dish.

    Heat
    Oven to temperature (about 10-15 minutes)
    Look for
    The oil shimmers and flows like water; a drop of water sizzles instantly.
    Why it matters
    Food added to a properly hot pan sears and browns instead of steaming and sticking.
    Avoid
    Adding food to a cold pan: it sticks, turns grey and soaks up oil.

  2. Step 2. Season the shrimp and brown briefly in a hot pan with a little oil, about 5 minutes.

    Heat
    Off, no heat
    Look for
    Everything is evenly coated or just combined, with no dry pockets.
    Why it matters
    Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
    Avoid
    Overmixing batters and doughs makes them tough; stop once just combined.

  3. Step 3. Combine with the corn tortillas, enchilada sauce and cheese in the dish and mix well.

    Heat
    Off, no heat
    Look for
    Everything is evenly coated or just combined, with no dry pockets.
    Why it matters
    Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
    Avoid
    Overmixing batters and doughs makes them tough; stop once just combined.

  4. Step 4. Top with the onion and sour cream.

    Heat
    Keep the heat steady
    Look for
    The new ingredient is coated and the mixture returns to a gentle bubble.
    Why it matters
    Adding things in order lets each ingredient cook for just the right time.
    Avoid
    Dumping everything in at once: delicate items turn mushy before tougher ones are done.

  5. Step 5. Bake for 34 minutes until bubbling and golden on top.

    Heat
    Oven at the stated temperature (check with a thermometer if you can)
    Look for
    Bubbling edges, a golden top and a rich baked smell.
    Why it matters
    Gentle, steady heat softens tough fibres and lets flavours blend without drying things out.
    Avoid
    Opening the oven door repeatedly drops the temperature. Cover loosely with foil if the top browns too fast.

  6. Step 6. Rest for 10 minutes before slicing and serving.

    Heat
    Off, let it sit
    Look for
    Steam slows, juices settle and the dish firms up slightly.
    Why it matters
    Resting lets juices redistribute and flavours settle, and the food is easier to slice and eat.
    Avoid
    Skipping the rest: juices run out and the dish falls apart.

Chef's tip

Cover loosely with foil if the top browns too fast.

Equipment you will need

  • Oven
  • Baking dish
  • Mixing bowl

Nutrition per serving

Estimated per serving: 438 kcal, 25 g protein, 29 g carbohydrate and 25 g fat. Roughly 23% of the energy comes from protein, 26% from carbohydrate and 51% from fat, using standard energy values.

Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.

When to cook Shrimp Enchiladas

Substitutions and variations

  • Cover with foil for the first half of baking to stop the top browning too fast.
  • Use Greek yogurt in place of cream for a lighter topping; stir it in off the heat to avoid curdling.
  • Check doneness with a skewer or thermometer rather than relying on time alone.

Frequently asked questions about Shrimp Enchiladas

How long does Shrimp Enchiladas take to make?

It takes about 1h in total: 18 minutes of prep and 42 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.

How many calories are in one serving?

Each serving has about 438 kcal, with 25 g protein, 29 g carbohydrate and 25 g fat. These are estimates for the recipe's 6 servings.

Is Shrimp Enchiladas gluten-free?

It is not marked gluten-free in our data. Use certified gluten-free alternatives for any sauces or stocks if you need to avoid gluten.

Is it suitable for vegetarians or vegans?

It is pescatarian: it contains fish or seafood but no meat or poultry.

How difficult is it to cook?

It is a medium-difficulty recipe: it needs some timing and several steps, so read through the method before you start.

Can I make Shrimp Enchiladas ahead or freeze it?

Store leftovers in airtight containers in the fridge for 3-4 days. Most baked and saucy dishes freeze well for up to 3 months, but avoid freezing crisp items and salads.

How many servings does it make?

This recipe makes 6 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.

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