When it comes to comfort food that satisfies your cravings and makes you feel like a culinary genius, shrimp enchiladas should be on your radar. This dish beautifully combines the tender flavors of shrimp with vibrant spices and fresh ingredients wrapped in soft tortillas, accented by a zesty salsa verde.
Why We Love This Shrimp Enchiladas Recipe
Shrimp enchiladas are more than just a meal; they represent the love for flavors and the joy of cooking. One of the reasons you’ll fall in love with this recipe is its simplicity. With just a handful of ingredients and straightforward steps, you can create a dish that feels both exotic and comforting. The sweetness of fresh shrimp pairs wonderfully with the richness of cheese and the brightness of salsa verde. Plus, they’re versatile—perfect for customizing according to your preferences. Whether you prefer a little extra heat or a sprinkle of fresh herbs on top, you can easily make this recipe your own.
Ingredients for Shrimp Enchiladas
To whip up a batch of these delectable shrimp enchiladas, gather the following ingredients:
- 2 Tablespoons olive oil
- 1 cup onion, diced
- 2 large garlic cloves, minced
- 1 (12 oz) package medium shrimp, uncooked, defrosted, tails removed
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 2 Tablespoons chopped cilantro, plus more for topping
- 1/2 cup frozen corn
- 1/2 cup black beans
- 2 cups salsa verde
- 14 corn tortillas
- 2 cups Mexican blend cheese
How to Make Shrimp Enchiladas
Making shrimp enchiladas is a straightforward yet rewarding process. Follow these steps to create a delicious dish that’s sure to impress:
Preheat the Oven: Start by preheating your oven to 325 degrees Fahrenheit. This ensures the enchiladas bake evenly and the cheese melts beautifully.
Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onion. Sauté for about five minutes or until the onion becomes softened and translucent.
Add Garlic: Once the onion is ready, add minced garlic to the pan. Cook for an additional 30 seconds or until you can smell the aromatic fragrance of the garlic.
Cook the Shrimp: Introduce the defrosted shrimp to the skillet, mixing in spices like cumin and chili powder. Season with salt and pepper to taste. Stir the mixture until the shrimp turn pink—this should take about 3–4 minutes.
Incorporate Other Ingredients: Add in the frozen corn, black beans, and fresh cilantro. Stir everything together and let it cook for another couple of minutes until heated through.
Prepare the Pan: Grab a 9×13 baking dish and spray it with cooking spray or drizzle a little more olive oil to prevent sticking.
Warm the Tortillas: To roll the tortillas without tearing, warm them in the microwave for about 30 seconds.
Assemble the Enchiladas: Take a tortilla, place a generous amount of the shrimp filling in the center, and roll it up. Place each rolled tortilla seam-side down in the prepared baking dish.
Add Sauce and Cheese: Once all the tortillas are in the dish, pour the salsa verde over the top and sprinkle with the Mexican blend cheese.
Bake: Place the baking dish in the preheated oven and bake for about 20 to 25 minutes, or until the cheese is bubbly and golden.
Serve and Garnish: After baking, remove the dish from the oven and let it cool for a few minutes. Before serving, top with extra chopped cilantro for a fresh finish.
How to Serve Shrimp Enchiladas
Shrimp enchiladas are best enjoyed fresh out of the oven. Serve them directly in the baking dish for a rustic feel, or plate them individually for a more sophisticated presentation. You might consider accompanying your enchiladas with a side of fresh guacamole or a simple green salad to balance the richness of the dish. A squeeze of lime juice just before serving brings out all the flavors and adds a refreshing touch.
Expert Tips for Perfect Shrimp Enchiladas
To elevate your shrimp enchiladas, here are some expert tips to keep in mind:
Quality Ingredients: Always opt for fresh shrimp. If using frozen, ensure you defrost them properly. Fresh ingredients can significantly enhance the flavor profile of your dish.
Customize the Fillings: Feel free to experiment with additional fillings such as diced bell peppers, jalapeños for heat, or even cheese mixed into the shrimp filling for extra creaminess.
Sauce Variations: While salsa verde is delightful, don’t hesitate to switch it up with green chili sauce, red enchilada sauce, or even a homemade sauce for a personal touch.
Cheese Choices: While Mexican blend cheese is commonly used, you can mix it up with Monterey Jack or cheddar for different flavors.
How to Store Shrimp Enchiladas
Leftover shrimp enchiladas can be stored easily. Allow the dish to cool completely, then transfer them to an airtight container. They can be kept in the refrigerator for up to three days. If you plan to freeze them, it’s best to do so before baking. Wrap the assembled but unbaked enchiladas tightly in plastic wrap and then aluminum foil. They can last in the freezer for up to three months. When you’re ready to enjoy them, bake straight from the freezer, adding a few extra minutes to the baking time.
Variations of Shrimp Enchiladas
One of the best parts about shrimp enchiladas is their versatility. Here are some variations to consider:
Spicy Shrimp Enchiladas: Add diced jalapeños or a sprinkle of cayenne pepper to the filling for a fiery kick.
Vegetable-Enriched Enchiladas: Toss in more vegetables, such as diced zucchini, bell peppers, or even spinach for a healthier twist.
Creamy Enchiladas: Mix in cream cheese or sour cream with your filling for an extra creamy texture. This also balances out the spice and adds richness.
Seafood Medley: Want to make it a seafood fiesta? Incorporate scallops or crab meat alongside shrimp for a delightful medley.
Frequently Asked Questions About Shrimp Enchiladas
What can I substitute for corn tortillas in shrimp enchiladas?
If corn tortillas aren’t available, you can use flour tortillas, which are a common alternative. They offer a different texture that some people prefer.
Can I use cooked shrimp for this recipe?
Yes, you can use precooked shrimp; however, be careful not to overcook them during the heating process, as they can become rubbery.
What type of cheese works best in shrimp enchiladas?
Mexican blend cheese is popular due to its melting properties and flavor, but you can use any cheese that melts well, such as cheddar or Monterey Jack.
How can I make shrimp enchiladas spicy?
Add diced jalapeños or a pinch of red pepper flakes to the shrimp mixture for a spicy kick. You can also use a spicier salsa verde.
Shrimp Enchiladas
Equipment
- Skillet
- Baking Dish
- Cooking spray
Ingredients
- 2 Tbsp olive oil
- 1 cup onion, diced
- 2 large garlic cloves, minced
- 1 (12 oz) medium shrimp, uncooked, defrosted, tails removed
- 1 tsp cumin
- 1/2 tsp chili powder
- to taste salt and pepper
- 2 Tbsp chopped cilantro plus more for topping
- 1/2 cup frozen corn
- 1/2 cup black beans
- 2 cups salsa verde
- 14 corn tortillas
- 2 cups Mexican blend cheese
Instructions
- Preheat your oven to 325°F (163°C).
- In a large skillet, heat the olive oil over medium heat. Sauté the diced onion for about 5 minutes until softened.
- Add minced garlic and cook for an additional 30 seconds until fragrant.
- Introduce the shrimp and season with cumin, chili powder, salt, and pepper. Stir until the shrimp turn pink, about 3–4 minutes.
- Stir in the corn, black beans, and cilantro, cooking until heated through.
- Spray a 9×13 baking dish with cooking spray. Warm the tortillas in the microwave for about 30 seconds to make them pliable.
- Assemble the enchiladas by placing a generous amount of the shrimp filling in the center of each tortilla and rolling them up. Place seam-side down in the baking dish.
- Pour salsa verde over the rolled enchiladas and sprinkle with Mexican blend cheese.
- Bake for 20 to 25 minutes, until the cheese is bubbly and golden.
- Let cool for a few minutes before serving. Garnish with additional chopped cilantro.
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