Shrimp Enchiladas

Shrimp Enchiladas

terrij 0

"Tasty and ready in 20 minutes. Serve with salad, rice and black beans."


2 h 20 m {{adjustedServings}} servings 444 cals
Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 444 kcal
  • 22%
  • Fat:
  • 26.3 g
  • 41%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 16.6 g
  • 33%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 1234 mg
  • 49%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. In a mixing bowl, combine 4 tablespoons olive oil, garlic, ginger, hot sauce, and shrimp. Coat shrimp well with mixture, and marinate 2 hours.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Grease a 9 inch glass pie dish with the remaining 1 tablespoon of olive oil. Fill flour tortillas with marinated shrimp, cheese blend and salsa. Fold tortillas into a roll and place in the greased pie dish. Spread a thin layer of salsa on top of the tortillas.
  4. Bake in a preheated oven for 20 minutes or until shrimp are pink.


  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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  1. 41 Ratings


Very good recipe. I Sprinkled 1 cup of Cheddar cheese on top and used 1 pkg of the pre-cooked, small shrimp which made this very easy. This was very good and hope to make it again, soon! Thanks ...

It was good but I made a lot of changes. I used cooked shrimp instead of raw. I used corn tortillas instead of flour. I added black beans and corn to the filling. I used enchilada sauce instead ...

Way Yummy! I fixed this for family that came into town and heard several times that these were the best enchiladas they'd ever eaten. These enchiladas rock!!! Thanks for the recipe.