Shrimp Enchiladas

Shrimp Enchiladas

33 Reviews 1 Pic
  • Prep

    2 h
  • Cook

    20 m
  • Ready In

    2 h 20 m
Recipe by  terrij

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

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Adjust Servings

Original recipe yields 4 enchiladas



  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.

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Reviews (33)

Rate This Recipe


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 of salsa on top.



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 for the recipe! Made this a 2nd time and didn't care for it at all.



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.

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Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Chicken Enchiladas V


next recipe:

Mild Cheesy Chicken Enchiladas