Shrimp Enchiladas Recipe -
Shrimp Enchiladas Recipe

Shrimp Enchiladas

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 enchiladas Change Servings
  • PREP

    2 hrs
  • COOK

    20 mins

    2 hrs 20 mins


  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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  • 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.

Reviews More Reviews

Most Helpful Positive Review
Jul 31, 2006

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.

Most Helpful Critical Review
Apr 08, 2008

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.


41 Ratings

Nov 04, 2007

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.

Feb 07, 2005

Very good. I only made 2 modifications to the recipe: 1) used pre-cooked shrimp diced up in the food processor 2) topped with slices of cream cheese before baking, then broiled at the end (yum!). I thought because I was using pre-cooked shrimp I wouldn't have to bake as long, but in 15 minutes the middle of the enchiladas were barely warm. I put them back in and I think they were in the oven for a total of 25-30 minutes and they were done perfect.

Mar 01, 2010

Turned out really good! We used taco sauce along with the salsa, and added cheese on the top to melt before serving! It needs some thing else in the middle, like peppers or onions. But over all definatly a repeat dish!

Feb 15, 2004

Very tasty--it was dinner tonight and I already have a request to make it again. Thank you, good cook Terri!

Jul 16, 2010

i used homemade salsa with black beans in it, sliced peppers (red, yellow & green) and added quacamole once it was all cooked. tasy, simple. i think next time i'll use precooked shrimp meat

May 26, 2007

boring and flavorless. i just wanted to throw something together and wanted it to be something new. so i found this and thought what the heck? although, i knew the olive oil in the same pan cooking the tortillas was a bad idea, so i didn't do that ... but i was mostly interested in the marinade, which in the end lended no flavor at all to the shrimp. i will stick with what i know. sorry.


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  • Calories
  • 444 kcal
  • 22%
  • Carbohydrates
  • 37.2 g
  • 12%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 26.3 g
  • 41%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 16.6 g
  • 33%
  • Sodium
  • 1234 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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