Restaurant Style Shrimp Enchiladas Recipe - The Anthony Kitchen (2024)

Ready for a made-from-scratch dinnertime triumph you can be seriously proud of? These authentic, restaurant-quality Shrimp Enchiladas are the perfect choice. You are about to enjoy the best enchiladas of your life and you made them yourself, in your very own kitchen. Let's get started!

Our enchilada sauce was tailor-made to compliment the flavor of the shrimp (which, by the way only takes 2 minutes to cook to juicy perfection!). It's rich, creamy, and savory, with just the right amount of heat. Paired with shrimp, corn tortillas, and melty cheese, these things are seriously addictive!

All of the flavors come together effortlessly, yet feel so gourmet, making this the perfect dish for entertaining at home. And while you're at it, why not whip up an easy margarita to serve alongside your meal? Alright, my work here is done, you are officially the hostess with the mostest, so go get'em!

Already planning your next gathering? Why not keep with the Tex-Mex theme and try our tacos de camaron, shrimp quesadillas, or ceviche de camaron?

HOW TO MAKE SHRIMP ENCHILADAS

There are a few prep items you want to get underway before you begin making your creamy jalapeño sauce for your Shrimp Enchiladas. The first item to check off the list is preheating the oven. Get your oven preheating to 350°F.

Next, prepare a 9 x 13" greased casserole dish. Last, on the prep list, grab a large pot of water and place it over high heat.

It's best to get your water boiling ahead of time; that way, once your jalapeno cream sauce is finished, you can start cooking your shrimp!

To make a sauce, you'll need to cook the onions and the jalapeños.

To do this, add oil to a large skillet over medium-high heat and allow it to come to temperature. We prefer flavorless oil like canola or avocado oil over olive oil for this Shrimp Enchilada recipe.

Then add the chopped jalapeños and onions and cook until softened, about 10 minutes. Once the onions and jalapeños are soft, you can add in the garlic and cook for about one minute more.

If this is sounding like your kind of recipe, you'll definitely want to try our shrimp fajitas next!

Transfer the peppers, onions, and garlic to a food processor fitted with a blade attachment or a blender. Add cilantro, secure the lid, and remove the feed tube.

Removing the feed tube or blender cap will allow for steam to release and prevent any pressure build-ups within your blending vessel. Cover the opening with a kitchen towel and blend until puréed and smooth.

Set the veggie mix aside and return your pan to the stovetop. This time, you'll need to have the pan going over medium-high heat. Add a couple of tablespoons of oil to the pan and allow it to come to temperature. Sprinkle in a couple of tablespoons of all-purpose flour and whisk for about two minutes. This oil and flour mixture will serve as the thickener for your creamy jalapeño enchilada sauce.

After about two minutes of whisking, begin adding in your half and half one big splash at a time, whisking after each addition. Once your sauce is looking perfectly smooth, add in the kosher salt and smoked paprika and stir once more. Allow this mixture to come to a simmer, and then reduce to maintain a simmer. It's almost time to start assembling your Shrimp Enchiladas!

I allow your sauce to simmer for about five minutes, stirring often, just until it has slightly thickened. Once the five minutes is up, you will stir in the puréed peppers and onions and remove the sauce from the heat.

By the way, if you love enchiladas as much as we do, you should definitely check out our enchiladas rojas next!

By the time your sauce has finished on the stovetop, the water for your shrimp should have reached a roaring boil. Carefully add your peeled and deveined shrimp to the boiling water and allow it to cook for about two minutes.

Your shrimp is cooked through once it takes on a pink color and is completely opaque. Remove the shrimp from the boiling water using a slotted spoon and transfer it to a work surface.

As soon as your shrimp is cool enough to handle, grab a knife and give it a rough chop. You want your shrimp to be in small, bite-size pieces.

To ready the shrimp enchilada filling, add the chopped shrimp to a small mixing bowl, along with freshly grated Monterey Jack cheese and about ¾ cup of your creamy jalapeño enchilada sauce. Mix these ingredients together with a fork and set the bowl aside.

Now that you have your sauce and your shrimp filling ready to go, you'll need to ready your tortillas.

To make your corn tortillas pliable for rolling your shrimp enchiladas, you'll need to get them warm. The easiest way to do this is to wrap a stack of 3 to 4 tortillas in the center of a damp paper towel and microwave for about 45 seconds to one minute.

Add a little spoonful of enchilada sauce to the bottom of the prepared casserole dish and begin rolling your enchiladas.

Rolling enchiladas is super easy. No need to be intimated here!

To roll your enchiladas like a pro, you'll add about 2 to 3 tablespoons worth of shrimp filling to each corn tortilla and roll tightly.

And if this is your kind of recipe, be sure to check out our beef enchiladas as well!

Place the enchiladas seam side down in the casserole dish, pour over the remaining sauce, and top with the remaining cheese.

Bake for about 25 to 30 minutes, just until the sauce is bubbly and the cheese looks perfectly melty. Allow to cool slightly, then serve and enjoy!

6 MORE ENCHILADA RECIPES YOU’LL LOVE

• Green Chili Enchiladas
• Cheese Enchiladas
• Enfrijoladas
• Crockpot Chicken Enchiladas
• Sour Cream Enchiladas
• Tex-Mex Beef Enchiladas

• Green Enchiladas

• Cheese Enchiladas

• Enfrijoladas

• Crock-Pot Chicken Enchiladas

• Sour Cream Chicken Enchiladas

• Tex-Mex Beef Enchiladas | Recipe