Golden creamy shrimp enchiladas topped with cheese and garnished with cilantro and lime in a rustic baking dish

Creamy Shrimp Enchiladas Recipe: A Family Favorite Seafood Twist

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Hey friend! If you’re craving something warm, cheesy, and a little out of the ordinary, this Creamy Shrimp Enchiladas Recipe is about to become your new go-to. I made this dish last week on a whim, and my husband went back for thirds. It’s creamy, a bit tangy, perfectly seasoned—and yes, super easy to make.

Whether you’re feeding picky kids or seafood lovers, this one’s a winner. Let’s make your kitchen smell amazing.

Why This Creamy Shrimp Enchiladas Recipe Works

  • Easy Prep: Even if you’re new to shrimp or enchiladas, this recipe is very beginner-friendly.
  • Cheesy & Creamy: Thanks to Monterey Jack and sour cream, each bite is luscious.
  • Mild Heat, Big Flavor: A hint of chili powder + salsa verde for balance.
  • Versatile: You can spice it up or tone it down, depending on your mood or who’s at the table.

Ingredients Breakdown

For the Enchiladas

  • 8 (6-inch) flour tortillas

Shrimp Mixture

  • 2 tablespoons butter
  • ½ cup red bell pepper, finely diced
  • ½ cup white onion, finely diced
  • 2 garlic cloves, minced
  • 1 lb shrimp, peeled, deveined, chopped (1-inch pieces)
  • ½ teaspoon salt
  • 1 teaspoon chili powder
  • ¼ cup fresh cilantro, chopped
  • 2 tablespoons lime juice

Sauce

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1½ cups chicken broth
  • ½ cup salsa verde
  • 1½ cups shredded Monterey Jack cheese (or Pepper Jack for heat)
  • 1 cup sour cream

Step-by-Step Instructions

Step 1: Preheat and Prep

  1. Preheat your oven to 350°F.
  2. Lightly grease a 9×13-inch baking dish.

And Step 2: Cook the Shrimp Mixture

  1. Melt 2 tbsp butter in a skillet over medium heat.
  2. Add diced red bell pepper and onion. Sauté until soft (about 3-4 minutes).
  3. Add garlic. Stir for 1 minute.
  4. Toss in shrimp. Cook for 2-3 minutes until pink (but don’t overcook!).
  5. Remove from heat. Add salt, chili powder, cilantro, and lime juice. Stir and set aside.

Tip: If you want a touch more heat, sprinkle in a pinch of cayenne with the chili powder.

Step 3: Make the Sauce

  1. Melt 4 tbsp butter in a new skillet.
  2. Whisk in flour. Cook 1-2 minutes until bubbling.
  3. Slowly whisk in chicken broth. Stir constantly over medium-high heat until it thickens.
  4. Lower the heat. Stir in cheese until melted.
  5. Remove from heat. Add salsa verde and sour cream.
  6. Mix 1 cup of sauce into the shrimp mixture.

Tip: Don’t skip the salsa verde—it adds depth without overpowering the creaminess.

and Step 4: Assemble the Enchiladas

  1. Spoon about ⅓ cup shrimp filling into each tortilla.
  2. Roll up tightly. Place seam side down in the baking dish.
  3. Repeat until all tortillas are used.

Step 5: Bake

  1. Pour remaining sauce over the enchiladas.
  2. Bake uncovered for 30-40 minutes until golden and bubbly.
  3. Let sit 10 minutes before serving.
Single creamy shrimp enchilada served with sour cream, pico de gallo, and guacamole

Serving Ideas

This creamy shrimp enchiladas recipe shines all on its own, but here’s how I like to plate it:

  • Pico de gallo, sour cream, guacamole
  • Cilantro-lime rice or Mexican rice
  • Refried beans or black beans
  • Lime wedges for extra brightness

FAQs about Creamy Shrimp Enchiladas

Q: Can I use frozen shrimp?
Yes! Just thaw, pat dry, and chop.

Q: Can I use yogurt instead of sour cream?
You can—Greek yogurt works, but the flavor is tangier.

Q: What cheese melts best for enchiladas?
Monterey Jack is smooth and perfect. Pepper Jack adds heat if you like it spicy.

Q: Should I cover enchiladas while baking?
Nope! These bake beautifully uncovered.

Q: How do I keep enchiladas from going soggy?
Avoid over-saucing and bake until golden. Let them rest before serving.

Pro Tips From My Kitchen

  • Double the Sauce: Freeze half for a quick dinner next time.
  • Add Veggies: Corn, spinach, or black beans work great in the filling.
  • Make Ahead: Assemble a day ahead, refrigerate, and bake the next day.
Single creamy shrimp enchilada served with sour cream, pico de gallo, and guacamole

Let’s Connect!

Loved this Creamy Shrimp Enchiladas Recipe? I’d love to hear how yours turned out. Did your kids ask for seconds? Did you sneak in extra veggies?

Leave a comment, tag @Ritzyrecipes, or pin your plate to Pinterest. Your feedback truly means the world and helps me create even more cozy kitchen wins for families like yours!

Here’s to simple dinners, lots of cheese, and happy bellies!

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Golden creamy shrimp enchiladas topped with cheese and garnished with cilantro and lime in a rustic baking dish

🌮 Creamy Shrimp Enchiladas Recipe: A Family Favorite Seafood Twist

  • Author: Amelia
  • Total Time: 50 minutes
  • Yield: 8 slices 1x
Print Recipe

Description

Dive into our Florida Shrimp Pie—a creamy, cheesy seafood favorite made with Gulf shrimp. Easy, elegant, and perfect for any gathering.

Ingredients

Scale
  • 1 pre-made pie crust (or homemade)
  • 1 egg wash (1 egg + 1 Tbsp water, beaten)
  • 1 lb large Florida shrimp, peeled, deveined, chopped
  • 2 Tbsp butter
  • ½ cup onion, chopped
  • ½ cup celery, chopped
  • ½ cup red bell pepper, chopped
  • 2 garlic cloves, minced
  • 1 tsp Old Bay seasoning
  • ½ tsp smoked paprika
  • ½ tsp cayenne (optional)
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 Tbsp all-purpose flour
  • ½ cup heavy cream
  • ½ cup whole milk
  • 1 tsp Dijon mustard
  • 1 tsp lemon zest
  • ½ cup shredded white cheddar
  • ¼ cup Parmesan cheese
  • ½ cup panko breadcrumbs
  • 1 Tbsp butter, melted
  • ¼ cup Parmesan cheese (topping)
  • 1 tsp fresh parsley, chopped

Instructions

  1. Preheat oven to 375°F (190°C). Fit crust in a 9″ pie pan, crimp edges, and prick the bottom. Brush with egg wash and blind-bake for 10 minutes. Set aside.
  2. In a skillet, melt butter over medium heat. Sauté onion, celery, and bell pepper for 3–4 minutes. Add garlic, Old Bay, paprika, cayenne, salt, and pepper. Cook 1 minute.
  3. Add chopped shrimp; cook until just pink, 2–3 minutes. Remove shrimp and set aside.
  4. Sprinkle flour into the skillet, whisking to form a roux. Gradually add cream and milk; whisk until thickened.
  5. Stir in Dijon, lemon zest, white cheddar, and Parmesan. Return shrimp to skillet and combine.
  6. Pour filling into pre-baked crust. Mix panko, melted butter, Parmesan, and parsley; sprinkle over top.
  7. Bake at 375°F for 25–30 minutes until golden and bubbly. Cool slightly before slicing and serving.

Notes

Sub cheddar for Monterey Jack or Gruyère. Adjust cayenne for heat. Assemble ahead and refrigerate, then bake before serving. Serve with salad or lemon wedges.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baked
  • Cuisine: Southern

Nutrition

  • Serving Size: 1 slice
  • Calories: 380
  • Sugar: 3g
  • Sodium: 540mg
  • Fat: 26g
  • Saturated Fat: 14g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 18g
  • Cholesterol: 140mg

Keywords: the original shrimp pie, old fashioned florida shrimp pie, florida shrimp pie pioneer woman, lazy shrimp pie, florida shrimp pie food realm, shrimp pie recipe, easy recipe for florida shrimp pie, cajun shrimp pie recipe

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