Shrimp enchiladas, but low-carb—because who says you have to give up comfort food? These are packed with tender shrimp, creamy cheese, and a zesty salsa verde sauce, all wrapped in keto-friendly tortillas.
It’s a lighter take on the classic but still rich, cheesy, and satisfying. Perfect for a weeknight dinner when you want bold flavors without the extra carbs.
I first fell for shrimp enchiladas at a food truck in the Bywater. They loaded theirs with seafood and a killer green chile sauce. Over time, I’ve simplified the process while keeping that same punch of flavor.
Here’s a chef trick—don’t overcook your shrimp! A quick sauté keeps them juicy before baking.
Feeling creative? Swap Monterey Jack for smoky queso Oaxaca or toss in some charred poblanos. Either way, these enchiladas bring that perfect mix of indulgence and freshness, NOLA-style.
What I Didn’t Expect About This Recipe?
- A Personal Favorite: I’ve made these enchiladas countless times, and they never fail to satisfy my craving for something hearty yet healthy.
- Perfect for Busy Days: The recipe is straightforward and quick, making it ideal for weeknight dinners when time is of the essence.
- Customizable to Your Taste: Over time, I’ve added different spices and even some veggies to the mix, allowing for endless variations.
- Supports My Health Goals: Sticking to a low-carb diet has been crucial for my wellness journey, and this dish fits seamlessly into that plan.
Easy Low Carb Shrimp Enchiladas Recipe
Equipment
- 9×13-inch baking dish
- Large Skillet
- Cooking Spoon or Spatula
- Knife and Cutting Board
- Cooking spray
Ingredients
- 8 6- inch low-carb flour tortillas I like the Mission brand
Shrimp Mixture:
- 2 tablespoons butter
- 1/2 cup red bell pepper diced finely
- 1/2 cup white onion diced finely
- 2 cloves garlic minced
- 1 pound shrimp peeled and deveined and chopped into 1 inch pieces
- 4 ounces cream cheese softened
- 1/2 teaspoon salt
- 1 teaspoon chili powder
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
Sauce:
- 1 cup salsa verde
- 1 cup heavy cream
- 1 cup shredded Monterey Jack cheese divided
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- In a skillet, melt butter and sauté the bell pepper and onion until soft. Add garlic and cook for 1 more minute.
- Add shrimp and cook for 2-3 minutes until just turning pink. Reduce heat and stir in cream cheese until melted. Add salt, chili powder, cilantro, and lime juice.
- Fill each tortilla with 1/3 cup of the shrimp mixture and 1 tablespoon of cheese. Roll tightly and place seam-side down in the dish.
- Mix salsa verde and cream in a bowl, then pour over the tortillas. Sprinkle with the remaining cheese.
- Bake uncovered for 20-30 minutes until golden brown. Let sit for 10 minutes before serving.
Nutrition
Tips for the Best Low-Carb Shrimp Enchiladas!
- Don’t Overcook the Shrimp – Shrimp cook quickly, and they’ll continue cooking in the oven. Just cook them until they turn pink to keep them juicy.
- Use Good Quality Low-Carb Tortillas – Mission low-carb tortillas work well, but you can also try almond or coconut flour tortillas for a different texture.
- Soften the Tortillas – If your tortillas crack when rolling, warm them slightly in the microwave for a few seconds to make them more pliable.
- Customize the Spice Level – Add diced jalapeños, a pinch of cayenne, or extra chili powder if you like it spicier.
- Make Ahead Option – Assemble the enchiladas a day in advance, cover, and refrigerate. Add the sauce and bake when ready to serve.
