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This image shows a beautifully plated dish of low carb shrimp enchiladas, topped with melty gooey cheese and freshly chopped cilantro, served on a white round plate.

Low-Carb Shrimp Enchiladas Recipe

These Easy Low Carb Shrimp Enchiladas are a delightful blend of succulent shrimp, creamy cheese, and zesty spices, wrapped in tortillas and baked until golden brown. A perfect low-carb dish to satisfy your Tex-Mex cravings!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 8 people
Calories 284 kcal

Equipment

  • Measuring cups
  • Large skillet
  • 9x13 baking dish
  • Oven
  • Spoon or spatula
  • Mixing bowl

Ingredients
  

  • 8 6-inch low-carb flour tortillas

Sauce

  • 1 cup heavy cream
  • 1 cup salsa verde
  • 1 cup shredded Monterey Jack cheese, divided

Shrimp Mixture

  • 2 tbsp lime juice
  • 1 tsp chili powder
  • 2 tbsp butter
  • ¼ cup chopped fresh cilantro
  • ½ tsp salt
  • ½ cup red bell pepper, diced finely
  • 1 lb shrimp, peeled and deveined and chopped into 1 inch pieces
  • ½ cup white onion, diced finely
  • 4 oz cream cheese softened
  • 2 cloves garlic, minced

Instructions
 

  • Preheat your oven to 350°F and lightly coat a 9x13 baking dish with cooking spray.
    This image shows an oven being preheated, setting the perfect temperature to bake the shrimp enchiladas until golden and bubbly.
  • Melt butter in a large skillet over medium heat.
    This image shows butter slowly melting in a hot skillet, preparing a rich base for cooking shrimp for the enchilada filling.
  • Sauté diced red bell pepper and onion until they soften slightly.
    This image shows shrimp being sautéed in melted butter, turning pink and tender, ready to be used as the main filling for the enchiladas.
  • Add minced garlic to the skillet and cook for one minute.
  • Stir in the shrimp and cook for 2-3 minutes until they begin to turn pink, ensuring not to overcook.
  • Lower the heat and mix in the cream cheese, stirring until fully melted.
    This image shows cream cheese melting in a hot skillet, forming a rich and creamy mixture to enhance the shrimp enchilada filling.
  • Add salt, chili powder, chopped cilantro, and lime juice to the shrimp mixture, stirring to combine and set aside.
    This image shows a skillet of shrimp and cream cheese being seasoned with spices and lime juice, infusing the dish with tangy and zesty flavors.
  • Scoop 1/3 cup of the shrimp mixture onto a tortilla.
    This image shows a tortilla being generously filled with the creamy shrimp mixture, ready to be rolled for assembling the enchiladas.
  • Sprinkle with about a tablespoon of cheese, then roll the tortilla tightly.
    This image shows a tortilla being tightly rolled with its shrimp filling, forming perfect enchiladas ready to be placed in a baking dish.
  • Place the rolled tortilla seam-side down in the prepared baking dish.
    This image shows a skillet filled with a creamy sauce, stirred to perfection, to pour over the shrimp enchiladas before baking.
  • Repeat with the remaining tortillas.
    This image shows creamy sauce being generously poured over a baking dish filled with rolled enchiladas, ready to be baked until golden and bubbly.
  • Combine salsa verde and cream in a bowl, then pour the mixture evenly over the enchiladas.
  • Sprinkle the top with the remaining cheese and bake uncovered for 20-30 minutes until golden brown.
  • Let the dish rest for 10 minutes before serving.
    This image shows a serving of low carb shrimp enchiladas plated with melty cheese and a sprinkle of fresh cilantro, ready to enjoy.

Notes

  • Do not overcook the shrimp in the skillet since they will continue cooking in the oven.