Low-carb Shrimp Enchiladas – creamy shrimp seasoned and covered in a cheesy sauce. This Keto-friendly Mexican meal is so good!

shrimp enchiladas

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LOW-CARB SHRIMP ENCHILADAS

I love these classic Shrimp Enchiladas and the sauce on top made from a roux. But you guys asked for a low-carb version so here it is!

shrimp and peppers

Sautee the onion, peppers, and garlic in butter. Add the shrimp and cook for just a few minutes.

creamy shrimp

Add some cream cheese to make a creamy shrimp filling!

HOW TO MAKE SHRIMP ENCHILADAS

  1. Preheat oven to 350 degrees and spray a 9×13 pan with cooking spray.
  2. For the Shrimp Mixture: In a large skillet melt the 2 tablespoons of butter. Sautee the red bell pepper and onion until slightly soft. Add the garlic and cook for an additional minute.
  3. Add the shrimp and cook for 2-3 minutes or until pink just start to turn pink. Remember we are still baking this so we don’t want the shrimp to be overcooked.
  4. Reduce heat to low and add the cream cheese. Stirring until cream cheese is melted. Stir in the salt, chili powder, cilantro, and lime. Stir and set aside.
  5. Fill a tortilla with 1/3 cup of the shrimp mixture, about 1 tablespoon of cheese, and roll the tortilla tightly and place it seam side down in the baking dish. Repeat with the remaining tortillas.
  6. Stir together the salsa verde and the cream in a small bowl. Pour the sauce over the tortillas and sprinkle with the remaining cheese. Bake uncovered for 20-30 minutes or until the tops are golden brown.
  7. Remove from the oven and let the enchiladas sit for 10 minutes before serving.

LOW-CARB TORTILLAS

low-carb tortillas

These are my favorite low carb tortillas. I’m sure there are other versions out there but these taste really good.

shrimp enchiladas on a blue plate

ARE THESE LOW-CARB?

Yes. One enchilada has 5 net carbs. Remember that the brands of ingredients you use will change this number. Make sure you look for the lowest carb option like the Mission low-carb tortillas. Herdez is a good low-carb salsa verde.

OTHER MEXICAN RECIPES:

shrimp enchiladas

Low-carb Shrimp Enchiladas

4.64 from 38 votes
These low-carb Shrimp Enchiladas are a delicious Mexican recipe filled with veggies and shrimp and covered with a rich, creamy sauce. Don't like shrimp? Make this a Creamy Chicken Enchilada recipe and it will be just as good.
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8 servings

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 oven to 350 degrees and spray a 9x13 pan with cooking spray.
  • For the Shrimp Mixture: In a large skillet melt the 2 tablespoons of butter. Sautee the red bell pepper and onion until slightly soft. Add the garlic and cook for an additional minute.
  • Add the shrimp and cook for 2-3 minutes or until pink just start to turn pink. Remember we are still baking this so we don't want the shrimp to be overcooked.
  • Reduce heat to low and add the cream cheese. Stirring until cream cheese is melted. Stir in the salt, chili powder, cilantro, and lime. Stir and set aside.
  • Fill a tortilla with 1/3 cup of the shrimp mixture, about 1 tablespoon of cheese, and roll the tortilla tightly and place it seam side down in the baking dish. Repeat with the remaining tortillas.
  • Stir together the salsa verde and the cream in a small bowl. Pour the sauce over the tortillas and sprinkle with the remaining cheese. Bake uncovered for 20-30 minutes or until the tops are golden brown.
  • Remove from the oven and let the enchiladas sit for 10 minutes before serving.

Notes

Source: The GIrl Who Ate Everything
Serving: 1g, Calories: 284kcal, Carbohydrates: 14.2g, Protein: 16.2g, Fat: 26.8g, Fiber: 9.2g
Cuisine: Mexican
Course: Main Course
Author: Christy Denney
low-carb shrimp enchiladas
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Christy Denney
Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!
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