The Best Easy Shrimp Enchiladas Recipe

Believe it or not, the secret ingredient in these amazingly delicious shrimp enchiladas is canned lobster bisque. By using that as a base for our enchilada sauce, were not only saving time, but we get an even deeper shellfish flavor than if we use a traditional sauce. This shortcut also brings back a fond memory from my early culinary career. I was washing dishes at a local diner in high school when the cooks realized they were short one order of bread dressing for the roast turkey. They were about to disappoint the customer when I suggested an idea. I took a few handfuls of croutons from the salad bar, moistened them with some of our industrial-strength chicken soup, and added a pinch of ground sage. I buttered the hot flat-top grill, placed the damp croutons on it, and after a few minutes of crusting and flipping, it looked and tasted like real dressing. People were impressed, and I was promoted to cook a week later. So, back to the enchiladas trust me, youll love them!

These enchiladas are made with Harbor Bay lobster bisque, which worked perfectly, but any decent alternative should do the trick. You could even use a cream of tomato soup if needed. Whatever you choose, I hope you try these soon and enjoy them!

Ingredients

• 32 extra-large raw shrimp (16 to 20 per pound), peeled and deveined
• teaspoon salt, or more as needed
• 1 pinch cayenne pepper
• 2 tablespoons avocado oil, plus more as needed
• 1 cup diced poblano pepper or other green chili pepper
• 1 cup diced onion
• 2 tablespoons chili powder
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• teaspoon freshly ground black pepper
• teaspoon ground chipotle pepper
• 3 cloves garlic, minced
• cup water
• 2 (15-ounce) cans lobster bisque soup
• 2 tablespoons tomato paste (optional)
• 2 rounded tablespoons chopped cilantro
• 8 (6-inch) flour tortillas
• 6 ounces Monterey Jack cheese, shredded
• 6 ounces Cheddar cheese, shredded
• 1 jalapeo, thinly sliced, or more to taste
• 2 radishes, thinly sliced, or more to taste
• cup sour cream, or as needed
• Hot sauce, as needed
• 1 lime, cut into wedges for serving

Directions

1. Preheat the oven to 450F (230C).
2. Season shrimp with salt and cayenne in a bowl, then toss to coat evenly.
3. Heat 1 tablespoon of avocado oil in a skillet over medium-high heat. Place shrimp in a single layer in the skillet, making sure not to crowd them. Sear for 30 to 60 seconds per side, then transfer to a bowl. Repeat in batches if necessary. Place seared shrimp in the refrigerator.
4. Add peppers, onions, and a large pinch of salt to the skillet. Reduce heat to medium and cook, stirring occasionally, until the onions begin to soften and turn translucent, about 3 to 5 minutes.
5. Season with chili powder, smoked paprika, cumin, black pepper, chipotle pepper, and garlic. Saut for an additional 1 to 2 minutes until fragrant.
6. Remove 8 rounded tablespoons of the mixture and set aside in a bowl.
7. Pour water into the skillet to deglaze, scraping up the brown bits from the bottom. Stir in lobster bisque along with a few tablespoons of water used to rinse the cans. If using, add tomato paste. Raise the heat to medium-high and stir until combined.
8. Bring the sauce to a simmer, then reduce heat to medium. Let it simmer for 5 to 10 minutes, stirring occasionally.
9. Meanwhile, remove the shrimp from the refrigerator and add any accumulated juices from the shrimp into the sauce. Turn off the heat, then stir in cilantro. Taste and adjust seasoning with salt and black pepper.
10. Transfer half of the sauce into the bottom of a large (15x10-inch) baking dish.
11. Brush each tortilla on both sides with avocado oil. In a separate bowl, combine Monterey Jack and Cheddar cheese.
12. On each tortilla, place 1/4 cup of the cheese mixture, followed by 4 shrimp, then top with a spoonful of the reserved veggie mixture. Add 2 tablespoons of cheese mixture on top, then roll the tortilla, sealing the seam at the bottom.
13. Place the rolled enchiladas in the baking dish, seam side down. Pour the remaining sauce over the top and sprinkle with the remaining cheese (or more if desired).
14. Bake in the preheated oven for 20 to 25 minutes, or until the top starts to brown and the sauce is bubbling.
15. Allow the enchiladas to rest for about 10 minutes before serving.
16. While resting, garnish with thinly sliced jalapeos and radishes. Serve with extra sauce from the bottom of the dish, spooned over the top. Garnish with more jalapeo slices, radish, chopped cilantro, and serve with sour cream, hot sauce, and fresh lime wedges.

Chef's Notes

• If your lobster bisque is on the creamy side, you may want to add the optional tomato paste. Trust your judgment here.
• If 15-ounce cans of lobster bisque aren't available, three 10.5-ounce cans will work just fine.
• Two smaller baking dishes can be used instead of one large dish if necessary.

Nutrition Facts (per serving)