Shrimp Enchiladas

Name: Shrimp Enchilada Recipe
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 8
Cuisine: mexican
Ingredients: pinch saffron with hot water (see notes); 3 tablespoons olive oil; 1 onion, white or yellow, rough chopped; 4 garlic, rough chopped; 2 yellow bell peppers (or one orange and one yellow for BEST color); 1 3/4 cups chicken broth; 1/2 cup raw pumpkin seeds (or raw cashews); 2 teaspoons coriander; 1 teaspoon cumin; ½ teaspoon ground annatto (optional, sometimes hard to find, feel free to leave it out); 1/8-1/4 teaspoon cayenne; 3/4 teaspoons salt, more to taste; 1/2 teaspoon pepper; 1/2 teaspoon turmeric, optional, for color.; 1 1/2 tablespoons lime juice (zest it, save for filling); 1 tablespoon butter; 2 garlic cloves, rough chopped; 1 -2 tablespoons jalapeno, finely chopped; 1 lb shrimp, raw, peeled and deveined, chopped; 1 1/2 cups corn, fresh is nice, frozen is fine; 1 teaspoon dried oregano; 1 tablespoon lime zest; 1 teaspoon Salt; 1/2 teaspoon pepper; 1 1/2 -2 cups shredded mozzarella or queso fresco, divided (6 ounces); 1/4 cup cilantro

This shrimp enchilada recipe is one of our reader’s favorites- just read all the happy reviews! Filled with tender shrimp, sweet corn, melty cheese and lime zest, lathered in a flavorful yellow mole sauce. Vegetarian-adaptable. Video.

Shrimp Enchiladas with yellow Mole sauce.

Only love can be divided endlessly and still not diminish.
Anne Morrow Lindbergh

This recipe for Shrimp Enchiladas is a delightful mix of texure and flavors. Shrimp are sauteed with butter, garlic, corn, cilantro, and lime zest, becoming the delicious filling for these tasty enchiladas.

The yellow mole sauce is simple but flavorful. It is made with yellow bell peppers, jalapeno, pumpkin seeds, and spices and blended into a silky smooth, vibrant sauce. Together, the zesty corn and shrimp filling with the luscious sauce is a feast for the senses! Love Mexican Cuisine? Visit 45 Fresh & Tasty Mexican Recipes!

What is Yellow Mole Sauce?

This yellow mole sauce is my take on Mole Amarillo. Mole Amarillo is a golden-colored mole sauce originating from Oaxaca, traditionally made with aji amarillo chiles (which are hard to find here). Mole Amarillo is typically paired with lighter proteins- chicken, fish, or seafood. We’ve simplified it a bit here.

Shrimp Enchilada Recipe Ingredients

Ingredient Notes

Shrimp– I always look for wild, raw, peeled, and deveined shrimp to save time. Trader Joe’s has some in their freezer section. If making these vegetarian, you could sub roasted cauliflower or black beans.
Peppers & Chilies – To get the mole sauce a vibrant yellow- use yellow or orange bell peppers for color! Jalapeno adds the perfect heat- or sub-canned green chiles.
Pumpkin Seeds– give the mole creaminess, but you could easily sub cashews or a little tahini paste.
Spices – cumin, coriander, saffron (or annatto) and cayenne to taste.
Fresh Lime– Fresh lime zest and juice adds a lovely acidity.
Tortillas– Corn or flour tortillas work here- not too thick.
Cheese– use a mild melty cheese like queso fresco, Monterey jack cheese, pepper jack cheese or shredded mozzarella

How to make Shrimp Enchiladas

Step one: Make the Yellow Mole Sauce. (You could do this ahead).

Adding the pumpkin seeds to the yellow mole sauce.

Saute onion, bell pepper, and garlic until fragrant. Add spices, saffron water, salt, broth and pumpkin seeds and simmer until seeds soften. Blend until smooth.

Step two: Make the Shrimp Enchilada filling.

Chop up the shrimp and saute in butter and garlic over medium high heat. Add corn, lime zest, oregano, and cilantro. Season. Mix in cheese and a little of the yellow mole sauce. Taste and adjust salt, heat and lime. Add a pinch of cayenne pepper, for added heat, or a squeeze of lime juice for more acid.

Step three: Assemble. Grease a 9 x 13-inch baking dish. Warm the corn tortillas to make them pliable. Fill each tortilla with 1/2 cup of the shrimp mixture, roll the tortilla, then place the seam-side down in the baking dish. Lather with enchilada sauce. You won’t need all the sauce- save the rest for plating. Sprinkle with cheese. (You could do this all ahead and refrigerate for 24 hours before baking.)

Step four: Bake. Bake uncovered at 375F until golden and melty, about 20 minutes.

To plate the enchiladas, warm the remaining yellow mole sauce in a saucepan, spoon a little on each plate, and top with an enchilada. Add sliced radishes and chopped cilantro. Microgreens would be pretty here too.

Serving suggestions

These are on the slightly richer side- so I like to opt for something light like our Mexican Slaw or this Cucumber Salad. My husband always loves rice; this Mexican Cilantro Lime Rice pairs well.

Mexican Slaw with Cilantro and Lime

Kohlrabi Slaw with Cilantro, Jalapeño and Lime

Cucumber Salad

Cilantro Lime Rice

Creamy Shrimp Enchiladas with Yellow Mole Sauce

FAQS

Can Shrimp Enchiladas be made ahead?

Yes! The sauce and filling can both be made ahead, and the enchiladas can be assembled one day ahead before baking.

Can these be made vegetarian?

Yes, substitute the shrimp with roasted cauliflower- chop it up small! You could also add beans. To make this vegan, use melty vegan cheese.

Are corn or flour tortillas better for enchiladas?

Corn tortillas are more traditional and authentic, but both can be used. If using corn tortillas, warm them so they are pliable to prevent cracking when rolling. They can be lightly toasted in the oven, grill, or pan-seared. Dipping the warm tortillas in enchilada sauce before rolling is also traditional but does require an extra step.

Storage

Leftover shrimp enchiladas can be stored in an airtight container in the refrigerator for up to 3 days or frozen. Be sure to thaw before reheating. Reheat in a 350 F oven.