When I first started exploring low-carb recipes, I’ll admit, I thought the flavors might feel a little… flat. But then came these Easy Low Carb Shrimp Enchiladas, and let me tell you—they’re a game changer. Imagine tender shrimp bathed in a smoky, mildly spicy enchilada sauce, all wrapped in low-carb tortillas and smothered with melty cheese.
It’s proof that eating low-carb doesn’t mean sacrificing the bold, comforting flavors you love. This recipe has quickly become my go-to for weeknights when I want something that feels indulgent but doesn’t leave me feeling weighed down.
The shrimp cooks up tender and sweet, perfectly complementing the rich, zesty sauce. And here’s a tip I swear by: swapping traditional tortillas for low-carb alternatives keeps this dish on the lighter side without losing its satisfying texture.
Enchiladas have roots in Mexican cuisine dating back to the Aztecs, but what makes this version special is how it bridges tradition with a modern, health-conscious twist.
The best part? This dish delivers a big flavor with fewer than 8 net carbs per serving, making it perfect for anyone keeping an eye on their macros or simply wanting to enjoy a lighter version of classic comfort food.
So, grab your skillet, and let’s bring the fiesta to your table!
What’s So Great About This Dish!
- So simple, yet so flavorful: I couldn’t believe how quickly this recipe came together. The enchilada sauce brings a smoky depth, while the shrimp cook in minutes, making it an effortless dinner that doesn’t skimp on taste.
- Perfect for your low-carb lifestyle: Whether you’re keto or just cutting back on carbs, this dish fits the bill. It’s satisfying, delicious, and leaves you feeling energized instead of stuffed.
- Easily customizable: I’ve tried this with chicken, beef, and even mushrooms for a vegetarian twist—it’s a winner every time. Add a little extra cheese or spice it up with some jalapeños for a personalized touch.
- Crowd-pleaser guaranteed: Even my picky eaters couldn’t get enough of these shrimp enchiladas. They’re perfect for family dinners or when you’re hosting friends who might not even realize they’re eating low-carb.
Low-Carb Shrimp Enchiladas Recipe
Equipment
- Measuring cups
- Large skillet
- 9×13 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 9×13 baking dish with cooking spray.
- Melt butter in a large skillet over medium heat.
- Sauté diced red bell pepper and onion until they soften slightly.
- 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.
- Add salt, chili powder, chopped cilantro, and lime juice to the shrimp mixture, stirring to combine and set aside.
- Scoop 1/3 cup of the shrimp mixture onto a tortilla.
- Sprinkle with about a tablespoon of cheese, then roll the tortilla tightly.
- Place the rolled tortilla seam-side down in the prepared baking dish.
- Repeat with the remaining tortillas.
- 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.
Notes
- Do not overcook the shrimp in the skillet since they will continue cooking in the oven.
| Nutrition | Value |
| Calories | 432kcal |
| Carbohydrates | 284g |
| Fibre | 14.2g |
| Fat | 9.2g |
| Protein | 16.2g |
