These Creamy Shrimp Enchiladas are tortillas filled with cilantro lime rice, creole shrimp filling, pico de gallo, topped with cheese sauce.

A DELICIOUSLY EASY SHRIMP ENCHILADA RECIPE

Have I got a recipe for you today! We're celebrating National Shrimp Day on the blog so I thought I'd share this super yummy, cheesy, flavorful recipe for Creamy Shrimp Enchiladas that will make you look like a superstar cook (but it's SO simple!) This recipe is truly perfect for anytime - weeknight or weekend.

Easy Creamy Shrimp Enchiladas with Zatarain's Cilantro Lime Rice and Creole Seasoning packaging being shown in the background.

TIPS FOR MAKING THESE SHRIMP ENCHILADAS:

We're gonna make this easy to make by using some of the home cook's best helpers - ZATARAIN'S® Cilantro Lime Rice and ZATARAIN'S® Creole Seasoning. These two ingredients are going to add a ton of flavor to this recipe.
Pro tip: the key to making an easy recipe seem much more fancier than it actually is to build layers of flavor.
Also, to make it even simpler and quicker to make, I purchased shrimp that was already peeled, de-veined and tail removed.

a closeup photo of creamy chrimp enchiladas topped with Pico de Gallo and a drizzle of sour cream.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

flour tortillas
ZATARAIN'S® Cilantro Lime Rice (prepared as directed on box)
pico de gallo (store-bought or homemade)
salted butter
shrimp (tails removed, peeled & deveined)
minced garlic
ZATARAIN'S® Creole Seasoning
all-purpose flour
vegetable broth
shredded mozzarella cheese (plus more, for topping)
salsa verde
sour cream

fresh shrimp, mozzarella cheese, pico de Gallo, flour tortillas, cilantro, Zatarain's Cilantro Lime Rice, Zatarain's Creole Seasoning, garlic.

HOW TO MAKE SHRIMP ENCHILADAS:

Preheat oven to 350F degrees and spray a 9x130inch baking dish with cooking spray. Prepare Cilantro Lime Rice according to package directions. Then set aside.

Zatarain's Cilantro Lime Rice, prepared in a white sauce pan with a wooden spoon.

For the Shrimp Mixture: In a large skillet melt 2 tablespoons butter over medium heat. Stir in the chopped shrimp and garlic. Season shrimp with ZATARAIN'S® Creole Seasoning.

seasoning shrimp in a pan with Zatarain's Creole Seasoning

Cook shrimp for 2-3 minutes or until shrimp just starts to turn pink. Note: we are still cooking this in the oven so we don't want the shrimp to be overcooked. Pour shrimp into a bowl and set aside. In the same skillet, prepare the sauce.

cooking shrimp in a skillet with a wooden spoon.

For the Sauce: Melt the butter. Add flour and whisk while cooking for 1-2 minutes.

making a roux in a large skillet with a wooden spoon.

Slowly whisk in the vegetable broth and continue to cook over medium-high heat while whisking constantly. The mixture will start out thin but will thicken up once it cooks. Whisk in ZATARAIN'S® Creole Seasoning.

creole seasoning sprinkled into roux in a skillet with a whisk.

Once the mixture has thickened, lower the heat.

creamy sauce made with a roux and being whisked in a large skillet.

Whisk in the mozzarella cheese and stir until melted.

shredded Monterey Jack stirred into cream mixture with a whisk in a skillet.

Remove mixture from the heat and stir in the salsa verde and sour cream. Whisk until smooth.

added sour cream and salsa verde into cream mixture being whisked together in a skillet.

Add 1 cup of the sauce to the reserved shrimp mixture and stir.

cheese sauce added to cooked shrimp in a white bowl.

To assemble: Fill each tortilla with ⅓ cup cilantro lime rice.

cilantro lime rice on top of flour tortilla.

Then top the rice with ⅓ cup of the shrimp mixture.

cream and shrimp on top of cilantro lime rice on a flour tortilla.

Top the shrimp mixture with a couple tablespoons of prepared pico de gallo.

rice, cooked shrimp and pico de Gallo on a flour tortilla.

Roll the tortilla tightly and place it seam side down in the baking dish. Repeat with the remaining tortillas.

shrimp enchiladas rolled and placed into a white baking dish.

Pour the cream sauce over the tortillas. Sprinkle top with additional mozzarella cheese.

creamy cheese sauce on top of shrimp enchiladas being spread out with the back of a silver spoon.

Bake uncovered for 30-40 minutes or until the enchiladas become golden-brown around the edges and cheese is melted. Remove from the oven and let the enchiladas sit for about 5 minutes before serving.

a spatula scooping out to enchiladas from a white baking dish.

When serving, top individual enchiladas with chopped cilantro and pico de gallo and a drizzle of sour cream.

a fork slicing into a shrimp enchilada on a plate.

CRAVING MORE RECIPES?

Disclosure: This post is sponsored by ZATARAIN'S®. All opinions and text are my own.

Creamy Shrimp Enchiladas

A DELICIOUSLY EASY SHRIMP ENCHILADA RECIPE

TIPS FOR MAKING THESE SHRIMP ENCHILADAS:

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

HOW TO MAKE SHRIMP ENCHILADAS:

CRAVING MORE RECIPES?