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The Best Easy Shrimp Enchiladas
The Best Easy Shrimp Enchiladas
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Indulge in rich and flavorful shrimp enchiladas made effortlessly with a special touch of canned lobster bisque for a unique and decadent twist, elevating the dish to new levels of deliciousness.
Ingredients:
  • 32 extra-large raw shrimp (16 to 20 per pound), peeled and deveined
  • 1/2 teaspoon salt, plus more as needed
  • pinch cayenne pepper
  • 2 tablespoons avocado oil, plus more as needed
  • 1 cup diced poblano or other green chili pepper
  • 1 cup diced onion
  • 2 tablespoons chili powder
  • 2 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground chipotle pepper
  • 3 cloves garlic, minced
  • 1/2 cup water
  • 2 (15 ounce) cans lobster bisque soup
  • 2 tablespoons tomato paste, optional
  • 2 rounded tablespoons chopped cilantro
  • 6 ounces Monterey Jack cheese, shredded
  • 6 ounces Cheddar cheese, shredded
  • 1 to 2 Jalapenos, thinly sliced
  • 2 to 3 Radishes, thinly sliced
  • 1/2 cup Sour cream, or as needed
  • Hot sauce, for serving
  • 1 Lime, cut into wedges
Instructions:
  • Preheat the oven to 450°F (230°C). In a bowl, season shrimp with salt and cayenne, then ensure they are evenly coated by tossing with tongs.
  • Drizzle 1 tablespoon of luxurious avocado oil in a hot skillet over medium-high heat. Arrange shrimp in a single layer, ensuring they have room to sizzle and sear perfectly for 30 to 60 seconds on each side. Transfer the beautifully seared shrimp to a bowl, repeating this tantalizing process in batches. Chill the succulent shrimp in the refrigerator until ready to use.
  • In the skillet, toss in the peppers, onions, and a generous pinch of salt. Lower the heat to medium and sauté, scraping up the flavorful brown bits, until the onions start to become translucent, about 3 to 5 minutes.
  • Season with a blend of chili powder, smoked paprika, cumin, black pepper, chipotle pepper, and garlic; sauté briefly for added depth of flavor. Transfer 8 rounded tablespoons of the seasoned mixture to a separate bowl and reserve.
  • Liven up the pan by pouring in water and stirring to release all the flavorful bits. Add in the lobster bisque along with a splash of water from rinsing the cans. Stir in tomato paste and turn up the heat. Keep stirring until everything is mixed well. Let the sauce simmer, then lower the heat and continue simmering for 5 to 10 minutes, giving it an occasional stir.
  • Take the shrimp out of the refrigerator and add any shrimp juices to the sauce. Turn off the heat, mix in cilantro, and season with salt and black pepper to your liking.
  • Pour half of the delicious sauce into the bottom of a spacious 15x10-inch baking dish.
  • Coat each tortilla with avocado oil and mix Monterrey Jack and Cheddar cheese in a bowl.
  • Spread a generous layer of the cheese mixture onto each tortilla. Place 4 shrimp on top of the cheese. Spoon some of the reserved veggie mixture onto the shrimp. Sprinkle 2 tablespoons of the cheese mixture on top. Roll up the tortilla, making sure the seam is on the bottom.
  • Arrange 8 rolled enchiladas in the baking dish with the seam side down. Pour the remaining sauce over the top and sprinkle with the remaining cheese or add more to taste.
  • Bake in the preheated oven for 20 to 25 minutes until the top is golden brown and the sauce is bubbling. Let the enchiladas rest for 10 minutes, then garnish with thinly sliced jalapenos and radishes before serving.
  • Drizzle extra sauce from the bottom of the dish, top with sliced jalapeno, radish, and cilantro. Serve with sour cream, hot sauce, and lime wedges on the side.

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