Name: Low-carb Shrimp Enchiladas
Prep time: 10 min
Cook time: 20 min
Ingredients: 2 tablespoons butter; ½ cup red bell pepper (diced finely); ½ cup white onion (diced finely); 2 cloves garlic (minced); 1 pound shrimp (peeled and deveined and chopped into 1 inch pieces); 4 ounces cream cheese (softened); ½ teaspoon salt; 1 teaspoon chili powder; ¼ cup fresh cilantro (chopped ); 2 tablespoons lime juice; 8 6-inch low-carb flour tortillas (I like the Mission brand); 1 cup salsa verde; 1 cup heavy cream; 1 cup Monterey Jack cheese (shredded, divided)

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Low-Carb Shrimp Enchiladas are a lighter twist on a classic favorite. This recipe keeps all the flavor of traditional enchiladas without the carbs. It’s a simple, quick dish that’s perfect for anyone cutting back on carbs.

Table of Contents

Low-Carb Shrimp Enchiladas

We like this recipe because it’s fast and uses easy ingredients that cook in minutes.

A similar recipe that you’ll enjoy is CHICKEN ENCHILADAS IN WHITE SAUCE. Other traditional enchilada sauce recipes include CHICKEN ENCHILADA DIP WITH ROTEL, Baked Cheese Enchilada Meatballs, 10 Minute Enchilada Sauce Recipe, and ENCHILADA BURGER RECIPE.

Nutritional Value

Each serving of low-carb shrimp enchiladas is high in protein, low in carbs, and a good option for anyone following a keto eating plan.

Shrimp is low in calories and nutrient-dense, which makes it a good choice for a healthy diet. (Source)

A baking dish filled with cheesy enchiladas topped with chopped herbs and lime wedges, surrounded by fresh ingredients like jalapeño, onion, garlic, and a bowl of limes.

Cooking tips and substitutions

A few helpful suggestions and subs for your low-carb shrimp enchiladas.

Use cauliflower tortillas or low-carb wraps for fewer carbs. You can also use corn tortillas, but I find they break easily.
Add a handful of spinach or bell peppers for extra color and texture.
Get shelled shrimp to save time. Any size will work; I prefer small tender shrimp.
Substitute chicken or crab if you don’t have shrimp.
Try different cheese blends to change up the flavor.
Bake just until bubbly to keep everything creamy and soft.

A serving of creamy shrimp casserole topped with melted cheese and a lime slice on a white plate, with a baking dish of casserole in the background.

Why you’ll ❤️ this recipe.

🪶Light but filling

😋Full of flavor

🥪Easy to make

🥬Great for low-carb diets

⏱️Quick weeknight dinner

A baked Low-carb shrimp enchiladas casserole dish with melted cheese, green herbs, and lime wedges on top, sitting on a wooden board with onions, peppers, and garlic nearby.

Frequently asked questions

Can I make low-carb shrimp enchiladas ahead?
Yes, assemble them earlier in the day and bake when ready to serve.

Can I freeze them?
I don’t recommend freezing this dish. The sauce breaks down and gets watery. If you do freeze it, it’s best to freeze before baking, then thaw overnight in the fridge before reheating.

Can I use frozen shrimp?
Yes, just thaw completely and pat dry before cooking.

A plate of Low-carb shrimp enchiladas covered in creamy herb sauce, garnished with a lime wedge, with bowls of fresh herbs, sauce, and lime on the side.

Low-Carb Shrimp Enchiladas Conclusion

These low-carb shrimp enchiladas are a simple and tasty way to enjoy a comfort food favorite without extra carbs. They’re easy to prepare, flexible with ingredients, and make a great weeknight meal that doesn’t feel heavy.

Baked creamy chicken enchiladas topped with cheese and cilantro, sliced in a white dish, with a lime wedge for garnish.

Low-carb Shrimp Enchiladas

Low-carb shrimp enchiladas are light, flavorful, and easy to make for a quick weeknight dinner.

Author: Paula

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Prep Time: 10

Cook Time: 20

Servings: 4 servings

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Equipment

Ingredients

Shrimp Mixture:

2 tablespoons butter
½ cup red bell pepper diced finely
½ cup white onion diced finely
2 cloves garlic minced
1 pound shrimp peeled and deveined and chopped into 1 inch pieces
4 ounces cream cheese softened
½ teaspoon salt
1 teaspoon chili powder
¼ cup fresh cilantro chopped
2 tablespoons lime juice
8 6-inch low-carb flour tortillas I like the Mission brand

Sauce:

1 cup salsa verde
1 cup heavy cream
1 cup Monterey Jack cheese shredded, divided

Instructions

Preheat oven to 350 degrees and spray a 9×13 pan with cooking spray.

For the Shrimp Mixture:

In a large skillet melt the 2 tablespoons of butter. Sautee the red bell pepper and onion until slightly soft. Add the garlic and cook for a minute.
2 tablespoons butter, ½ cup red bell pepper, ½ cup white onion, 2 cloves garlic
Add the shrimp and cook for 2-3 minutes or until they just start to turn pink. Don’t cook all the way through; they’ll continue cooking in the oven.
1 pound shrimp
Reduce heat to low and add the cream cheese. Stirring until cream cheese is melted. Stir in the salt, chili powder, cilantro, and lime. Stir and set aside.
4 ounces cream cheese, ½ teaspoon salt, 1 teaspoon chili powder, ¼ cup fresh cilantro, 2 tablespoons lime juice
Fill a tortilla with 1/3 cup of the shrimp mixture, about 1 tablespoon of cheese, and roll the tortilla tightly and place it seam side down in the baking dish. Repeat with the remaining tortillas.
8 6-inch low-carb flour tortillas

Sauce:

Stir together the salsa verde and the cream in a small bowl. Pour the sauce over the tortillas and sprinkle with the remaining cheese. Bake uncovered for 20-30 minutes or until the tops are golden brown.
1 cup salsa verde, 1 cup heavy cream, 1 cup Monterey Jack cheese
Remove the enchiladas from the oven and let them sit for 10 minutes before serving.