If you’re tired of paying food delivery fees, make these restaurant quality low carb enchiladas with shrimp at home instead! Jumbo wild caught shrimp are wrapped in soft low carb tortillas, covered in a creamy cheese sauce, then baked until hot and bubbly. These low carb shrimp enchiladas are really easy to make and sure to be a hit on your next Mexican night!
What Do These Enchiladas Taste Like?
These shrimp enchiladas are very similar to seafood enchiladas you’d eat at a Mexican restaurant. Jumbo shrimp are just barely sautéed with butter, garlic, onion, and jalapeños, wrapped in low carb tortillas, and covered in a tangy Monterey Jack cheese sauce. The cheese sauce is silky smooth with a hint of spice and tang. These keto enchiladas are a restaurant quality meal you can enjoy at home!
Are These Shrimp Enchiladas Spicy
On a scale of 1 (no spice) to 10 (call the fire department), I’d say these enchiladas are about a 4. There is just a hint of heat from the salsa verde that is used in the cheese sauce. However, because the jalapeños are deseeded, these enchiladas are really quite mild. If you prefer more heat, do not deseed your jalapeños.
Farm Raised vs. Wild Caught Shrimp
While farm raised shrimp are very inexpensive and abundant in grocery stores, they come with a price. (pun intended) Farm raised seafood are typically fed terrible quality diets, which often include dyes, to make them plump and pink. What the shrimp eat, you eat too. Farm raised seafood conditions are often unsanitary as well and can pass on toxins and chemicals to you. Yikes! When I am shopping for my keto seafood recipes, I always make sure to budget for wild caught. It is purer, cleaner, and tastes like it was freshly caught.
Can These Low Carb Enchiladas Be Made with Chicken or Beef?
Absolutely! If you cannot eat shellfish, or don’t like shrimp, try using my restaurant style Mexican shredded chicken or beef taco meat. You could also make my popular easy keto beef enchiladas instead!
What Kind of Tortillas Are Keto Friendly
This can be a controversial item in the keto and low carb world. The majority of them are not gluten free so if you have a gluten allergy, be mindful when making this recipe. There are several carb conscious brands of tortillas these days so they’re easy to find at most major grocery stores around the country. I like to use Mission Low Carb Tortillas (4 NC each), La Banderita Carb Counter Tortillas (5NC each), or Ole Xtreme Wellness Low Carb Tortillas (5NC each). Siete brand makes a grain free and gluten free tortilla but I have not tried them yet.
Can These Keto Enchiladas Be Prepped Ahead of Time
It is not recommended to fully prepare these enchiladas before baking. The tortillas tend to get soggy if they sit too long in a refrigerator with the sauce. Also, the sauce will not be as smooth and creamy after it cools completely. To save some time, you may prepare the shrimp filling and roll up the enchiladas and keep in the refrigerator until time to cook. At that point, you may make the sauce while your oven preheats. Finish cooking as directed in the recipe card.
Where Do The Carbs Come From in These Enchiladas
Carbohydrates are found in virtually everything we eat. Not all carbs are bad either! In this recipe, the bulk of the carbohydrates come from the low carb tortillas. There are also carbs in the onion, jalapeño, garlic, sour cream, and salsa.
Ways To Serve Your Low Carb Shrimp Enchiladas
Lucky for you, Mexican food is my absolute favorite and I’ve created several low carb Mexican recipes for your pleasure . Here are some side dishes you can serve up with these easy keto enchiladas:
- 1.5 pounds large shrimp, tails off and deveined
- 2 tablespoons butter
- 2 cloves garlic, minced
- 3 ounces onion, diced
- 1 jalapeño, deseeded and diced
- pinch of salt
- pinch of pepper
- 1/2 cup salsa verde
- 1/2 cup chicken broth
- 1/2 cup sour cream
- 2 cups Monterey Jack cheese, shredded
- 8 low carb tortillas
- Preheat oven to 375 degrees. Grease a 9×13 casserole dish and set aside.
- Pat the shrimp dry with paper towels and roughly chop.
- In a skillet over medium heat, melt the butter. Add the garlic, onion, and jalapeño and saute 1 to 2 minutes.
- Add the shrimp and saute until the color begins to slightly turn. You want to leave them undercooked because they will finish in the oven. Use a slotted spoon to transfer the shrimp mixture to a medium sized bowl and set aside.
- Rinse the skillet and return to the stovetop. Set the heat to medium low and add the salsa, broth, and sour cream. Stir continuously while the sauce heats up. Add 1.5 cups of the monterey jack cheese and stir until silky smooth. Do not overcook the sauce. Remove from heat.
- Add about 2 or 3 tablespoons of the sauce mixture to the shrimp mixture. Wrap each tortilla with the shrimp mixture, roughly 2 tablespoons per tortilla. Lay the enchiladas seem side down in the casserole dish.
- Pour the cheese sauce over the top of the enchiladas. Top with remaining 1/2 cup of monterey jack.
- Bake for 20 to 25 minutes until the cheese is melted and bubbly. Let rest 5 to 10 minutes before serving.
Yield: 4 servings
Serving Size: 2 enchiladas
Amount Per Serving:
Calories: 679Total Fat: 36.3gCarbohydrates: 32.7gNet Carbohydrates: 12gFiber: 20.7gProtein: 55.2g
Nutrition informations is provided as a courtesy and is approximate.