Shrimp and Crab Enchiladas

Shrimp and Crab Enchiladas – a delicious and easy to make recipe that will make the seafood lover in you very happy.

We appreciate your support

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

Friends share great food

This awesome recipe comes to you from my friend Chad. See, Chad cooked for me! Besides the fact that that always tastes great, these were amazing! So I had to share them with you.

So good I had to photograph it with my phone

Please forgive the photos, as I only took them with my phone. I didn’t want to make people wait to eat so I didn’t do all my normal photo set ups for these.

Sharing is caring

You’ll remember Chad from the amazing Carne Asada Marinade recipe that he shared with us. He’s a great cook, so you can believe that these are super delicious!

Perfect balance of flavors

These Shrimp and Crab Enchiladas were the perfect balance of nice seafood flavors and Mexican flavors, and all wrapped in a nice complex sauce. The perfect comfort food!

I don’t have exact measurements on these Shrimp and Crab Enchiladas.

A little flexibility

But my bet is that you can recreate them at home with these simple instructions.

Besides, many of the people I know cook without measuring, so just trust your cooking instincts on these, and they will turn out great!

I call for fresh salsa in the recipe. Use your favorite kind. We found the variety that we used in the refrigerated deli section of the grocery store.

Mild, medium, hot, or any combination of them, it’s up to you and what looks good.

Fresh salsa

I call for fresh salsa in the recipe. Use your favorite kind. We found the variety that we used in the refrigerated deli section of the grocery store.

Mild, medium, hot, or any combination of them, it’s up to you and what looks good.

Dungeness Crab

We used leftover cooked Dungeness Crab. Find my instructions here on how to cook crab.

Or, get some cooked crab at the seafood counter. The better the quality of the crab, the better these enchiladas will turn out.

Homemade enchilada sauce

I make my own Enchilada Sauce all the time. It only takes about 20 minutes, and I just keep a jar in the fridge. It’s so much better than any canned sauce I’ve ever found.

More enchiladas

Want more delicious enchiladas? Check out my Red Chile Enchiladas and Creamy Verde Enchiladas.

Looking for more healthy and yummy Mexican food recipes? Check out my Pinterest board!

Let’s connect

If you like seeing my recipes subscribe via email in the upper right.
Or, connect with me on your favorite social media channel for recipes, photos, & much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools

If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tried it” photo (I would love to see)
via the pin.

Other great seafood recipes

If you love seafood, you will want some Cajun Seafood Chowder, Crab Stuffed Baked Potatoes, Seafood Shepherd’s Pie, and Shrimp Quesadillas.

Shrimp and Crab Enchiladas Recipe

Shrimp and Crab Enchiladas

Debi

Delicious seafood enchiladas in a rich red sauce

5 from 2 votes

Print Recipe Pin Recipe Rate this Recipe

Cook ModePrevent your screen from going to sleep.

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American

Servings 8 servings

Calories 6 kcal

Ingredients

  

1x2x3x

• oil
• 1 white onion chopped
• handful cilantro chopped
• fresh squeezed lime juice
• Cooked shrimp
• Cooked crab
• fresh salsa
• Flour tortillas
• Enchilada sauce
• Shredded cheese

Instructions

 

• Heat a small amount of the oil in a pan, and add the chopped white onion. Sweat the onion, or cook it until it starts to turn translucent, you don’t have to brown it at all. Mix in the chopped cilantro and a squeeze of the lime. Stir in the cooked shrimp. Gently mix in the crab until the shrimp and crab are just heated through. Mix in the fresh salsa so that all of the enchilada filling is covered in salsa.
• Add the shrimp and crab filling to the tortillas and roll up, placing the rolled enchiladas in a baking pan. Repeat with as many enchiladas as you’d like.
• Spread enchiladas with sauce, and sprinkle cheese on top.
• Bake in 350 degree oven until cheese is melty and starting to brown. Serve, sprinkled with additional chopped cilantro if desired.

Notes

Serve with traditional enchilada toppings like sour cream, guacamole, additional onion and cilantro, as desired.

Nutrition

Calories: 6kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 20mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 3mgIron: 1mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword crab, enchiladas, shrimp

Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!