Keto Diet
Low-carb Shrimp Enchiladas – creamy shrimp seasoned and covered in a cheesy sauce. This Keto-friendly Mexican meal is so good!
LOW-CARB SHRIMP ENCHILADAS
I love these classic Shrimp Enchiladas and the sauce on top made from a roux. But you guys asked for a low-carb version so here it is!
Sautee the onion, peppers, and garlic in butter. Add the shrimp and cook for just a few minutes.
Add some cream cheese to make a creamy shrimp filling!
HOW TO MAKE SHRIMP ENCHILADAS
- 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 an additional minute.
- Add the shrimp and cook for 2-3 minutes or until pink just start to turn pink. Remember we are still baking this so we don’t want the shrimp to be overcooked.
- 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.
- 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.
- 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.
- Remove from the oven and let the enchiladas sit for 10 minutes before serving.
LOW-CARB TORTILLAS
These are my favorite low carb tortillas. I’m sure there are other versions out there but these taste really good.
ARE THESE LOW-CARB?
Yes. One enchilada has 5 net carbs. Remember that the brands of ingredients you use will change this number. Make sure you look for the lowest carb option like the Mission low-carb tortillas. Herdez is a good low-carb salsa verde.
OTHER MEXICAN RECIPES:
Ingredients
- 8 (6-inch) flour tortillas
Shrimp Mixture:
- 2 tablespoons butter
- 1/2 cup red bell pepper, diced finely
- 1/2 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
- 1/2 teaspoon salt
- 1 teaspoon chili powder
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
Sauce:
- 1 cup salsa verde
- 1 cup heavy cream
- 1 cup shredded Monterey Jack cheese, 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 an additional minute.
- Add the shrimp and cook for 2-3 minutes or until pink just start to turn pink. Remember we are still baking this so we don’t want the shrimp to be overcooked.
- 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.
- 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.
- 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.
- Remove from the oven and let the enchiladas sit for 10 minutes before serving.
Notes
Source: The GIrl Who Ate Everything
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 284Total Fat: 26.8gUnsaturated Fat: 0gCarbohydrates: 14.2gNet Carbohydrates: 5gFiber: 9.2gProtein: 16.2g
