Shrimp and Spinach Enchiladas: A Flavorful Fusion of Mexican and Seafood Cuisine

Last updated on February 15th, 2023 at 12:24 pm

Mexican cuisine is renowned for its bold and flavorful dishes; shrimp and spinach enchiladas are no exception.

This dish is a fusion of Mexican and seafood cuisine, combining tender, succulent shrimp with healthy, nutrient-rich spinach to create a truly delicious and nutritious meal. As well as detailing this mouthwatering Shrimp and Spinach Enchiladas recipe, I will also provide context below into the history of this dish, the ingredients required, and the steps to prepare it to ensure you can make this delicious dish in the comfort of your own home.

shrimp and spinach enchilada

Shrimp & Spinach Enchiladas

This shrimp and spinachenchiladas recipe features tender and juicy shrimp paired with nutritiousspinach and wrapped in a warm corn tortilla. The enchiladas are then baked toperfection and topped with a tangy sauce to create a delicious Mexican dishthat is sure to satisfy. The recipe is easy to follow and can be customized tosuit your taste preferences. So why not try this mouth-watering meal today?
Prep Time 30 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American, Mexican
Servings 6 ounces


  • 8-10 corn tortillas
  • 1 lb raw shrimp, peeled and deveined
  • 2 cups fresh spinach leaves
  • 1 small onion, chopped
  • 2 cloves of garlic, minced
  • 1 jalapeno pepper, seeded and minced
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • Salt andpepper to taste
  • 1 cup ofshredded Mexican cheese blend
  • 1/2 cup of heavy cream
  • Enchilada sauce (store bought or homemade)


  • Preheat oven to 375°F.
  • In a large skillet, heat a bit of oil over medium heat. Add the onion and cook until softened, about 3-5 minutes.
  • Add the garlic, jalapeno, chili powder, cumin, oregano, paprika, cayenne pepper, salt, and pepper. Cook for another minute.
  • Add the shrimp to the skillet and cook until they turn pink, about 3-5 minutes.
  • Add the spinach to the skillet and cook until wilted, about 2-3 minutes.
  • Remove the skillet from heat and add the heavy cream. Stir to combine.
  • To assemble the enchiladas, spoon about 2-3 tablespoons of the shrimp mixture onto each tortilla. Roll the tortilla tightly around the filling and place seam-side down in a 9×13 inch baking dish.
  • Pour enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
  • Bake for 20-25 minutes or until the cheese is melted and bubbly.
  • Serve with your favorite toppings, such as avocado, sour cream, or cilantro. Enjoy!



  • You can use canned or homemade enchilada sauce for this recipe.
  • You can substitute the shrimp with chicken or beef if desired.
  • You can also add other ingredients such as diced bell peppers or black beans for extra flavor and nutrition.
  • To make the enchiladas gluten-free, use gluten-free tortillas.
  • To make the enchiladas healthier, you can use low-fat cheese and sour cream, and reduce the amount of oil used for sautéing.
Keyword shrimp and spinach enchilada

History of Shrimp and Spinach Enchiladas

Shrimp and spinach enchiladas originated in Mexico, where seafood and vegetables were often used to create dishes with bold and unique flavors. Over the years, Mexican cuisine has evolved to incorporate a wide range of ingredients and flavors, and shrimp and spinach enchiladas have become a staple in Mexican cuisine.

This dish has also become popular in other parts of the world, including the United States, where it is often served in Mexican restaurants and enjoyed by food enthusiasts.

Can I use flour tortillas instead of corn tortillas?

Yes, you can use flour tortillas if you prefer, but keep in mind that corn tortillas tend to hold their shape better and have a slightly firmer texture.

How do I store leftover enchiladas?

Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in the oven at 350°F for about 10-15 minutes or until heated through

Can I make this recipe gluten-free?

Yes, use gluten-free corn tortillas and ensure that all other ingredients are gluten-free.

How can I make this recipe vegetarian or vegan?

To make this recipe vegetarian or vegan, replace the shrimp with your favorite vegetables, such as bell peppers, mushrooms, or zucchini. You can also use a vegan cheese alternative and a non-dairy cream alternative.

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach, but thaw it first and squeeze out any excess liquid.

How do I know when the shrimp are cooked through?

The shrimp are cooked through when they turn pink and are firm to the touch. This usually takes about 3-5 minutes.

How spicy is this dish?

The spiciness level of this dish can be adjusted to your preference by using more or less of the jalapeno pepper and cayenne pepper.

Can I make the enchilada sauce from scratch?

You can make the enchilada sauce from scratch by simmering a mixture of canned tomato sauce, chili powder, cumin, and garlic.

Can I use other types of cheese in this recipe?

Yes, you can use any shredded cheese you like, such as cheddar, Monterey Jack, or pepper jack.

How long does it take to bake the enchiladas in the oven?

The enchiladas usually take about 20-25 minutes to bake in the oven or until the cheese is melted and bubbly.

Final Thoughts on making these Shrimp & Spinach Enchiladas

Shrimp and spinach enchiladas are delicious and nutritious dishes that combine Mexican cuisine’s bold flavors with shrimp’s tender and succulent taste. With its rich history and simple preparation, this dish is a must-try for seafood and Mexican food lovers. So why not try it and enjoy a delicious and flavorful meal tonight?