Shrimp Enchilada Recipe
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Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 4.9

Shrimp Enchilada Recipe

NUTRITION · PER SERVING65M COOK
CAL 17%·PRO 44%
CARBS 32G38% OF CAL
3G FIBER0G ADDED4G INTRINSIC26G OTHER4G TOTAL SUGAR
FAT 15G39% OF CAL
4G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Shrimp enchiladas filled with tender garlic shrimp and corn, covered in a vibrant yellow mole sauce made with pumpkin seeds, spices, and broth. Flavorful and restaurant-quality.

mainmexicanpastashellfishgluten free
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Nutrition & ingredients

Ingredients

serves 8
  • pinch saffron with hot water (see notes)
  • 3 tablespoons olive oil
  • 1 onion, white or yellow, rough chopped
  • 4 garlic, rough chopped
  • 2 yellow bell peppers (or one orange and one yellow for BEST color)
  • 1 3/4 cups chicken broth
  • 1/2 cup raw pumpkin seeds (or raw cashews)
  • 2 teaspoons coriander
  • 1 teaspoon cumin
  • ½ teaspoon ground annatto (optional, sometimes hard to find, feel free to leave it out)
  • 1/8-1/4 teaspoon cayenne
  • 3/4 teaspoons salt, more to taste
  • 1/2 teaspoon pepper
  • 1/2 teaspoon turmeric, optional, for color.
  • 1 1/2 tablespoons lime juice (zest it, save for filling)
  • 1 tablespoon butter
  • 2 garlic cloves, rough chopped
  • 1 -2 tablespoons jalapeno, finely chopped
  • 1 lb shrimp, raw, peeled and deveined, chopped
  • 1 1/2 cups corn, fresh is nice, frozen is fine
  • 1 teaspoon dried oregano
  • 1 tablespoon lime zest
  • 1 teaspoon Salt
  • 1 1/2 -2 cups shredded mozzarella or queso fresco, divided (6 ounces)
  • 1/4 cup cilantro
PREP
40M
SODIUM
1052MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.