Low-Carb Shrimp Enchiladas recipe

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Ingredients

1 tablespoon extra-virgin olive oil
20 each uncooked medium shrimp, peeled and deveined
1 red bell pepper, chopped
½ sweet onion, chopped
5 each low-carb tortillas
¼ cup enchilada sauce
⅓ cup 2% milk shredded Cheddar cheese
⅓ cup 2% milk shredded mozzarella cheese

Nutrition Info

172.2 calories
carbohydrate: 15.1 g
cholesterol: 70.3 mg
fat: 8.4 g
fiber: 8.9 g
protein: 17.3 g
saturatedFat: 2.4 g
servingSize: -
sodium: 348.2 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Heat oil in a nonstick pan over medium-high heat. Cook and stir shrimp in the hot oil until pink, 3 to 4 minutes. Transfer to a bowl. Pour bell pepper and onion into the pan and cook until onion is translucent, about 5 minutes, add to the bowl with shrimp and set aside. Clean the pan.

  3. Place tortillas, 1 at a time, into the pan and toast over medium-low heat until light brown, about 1 minute per tortilla.

  4. Put 1/5 of the shrimp mixture down the center of each tortilla. Fold/roll up and place into a baking dish. Place 1 tablespoon of enchilada sauce on each, then sprinkle evenly with Cheddar and mozzarella cheeses.

  5. Bake in the preheated oven until melted, about 15 minutes. Let cool slightly before serving.

Recipe Yield

5 servings

Recipe Note

A low-carb version of shrimp enchiladas.

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