shrimp enchiladas

shrimp enchiladas
  • 5 tablespoons olive oil
  • 2 cloves minced garlic
  • 1 teaspoon ground ginger
  • 1/2 teaspoon hot sauce
  • 16 large shrimp, peeled and deveined, without tails
  • 4 (8 inch) flour tortillas
  • 3/4 cup shredded Cheddar and Monterey cheese blend
  • 2 cups fresh salsa



  1. In a mixing bowl, combine 4 tablespoons olive oil, garlic, ginger, hot sauce, and shrimp. Coat shrimp well with mixture, and marinate 2 hours.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Grease a 9 inch glass pie dish with the remaining 1 tablespoon of olive oil. Fill flour tortillas with marinated shrimp, cheese blend and salsa. Fold tortillas into a roll and place in the greased pie dish. Spread a thin layer of salsa on top of the tortillas.
  4. Bake in a preheated oven for 20 minutes or until shrimp are pink.

03/21/2017
shrimp enchiladas, Shrimp recipe PT10M PT2H 6 435 calories
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