Seafood Enchiladas (Shrimp & Crab) – Creamy, Comforting, and Restaurant-Worthy

When you’re craving something indulgent yet comforting, these seafood enchiladas with shrimp and crab deliver in every way. They’re rich without being heavy, creamy without being overwhelming, and packed with tender seafood that feels just a little bit special. This is the kind of dish you make when you want dinner to feel like a treat—perfect for weekends, entertaining, or anytime you want to elevate your table.

The magic starts with juicy shrimp and sweet lump crab meat folded into a creamy, lightly seasoned filling. Soft tortillas wrap everything up before the enchiladas are smothered in a velvety white sauce and topped with melty cheese. As they bake, the sauce bubbles gently, the cheese turns golden, and the flavors meld into something that tastes like it came straight from your favorite coastal restaurant.

Despite how impressive they look and taste, these seafood enchiladas are surprisingly approachable. They can be prepped ahead, customized to your heat preference, and paired with simple sides for a complete meal. If you love creamy casseroles, seafood dinners, or Tex-Mex–inspired comfort food, this recipe is one you’ll come back to again and again.

Ingredients:

For the Seafood Filling:

• Shrimp, peeled, deveined, and chopped
• Lump crab meat
• Olive oil
• Onion, finely diced
• Garlic, minced
• Ground cumin
• Chili powder
• Salt
• Black pepper
• Fresh cilantro, chopped
• Lime juice

For the Creamy Sauce:

• Butter
• All-purpose flour
• Chicken or seafood broth
• Sour cream
• Cream cheese
• Diced green chiles
• Garlic powder
• Salt
• Black pepper

For Assembly:

• Flour tortillas
• Monterey Jack or Mexican-blend cheese, shredded
• Extra cilantro, for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
2. Heat olive oil in a skillet over medium heat. Sauté onion until softened, then add garlic.
3. Add chopped shrimp, cumin, chili powder, salt, and pepper. Cook just until shrimp turn pink. Remove from heat.
4. Gently fold in lump crab meat, cilantro, and lime juice. Set aside.
5. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
6. Slowly whisk in broth until smooth. Simmer until slightly thickened.
7. Remove from heat and stir in sour cream, cream cheese, green chiles, garlic powder, salt, and pepper.
8. Spoon a small amount of sauce into the bottom of the baking dish.
9. Fill tortillas with seafood mixture and a sprinkle of cheese, then roll tightly and place seam-side down in the dish.
10. Pour remaining sauce over enchiladas and top with remaining cheese.
11. Bake uncovered for 25–30 minutes until bubbly and lightly golden.
12. Garnish with cilantro and serve warm.

Tips & Tricks

• Don’t overcook the shrimp before baking—they’ll finish cooking in the oven.
• Use fresh lump crab for the best flavor and texture.
• Warm tortillas slightly before rolling to prevent cracking.

Variations

• Add a pinch of cayenne or jalapeño for extra heat.
• Swap shrimp for scallops or use all shrimp if preferred.
• Use corn tortillas for a slightly different texture.

Serving Suggestions
Serve with cilantro lime rice, refried beans, avocado slices, or a crisp green salad for balance.

Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve the creamy sauce.

FAQ

• Can I make these ahead? Yes, assemble up to a day in advance and bake before serving.
• Can I freeze them? Freeze before baking for best results.

History / Fun Facts
Seafood enchiladas are especially popular in coastal regions, blending traditional enchilada techniques with fresh seafood and creamy sauces influenced by Tex-Mex and Baja-style cooking.