Skillet Enchiladas with Shrimp
and zucchini
Green enchilada sauce complements the flavors of shrimp and zucchini in this super fast one-pan Tex-Mex meal.
Ingredients
- Shrimp, peeled and deveined - 1 lb (use smaller shrimp if available)
- Tortillas, taco-sized corn or flour - 8, chopped
- Cheese, Monterey Jack - 4 oz, shredded (look for pre-shredded; sub white cheddar)
- Zucchini - 12 oz, diced
- Garlic - 3 cloves, chopped
- Corn, frozen or canned - 1 cup
- Limes - 1, wedges
- Oil, cooking - 1 Tbsp
- Cumin, ground - 1 tsp
- Green enchilada sauce, store-bought - 1 1/2 cups
- Sour cream - for serving
Nutrition Facts
Prep
- Shrimp - Defrost shrimp.
- Tortillas / Cheese (if not pre-shredded) / Zucchini / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Corn / Limes - Defrost corn. Slice limes into wedges.
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Make
- Turn on the oven’s broiler.
- Heat a large oven-safe skillet with oil over medium-high heat. Add zucchini and saute until very tender and reduced in size, 7 to 8 minutes. (Note: If the pan starts to look dry while the zucchini is cooking, add some water as needed.)
- To zucchini, add garlic, cumin, and some salt and saute until fragrant ~1 minute more.
- Move zucchini off to one side of the pan and add shrimp to the other side. Cook shrimp on one side for ~2 minutes to get it started cooking. Stir everything together and continue cooking until shrimp are nearly cooked through, ~2 minutes more.
- Pour sauce and corn into the pan and stir to combine.
- When sauce begins to simmer, gently fold in tortillas. Top enchiladas with cheese.
- Transfer pan to broiler and broil until cheese is melted, 4 to 5 minutes. (Be careful when removing the pan - the handle will be very hot.)
- Let enchiladas cool slightly and then serve with sour cream on top and lime wedges for squeezing over top. Enjoy!
Nutrition Facts
Reviews
Ratings
68 reviews
Kinda goopy but good flavor. Next time I would serve with rice. If I did a next time. But more likely to try a different kind of enchilada.
0 HelpfulUsed red enchilada sauce because I couldn’t find green, and didn’t use the broiler but just covered the skillet for a few minutes to melt the cheese. Otherwise made as written. It was delicious, and so easy! Will definitely make again.
0 HelpfulSuper tasty and easy! Used bell peppers instead of zucchini to use up some of our CSA share. Next time I might add some onions too. The frozen shrimp I got was already cooked, so we just reduced the cooking time. Added some extra cheese. :) The skillet looked picture-perfect after we pulled it out from the broiler.
0 HelpfulWe had some leftover salsa and a ripe avocado, and I thought those made great additions here, especially a hint of the salsa for a little kick. Also appreciated how quickly this came together!
0 HelpfulAnother hit! This skillet enchiladas vis even easier because of pre made sauce! Will try again with shrimp or soy curls
0 Helpful