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Skillet Enchiladas with Shrimp
and zucchini

Active: 30 min Total: 30 min
Green enchilada sauce complements the flavors of shrimp and zucchini in this super fast one-pan Tex-Mex meal.
Smarts: We’ve included our go-to recipe for green enchilada sauce that is both paleo-friendly and gluten-free. If you can find a store-bought enchilada sauce that meets your dietary needs, feel free to use that.
Tags

Ingredients

Metric
Servings:
4
Skillet Enchiladas with Shrimp:
  • Shrimp, peeled and deveined - 1 lb (use smaller shrimp if available)
  • Tortillas, taco-sized gluten-free corn - 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 (ingredients listed separately) - 1 1/2 cups
  • Sour cream - for serving
Green Enchilada Sauce:
  • Onions, medium - 1/2, chopped
  • Garlic - 2 cloves, chopped
  • Tomatillos - 8 oz, peeled and chopped
  • Green chilies, diced (7 oz / 198 g) - 1 can, drained and rinsed (use mild, medium, or hot)
  • Oil, cooking - 1 Tbsp
  • Cumin, ground - 1/2 tsp
  • Oregano, dried - 1/4 tsp
  • Stock, any type - 3/4 cup

Nutrition Facts

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Prep

  1. Shrimp - Defrost shrimp.
  2. Tortillas / Cheese (if not pre-shredded) / Zucchini / Onions / Garlic (for enchiladas and sauce) / Tomatillos - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Make enchilada sauce - Drain and rinse green chilies. Heat oil (portion for sauce) in a saucepan over medium heat. Add onions and saute for 3 minutes. Add garlic (portion for sauce), tomatillos, and green chilies and saute for 3 minutes. Add cumin (portion for sauce) and oregano and saute for 1 minute. Pour stock over top and simmer sauce for 5 minutes to let the flavors come together. Blend with an immersion blender or standing blender. Season with some salt. (Can be done up to 5 days ahead)
  4. Corn / Limes - Defrost corn. Slice limes into wedges.

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Make

  1. Turn on the oven’s broiler.
  2. Heat a large oven-safe skillet with oil (portion for enchiladas) 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.)
  3. To zucchini, add garlic (portion for enchiladas), cumin (portion for enchiladas), and some salt and saute until fragrant ~1 minute more.
  4. 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.
  5. Pour sauce and corn into the pan and stir to combine.
  6. When sauce begins to simmer, gently fold in tortillas. Top enchiladas with cheese.
  7. 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.)
  8. Let enchiladas cool slightly and then serve with sour cream on top and lime wedges for squeezing over top. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (64)
Gluten-free (4)
Paleo (3)
Vegetarian (40)

Most Helpful

Restaurant quality good. Sometimes I can't believe I made these recipes. Perfect balance of sweet/sour hot/mild. Shrimp is the base flavor so if you don't like shrimp I would say move on. I think I'm going to take the cooking course.

By: Tyler
Posted: Oct 22, 2020
Diet: Original
1 Helpful

74 reviews

Loved it. I would have actually added more zucchini and tortillas, and less shrimp. But flavor was great. Time consuming part was peeling the tomatillos.

By: Seren
Posted: Sep 21, 2021
Diet: Gluten-free
0 Helpful

Yum! Fast and easy and comforting. I was short on zucchini, would want to make sure to add plenty next time so the meal doesn't feel too heavy.

By: MEGAN
Posted: Sep 10, 2021
Diet: Gluten-free
0 Helpful

This was good! I used ground beef & cooked it in the ninja foodi.

By: Kathryn
Posted: Jul 02, 2021
Diet: Original
0 Helpful

Yum! We made our own red sauce and added leftover brown rice to get rid of it! I love this recipe- super easy, delicious, and I usually have most of this on hand already!!

By: Christopher
Posted: Jan 26, 2021
Diet: Vegetarian
0 Helpful

I used boneless skinless chicken thighs and really loved this! I think I would add more veggies next time, but I everything came together super well. I just wish my skillet was bigger to hold more goodness :)

By: Kristen
Posted: Nov 17, 2020
Diet: Original
0 Helpful

I appreciated how easy this was!

By: Gabrielle
Posted: Nov 11, 2020
Diet: Original
0 Helpful