These Low-carb Shrimp Enchiladas are creamy, tangy, and satisfyingly rich without piling on carbs. Tender shrimp meet a simple, flavorful filling of cream cheese, cilantro, and lime, all wrapped in 8.6-inch low-carb flour tortillas (I like the Mission brand). A silky salsa verde and a touch of heavy cream create the sauce, and a golden blanket of Monterey Jack gives the whole dish a gooey finish. This version keeps things streamlined for weeknight dinners but looks and tastes special enough for guests.

Why you’ll love this recipe

Fast to prepare—shrimp cooks in minutes.
Big flavor from simple ingredients: garlic, cilantro, lime, and salsa verde.
Low-carb tortillas make it possible to enjoy enchilada comfort without the carb load.
Instructions are straightforward and easy to follow.

Ingredients

2 tablespoons butter
1/2 cup red bell pepper, diced finely
1/2 cup white onion, diced finely
2 cloves garlic, minced
1 pound shrimp, peeled and deveined and chopped into 1 inch pieces
4 ounces cream cheese, softened
1/2 teaspoon salt
1 teaspoon chili powder
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1 cup salsa verde
1 cup heavy cream
1 cup shredded Monterey Jack cheese, divided
8.6-inch low-carb flour tortillas (I like the Mission brand) — use enough to make your enchiladas (about 8 tortillas works for most 9×13 pans)

Prep and notes

Before you begin, preheat the oven to 375°F (190°C). Soften the cream cheese at room temperature so it mixes easily. Chop the shrimp into roughly 1-inch pieces for even cooking. Finely dice the red bell pepper and white onion so they blend into the filling rather than dominating it. Grate the Monterey Jack if it isn’t pre-shredded.

Equipment wise, a large skillet for cooking the filling and a 9×13-inch baking dish (or similarly sized) for assembling the enchiladas is all you need.

Step-by-step instructions

Heat the butter in a large skillet over medium heat until melted and foaming.
Add the finely diced red bell pepper and white onion to the skillet. Sauté for 3 to 4 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. Keep the heat at medium so they soften without browning too much.
Add the minced garlic and cook for 30 to 45 seconds, stirring constantly, until fragrant. Be careful not to let the garlic brown.
Toss the chopped shrimp into the skillet with the softened vegetables and garlic. Cook the shrimp, stirring occasionally, for 2 to 3 minutes until they turn pink and opaque all the way through. Shrimp cook quickly; avoid overcooking so they stay tender.
Reduce the heat to low. Add the softened cream cheese directly to the skillet and stir until it melts and coats the shrimp and vegetables, forming a creamy mixture.
Season the filling with 1/2 teaspoon salt and 1 teaspoon chili powder. Stir to distribute the seasonings evenly throughout the mixture.
Fold in 1/4 cup chopped fresh cilantro and 2 tablespoons lime juice, stirring until the herbs and citrus are incorporated into the filling. Taste and adjust seasoning if you’d like a touch more salt or lime.
Pour 1 cup salsa verde and 1 cup heavy cream into a medium bowl or measuring cup. Whisk them together until smooth. This will be the sauce that goes beneath and over the enchiladas for baking.
Lightly pour about 1/2 cup of the salsa verde–cream mixture into the bottom of your baking dish and spread it evenly. This creates a base so the enchiladas don’t stick and to infuse sauce throughout the bake.
Lay out one low-carb flour tortilla on a flat surface. Spoon a generous portion of the shrimp and cream cheese filling across the center of the tortilla, leaving an inch or so at each end for folding. Roll the tortilla around the filling and place it seam-side down into the prepared baking dish. Repeat with remaining tortillas and filling, arranging the rolled enchiladas snugly in the dish.
Once all enchiladas are in the baking dish, pour the remaining salsa verde–cream mixture evenly over the top so each roll is somewhat coated. If you have any leftover filling, you can spoon it over the enchiladas before the sauce.
Sprinkle 3/4 cup of the shredded Monterey Jack cheese evenly over the enchiladas. Reserve the remaining 1/4 cup of cheese for finishing after a short bake if you prefer a final golden layer.
Bake the enchiladas in the preheated 375°F (190°C) oven for 15 minutes, or until the sauce is bubbling around the edges and the cheese has melted.
If you reserved the extra 1/4 cup Monterey Jack for a golden finish, remove the dish from the oven after the initial 15 minutes, sprinkle the remaining cheese on top, and return it to the oven for an additional 3 to 5 minutes until the cheese turns lightly golden and bubbly.
Remove the baking dish from the oven and let the enchiladas rest for 5 minutes. This helps the sauce set slightly and makes serving neater.
Garnish with extra chopped cilantro and a squeeze of lime if desired. Serve warm, spooning any extra pan sauce over the enchiladas for added moisture and flavor.

Troubleshooting & tips

If the filling seems dry, stir in a splash more heavy cream or a spoonful of salsa verde until it reaches a creamy consistency that’s easy to roll.
For milder heat, use a mild salsa verde or reduce the chili powder to 1/2 teaspoon.
To crisp the tortillas slightly, warm them briefly in a dry skillet or wrap them in a damp paper towel and microwave for 10–15 seconds before rolling.
Don’t overcook the shrimp in the skillet. They should be just cooked through when you remove them; they’ll finish gently in the oven.

Serving suggestions

These enchiladas pair beautifully with a simple green salad dressed with lime vinaigrette or a light cabbage slaw for crunch. A side of roasted vegetables or steamed broccoli keeps the meal balanced and colorful. If you like extra creaminess, a dollop of plain yogurt or a drizzle of crema complements the tangy salsa verde and lime.

Make-ahead and storage

To make ahead: Assemble the enchiladas, cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add an extra 5–8 minutes to the baking time since the dish will be cold from the fridge.
To store leftovers: Keep in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 10–15 minutes, or microwave individual portions for 1–2 minutes.
To freeze: Fully assemble the casserole (without the final sprinkle of cheese if you want a fresher finish later), wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking and follow the baking instructions, adding a bit of extra time if still cold.

Nutritional notes

Shrimp is a lean protein and, when paired with low-carb tortillas, this dish keeps carbs lower than traditional enchiladas made with corn or regular flour tortillas. Heavy cream and cream cheese add richness and fat, which helps with satiety on lower-carb meal plans. If you prefer to reduce fat, you can experiment by substituting half-and-half for the heavy cream, though the sauce will be slightly thinner.

Final thoughts

These Low-carb Shrimp Enchiladas are proof that comfort food can still feel light and fresh. The bright cilantro and lime cut through the creamy filling, while the salsa verde brings a savory brightness that keeps each bite interesting. Whether you’re cooking for busy weeknights or a casual dinner with friends, this recipe is quick to pull together and reliably delicious.

Enjoy — and don’t be afraid to tweak the herbs, spice level, or sides to make this dish yours.

Low-carb Shrimp Enchiladas

Flavorful low-carb enchiladas filled with creamy, cilantro-lime shrimp and topped with a tangy verde cream sauce.

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Prep Time 10

Cook Time 45

Total Time 55

Servings: 8 servings

Ingredients Equipment Method Notes

Ingredients

8 inch low-carb flour tortillas 8-inch tortillas (e.g., Mission brand)
2 tablespoons butter
1/2 cup red bell pepper diced finely
1/2 cup white onion diced finely
2 cloves garlic minced
1 pound shrimp peeled, deveined, and chopped into 1-inch pieces
4 ounces cream cheese softened
1/2 teaspoon salt
1 teaspoon chili powder
1/4 cup fresh cilantro chopped
2 tablespoons lime juice
1 cup salsa verde
1 cup heavy cream
1 cup Monterey Jack cheese shredded, divided

Equipment

9x13 Baking Dish
Large Skillet
Mixing Bowl
Spatula or wooden spoon
Measuring cups and spoons

Method

Preheat the oven to 350°F (175°C) and spray a 9x13-inch baking dish with cooking spray.
In a large skillet, melt the butter over medium heat. Add the diced red bell pepper and white onion and sauté until they begin to soften, about 4–5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Add the chopped shrimp and cook 2–3 minutes, until they just start to turn pink; do not overcook.
Reduce the heat to low and add the softened cream cheese; stir until smooth and combined. Stir in the salt, chili powder, chopped cilantro, and lime juice. Remove from heat.
Spoon about 1/3 cup of the shrimp mixture into each tortilla and add about 1 tablespoon of shredded Monterey Jack cheese. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
In a small bowl, whisk together the salsa verde and heavy cream until smooth. Pour the sauce evenly over the filled tortillas, then sprinkle with the remaining shredded Monterey Jack cheese.
Bake uncovered for 20–30 minutes, until the tops are golden and the sauce is bubbling.
Remove from the oven and let the enchiladas rest for 10 minutes before serving.