Keto shrimp enchiladas are the answer when you’re craving something cheesy, flavorful, and low-carb but tired of eating the same old boring chicken dinners (can I get an amen?). I’ve been on a hunt for dinner that feels like real comfort food, but also doesn’t make me need a nap at 8pm. That’s where these hit. You wouldn’t know it’s healthy by the taste, I swear! Also, if you love Tex-Mex, check out this incredible keto shrimp enchiladas with green sauce recipe for a different flavor twist—so. darn. good. 
Keto Shrimp & Greens Enchiladas With Jalapeo ‘Cream’ Sauce
Okay, let’s talk details. I started making my own version of keto shrimp enchiladas after falling for a shrimp and spinach combo at a five-star restaurant (at least, in my mind). The shrimp cooks up juicy and fast, the greens add some actual vitamins, and then we go wild with a creamy avocado sauce that tastes like it came from a taco truck. The jalapeo “cream” sauce isn’t really cream (no heavy dairy), just blended avocado, lime, and a little Greek yogurt or coconut cream. Kick of spice, loads of flavor, and pretty much a showstopper for ANY weeknight dinner.
I love it even more because it checks all my boxes: ready in about 40 minutes if you don’t dilly-dally, minimal weird ingredients, and it actually fills you up without all the carb crash after. Also, this recipe is super forgiving if you mess up the rolling part…nobody cares, just drown it in sauce and call it a day.
“I couldn’t believe how quick these keto shrimp enchiladas were to make—and my kids didn’t even know they were healthy! The creamy avocado sauce is unreal.” – Krissy H.
Paleo & Keto Tortilla Options
Here’s the not-so-secret part: the tortilla makes or breaks your keto shrimp enchiladas. If you’re paleo or strict keto, skip store-bought. Trust me. Some of those market “low-carb” tortillas taste like what I imagine cardboard would be like (yikes). I’ve nailed it down to two favorite options.
First, try homemade almond flour tortillas or coconut flour versions. They roll pretty well without crumbling, and they soak up that sauce just right. If you’re in a rush, big sheets of grilled zucchini or cooked cabbage leaves actually work in a pinch. Not traditional, sure, but when you’re eating shrimp enchiladas that hit this good, honestly, who’s judging? Another cheeky option: if you’re adventurous, you could wrap your filling in thin sliced deli turkey for an extra protein boost. Not classic…but it works!
“Your almond flour tip saved me SO much hassle—store tortillas never fit my macros. Homemade wins.” – Devin S.
More Healthy Tex-Mex Recipes You’ll Love
Now that you’re on the keto shrimp enchiladas train, let me steer you toward some other Tex-Mex recipes worth your time. I can’t help myself—I love a good Mexican-inspired meal. Try this cheesy spaghetti squash keto casserole for something hearty and cheesy that won’t weigh you down. If you’re like me and want side dishes with your main, the air fryer spaghetti squash makes a crispy, low-carb base for any Mexican bowl situation.
But hey, don’t just stop there. Tex-Mex flavors are made for tweaking—toss in extra cumin, try a different salsa, or swap in chicken or beef if you want. (You do you.) Family always comes running when they smell those spices, I swear it’s like a dinner bell went off.
“Made the spaghetti squash casserole you mentioned! My carb-loving husband had thirds. Game changer.” – Lindsey M.
Tips for Making Low-Carb Enchiladas
Here’s where I spill my kitchen secrets. Keeping keto shrimp enchiladas low in carbs is surprisingly easy when you’ve got a few habits down. Wanna know my favorite tricks? Here you go:
- Use plenty of shredded cheese or your favorite dairy-free cheese for meltiness and flavor without the extra carbs.
- Don’t overstuff the tortillas, or your enchiladas explode like a bad science experiment (been there).
- Bake covered for most of the time to keep things tender, then uncover just at the end for maximum golden edges.
- Serve with chopped cilantro, avocado slices, and a big squeeze of lime for brightness that cuts the richness.
Bonus: Get creative with your garnishes! Nobody hates extra flavor on their plate.
Ingredient Substitutions for Shrimp Enchiladas
Now, not everyone in my house likes shrimp…it’s wild, but it happens. Good news is, these keto shrimp enchiladas are endlessly adaptable. Swap out shrimp for diced chicken breast or even leftover rotisserie (nice shortcut, honestly). Crumbled tofu works if you’re plant-based, as long as you load up on those spices. If you’re low on avocado, some dairy-free sour cream or a quick salsa verde can do the job for your sauce. And if greens aren’t your jam? Use bell peppers, mushrooms, even a handful of spinach straight from the freezer. There’s no wrong way, just smarter, tastier ways.
Common Questions
Are these keto shrimp enchiladas really that low in carbs?
You bet! If you use homemade tortillas and go easy on beans or starchy veggies, you’ll stay keto-friendly.
I hate cilantro. Can I skip it?
Totally fine! Try parsley or just more lime—no one will notice.
Can I prepare these ahead for meal prep?
Yep! Assemble, cover, and refrigerate. Pop in the oven when you’re ready to roll.
What if I don’t have avocado for the sauce?
Go for a dollop of Greek yogurt, or check your fridge for salsa or sour cream.
How can I make this family-sized?
Double up the filling and line a big casserole dish. It reheats surprisingly well for leftovers.
The Easiest Tex-Mex Dinner You’ll Want to Make Again
So, that’s my take on keto shrimp enchiladas. Don’t let the fancy restaurant vibes fool you—they’re way easier than you’d think, fast to figure out, and you can totally freestyle based on what’s lingering in your fridge. If you want more inspo, here are some great ideas: try out these Low-carb Shrimp Enchiladas, or if you fancy something with a bit more green, Keto Shrimp and Greens Enchiladas With Jalapeño “Cream” Sauce has a killer variation. And if you want to see a dairy-friendly spin, this Creamy Shrimp Enchiladas will rock your dinner lineup.
Go on—get messy, toss on some extra cheese, and make Tex-Mex night officially awesome. Don’t forget, recipes just like this can spark brand new dinner traditions (hopefully less boring, always tasty).
Keto Shrimp & Greens Enchiladas
Ingredients
For the Enchiladas
- 1 lb shrimp, peeled and deveined Juicy and quick-cooking
- 2 cups fresh spinach Provides vitamins
- 1 cup shredded cheese For meltiness and flavor
- 4 pieces paleo tortillas Homemade almond or coconut flour tortillas recommended
For the Jalapeño 'Cream' Sauce
- 1 large avocado Blended for creaminess
- 1 tbs lime juice For flavor
- ½ cup Greek yogurt or coconut cream Optional for creaminess
- 1 medium jalapeño, diced Adds spice to the sauce
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a skillet, cook the shrimp until pink and opaque.
- Add the spinach to the skillet and sauté until wilted.
- In a blender, combine avocado, lime juice, Greek yogurt (or coconut cream), and jalapeño; blend until smooth.
Assembly
- Fill each tortilla with the shrimp and spinach mixture.
- Roll up the tortillas and place them seam-side down in a baking dish.
- Pour the jalapeño cream sauce over the enchiladas.
Baking
- Cover the dish with foil and bake for 20 minutes.
- Uncover and bake for an additional 5 minutes to brown edges.