Keto Shrimp & Greens Enchiladas
These keto shrimp enchiladas are flavorful, cheesy, and low-carb, perfect for a satisfying weeknight dinner.
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.
Notes
For a meal prep option, assemble and refrigerate before baking. Serve with chopped cilantro and avocado slices for extra flavor.