If you’re looking for a dinner that feels indulgent, special, and comforting all at once, Seafood Enchiladas (Shrimp & Crab) are exactly what you need. Creamy, rich, and packed with tender seafood, this dish brings restaurant-quality flavor straight to your home kitchen — without complicated techniques or hard-to-find ingredients.

These enchiladas are a perfect balance of elegance and comfort. Sweet shrimp and delicate crab are folded into a creamy filling, wrapped in soft tortillas, and baked under a luscious sauce until bubbly and irresistible. Each bite delivers layers of flavor: savory seafood, subtle spices, tangy creaminess, and melty cheese.

Whether you’re serving them for a weekend family dinner, a holiday meal, or a special occasion, shrimp and crab enchiladas always feel like a treat. They’re hearty enough to satisfy, yet refined enough to impress guests.

Why Shrimp and Crab Are the Perfect Enchilada Filling

Seafood enchiladas work best when the proteins complement each other, and shrimp and crab are a natural pairing. Shrimp brings a firm, juicy texture and slightly sweet flavor, while crab adds richness and a delicate, buttery finish. Together, they create a filling that feels luxurious without being heavy.

The mild nature of seafood also pairs beautifully with creamy sauces. Instead of overpowering spices, these enchiladas rely on gentle seasoning, garlic, and cheese to enhance — not mask — the seafood flavor. The result is a dish that tastes balanced, comforting, and refined.

Another benefit of using shrimp and crab is speed. Shrimp cooks quickly, and crab meat is already cooked, making this recipe efficient while still feeling special.

Ingredients You’ll Need

Shrimp, peeled and deveined
Lump crab meat
Flour tortillas
Shredded Monterey Jack or mozzarella cheese
Cream cheese
Sour cream
Garlic
Green onions
Enchilada sauce (mild or white-style)
Butter
Olive oil
Salt
Black pepper
Fresh cilantro

Each ingredient plays a key role. The seafood provides sweetness and texture, the creamy elements bind the filling, and the sauce and cheese create the rich, baked finish that makes these enchiladas unforgettable.

Step-by-Step Instructions

Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
Heat olive oil and butter in a skillet over medium heat. Add shrimp, season with salt and pepper, and cook just until pink. Remove and chop into bite-sized pieces.
In the same skillet, sauté garlic until fragrant. Stir in cream cheese and sour cream until smooth and creamy.
Gently fold in chopped shrimp, lump crab meat, green onions, and a portion of the shredded cheese. Remove from heat.
Spoon the seafood mixture evenly into tortillas and roll tightly.
Arrange enchiladas seam-side down in the prepared baking dish.
Pour enchilada sauce evenly over the top and sprinkle with remaining cheese.
Bake uncovered until bubbly and lightly golden.
Garnish with fresh cilantro and serve warm.

Seafood Enchiladas (Shrimp & Crab)

Creamy baked enchiladas filled with tender shrimp and lump crab meat, topped with a rich sauce and melted cheese.

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Prep Time 25

Cook Time 30

Total Time 55

Servings: 6 servings

Course: Main Course

Cuisine: American, Mexican-Inspired

Calories: 420

Ingredients Equipment Method Notes

Ingredients

1 lb shrimp peeled and deveined
8 oz lump crab meat
8 flour tortillas
2 cups shredded Monterey Jack cheese
4 oz cream cheese softened
1 cup sour cream
2 cloves garlic minced
3 tbsp green onions chopped
1.5 cups enchilada sauce mild or white
1 tbsp olive oil
1 tbsp butter

Equipment

Skillet
Mixing bowl
Baking dish

Method

Cook shrimp in skillet until just pink; chop and set aside.
Prepare creamy filling with garlic, cream cheese, sour cream, shrimp, crab, and green onions.
Fill tortillas, roll, and place in baking dish.
Top with enchilada sauce and cheese.
Bake at 375°F until bubbly and lightly golden.

Notes

Garnish with fresh cilantro and serve with lime wedges.

Tips for the Best Seafood Enchiladas

Do not overcook the shrimp. Cook just until pink so they stay tender after baking.

Use good-quality crab meat. Lump or claw meat works best for texture and flavor.

Warm the tortillas slightly. This prevents cracking when rolling.

Keep seasoning gentle. Let the seafood shine without overpowering spices.

Delicious Variations

Spicy Kick: Add diced jalapeños or a pinch of cayenne.
White Sauce Version: Use a homemade creamy white enchilada sauce.
Low-Carb Option: Use low-carb tortillas or bake the filling casserole-style.
Extra Cheesy: Add a blend of cheeses for deeper flavor.

Make-Ahead and Storage Tips

These enchiladas can be assembled up to one day in advance, covered tightly, and refrigerated until ready to bake. Add a few extra minutes to baking time if cooking from cold.

Leftovers store well in the refrigerator for up to three days. Reheat gently to maintain the creamy texture.

What to Serve with Seafood Enchiladas

Pair shrimp and crab enchiladas with:

Cilantro lime rice
Mexican-style corn
Simple green salad
Black beans or refried beans

These sides complement the richness of the enchiladas without overpowering them.

Why This Recipe Belongs in Your Dinner Rotation

Seafood Enchiladas (Shrimp & Crab) bring together comfort food appeal and elegant flavor in one dish. They’re creamy, satisfying, and special enough for entertaining — yet easy enough for home cooks. Once you try them, they’re sure to become a repeat favorite.

Seafood Enchiladas (Shrimp & Crab): A Creamy, Restaurant-Style Comfort Dish