Save This vibrant Shrimp Enchilada Skillet brings together all the punchy Tex-Mex flavors you crave in a single pan. Tender shrimp, sautéed vegetables, and black beans get smothered in zesty enchilada sauce and finished with a layer of gooey melted cheese. It is the kind of weeknight dinner that feels almost effortless yet delivers bold comfort every time.
The first time I tossed this skillet together, I was craving Tex-Mex but short on time. The scent of cumin and paprika had everyone flocking to the kitchen—now it is our go-to for busy nights when we want something cozy but lively.
Ingredients
- Large shrimp: contributes sweet seafood flavor and quick cooking I buy fresh and look for firm, translucent bodies
- Yellow onion: delivers savory undertones Choose a firm onion with papery skin
- Red bell pepper: provides color and a subtle sweetness Pick glossy and unblemished peppers
- Garlic: amps up aroma Go for fresh cloves instead of pre-minced
- Jalapeño: brings gentle heat Seed or leave seeds for more kick
- Black beans: add heartiness and protein Use canned beans with minimal sodium and rinse well
- Corn kernels: round out the texture with pops of sweetness Fresh is best in season but frozen and canned both work
- Red enchilada sauce: bathes everything in tangy spice Look for brands with deep chili flavor and no artificial ingredients
- Shredded Monterey Jack or cheddar cheese: creates the melty finishing touch Buy block cheese and shred yourself for best melt
- Olive oil: helps combine flavors Choose extra virgin for best aroma
- Ground cumin: imparts earthy warmth Try toasting whole seeds for deeper flavor
- Smoked paprika: brings subtle smokiness Choose Spanish-style for robust notes
- Chili powder: ensures the dish zings Seek blends without fillers
- Salt and black pepper: let you adjust seasoning taste and freshness
- Fresh cilantro: provides color and herbal brightness Look for perky leaves
- Lime wedges: balance richness with vital acidity Select heavy limes for juicy flesh
- Sour cream: on the side keeps each bite cool and creamy Opt for full-fat for best texture
Instructions
- Heat the Skillet:
- Begin by placing your oven-safe skillet over medium heat Add olive oil and let it warm until shimmering This creates the base for developing flavors
- Sauté Vegetables:
- Add diced onion and red bell pepper Cook gently for about three to four minutes Stir often until both are soft and fragrant The vegetables should look glossy and begin to caramelize This step builds a sweet foundation
- Add Garlic and Jalapeño:
- Toss in minced garlic and diced jalapeño Stir immediately Sauté for just one minute until you can smell the aromatics Take care not to burn garlic This unlocks their spicy kick
- Cook the Shrimp:
- Scatter shrimp across the skillet Sprinkle in cumin smoked paprika chili powder salt and pepper Stir and sauté Let the shrimp turn pink and curl slightly It usually takes two or three minutes Avoid overcooking—they should remain juicy and tender
- Combine Beans Corn and Sauce:
- Add drained black beans corn kernels and enchilada sauce Stir well to coat everything Simmer the mixture for another two or three minutes You want everything warmed through and the flavors mingling
- Melt the Cheese:
- Sprinkle shredded cheese across the top Lower heat Cover the skillet and let the cheese melt for two to three minutes For a golden top switch to broil under your oven for the same amount of time Watch closely to avoid burning
- Finish and Serve:
- Take the skillet off heat Scatter fresh cilantro over the top Squeeze lime wedges for brightness Serve while hot with a dollop of sour cream on each plate For extra garnish add more cilantro or lime
Save Shrimp is my favorite part—my grandparents always served Gulf shrimp and it reminds me of summer days by the water piling plates high and squeezing fresh lime everyone grinning around the table
Storage Tips
Use an airtight container and refrigerate any leftovers for up to two days For best texture reheat gently on the stovetop and add a splash of enchilada sauce or water Do not freeze assembled as shrimp can turn rubbery—prepare sauce and vegetables ahead instead
Ingredient Substitutions
Swap chicken or tofu for shrimp to accommodate different diets Change up the cheese to Pepper Jack or even a smoky Gouda for extra twist If you are out of enchilada sauce use tomato sauce and amp up chili powder and a hint of vinegar
Serving Suggestions
Spoon onto warm corn tortillas to make easy soft tacos Heap onto rice for a heartier enchilada bowl Round out the meal with a crunchy slaw or guacamole on the side
Cultural and Historical Context
Enchiladas from Mexico have roots going back centuries though the skillet version is pure modern shortcut Tex-Mex love The melted cheese and shrimp are a nod to border cuisine blending spicy warmth and fresh seafood
Seasonal Adaptations
Add sliced zucchini or summer squash during warmer months Roasted butternut or sweet potato works beautifully in fall Fresh tomato and cilantro boost brightness in the spring
Save A few tips Use extra lime if your enchilada sauce feels too heavy Cook the shrimp until just pink to keep them tender Taste before serving to adjust salt and chili for balance
Recipe Questions & Answers
- → How do I avoid overcooking the shrimp?
Sauté shrimp just until pink and opaque, about 2–3 minutes. Remove from heat immediately to prevent toughness.
- → Can I substitute shrimp with another protein?
Absolutely! Try precooked chicken, tofu, or other seafood for similar results and flavor versatility.
- → What is the best cheese for this dish?
Monterey Jack or cheddar melt smoothly and complement Tex-Mex flavors. Feel free to mix or choose your favorite variety.
- → Is this skillet gluten-free?
Yes, if you ensure the enchilada sauce and all ingredients are gluten-free. Always check product labels to confirm.
- → How do I add extra heat?
Increase jalapeño, add cayenne pepper, or use a spicier enchilada sauce for more kick.
- → What sides go well with this meal?
Serve with rice, warm corn tortillas, or tortilla chips to soak up the saucy, flavorful skillet.