Shrimp Enchiladas

Name: Shrimp Enchiladas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 leaves iceberg lettuce; 1 clove garlic; 250 g cocktail shrimp (pre-cooked); a handful alfalfa sprouts; 2 tbsp mayonnaise; 2 tbsp Sour cream; Salt; squeeze lemon juice; paprika powder (sweet); Cayenne pepper; 2 wheat tortillas (ready-made); chili powder (for garnish)

Prep: 15min

| Servings: 4 | Cook: 10min

Shrimp enchiladas filled is a recipe with fresh ingredients from the shrimp category. Try this and other recipes from Spoonsparrow!

Ingredients

2 leaves iceberg lettuce
1 clove garlic
250 g cocktail shrimp (pre-cooked)
a handful alfalfa sprouts
2 tbsp mayonnaise
2 tbsp Sour cream
Salt
squeeze lemon juice
paprika powder (sweet)
Cayenne pepper
2 wheat tortillas (ready-made)
chili powder (for garnish)

Instructions

1.
Rinse the lettuce, shake dry and cut into strips. Peel and finely chop the garlic. Rinse the shrimp and sprouts and let them drain well. Mix mayonnaise with sour cream and season with salt, lemon juice, paprika powder and cayenne pepper. Fold in the shrimp.
2.
Briefly toast the tortillas on both sides in a hot pan. Remove, sprinkle one tortilla with lettuce, spread the shrimp mixture on top, then add sprouts. Place the second tortilla over it and cut into pieces. Serve garnished with chili powder.