Shrimp Tortilla Casserole

Last Updated on November 13, 2019 by Chef Mireille

This simple recipe makes a delicious evening snack or a light lunch with a green salad. While making this recipe, I realized I didn’t have any tomato sauce. My workaround came out great so I am sharing the trick, as long as you have my substitutes in stock. Take a can o diced tomatoes and puree. Since I wanted mine a little chunky, I didn’t puree it completely. Add 2 tablespoons of ketchup to 1/2 cup of tomato puree and delicious tomato sauce is done. The ketchup thickens the consistency and also adds flavor.

Shrimp Tortilla Casserole

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: Serves 6

Ingredients:

• 2 tablespoons olive oil
• 1/2 onion, thinly sliced
• 2 finely chopped garlic cloves
• 1 finely chopped jalapeno
• 7 1/2 oz. shelled and deveined shrimp
• 2 tablespoons finely chopped cilantro
• 6 corn tortillas
• 1/2 cup chunky tomato sauce
• 4 oz. grated pepper jack cheese
• pickled jicama, for garnish

Preheat oven to 350 F.

In a skillet, heat oil. Add garlic, onion and jalapeno. When the garlic starts to change color and onions have softened. Add shrimp. Cook for about 2-3 minutes, until the shrimp turn pink.

Turn off heat. Add cilantro and stir to combine.

In a casserole dish, lay out tortillas. Add shrimp filling on top. Sprinkle grated cheese on top. Add tomato sauce on top.

Bake for 15 minutes, until cheese melts.

To serve, slice into 6 pieces and garnish with pickled jicama.

These can easily be folded up and eaten like a burrito, if you’re on the go!

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Shrimp Tortilla Casserole

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Ingredients

• 2 tablespoons olive oil
• 1/2 onion thinly sliced
• 2 finely chopped garlic cloves
• 1 finely chopped jalapeno
• 7 1/2 oz. shelled and deveined shrimp
• 2 tablespoons finely chopped cilantro
• 6 corn tortillas
• 1/2 cup chunky tomato sauce
• 4 oz. grated pepper jack cheese
• pickled jicama for garnish

Instructions

• Preheat oven to 350 F.
• In a skillet, heat oil. Add garlic, onion and jalapeno. When the garlic starts to change color and onions have softened. Add shrimp. Cook for about 2-3 minutes, until the shrimp turn pink.
• Turn off heat. Add cilantro and stir to combine.
• In a casserole dish, lay out tortillas. Add shrimp filling on top. Sprinkle grated cheese on top. Add tomato sauce on top.
• Bake for 15 minutes, until cheese melts.
• To serve, garnish with pickled jicama.

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