Seafood Enchiladas with shrimp and scallops are the perfect way to celebrate Seafood Month, which is happening all of this month of October.
This post is sponsored by the Marine Stewardship Council. As always, all opinions are my own.
What is Seafood Month?
Originally, Seafood Month was a celebration throughout the month of October, created by the seafood industry to promote the consumption of seafood. Now, however, Seafood Month is about highlighting how easy it is to enjoy seafood that’s good for you and the oceans, too.
The Marine Stewardship Council is a global, non-profit organization. Its mission is to encourage fisheries around the world to meet their globally recognized standard for seafood sustainability and educate consumers about the benefits of choosing wild, certified sustainable seafood for the health of our oceans. so that we can continue to enjoy seafood into the future.
About the Marine Stewardship Council
The MSC works with scientists, conservation groups, as well as the seafood industry, to establish a standard for sustainability that is the most recognized in the world. Fisheries and companies that meet the MSC Standard, can use the MSC blue fish label on seafood product packaging to show consumers that their seafood comes from a well-managed, sustainable source that works hard to guard & protect the marine environment to keep our oceans healthy. To find out more, visit the MSC website.
Why Choose Sustainable Seafood?
Did you know that seafood is our only remaining source of food that is truly wild? All of us place value on that and know the importance of preserving it. In addition, some other great reasons to choose sustainable seafood:
- It’s delicious
- Good for you
- A great source of protein
- Available in a wide range of prices, from frugal to extravagant
- You can find MSC certified sustainable seafood products locally, from fresh, frozen, canned, or packaged, and even pet food.
- Purchasing certified sustainable seafood may seem like a small thing, but the environmental impact is great
- MSC certified sustainable seafood is a food you can feel good about eating and feeding to your family
How Do I Know I’m Purchasing Certified Sustainable Seafood?
Know that you are supporting healthy oceans by choosing products that have the blue MSC label. This label assures you that the seafood you purchase is wild, traceable from ocean to plate, and sustainable.
About Seafood Enchiladas
A big pan of enchiladas is always a family favourite and a perfect comfort meal. These seafood enchiladas are a delicious take on that. I am using scallops and shrimp in this recipe, both of which are not only nutritious but also delicious.
Nutrition Info For Scallops
Scallops are highly nutritious and are low in calories but very high in protein. In addition, scallops are great sources of vitamin B12, Omega 3 Fatty Acids, calcium, iron, phosphorus, zinc, and trace minerals.
Nutrition Info for Shrimp
Similar to Scallops, wild-caught shrimp are very nutritious. Also low in calories, high in protein and a good source of vitamin B12, Omega-3 Fatty Acids, iron, and minerals. Shrimp is also a significant source of selenium.
More Seafood Recipes
When purchasing seafood, I always look for the MSC blue fish label and choose sustainable. Check out more seafood recipes like these:
Pan-Seared Scallops in Chardonnay Butter Sauce
How To Make Seafood Enchiladas
Seafood Enchiladas with shrimp & scallops in a creamy sauce are rolled up in corn tortillas and smothered in melty cheese.
- 1 tbsp olive oil
- 1 onion diced
- 1 garlic clove minced
- 1/2 cup chunky salsa
- 1/4 cup cilantro chopped
- 2 tbsp lime juice
- 1 tsp cumin
- 1/2 lb scallops quartered
- 1/2 lb cooked salad shrimp
- 8 oz cream cheese cubed
- 1 cup Monterrey jack cheese shredded
- 12 small corn tortillas
Preheat oven to 350°
Lightly spray a 9x13 baking dish with cooking spray
Heat oil in a large skillet over medium heat
Add onion and garlic and cook about 5 minutes
Add scallops and saute for about 5 minutes or until cooked through.
Add salsa, cilantro, lime juice, and cumin
Add cream cheese cubes and half of the Monterrey Jack, stirring until cheese is melted
Remove from heat and stir in shrimp
Divide the filling evenly between the tortillas, rolling them and placing seam side down in the prepared baking dish.
Top with any leftover sauce, then the remainder of the cheese
Bake 15-20 minutes or until lightly browned
Garnish with cilantro or parsley
This recipe is made with corn tortillas, which means it is gluten-free. You can, however substitute flour tortillas for a non-gluten free version.
This recipe has cilantro, which can be replaced with parsley or left out if preferred.
Although this recipe includes cooked salad shrimp, you can replace them with uncooked, peeled shrimp. If they are large, chop them coarsely, and saute them along with the scallops.
You can use small bay scallops in place of the regular sized scallops, and skip the chopping step.
These enchiladas look incredible! They’ve got my mouth watering, I must try them
Hi Bintu, I hope you do try them soon. They are so good!
Yes, please! What a brilliant recipe! So tasty and easy! I’ll definitely be making again and again.
So glad you liked this recipe Kim!
This looks so delicious! Seafood is lucky to get a whole month of celebration!! How do we get a whole month of chocolate?
Hi Beth, Seafood deserves a whole month to celebrate the healh of our oceans. And I’m sure that chocolate has it’s own month, does it not? If not, yes, it should! 🙂
Currently drooling! Will be surprising my guests tonight with these enchiladas, no doubt they will be a hit!
Hi Laura! Happy to make you drool. And I think you and your guests will love this tonight. Enjoy!
Easy, simple, and delicious! Plus, everyone is always impressed when it’s seafood on the menu. Thanks for sharing. 🙂
Thanks Anita, and yes, especially when it’s certified sustainable seafood!
A mouth-watering dish that I know would be great for a crowd, too. Love that it’s gluten-free! Thanks for sharing.
Hi Elaine, yes, a pan of enchiladas is always a welcome way to feed a crowd!
These look amazing! Enchiladas are one of my favourite things to throw together for a quick weeknight dinner, but I never think to use seafood as a filling, even though I almost always have a bag of scallops and/or shrimp in the freezer. Thanks for the inspiration. 🙂
You’re welcome, Isabelle!
mmmm, a whole month of seafood?! I’m in! These enchiladas look so delicious and satisfying, I have to pin it for later.
Yes, a whole month! So awesome, right Bernice? Enjoy!
I didn’t realize there was a seafood month, so yay for that! Love enchiladas but haven’t had a seafood version before! I need to give these a try – they look AWESOME! Pinned 🙂
Thanks, Dawn. You’re going to love these!
That looks amazing. I’m a fan of anything with seafood, and I love the idea of buying sustainable sources. We need more of that to keep our planet healthy.
Thanks, Ben! I’m so glad to hear that you are on board with sustainable seafood! You’re so right, we do need more participation to keep our oceans, and planet, healthy!
I have never tried seafood enchiladas before; I bet they taste lovely though. I have got more into seafood as I’ve got older.
Seafood enchiladas are delicious, Kacie. Give these a try and you’ll be hooked on seafood!
Thanks for the tips on buying sustainably! I have a little card in my purse that ranks fish according to which is the best to buy from an environmental viewpoint. It also helps that this dish looks gorgeous – perfect for the cooler nights and our big family!
You’re really welcome, Jacqui! The purse card sounds like a great idea, and it’s great to know that so many people are making the choice to buy sustainable. And this is a perfect dish for a big family! Enjoy.
I’ve never had scallops in enchiladas before. This is brilliant! Seafood enchiladas are soooo good. I’m looking forward to trying your recipe.
Hi Michelle, I know you’re going to love it. Would love to hear how it went.
We love enchiladas in our house! And I’m a huge fan of seafood (sustainable seafood!), so I’m sure I could eat this entire dish myself! Pinned!
Hi Leanne, I hope you enjoy that whole pan of enchiladas 🙂
I didn’t know about that label, I’m going to check if they have those in Norway as well. Those enchiladas look so tasty and easy to make!
Hi Stine, the MSC is a global organization, so I think you should be able to find the label in Norway. Enjoy your enchiladas!
My daughter loves shrimp and loves enchiladas and tacos, so we will definitely be adding these to our list. They look fantastic!
You, and your daughter will love these, Kristen. Enjoy!
Seafood enchiladas sound amazing! I need to look for those scallops.
Hi Erika, I know that you’ll be able to find MSC certified scallops wherever you are. Enjoy!
Enchiladas are one of my very fave weeknight meals and this seafood version is amazing!
So glad you like it Emily!
These look fantastic! I love a good seafood enchilada, and I love that you’re focusing on a sustainability aspect with this fantastic recipe.
Thank you! Sustainability is something we all can embrace with very little effort and expense, so it just makes sense, right?
This mouthwatering dish is just perfect to serve to guests. And love the sustainability aspect too. Thanks for sharing this recipe.
You’re welcome Anne! This recipe is always a hit at a dinner party.
My family loves shrimp and scallops as well as enchiladas. I’m definitely putting this dish on our meal plan next week.
Hi Alexis, I hope you & your family love this dish as much as we do!
I made these for dinner tonight and they are crazy good. Even my daughter liked them and she doesn’t really like seafood. These are going to make a regular appearance at our house for dinner!
Hi Rebecca, I’m so happy that you, and your daughter liked these enchiladas! Thanks for letting me know. 🙂
These enchiladas looks so delicious and a little bit different which I love! It was interesting to read about sustainable seafood too!
Hi Kate, I think you will love these enchiladas, and I’m so happy to share the sustainable seafood message.
I love your tips for identifying sustainable seafood products! We are trying to be MUCH more conscious of our food resources, so this post is super helpful. And seafood enchiladas are going to be such a hit with everyone!
Sara, good for you, for being concious of where our food is coming from. And enjoy these enchiladas!
When I saw this recipe I just knew I had to make it. My family loves scallops , shrimp and traditional enchiladas. They were all skeptical but this was a huge hit. I served it with spanish rice and a tossed salad. This is going into my recipe box to make again.
Hi Debbie, so glad your family loved this dish in spite of their reservations. I really like your choice of sides, too!
I love Enchiladas but never tried a seafood version! This looks so easy to make and of course, scrumptious for any day!
These enchiladas really are easy to make, Shanika. I think you’ll love them!
Definitely a must try recipe! They look delicious. I love the fact they are seafood.
Hi Mirlene, I hope you do give this recipe a try. These are so good!
Oh wow I’ve never had seafood in enchiladas before, what a fantastic idea! I adore enchiladas so I know I’m going to love these too!
Sasha, you are definitely going to love these enchiladas!
My kids have been asking for enchiladas for quite some time and I came across your recipe – the seafood idea was wonderful and this went down a treat. I wouldn’t change a thing and will be making this again super soon. Thank you for sharing this deliciousness.
You’re very welcome, Ramona! I’m so happy that you and your family loved this dish as much as we do!
Enchiladas are one of my favorite comfort food meals and these seafood enchiladas look like such a spectacular version! I Can’t wait to try these!
I think you’ll love this version Jenni!
I didn’t even realize it was seafood month! I love enchiladas and seafood is brilliant. Plus, these have so many of my very favourite ingredients. But really, all you had to say was shrimp and cilantro – yum~!
It’s almost over but Happy Seafood Month, Terri!
I’d never considered SEAFOOD enchiladas before but this sounds like such a delicious recipe – I’m going to have to try it!
Hi Yvonne, seafood works great in enchiladas, and it’s seriously delicious. Enjoy!