Shrimp Enchiladas with Yellow Mole Sauce (2024)

A delicious recipe for Shrimp Enchiladas, filled with tender garlic shrimp, sweet corn, and lime zest, lathered in a flavorful Yellow Mole Sauce. Vegetarian-adaptable. Includes a video!

Only love can be divided endlessly and still not diminish.

Anne Morrow Lindbergh

This recipe for Shrimp Enchiladas with Yellow Mole Sauce is a delightful mix of texure and flavors. Shrimp are sauteed with butter, garlic, corn, cilantro, and lime zest, becoming the delicious filling for these tasty enchiladas. The Yellow Mole sauce is made with yellow bell peppers, jalapeno, pumpkin seeds, spices, and a whisper of saffron, then blended into a silky smooth vibrant sauce. Together, the zesty corn and shrimp filling with luscious sauce is such a feast for the senses! Love Mexican Cuisine? Visit

What is Yellow Mole Sauce?

This yellow mole sauce is my take on Mole Amarillo. Mole Amarillo is a golden-colored mole sauce originating from Oaxaca, traditionally made with aji amarillo chiles (which are hard to find here). Mole Amarillo is typically paired with lighter proteins- chicken, fish, or seafood. We’ve simplified it a bit here.

Shrimp Enchilada Ingredients

Ingredient Notes

• Shrimp– I always look for wild, raw, peeled, and deveined shrimp to save time. Trader Joe’s has some in their freezer section. If making these vegetarian, you could sub roasted cauliflower or black beans.
• Peppers & Chilies – To get the mole sauce a vibrant yellow- use yellow or orange bell peppers for color! Jalapeno adds the perfect heat- or sub-canned green chiles.
• Pumpkin Seeds– give the mole creaminess, but you could easily sub cashews or a little tahini paste.
• Spices – cumin, coriander, saffron and cayenne to taste.
• Fresh Lime– Fresh lime zest and juice adds a lovely acidity.
• Tortillas– Corn or flour tortillas work here- not too thick.
• Cheese– use a mild melty cheese like queso fresco, Monterey jack cheese, pepper jack cheese or shredded mozzarella

How to make Shrimp Enchiladas

Step one: Make the Yellow Mole Sauce. (You could do this ahead).

Saute onion, bell pepper, and garlic until fragrant. Add spices, saffron water, salt, broth and pumpkin seeds and simmer until seeds soften. Blend until smooth.

Step two: Make the Shrimp Enchilada filling.

Chop up the shrimp and saute in butter and garlic over medium high heat. Add corn, lime zest, oregano, and cilantro. Season. Mix in cheese and a little of the yellow mole sauce. Taste and adjust salt, heat and lime. Add a pinch of cayenne pepper, for added heat, or a squeeze of lime juice for more acid.

Step three: Assemble. Grease a 9 x 13-inch baking dish. Warm the corn tortillas to make them pliable. Fill each tortilla with 1/2 cup of the shrimp mixture, roll tortilla, then place seam-side down in the baking dish. Lather with enchilada sauce. You won’t need all the sauce- save the rest for plating. Sprinkle with cheese. (You could do this all ahead and refrigerate for 24 hours before baking.)

Step four: Bake. Bake uncovered at 375F until golden and melty, about 20 minutes.

To plate the enchiladas, warm the remaining yellow mole sauce in a sauce pan, spoon a little on each plate, and top with an enchilada. Add sliced radishes and chopped cilantro. Microgreens would be pretty here too.

What to Serve with Shrimp Enchiladas

These are on the slightly richer side- so I like to opt for something light like our Mexican Slaw or this Cucumber Salad. My husband always loves rice; this Mexican Rice pairs well.

Enjoy these and let us know what you think in the comments below. -xo

Sylvia

Shrimp Enchiladas Video

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