These Baked Shrimp Taquitos are so much lighter and healthier than frying, and they come out perfect and crisp! The shrimp filling is SO good you’ll be tempted to eat it before you roll them up. I plan on making the filling again to use for shrimp tacos this week!
Baked Shrimp Taquitos
These are great as shrimp appetizers, or serve them with salad and guacamole to make it a meal. I had two for lunch with salad and homemade guacamole and felt perfectly satisfied, although I would probably have three for dinner. Other baled appetizer ideas you may enjoy are Baked Sweet Potato Skins, Skinny Baked Mozzarella Sticks, and Mini Bell Pepper Loaded Turkey Nachos. These are great for party appetizers like the Super bowl!
How To Make Baked Shrimp Taquitos
- Make sure to wash hands after handling jalapeño. If you touch your eyes it will burn.
- Heat level can vary drastically in jalapeños. Taste and adjust according to your families taste. The spiciness in jalapeños comes from the seeds and membrane so remove it if you like it milder.
- Shrimp is great to keep in your freezer. It defrosts quickly and cooks even quicker! Most shrimp sold in the grocery store is previously frozen so it’s better to buy it frozen and defrost it as you need it to maintain optimal freshness.
More Shrimp Recipes You May Like:
Baked Shrimp Taquitos
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeno, minced
- 1 teaspoon olive oil
- 1 vine tomato, diced
- 12 ounces raw, peeled and deviened shrimp, chopped
- kosher salt
- 2 tablespoons finely chopped cilantro
- 3/4 cup shredded pepperjack cheese
- 12 6-inch corn tortillas
- olive oil spray, I use my Misto
- jarred or homemade salsa verde, optional for dipping
- guacamole, optional for dipping
- In a large skillet over medium heat, saute the onion, garlic and jalapeno in oil until soft. Add the tomatoes and cook until thickened 3 to 4 minutes. Add the shrimp and 1/4 teaspoon salt and cilantro and cook medium high heat 1 minute.
- Preheat the oven to 400F. Line 2 large nonstick baking sheets with foil and spray with oil.
- Working in batches, place 3 to 4 tortillas between two paper towels and microwave 30 seconds until they are warm and pliable. Place a tortilla on a clean, dry work surface and then spread about 3 tablespoons of shrimp filling onto the bottom third of the tortilla and top with 1 tablespoon of cheese. Roll the tortilla up from the bottom to surround the filling and once it’s rolled into a tube, place it on the prepared baking sheet, seam side down. Repeat with the remaining shrimp, spray the tops with oil a pinch of salt then bake until tortillas start to get golden and crispy, about 15 minutes.
208 comments on “Baked Shrimp Taquitos”
I used flour shells they came out amazing my husband was looking for more
Made these shrimp taquitos for our Super Bowl food and they were a huge hit! Super easy and quick. I didn’t have as many corn tortillas as I thought (bad planning), so I ended up using some plant protein based ones for the rest of the batch. They also worked out really well and people enjoyed both. Topped with homemade guac and some fresh salsa. These will definitely be going in the regular rotation.
Hi! This is a recipe I make at least twice a month! It is so delicious and easy and makes great leftovers! I also make it with shredded chicken instead of the shrimp and it is super yummy that way as well! I wonder how these would be in the air fryer?
These were amazing! What a treat!
These were delicious! I used the corn and wheat tortillas from Trader Joe’s and they worked perfectly. Mixed up some guacamole while they were cooking. So good!
How do i save the recipes for future use? I dont see anywhere to do that.
Do you think these can be air-fried? If so how long do you think to cook?
This was excellent! I followed other’s suggestion to cook each corn tortilla in a skillet and none of my taquitos burst. If you have an oven that does convection roast only cook for 12 minutes.
The most delicious recipe!
What substitution would work for a shellfish allergy?
Very good. One of our favorite dishes.
Wouldn’t you want to pre-cook the chicken prior to adding to the other vegetables?
Obsessed with this recipe- they were amazing! The first tortilla got messed up, but when I recruited a helper to heat the tortilla in the frying pan and having a second person roll them, they worked out perfectly. These are all the rave!
We tried both white and yellow corn tortillas and tried heated them to hot potato heat, but could not get them to roll and lay like yours. They look awful; but taste so good! HELP
I’ve made these numerous times and have the same issue. It’s so frustrating for me because I love the taste. I’d appreciate tips as well. I will say that I’ve started using toothpicks to hold them in place and that helps some. Also, certain brands of corn tortillas seem to work better than others.
Can I make these with flour tortillas?
I am not a fan of corn tortillas so make them with flour ones all the time and they come out great!