Skinnytaste > Main Ingredient > Shrimp Recipes > Baked Shrimp Taquitos

Baked Shrimp Taquitos

This post may contain affiliate links. Read my disclosure policy.
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!

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 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!

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!

How To Make Baked Shrimp Taquitos

Helpful Tips:

  • 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

4.80 from 55 votes
5
Cals:245
Protein:18
Carbs:27.5
Fat:7.5
Baked Shrimp Taquitos are so much lighter and healthier than frying, and they come out perfect and crisp!
Course: Appetizer, Lunch
Cuisine: Mexican
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!
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Yield: 6 Servings
Serving Size: 2 taquitos

Ingredients

  • 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

Instructions

  • 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.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Nutrition

Serving: 2 taquitos, Calories: 245 kcal, Carbohydrates: 27.5 g, Protein: 18 g, Fat: 7.5 g, Saturated Fat: 0.5 g, Cholesterol: 98.5 mg, Sodium: 201.5 mg, Fiber: 4 g, Sugar: 0.5 g

Categories:

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!

Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Rate this Recipe:




206 comments on “Baked Shrimp Taquitos”

  1. White corn tortillas did NOT work.  Broke as rolled; looked awful, but tasted great.  Use corn only?

  2. Made the chicken version of these and they were a disaster. Every single one split open. Tasted good but they were a mess!

  3. Made this tonight, followed the recipe except I air fried it at 400 for 5 mins.  It was absolutely delicious.  My boyfriend Loved it as did I!  Thank you for your wonderful recipes!!

  4. Delicious.  Only change I made was to use flour tortillas and eliminate cilantro.  Made homemade guac to go along with it.  Will definitely be making again.  

  5. I made this tonight for dinner!  Yum-o-licious!!!  I made with small flour tortillas as I am not a fan of corn tortillas.  Otherwise, followed the recipe exactly.  Will definitely be  making again!

  6. An excellent dish! We had flour tortillas on hand, so we used those. Otherwise we followed the recipe! Served with brown rice w/black beans, cole slaw & homemade guacamole. We’d definitely make it again.

  7. I had trouble with the tortillas on my first attempt at this recipe so this time I made tacos.  Used the hard shells, placed shredded lettuce, shrimp mix, cheese and a squeeze of lime juice. Yum!  Definitely a keeper!

  8. I lost my mind and started throwing everything in a bowl before realizing I was supposed to actually cook the ingredients before filling the tortillas.  By the time I realized it was much too late.  I filled the tortillas with the mixed up raw ingredients and baked them as directed – guess what.  They took a few minutes longer and I flipped them over about halfway through but they were still terrific.  Great recipe.  (and for a really delicious dip, blend an avocado and a jar of salsa verde in a mini-prep, food processor, blender, etc. until smooth.)

  9. Avatar photo
    Dave Creighton

    I use flour tortillas instead of corn because of a corn allergy. Flour is really easy to work with.

    Also, absolutely LOVE this recipe!

  10. I made these tonight and they were very good! I did have one question…I baked them kind of tightly side by side (like enchiladas), and only the tops crisped up. Do you bake them with a bit more separation to help the whole thing crisp up? I might try that next time, but fear they might unroll if they’re not next to each other.

  11. Avatar photo
    Kalene Phillips

    I warmed tortillas in the microwave and they still broke. Is there a better way to warm them up or a particular brand that is better to use?

    1. You have to work with them while warm so make sure you keep a towel over them so they dont cool. I use Guererra.

    2. I usually heat corn tortillas one at a time in a skillet. 10-15 seconds per side. It’s not time consuming at all — I just heat a tortilla while I’m filling and rolling the previous tortilla. 🙂

  12. I’m no expert but I really think warming the tortillas in a pan vs. the microwave makes a difference in them holding together. I tried both and the microwaved tortillas seemed super pliable but started to tear right as I began to roll. The pan-heated ones stayed together! I omitted the jalapeno and fresh tomato and used Rotel because that’s all I had. It turned out well but I think I’d prefer GIna’s ingredients.

    1. I also made these in an air fryer at 400 degrees for 5 minutes based off another comment. Turned out great!

      1. Just made these for the first time- they were really good. I didn’t work quick enough and 4 or 5 split. The last 6 didn’t so it was a time thing. I will try the frying pan next time which is the way I normally do tacos. Guac & salsa topped it off. I had 4 as a meal and it was 8pp on WW (I lowered the points with low fat cheese & lower calorie tortillas)

  13. Fabulous!   My husband and I who are not always Mexican food eaters thought that these were out of sight. We will make them again. Perhaps regularly!,,

  14. Avatar photo
    Jean Whitaker

    My husband and I made these for dinner this week.  We followed your recipe exactly.  They were fabulous and so easy to make.  Thank you for a recipe we will be making regularly.