These Baked Shrimp Taquitos are so much lighter and healthier than frying, and they come out perfect and crisp!
Baked Shrimp Taquitos
These shrimp taquitos are great as shrimp appetizers, or serve them with salad and guacamole to make it a meal. 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! I had two taquitos for lunch with a salad and homemade guacamole and felt perfectly satisfied, although I would probably have three for dinner. More shrimp recipes you would love, these shrimp tacos are also delish, or try my freezer-friendly Chicken Taquitos!
Why This Works
These taquitos check all the boxes: they’re crispy, cheesy, and packed with flavor while still being light and nutritious. The shrimp filling makes them high in protein, the cheese keeps them melty and fun for kids, and baking instead of frying keeps them easy and wholesome. Perfect for family dinners or freezer-friendly school lunches!
- Shrimp keeps it light, lean, and protein-packed
- Corn tortillas crisp up perfectly in the oven with a light spray of oil, no need to fry!
- Gluten-free
If your kids love Mexican food, you can also try my chicken taquitos or my chicken chimichangas!
Ingredients You Will Need
Here’s everything you will need to make these baked taquitos. See exact measurements in recipe card below.
- Onion — adds savory depth and natural sweetness as it cooks
- Garlic — brings a bold, aromatic flavor that enhances the shrimp
- Jalapeño — gives a touch of heat and brightness
- Olive oil — helps sauté the aromatics and build flavor
- Tomato — adds juiciness and tang to balance the spice
- Shrimp — the protein base of the filling, light and flavorful
- Kosher salt — enhances all the flavors in the filling
- Cilantro — adds fresh, herby brightness at the end
- Pepper Jack cheese — melts into the filling, adding creaminess and a little spice
- Corn tortillas — the base for the taquitos, crisping up in the oven
- Olive oil spray — helps the tortillas get golden and crispy when baked
- Salsa verde (optional) — tangy, zesty dip to complement the taquitos
- Guacamole (optional) — creamy, cooling dip that balances the spice
How To Make Shrimp Taquitos
These shrimp taquitos are simple to make. Here’s the step-by-step directions. See recipe card below for printable directions.
- Heat the oven to 400°F. Line two large baking sheets with foil and lightly coat with oil spray.
- In a large skillet over medium heat, sauté the onion, garlic, and jalapeño in oil until softened. Stir in the tomatoes and cook until thickened, about 3 to 4 minutes. Add the shrimp, ¼ teaspoon salt, and cilantro, and cook over medium-high heat for 1 minute, just until the shrimp are nearly cooked through. Remove from heat.
- Working in batches, warm 3 to 4 tortillas at a time between two paper towels in the microwave for about 30 seconds, until soft and pliable. Place one tortilla on a clean surface, spoon about 3 tablespoons of the shrimp mixture across the bottom third, then sprinkle with 1 tablespoon of cheese. Roll tightly into a tube and set seam-side down on the prepared baking sheet. Repeat with remaining filling and tortillas.
- Lightly spray the tops of the taquitos with oil and sprinkle with a pinch of salt. Bake for about 15 minutes, until the tortillas are golden and crispy.
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:
Shrimp Taquitos
Equipment
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 cilantro, finely chopped
- 3/4 cup pepperjack cheese, shredded
- 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.
