Crispy Shrimp Taquitos
Crispy Shrimp Taquitos
Ingredients
For the Shrimp Filling
- 2 pounds shrimp, cleaned and deveined
- 1/2 teaspoon smoked paprika
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoons salt
- 2 tablespoons cornstarch
- frying oil, as needed
For the Salsa Fresca
- 2 roma tomatoes, diced, watery inside removed
- 1/2 red onion, diced
- 1/2 bushel cilantro, chopped
- 1 lime, for juice, extra for garnish
For Assembly
- 24 corn tortillas
- 1/4 cup mayonnaise
- 1 handful queso fresco, crumbled, extra for garnish
- frying oil, as needed
For Serving
- 1/4 cup sour cream, for filling, extra for topping
- curtido, for topping
- salsa, for topping
Instructions
- 1
Place the cleaned and deveined shrimp into a large bowl. Add the smoked paprika, pepper, garlic powder, onion powder, and salt to the shrimp. Sprinkle the cornstarch over the seasoned shrimp. Mix all the ingredients thoroughly until the shrimp is evenly coated.
⏱️ 5 min
- 2
Heat about 1 tablespoon of frying oil in a large skillet or pan over medium-high heat. Add the seasoned shrimp to the hot oil in a single layer, working in batches if necessary to avoid overcrowding. Cook the shrimp for approximately 5-6 minutes, flipping halfway, or until they are crispy and fully cooked. Remove the cooked shrimp from the pan and set aside on a plate lined with paper towels to drain any excess oil.
⏱️ 10 min
- 3
In a separate medium bowl, combine the diced roma tomatoes (with the watery inside removed), diced red onion, and chopped cilantro. Squeeze the juice from one lime over this mixture. Stir gently to combine. This is your salsa fresca.
⏱️ 5 min
- 4
Lay out the corn tortillas on a clean work surface. Spread a thin layer of mayonnaise on each tortilla. Place a portion of the cooked shrimp on one side of each tortilla. Top the shrimp with a small amount of the prepared salsa fresca. Add a sprinkle of crumbled queso fresco over the salsa fresca. Roll each tortilla tightly to form a taquito, ensuring the filling is secure.
⏱️ 15 min
- 5
Heat about 1 inch of fresh frying oil in a deep skillet or pot over medium-high heat until it reaches 350°F. Carefully place the rolled taquitos into the hot oil, seam side down first to help seal them. Fry in batches until golden brown and crispy on all sides, about 2-3 minutes per side. Use tongs to carefully remove the taquitos from the oil and place them on a plate lined with paper towels to drain excess oil.
⏱️ 15 min•🌡️ 350
- 6
Serve the crispy shrimp taquitos immediately. Garnish with extra sour cream, curtido, salsa, and crumbled queso fresco as desired. Serve with extra lime wedges on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Shrimp Taquitos
For the Shrimp Filling
- 2 pounds shrimp, cleaned and deveined
- 1/2 teaspoon smoked paprika
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoons salt
- 2 tablespoons cornstarch
- frying oil, as needed
For the Salsa Fresca
- 2 roma tomatoes, diced, watery inside removed
- 1/2 red onion, diced
- 1/2 bushel cilantro, chopped
- 1 lime, for juice, extra for garnish
For Assembly
- 24 corn tortillas
- 1/4 cup mayonnaise
- 1 handful queso fresco, crumbled, extra for garnish
- frying oil, as needed
For Serving
- 1/4 cup sour cream, for filling, extra for topping
- curtido, for topping
- salsa, for topping
Instructions
- 1
Place the cleaned and deveined shrimp into a large bowl. Add the smoked paprika, pepper, garlic powder, onion powder, and salt to the shrimp. Sprinkle the cornstarch over the seasoned shrimp. Mix all the ingredients thoroughly until the shrimp is evenly coated.
⏱️ 5 min - 2
Heat about 1 tablespoon of frying oil in a large skillet or pan over medium-high heat. Add the seasoned shrimp to the hot oil in a single layer, working in batches if necessary to avoid overcrowding. Cook the shrimp for approximately 5-6 minutes, flipping halfway, or until they are crispy and fully cooked. Remove the cooked shrimp from the pan and set aside on a plate lined with paper towels to drain any excess oil.
⏱️ 10 min - 3
In a separate medium bowl, combine the diced roma tomatoes (with the watery inside removed), diced red onion, and chopped cilantro. Squeeze the juice from one lime over this mixture. Stir gently to combine. This is your salsa fresca.
⏱️ 5 min - 4
Lay out the corn tortillas on a clean work surface. Spread a thin layer of mayonnaise on each tortilla. Place a portion of the cooked shrimp on one side of each tortilla. Top the shrimp with a small amount of the prepared salsa fresca. Add a sprinkle of crumbled queso fresco over the salsa fresca. Roll each tortilla tightly to form a taquito, ensuring the filling is secure.
⏱️ 15 min - 5
Heat about 1 inch of fresh frying oil in a deep skillet or pot over medium-high heat until it reaches 350°F. Carefully place the rolled taquitos into the hot oil, seam side down first to help seal them. Fry in batches until golden brown and crispy on all sides, about 2-3 minutes per side. Use tongs to carefully remove the taquitos from the oil and place them on a plate lined with paper towels to drain excess oil.
⏱️ 15 min•🌡️ 350 - 6
Serve the crispy shrimp taquitos immediately. Garnish with extra sour cream, curtido, salsa, and crumbled queso fresco as desired. Serve with extra lime wedges on the side.
⏱️ 5 min