Crispy Shrimp Taquitos
Crispy Shrimp Taquitos
Ingredients
For the Shrimp Filling
- 2 pounds shrimp, cleaned and deveined
- 2 roma tomatoes, diced, watery inside removed
- 1/2 bushel cilantro, chopped
- 1/2 red onion, diced
- 1 lime, juiced
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 handful queso fresco, crumbled
- 1/2 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons cornstarch
- 2 teaspoons salt
For Assembly and Frying
- 24 corn tortillas
- 3 cups frying oil, as needed for frying
For Serving
- 1/2 cup sour cream, for garnish
- 1/2 cup curtido, for garnish
- 1/2 cup salsa, for garnish
- 1/4 cup queso fresco, crumbled, for garnish
- 1 lime, cut into wedges, for garnish
Instructions
- 1
Finely chop the cleaned and deveined shrimp until it forms a chunky paste with some larger pieces remaining. Transfer the chopped shrimp to a large mixing bowl.
⏱️ 5 min
- 2
Add the juice of 1 lime to the bowl with the chopped shrimp.
⏱️ 1 min
- 3
Add the diced roma tomatoes (with watery insides removed), chopped cilantro, and diced red onion to the bowl.
⏱️ 5 min
- 4
Season the mixture with 2 teaspoons of salt, 1 teaspoon of black pepper, 1/2 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder.
⏱️ 2 min
- 5
Add 1/4 cup of mayonnaise, 1/4 cup of sour cream, and a large handful of crumbled queso fresco to the mixture.
⏱️ 2 min
- 6
Sprinkle 2 tablespoons of cornstarch over the ingredients in the bowl.
⏱️ 1 min
- 7
Mix all ingredients thoroughly until well combined and a thick, cohesive filling is formed.
⏱️ 3 min
- 8
Lightly warm the corn tortillas in a microwave or on a dry skillet to make them pliable and prevent cracking when rolled.
⏱️ 2 min
- 9
Place a small amount of the shrimp filling onto each warmed corn tortilla and roll them up tightly. Be careful not to overstuff them.
⏱️ 6 min
- 10
Arrange the rolled taquitos in a single layer on a tray or baking sheet.
⏱️ 1 min
- 11
Place the tray of taquitos in the freezer for 10 to 15 minutes, just long enough for them to firm up and set. This helps them hold their shape during frying.
⏱️ 15 min
- 12
Heat approximately 3 cups of frying oil in a large, heavy-bottomed pan or Dutch oven over medium heat until it reaches about 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 13
Carefully place a few taquitos into the hot oil, seam-side down. Using a spatula, gently press down on each taquito for a second or two to ensure the seam stays closed.
⏱️ 1 min
- 14
Fry the taquitos for 5 to 6 minutes, turning occasionally, until they are golden brown and crispy on all sides. Do not overcrowd the pan; fry in batches if necessary.
⏱️ 5 min
- 15
Remove the fried taquitos from the oil and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
⏱️ 1 min
- 16
Serve the crispy shrimp taquitos immediately with your desired toppings, such as salsa, sour cream, curtido, extra crumbled queso fresco, and lime wedges.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Shrimp Taquitos
For the Shrimp Filling
- 2 pounds shrimp, cleaned and deveined
- 2 roma tomatoes, diced, watery inside removed
- 1/2 bushel cilantro, chopped
- 1/2 red onion, diced
- 1 lime, juiced
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 handful queso fresco, crumbled
- 1/2 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons cornstarch
- 2 teaspoons salt
For Assembly and Frying
- 24 corn tortillas
- 3 cups frying oil, as needed for frying
For Serving
- 1/2 cup sour cream, for garnish
- 1/2 cup curtido, for garnish
- 1/2 cup salsa, for garnish
- 1/4 cup queso fresco, crumbled, for garnish
- 1 lime, cut into wedges, for garnish
Instructions
- 1
Finely chop the cleaned and deveined shrimp until it forms a chunky paste with some larger pieces remaining. Transfer the chopped shrimp to a large mixing bowl.
⏱️ 5 min - 2
Add the juice of 1 lime to the bowl with the chopped shrimp.
⏱️ 1 min - 3
Add the diced roma tomatoes (with watery insides removed), chopped cilantro, and diced red onion to the bowl.
⏱️ 5 min - 4
Season the mixture with 2 teaspoons of salt, 1 teaspoon of black pepper, 1/2 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder.
⏱️ 2 min - 5
Add 1/4 cup of mayonnaise, 1/4 cup of sour cream, and a large handful of crumbled queso fresco to the mixture.
⏱️ 2 min - 6
Sprinkle 2 tablespoons of cornstarch over the ingredients in the bowl.
⏱️ 1 min - 7
Mix all ingredients thoroughly until well combined and a thick, cohesive filling is formed.
⏱️ 3 min - 8
Lightly warm the corn tortillas in a microwave or on a dry skillet to make them pliable and prevent cracking when rolled.
⏱️ 2 min - 9
Place a small amount of the shrimp filling onto each warmed corn tortilla and roll them up tightly. Be careful not to overstuff them.
⏱️ 6 min - 10
Arrange the rolled taquitos in a single layer on a tray or baking sheet.
⏱️ 1 min - 11
Place the tray of taquitos in the freezer for 10 to 15 minutes, just long enough for them to firm up and set. This helps them hold their shape during frying.
⏱️ 15 min - 12
Heat approximately 3 cups of frying oil in a large, heavy-bottomed pan or Dutch oven over medium heat until it reaches about 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 13
Carefully place a few taquitos into the hot oil, seam-side down. Using a spatula, gently press down on each taquito for a second or two to ensure the seam stays closed.
⏱️ 1 min - 14
Fry the taquitos for 5 to 6 minutes, turning occasionally, until they are golden brown and crispy on all sides. Do not overcrowd the pan; fry in batches if necessary.
⏱️ 5 min - 15
Remove the fried taquitos from the oil and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
⏱️ 1 min - 16
Serve the crispy shrimp taquitos immediately with your desired toppings, such as salsa, sour cream, curtido, extra crumbled queso fresco, and lime wedges.
⏱️ 1 min