Shrimp taquitos, oh how they remind me of those spontaneous beach trips where the salty breeze mingles with the tantalizing scent of street food. Picture this:
a crispy, golden taquito, bursting with succulent shrimp, and draped in a creamy salsa verde that’s as refreshing as a cool dip in the ocean. Now, I’ve always had a soft spot for shrimp—maybe it’s because it takes me back to family gatherings where we’d indulge in seafood feasts, laughing over shared stories and the occasional sea spray.
But I digress. These taquitos are not just about nostalgia; they’re a delightful blend of textures, the perfect balance of crunch and creaminess.
And you know what pairs beautifully with them? A bit of lively conversation and perhaps a chilled margarita on the side.
So, whether you’re a seasoned cook or someone who usually burns toast, this recipe is your ticket to a mini fiesta. Let’s roll up our sleeves and dive into the deliciousness—just keep an eye on the shrimp; they tend to vanish when you’re not looking!
Steps
- Sauté the onion, garlic, and jalapeño in olive oil over medium heat until they soften. Add diced tomatoes and cook for 3 to 4 minutes until the mixture thickens.
- Stir in chopped shrimp, 1/4 teaspoon of salt, and cilantro; cook on medium-high heat for about a minute. Preheat the oven to 400°F and line two baking sheets with foil, then spray them lightly with oil.
- Heat tortillas by microwaving 3 to 4 at a time between two damp paper towels for 30 seconds to make them pliable. Put about 3 tablespoons of the shrimp mixture onto the lower third of each tortilla, then add 1 tablespoon of cheese.
- Roll each tortilla tightly to enclose the filling, placing them seam side down on the prepared baking sheets. Repeat until all filling is used, spray the tops with oil, and sprinkle a pinch of salt.
- Bake the taquitos in the oven for approximately 15 minutes or until the tortillas are golden and crispy. Serve with salsa verde or guacamole for dipping if desired.
Ingredients
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño, minced
- 1 teaspoon olive oil
- 1 vine tomato, diced
- 12 ounces raw, peeled, and deveined shrimp, chopped
- Kosher salt
- 2 tablespoons finely chopped cilantro
- 3/4 cup shredded pepper jack cheese
- 12 six-inch corn tortillas
- Olive oil spray
- Jarred or homemade salsa verde (optional for dipping)
- Guacamole (optional for dipping)
Nutritional Values
Calories: 735 | Protein: 54 g | Carbohydrates: 82.5 g | Fat: 22.5 g | Saturated Fat: 1.5 g | Cholesterol: 295.5 mg | Sodium: 604.5 mg | Fiber: 12 g | Sugar: 1.5 g
FAQ
- What are some tips for handling jalapeños when making Baked Shrimp Taquitos?
- It’s important to wash your hands after touching jalapeños, as they can cause irritation if you touch your eyes. The heat in jalapeños can vary, so taste them to gauge their spiciness. If you prefer a milder flavor, remove the seeds and membrane, which hold most of the heat.
- Can I use frozen shrimp for this recipe?
- Yes, shrimp is excellent to keep in your freezer since it defrosts and cooks quickly. Many shrimp available in stores are previously frozen, so buying frozen shrimp and defrosting as needed can help maintain freshness.
- What is a good serving suggestion for Baked Shrimp Taquitos?
- These taquitos can be served as appetizers or part of a meal. Pair them with a salad and guacamole for a satisfying lunch or dinner. They can also be enjoyed with salsa verde for dipping.
- How can I ensure my taquitos turn out crispy?
- To achieve crispy taquitos, preheat your oven to 400°F and line baking sheets with foil, spraying them with oil. Spray the tops of the rolled taquitos with oil and bake until the tortillas are golden and crispy, about 15 minutes.
Tips
- Always wear gloves or wash your hands thoroughly after handling jalapeños to avoid irritation if you accidentally touch your face or eyes.
- If you prefer a milder flavor, remove the seeds and membrane from the jalapeños, as that is where most of the heat is concentrated.
- Keep shrimp in your freezer for convenience; it thaws quickly and stays fresher when defrosted just before use.
- To make the tortillas easier to roll without cracking, warm them in the microwave between damp paper towels until they are soft and pliable.
Equipment
- Large nonstick baking sheets
- Olive oil spray bottle (such as Misto)
- Microwave (if not already available at home)
