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Shrimp Taquitos

Crispy Shrimp Taquitos filled with spicy shrimp, cheese, and veggies, served with your favorite toppings. Get ready for a flavorful fiesta in every bite! Make them tonight!

Craving a flavorful and crunchy snack? Look no further than these mouthwatering Shrimp Taquitos! Loaded with succulent shrimp, crispy vegetables, and a hint of spice, these bite-sized wonders are sure to satisfy your cravings.

With a crispy exterior and tender interior, it’s no wonder they’re a party favorite.

Ready Time

45 mins


8 servings


  • 1 pound large shrimp, peeled and deveined
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped yellow onion
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 corn tortillas
  • 1 cup shredded cheese, divided (Monterey Jack or Cheddar work well)
  • Vegetable oil for frying
  • Optional toppings: diced avocado, sour cream, salsa, cilantro, shredded lettuce


Rinse the shrimp under cold water and pat them dry with paper towels. In a medium bowl, combine the shrimp, red bell pepper, yellow onion, jalapeño pepper, garlic, cumin, paprika, cayenne pepper, salt, and black pepper.

Mix well to combine.

In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once the oil is hot, reduce the heat to medium.

Place a large tortilla on a flat surface.

Spoon about 1/4 cup of the shrimp mixture onto the center of the tortilla, leaving a 1-inch border around the edges. Sprinkle a tablespoon or two of shredded cheese on top of the shrimp mixture.

Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll the taquito into a tight cylinder.

Repeat with the remaining tortillas and filling. When the oil is hot, add a few of the taquitos to the skillet (do not overcrowd).

Fry for about 2-3 minutes on each side, until the tortillas are crispy and golden brown.

Repeat with the remaining taquitos. Remove the taquitos from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Serve the taquitos hot with your choice of toppings, such as diced avocado, sour cream, salsa, cilantro, or shredded lettuce.


Use fresh and large shrimp for the best results, as they will hold their shape better during frying. Make sure to pat them dry with paper towels to remove excess moisture.

To prevent the taquitos from breaking apart while frying, make sure to fold them tightly and secure the edges well.

If you want to bake the taquitos instead of frying, preheat your oven to 400°F (200°C) and bake for about 12-15 minutes, or until crispy and golden brown. For extra crispy taquitos, you can chill them in the refrigerator for about 30 minutes before frying.

Don’t overcrowd the skillet when frying the taquitos, as this can cause them to stick together.

Fry in batches if necessary. If you want to make the taquitos ahead of time, you can assemble them and store them in the refrigerator for up to 24 hours or freeze them for up to 2 months.

Fry them just before serving.

Nutrional Value

  • Calories: 344
  • Total Fat: 18g
  • Saturated Fat: 4.5g
  • Cholesterol: 60mg
  • Sodium: 450mg
  • Total Carbohydrates: 24g
  • Dietary Fiber: 2g
  • Sugars: 2g
  • Protein: 18g
Shrimp Taquitos
Shrimp Taquitos

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