Baked Shrimp Taquitos offer a delightful twist to traditional fried taquitos, providing a lighter and healthier alternative without compromising on flavor. This easy-to-follow recipe requires only 30 minutes from start to finish, making it an excellent choice for a quick appetizer or a light lunch. The combination of succulent shrimp, flavorful vegetables, and melted pepperjack cheese rolled in warm corn tortillas creates a mouthwatering dish that’s perfect for any occasion.
To prepare the filling, sauté finely chopped onion, minced garlic, and jalapeno in olive oil until softened. Add diced vine tomatoes, cooking until the mixture thickens. Incorporate the chopped shrimp, cilantro, and a dash of salt, cooking briefly until the shrimp are just cooked through. This flavorful filling sets the stage for the delicious taquitos.
The baking method not only reduces the overall fat content but also produces perfectly crisp taquitos. After assembling the rolled tortillas with the shrimp filling and cheese, they are baked in a preheated oven at 400°F. The result is golden and crispy taquitos that are satisfyingly crunchy on the outside while maintaining a juicy and flavorful interior.
Serve these Baked Shrimp Taquitos with optional sides such as jarred or homemade salsa verde for a tangy kick and guacamole for a creamy finish. The recipe also provides nutritional information, with each serving containing 245 calories, 27.5g of carbohydrates, 18g of protein, and 7.5g of fat. With just 5 (W-W) points, these taquitos are not only delicious but also a mindful choice for those keeping track of their dietary intake.
Whether you’re hosting a gathering, looking for a tasty appetizer, or seeking a healthier alternative to fried options, these Baked Shrimp Taquitos are sure to be a hit. The simplicity of the recipe, combined with the bold flavors and satisfying crunch, makes it a go-to choice for Mexican cuisine enthusiasts and health-conscious individuals alike.
Baked Shrimp Taquitos Recipe
Baked Shrimp Taquitos are so much lighter and healthier than frying, and they come out perfect and crisp!
PREP TIME:15minutes minutes
COOK TIME:15minutes minutes
TOTAL TIME: 30 minutes
YIELD: 6 Servings
COURSE: Appetizer, Lunch
CUISINE: Mexican
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 finely chopped cilantro
- 3/4 cup shredded pepperjack cheese
- 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 on medium-high heat for 1 minute.
- Preheat the oven to 400F. Line 2 large nonstick baking sheets with foil and spray with oil.
- In batches, place 3 to 4 tortillas between two paper towels and microwave for 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 get golden and crispy, about 15 minutes.
Nutrition
Serving: 2taquitos, Calories: 245kcal, Carbohydrates: 27.5g, Protein: 18g, Fat: 7.5g, Saturated Fat: 0.5g, Cholesterol: 98.5mg, Sodium: 201.5mg, Fiber: 4g, Sugar: 0.5g
– W-W Points: 5