If I told you that this baked shrimp taquitos recipe smells like a fiesta swooping into your kitchen and leaves everyone—kids included—scrambling for seconds, would you believe me? I still remember the first time I made these for a casual Sunday dinner. The combination of crispy, golden edges with juicy, spiced shrimp inside had my whole crew hovering near the oven, ready to snag “just one more.” These aren’t your average fried taquitos—they’re baked, so you get that satisfying crunch without the grease, which my husband especially appreciates. Honestly, they’re a little like the lovechild between shrimp tacos and your favorite crunchy snack, perfect for when you want big flavor without the fuss. If you’ve ever made classic fried taquitos, this baked shrimp version might just change the game for you—trust me, it’s my go-to for family get-togethers or when I just want to impress without breaking a sweat.
What is a baked shrimp taco?
Think of baked shrimp taquitos as little rolled-up tortillas generously filled with tender, flavorful shrimp and baked to crispy perfection. The word “taquito” means “small taco” in Spanish, and that’s exactly the vibe here—mini tacos that are rolled tight and baked rather than fried. It’s essentially a handheld, crunchy snack or appetizer bursting with zesty, juicy seafood goodness. Unlike their fried counterparts, these baked versions save you from the oily aftermath but still give you that wonderful crunch that makes taquitos so addictive. They’re tiny parcels of flavor, easy to customize, and seriously fun to make. I always look at them as a bridge between casual finger food and a dish that feels a bit special—perfect for sharing and sure to get everyone asking for the recipe!
Why you’ll love this recipe?
What I love most about this baked shrimp taquitos recipe is the balance it strikes between flavor, simplicity, and a bit of healthy-ish crunch. First off, the shrimp comes out juicy and tender, soaking up a blend of spices that remind me of a beachside taco stand—smoky, slightly spicy, with just the right hint of lime freshness. And here’s the kicker: the baking method means you don’t have to deal with hot oil splatters or feel guilty after digging in.
They’re also budget-friendly without feeling cheap. Shrimp can be pricey, sure, but you won’t need a ton of it here, plus the tortillas and a few pantry staples round things out. I often whip this up when I’m aiming for something a little fancy without a huge grocery run. Plus, these taquitos are ridiculously versatile—you can swap out the shrimp for chicken or veggies easily if you feel like experimenting, and they still deliver that crunchy crisp I adore.
For those who love a good party snack, this recipe is a lifesaver on busy nights or casual get-togethers—because no one can resist these. And if you think you’re not a seafood person, I swear the spices and the crispy shell might just convert you. My kids actually ask for these more than their usual pizza night, which says a lot around here! And between you and me, it’s a win-win when I can sneak in some shrimp nutrition disguised in something crispy and fun.
How do I make Baked Shrimp Taquitos?
Quick Overview
Here’s the gist: marinate your shrimp with some fresh lime, chili, and garlic, then toss them with cheese and a little cilantro. After that, roll your shrimp filling inside warm corn tortillas and bake them until crispy and golden brown. There’s no frying involved, which means less cleanup and a healthier bite without skimping on that addictive crunch. It’s straightforward, takes under 30 minutes from start to finish, and you get that satisfying snap when you bite in. I always do a quick broil at the end, just to make sure they get that golden finish. Simple, fresh, and always a crowd-pleaser.
Ingredients
For the Filling:
- 1 pound medium shrimp, peeled and deveined — fresh or thawed frozen works just fine
- 2 cloves garlic, minced — because garlic is life
- 1 teaspoon chili powder — adds a subtle kick
- 1/2 teaspoon smoked paprika — for that warm, smoky undertone
- 1 tablespoon fresh lime juice — brightens everything up
- 1/4 cup chopped fresh cilantro — optional but highly recommended
- 1 cup shredded Monterey Jack or mozzarella cheese — melts beautifully inside
- Salt and pepper, to taste
For the Taquitos:
- 12 small corn tortillas — the thinner, the better for rollability
- Olive oil or cooking spray — to help with crisping the outside
Optional Dips and Toppings:
- Sour cream or Greek yogurt
- Fresh salsa or pico de gallo
- Guacamole or sliced avocado
- Extra lime wedges
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 425°F (220°C). While it heats up, line a baking sheet with parchment paper or a silicone mat—this helps the taquitos crisp evenly and makes cleanup a breeze. Spray or lightly brush the sheet with olive oil so nothing sticks.
Step 2: Prepare the Shrimp Filling
Chop those shrimp into small pieces—bite-sized is perfect here. Toss them in a bowl with garlic, chili powder, smoked paprika, lime juice, cilantro, salt, and pepper. Let that marinade mingle for about 10 minutes while you warm the tortillas; this step really lets those flavors develop.
Step 3: Warm the Tortillas
Give the corn tortillas a quick steam in a steamer basket or wrap them in a damp towel and microwave for 30 seconds. This softens them up and makes rolling them a cinch without cracking.
Step 4: Assemble the Taquitos
Lay a warmed tortilla flat, spoon about 2 tablespoons of the shrimp filling along one edge, sprinkle a little shredded cheese on top, and roll it up tight. Place each rolled taquito seam-side down on your prepared baking sheet so they don’t unravel in the oven.
Step 5: Oil & Bake
Once all your taquitos are rolled and on the pan, lightly brush or spray the tops with olive oil. This gives them that beautiful golden, crispy finish. Slide the baking sheet into your oven and bake for about 15-18 minutes, flipping halfway through for even crispiness.
Step 6: Optional Broil for Extra Crunch
If you want them extra crispy (and who doesn’t?), switch your oven to broil for the last 2-3 minutes, keeping a close eye—those bad boys go from golden to burnt in a snap!
Step 7: Serve and Enjoy
Let the taquitos cool for a few minutes—they’re hot and steamy inside—and then serve with your favorite dips, extra lime wedges, and maybe even a sprinkle of fresh cilantro for that pretty garnish. Watch the pile disappear before you even pull out any plates!
What to Serve It With
For Breakfast: Pair these taquitos with a rich, dark coffee or a mild latte. Something about the shrimp and citrus sparkle pairs surprisingly well with your morning brew. Toss in a side of scrambled eggs with herbs for a full spread.
For Brunch: Serve on a platter with fresh pico de gallo, guacamole, and a chilled margarita or a sparkling water with lime. It turns a casual brunch into a mini celebration, especially when you add a colorful fruit salad on the side.
As Dessert: I know it sounds wild, but this is a fantastic savory finish to a casual, spicy meal. Flip the flavor by serving with mango salsa or pickled onions that add a touch of natural sweetness and tang, helping balance out the spice.
For Cozy Snacks: These taquitos are a dream alongside a cold beer or a glass of crisp white wine. They’re exactly what you want when you sink onto the couch after work and need something crunchy, filling, and soul-satisfying without the fuss of a full meal.
My family has a tradition of pairing these taquitos with a side of black beans and cilantro lime rice whenever we have friends over. It’s simple, festive, and always brings people together around the table—or the TV for those snack-and-binge evenings!
Top Tips for Perfecting Your Baked Shrimp Taquitos
Shrimp Prep: Always pat your shrimp dry before chopping and marinating—that extra moisture can make your filling soggy and harder to roll. Fresh is great, but if frozen, thaw fully and drain well.
Mixing Advice: Keep your marinade light and let it sit, but avoid marinating for too long, or the lime juice will “cook” the shrimp and make them rubbery. Stir the filling gently to avoid smashing the shrimp pieces.
Rolling Technique: Warm tortillas are key; cold tortillas crack and tear. If you find them stiff, gently steam or wrap in a damp towel again before rolling. Rolling tight but gentle helps keep them intact during baking.
Ingredient Swaps: Not a fan of cilantro? Basil or parsley both work wonderfully. You can swap Monterey Jack for mild cheddar or pepper jack if you want spice. For a dairy-free option, leave out the cheese or use a plant-based substitute that melts well.
Baking Tips: Keep an eye on your oven’s quirks. Some ovens bake unevenly, so rotating your pan halfway through helps. If your taquitos don’t feel crisp enough, don’t hesitate to broil a bit. Just watch closely!
Glaze Variations: I sometimes brush the taquitos with a lime-infused olive oil before baking for an extra citrus pop. For a touch of sweetness and color, a drizzle of chipotle honey glaze right after baking adds a lovely contrast. Experiment with your favorite flavors—you can’t go wrong.
I’ve learned the hard way that skipping the oil spray on the baking sheet means some taquitos stick, and that’s a mood killer when you’re ready to dig in. Also, don’t overcrowd the pan—they need space to get crispy on all sides. This recipe has become a kitchen experiment playground, and every time I tweak it, it gets better!
Storing and Reheating Tips
Room Temperature: These taquitos are best eaten fresh but can sit out covered with foil for up to 2 hours during serving. They lose a bit of that crispness but still taste delicious.
Refrigerator Storage: Store leftovers in an airtight container for up to 3 days. To maintain as much crunch as possible, place a paper towel in the container to absorb moisture. Reheat in a toaster oven or oven at 350°F for about 8-10 minutes to crisp back up.
Freezer Instructions: Freeze cooled taquitos in a single layer on a parchment-lined baking sheet for 1-2 hours. Once frozen, transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months. To reheat, bake them straight from frozen at 375°F for 15-20 minutes, flipping halfway through.
Glaze Timing Advice: Wait to add any sour cream, guacamole, or fresh salsa until after reheating; these toppings don’t freeze or reheat well. For the cheese, if you plan to freeze, reduce the amount slightly to avoid it becoming gritty on reheating.
I always try to avoid microwaving because it makes the tortillas chewy and sad, but if you’re in a hurry, zap for 30 seconds and then crisp them up in a hot skillet for a minute on each side.
Frequently Asked Questions
Final Thoughts
This baked shrimp taquitos recipe has become one of those dependable go-tos when I want something fast, flavorful, and guaranteed to vanish off the plate. There’s just something about the crispy shell paired with tender, spiced shrimp that never fails to hit the spot and bring smiles at my family table. I love how it’s fresh, not too heavy, and can easily be adapted to what’s in your fridge or your flavor mood that day. If you’re curious, try pairing these with a tangy slaw or even turning your shrimp filling into tacos or lettuce wraps for a fun twist. Seriously, once you make these, you’ll probably find yourself making them over and over—not just for dinner but for snacks and parties too. Happy baking! Can’t wait to hear how yours turns out—don’t forget to drop your tweaks and tips in the comments. Sharing kitchen stories is half the fun, right?
baked shrimp taquitos
Ingredients
Main Ingredients
- 0.5 cup onion finely chopped
- 2 cloves garlic minced
- 1 piece jalapeno minced
- 1 teaspoon olive oil
- 1 piece vine tomato diced
- 12 ounce raw peeled and deveined shrimp chopped
- to taste kosher salt
- 2 tablespoons cilantro finely chopped
- 0.75 cup pepperjack cheese shredded
- 12 count corn tortillas 6-inch
- to spray olive oil spray for baking sheet
- salsa verde optional for dipping
- guacamole optional for dipping
Instructions
Preparation Steps
- In a large skillet over medium heat, sauté the onion, garlic, and jalapeno in olive oil until soft. Add the diced tomato and cook until thickened, about 3 to 4 minutes. Stir in the shrimp, 1/4 teaspoon salt, and cilantro; cook over medium-high heat for 1 minute.
- Preheat the oven to 400°F. Line two large nonstick baking sheets with foil and spray with olive oil.
- Working in batches, place 3 to 4 tortillas between two paper towels and microwave for 30 seconds until warm and pliable. Place a tortilla on a clean, dry work surface and spread about 3 tablespoons of the shrimp filling onto the bottom third. Top with 1 tablespoon of shredded cheese. Roll the tortilla tightly from the bottom to encase the filling and place seam side down on the baking sheet.
- Repeat with remaining tortillas and filling. Spray the tops lightly with olive oil and sprinkle with a pinch of salt. Bake in the preheated oven until the tortillas are golden and crispy, about 15 minutes.
