Crispy Baked Shrimp Taquitos with Cilantrolime Crema

Recipe Introduction

Quick Hook

Baked Shrimp Taquitos are my weeknight superhero.
They’re zesty, smoky and bright from lime and cilantro.

Ever craved crunchy taquitos without frying?
This recipe uses baked shrimp and gets crisp fast.

Fun fact: my friend Jorge says, "Good taquitos fix everything."
People love Mexican Dishes for bold, simple flavors.

Brief Overview

Taquitos began as simple street food in Mexico.
They’re classic Platos Mexicanos built for sharing.

Difficulty is Easy .
Total time is about 35 minutes .
Prep time is 20 minutes . Cook time is 12 15 minutes .

The recipe makes 12 taquitos .
Serves 4 people. Three taquitos each.

These use small corn or flour tortillas.
Think of corn as authentic Corn Tortillas Taquitos .

Main Benefits

Top health win is lean protein.
Shrimp is lower fat than fried options.

Perfect for weeknights and parties.
They work for game day or casual dinner.

What makes them special is the contrast. Warm, spiced shrimp inside a crunchy shell.
Paired with creamy Cilantro-Lime Crema and pickled onion.

No deep frying here, just Baked Taquitos crisped in the oven.
Want extra crunch? Try Air Fryer Taquitos instead.

I once baked two batches back-to-back.
One batch vanished before I could taste. Honest.

If you love Shrimp Taquitos Recipe ideas, this one shines.
It’s lighter than croquettes, but equally party ready.

Now, ready for ingredients and steps? Scroll down to the ingredient list.
We’ll get you rolling and baking in minutes.

I still get excited saying the name Baked Shrimp Taquitos. They remind me of late-night snacks after gigs.
Shrimp is one of the world's most eaten seafoods.

That little fact always makes me smile.

Ingredients & Equipment

Main Ingredients

For the shrimp filling:

• 1 lb (450 g) raw shrimp, peeled and deveined. Use firm, translucent shrimp.
• 1 tbsp (15 ml) olive oil.
• 1 tsp (5 g) chili powder.
• 1/2 tsp (2 g) ground cumin.
• 1/2 tsp (2 g) smoked paprika.
• 1/4 tsp (1 g) garlic powder or 1 clove garlic, minced.
• 1/4 tsp (1 g) fine sea salt.
• 1/8 tsp (0.5 g) black pepper.
• 1 tbsp (15 ml) fresh lime juice.
• 2 tbsp (8 g) chopped cilantro.
• 2 green onions, thinly sliced.

For assembly:

• 12 small corn tortillas (6-inch / 15 cm). Fresh, flexible tortillas are best.
• 1 cup (113 g) shredded Monterrey Jack or Oaxaca cheese (optional).
• 1 2 tbsp (15 30 ml) neutral oil for brushing.

For the Cilantro-Lime Crema:

• 1/2 cup (120 g) sour cream or Greek yogurt.
• 1 2 tbsp (15 30 ml) lime juice.
• 2 tbsp (8 g) chopped cilantro.
• Salt and pepper to taste.

Quality tips: buy shrimp that smell clean. Choose fresh corn tortillas for authentic Corn Tortillas Taquitos.
Use a melty cheese like Oaxaca for best binding.

Seasoning Notes

Classic spice combo works every time. Chili powder, cumin and smoked paprika are essential.
Add a pinch of chipotle for smoky heat.

A squeeze of lime brightens everything. For aromatics, use cilantro and green onion.
Substitutions: use Greek yogurt for sour cream.

Swap shrimp for shredded chicken or firm tofu.

Equipment Needed

Essential tools only:

• Rimmed baking sheet and parchment.
• Skillet (8 10 inch).
• Mixing bowls and measuring spoons.
• Tongs or spatula.

Household swaps: use oven tray for baking sheet. A wire rack helps but isn't required.
Want extra crisp? Try Air Fryer Taquitos at 400° F ( 200° C) for 6– 8 minutes.

Honestly, this Shrimp Taquitos Recipe lives in my weeknight rotation. They feel like Platos Mexicanos without the guilt. Serve with Cilantro-Lime Crema and lime wedges.
Baked Taquitos for the win.

Cooking Method

Fun fact: Americans eat about 4.5 billion tacos a year. No wonder I tried to turn taco love into something crisp.

I call it Baked Shrimp Taquitos. They’re lighter than fried ones and just as addictive.

Prep Steps

Get your mise en place. Chop shrimp, cilantro, scallions, and zest a lime. Warm 12 corn tortillas so they don’t crack.

Keep a clean towel to cover tortillas. Line a rimmed baking sheet with parchment. Use a wire rack for even crisping.

Safety first: remove tails and devein shrimp . Cook shrimp until opaque . Allergies? Warn guests if shellfish are present.

step-by-step Process

1. Preheat oven to 425° F ( 220° C) . Place a rack on a baking sheet.
2. Sauté shrimp in 1 tbsp olive oil. Season with chili, cumin, paprika, garlic, salt, and pepper. Cook 1– 2 minutes per side until opaque and curled. Target temp ~ 120– 125° F (49– 52° C) .
3. Warm tortillas briefly so they bend. Add 2 3 tbsp shrimp mix and a sprinkle of cheese. Roll tight and place seam side down.
4. Brush each taquito lightly with oil. Bake at 425° F ( 220° C) for 10– 14 minutes , turning once if not on a rack. Look for golden color and crisp edges.
5. Make Cilantro-Lime Crema while they bake. Whisk sour cream, lime juice, cilantro, salt, and zest. Chill.
6. Rest taquitos 1– 2 minutes then serve with crema and pickled onions.

Visual cues: shrimp should be pink and opaque. Tortillas must be golden and crunchy. Cheese should ooze slightly.

Pro Tips

Use a wire rack for even crisp. Don’t overfill tortillas. Overstuffing causes soggy spots.

Common mistakes: overheating tortillas so they tear. Overcooking shrimp until rubbery. Brushing too much oil adds grease.

make-ahead: Prep filling and crema up to 24 hours ahead. Assemble, then bake right before serving for best crunch.

I first made these for a backyard party. Everyone asked for seconds. These sit nicely among Platos Mexicanos and other Mexican Dishes.

Try an Air Fryer Taquitos method for extra snap. Honestly, this Shrimp Taquitos Recipe changed my snack game. Try it.

Recipe Notes Serving Suggestions

Oh my gosh, these Baked Shrimp Taquitos shine on a simple platter. Serve with a bowl of Cilantro-Lime Crema and pickled red onions.

Keep the crema chilled. Add sliced avocado and lime wedges. For sides, try esquites or a crisp slaw. I often pair them with a cold Mexican lager.

They work for casual dinners and party platters. These really feel like Platos Mexicanos comfort food.

Fun fact: taquitos rose in popularity mid-20th century. Little rolled tacos became a staple in many Recetas Mexicanas and Mexican Dishes lists.

Storage Tips

Cool leftovers first. Store in an airtight container. Refrigerate for up to 3 days. To reheat, preheat oven to 350° F ( 175° C) .

Heat 8 10 minutes until warm and crisp. For even crispness, place on a wire rack.

Freezing option: freeze unbaked taquitos on a tray. Transfer to a freezer bag once solid. Bake from frozen at 425° F ( 220° C) for 14 18 minutes.

Or thaw overnight and bake 10 12 minutes. Label the bag with the date.

Air fryer lovers: reheat at 400° F ( 200° C) for 4– 6 minutes. This keeps them crunchy. I use the air fryer for single-serve meals. Honestly, it saves time.

Variations

Want tweaks? Swap shrimp for roasted sweet potato and black beans. That turns them vegetarian. Or use grilled chicken for a leaner twist.

Add chipotle in adobo for spice. Seasonal swaps: summer corn and fresh tomatoes. Winter invites roasted poblano and squash. For a playful finger food, think of them like mini Croquettes but with a Mexican twist.

Nutrition Basics

Each serving (3 taquitos) has about 420 kcal. Expect roughly 28 g protein. They’re rich in vitamin B12 and lean protein from shrimp.

Using Greek yogurt lowers calories. Corn tortillas add fiber. Small changes improve healthiness without losing flavor.

I’ve made these for game nights and weeknights. They always vanish. Try them, tweak them, and have fun. You got this.