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Baked Shrimp Taquitos

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  • Prep 15 min
  • Total 45 min
  • Ingredients 9
  • Servings 8
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When I was a newlywed, each time I would walk down the seafood aisle and see pre-cooked shrimp, I would ask myself how I could incorporate it in my cooking. I thought it would be pointless to purchase pre-cooked shrimp, since I was sure it wouldn’t be as flavorful as shrimp I could prepare myself. Boy was I wrong! Pre-cooked shrimp is one of those ingredients that works in your favor when you need to save time in the kitchen. And with a delicious marinade, you can give the shrimp as much of a flavor boost as you want. One of my favorite recipes that features pre-cooked shrimp is this baked shrimp taquito with a lemon, jalapeño and coriander marinade. Since the taquitos get nice and toasty in the oven, you don’t have to worry about the hassle of frying them in hot grease or oil. This recipe is also an excellent option for Lent.
by Leslie Limon
Updated Sep 10, 2015
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Ingredients

  • 1 lb pre-cooked and peeled shrimp, crudely chopped
  • 1/2 cup lemon juice
  • 1-2 fresh jalapeños, cored and finely chopped
  • 1 garlic clove, finely chopped
  • 1/2 white or purple onion, finely chopped
  • 1/4 cup fresh coriander, finely chopped
  • Salt and black pepper, to taste
  • Vegetable oil (to grease the baking sheet)
  • 8-10 corn tortillas

Directions

  •  
    1
    Preheat the oven to 425 °F.
  •  
    2
    In a medium-sized bowl, mix the pre-cooked shrimp with the lemon juice, jalapeño, garlic, onion and coriander. Season with salt and pepper, to taste. Refrigerate and let the shrimp marinate for at least 30 minutes.
  •  
    3
    Lightly grease a baking sheet with vegetable oil. Heat the corn tortillas in a hotplate or griddle until softened and easy to fold. Add 2-3 tablespoons of the shrimp filling in the center of each tortilla. Roll up the tortillas to form taquitos, securing each one with a toothpick to keep them neatly wrapped.
  •  
    4
    Arrange the taquitos on the greased baking sheet and bake for 12-15 minutes, or until golden brown. Remove from the oven and pair with a side of Progresso™ soup or rice.
  •  
    5
    Serve and enjoy!

Expert Tips

  • tip 1
    Don't forget to use plastic or latex gloves when working with fresh chili peppers to avoid irritating your skin.
  • tip 2
    Also, it's always a good idea to wash your hands after handling fresh chili peppers.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • When I was a newlywed, each time I would walk down the seafood aisle and see pre-cooked shrimp, I would ask myself how I could incorporate it in my cooking. I thought it would be pointless to purchase pre-cooked shrimp, since I was sure it wouldn’t be as flavorful as shrimp I could prepare myself. Boy was I wrong! Pre-cooked shrimp is one of those ingredients that works in your favor when you need to save time in the kitchen. And with a delicious marinade, you can give the shrimp as much of a flavor boost as you want. One of my favorite recipes that features pre-cooked shrimp is this baked shrimp taquito with a lemon, jalapeño and coriander marinade. Since the taquitos get nice and toasty in the oven, you don’t have to worry about the hassle of frying them in hot grease or oil. This recipe is also an excellent option for Lent.
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