Delicious cheesy shrimp taquitos served with a creamy dipping sauce, perfect for a snack or appetizer.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Appetizer
Method:Frying
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
1 pound shrimp, peeled and deveined
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup cream cheese, softened
1/4 cup green onions, chopped
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
8 small flour tortillas
Vegetable oil for frying
1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon lime juice
1 teaspoon garlic powder (for dipping sauce)
Salt and pepper to taste (for dipping sauce)
Instructions
In a large bowl, combine the shrimp, cheddar cheese, Monterey Jack cheese, cream cheese, green onions, garlic powder, chili powder, salt, and black pepper. Mix until well combined.
Heat a large skillet over medium heat. Add the shrimp mixture and cook for about 3-4 minutes, or until the shrimp are pink and cooked through. Remove from heat and let cool slightly.
Warm the flour tortillas in a dry skillet or microwave until pliable. Spoon about 2-3 tablespoons of the shrimp mixture onto each tortilla and roll tightly to form a taquito.
In a deep skillet or pot, heat about 1 inch of vegetable oil over medium heat. Once hot, carefully add the taquitos, seam side down, and fry for 2-3 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.
For the creamy dipping sauce, whisk together the sour cream, mayonnaise, lime juice, garlic powder, salt, and pepper in a small bowl until smooth.
Serve the taquitos hot with the creamy dipping sauce on the side.
Notes
For a spicier kick, add diced jalapeños or a dash of hot sauce to the shrimp mixture.
Try using corn tortillas for a gluten-free option, but be sure to warm them well to prevent cracking.