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Football Sunday Seafood Appetizers

Chef Andrew Wilkinson

shrimp taquitos served on a white plate

Football Sunday Appetizer of the Year?

Football is BACK… which means Football Sunday is BACK… which means Football Sunday Feasting is B-B-BACK!
Need an awesome appetizer to enjoy on gameday (or any day)?

Well search no further than these cheesy, zesty Shrimp Taquitos! With just 6 ingredients, including our Cooked Naked Shrimp, this recipe is super straightforward and super customizable. This is something you can have a lot of fun with & turn into a signature dish.

Need another something easy and delicious? Try our Gourmet Stuffed Clam party pack.

Shrimp Taquitos

Football is BACK… which means Football Sunday is BACK… which means Football Sunday Feasting is B-B-BACK! With just 6 ingredients, these cheesy, zesty shrimp rolls are the perfect appetizer for any party or gameday!

  • 1 lb Naked Cooked Shrimp (26/30) (thawed)
  • 10 each 6 inch flour tortillas
  • 2 cups Shredded Sharp Cheddar Cheese

Taquito Filling Mix

  • 2 tbsp Olive Oil
  • 1 cup Yellow Onions (diced finely)
  • 1 tbsp Fresh Garlic (chopped)
  • 2 tbsp Jalapeno (diced finely)
  • ¼ cup Fresh Cilanto (chopped)
  • ¼ cup Mayonnaise

Taquito Filling

  1. This filling can be made up to 2 days beforehand & kept chilled.

  2. Pat thawed shrimp dry and remove tails. Cut in half length wise, and then into ~ ¾ inch bits.

  3. Add oil to pan over medium high heat. Allow to get hot.

  4. Sauté onions, garlic, and jalapeno in oil until soft. Allow to fully cool.

  5. Add in cheese, cilantro, and mayo to cooled veggies.

  6. Add Naked Cooked Shrimp bits. Mix until combined.

  7. Keep this mixture chilled until ready to use.

Making Your Taquitos

  1. On your 6 inch soft flour tortillas, spread a layer of shredded sharp cheddar cheese mix on one half.

  2. Add a half cup of Shrimp mix to each tortilla and spread out evenly.

  3. Fold over, then fold in edges to close.

  4. Spray sheet pan with non-stick spray, and place taquitos on pan.

  5. Bake in preheated 425°F oven until hot throughout (about 15 to 20 minutes).

  6. Serve with Salsa Verde.