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Shrimp Taquitos

Chef Andrew Wilkinson
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!
Prep Time 15 mins
Cook Time 20 mins
Course Appetizer
Servings 10 Taquitos


  • 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

  • This filling can be made up to 2 days beforehand & kept chilled.
  • Pat thawed shrimp dry and remove tails. Cut in half length wise, and then into ~ ¾ inch bits.
  • Add oil to pan over medium high heat. Allow to get hot.
  • Sauté onions, garlic, and jalapeno in oil until soft. Allow to fully cool.
  • Add in cheese, cilantro, and mayo to cooled veggies.
  • Add Naked Cooked Shrimp bits. Mix until combined.
  • Keep this mixture chilled until ready to use.

Making Your Taquitos

  • On your 6 inch soft flour tortillas, spread a layer of shredded sharp cheddar cheese mix on one half.
  • Add a half cup of Shrimp mix to each tortilla and spread out evenly.
  • Fold over, then fold in edges to close.
  • Spray sheet pan with non-stick spray, and place taquitos on pan.
  • Bake in preheated 425°F oven until hot throughout (about 15 to 20 minutes).
  • Serve with Salsa Verde.
Keyword Shrimp