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Baked Shrimp Taquitos

  • Prep 15 min
  • Total 45 min
  • Ingredients 9
  • Servings 8

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Don't forget to use plastic or latex gloves when working with fresh chili peppers to avoid irritating your skin.

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.

Also, it's always a good idea to wash your hands after handling fresh chili peppers.

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!

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.

Rate and Comment

Leslie Limon Leslie Limon
September 10, 2015

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.