Baked Crispy Shrimp Tacos
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
10 tacos
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Course
Main Course
Baked Crispy Shrimp Tacos
Description
This recipe begins by combining tomatoes, onion, jalapeño, ketchup or barbecue sauce, lime juice, garlic, salt, and pepper to form a flavorful base. Shrimp cut into bite-size pieces are cooked in this mixture until pink and just cooked through. The preparation relies on gentle heating to infuse the shrimp with the seasoned tomato mixture without overcooking.
For assembly, corn or flour tortillas are oiled on baking sheets, then layered with grated Monterey Jack cheese. The shrimp mixture is spooned over the cheese, primarily in the center of each tortilla. Baking in a hot oven melts the cheese and crisps the tortilla edges, producing a pleasantly textured taco shell.
Toppings such as shredded iceberg lettuce, diced avocado, fresh cilantro, and lime wedges add cool, creamy, and herbal notes. Salsa or hot sauce can be added for extra heat. The result is a well-rounded taco combining tender, spicy shrimp with melted cheese and fresh garnishes. Both corn and flour tortillas work, though flour tortillas may crisp more easily.
Using a convection bake at a lower temperature allows baking multiple pans simultaneously with attention to preventing burning. Cutting larger flour tortillas into smaller circles allows adjustment to preferred taco size. The method yields about six or more servings depending on tortilla size.
Ingredients
Shrimp Mixture:
- 2 tomato diced (about 1 1/2 cups, medium
- 1 onion finely chopped (about 1/2 cup, small, yellow, white or red
- 1 jalapeno pepper seeded and finely chopped, medium
- 2 tablespoons ketchup or bbq sauce
- 1 tablespoon lime juice fresh
- 2 garlic minced or pressed through a garlic press, medium cloves
- 1 teaspoon salt I use coarse, kosher salt
- Pinch black pepper
- 1 teaspoon olive oil
- 1 pound Shrimp 26 to 30 per pound, peeled, deveined and tails removed, large
Tortillas + Cheese:
- 2 tablespoons vegetable canola or avocado oil
- 10 inch corn tortilla or flour tortillas (see note
- 2 cups Monterey jack cheese grated
Toppings:
- iceberg lettuce shredded
- avocado diced
- lime wedges
- cilantro chopped, fresh
- salsa or hot sauce
Instructions
- Adjust oven rack to lower third of oven and preheat oven to 450 degrees F.
- In a small bowl, stir together the tomatoes, onion, jalapeño, ketchup (or BBQ sauce), lime juice, garlic, salt and pepper.
- Cut shrimp into 1/2-inch pieces.
- In a 12-inch skillet, heat the olive oil over medium heat until rippling. Add the tomato mixture and cook until the liquid is reduced and the tomatoes start to break down and onion is softened, 5-6 minutes.
- Drain any extra liquid from the shrimp (discard the liquid); stir the shrimp into the skillet and cook until the shrimp just turn pink, 2-3 minutes. Remove the skillet from the heat. Season with additional salt and pepper, if needed.
- Brush two rimmed half sheet pans with the 2 tablespoons oil.
- Place tortillas in a single layer on the oiled baking sheets.
- Divide the cheese evenly among the tortillas. Top with the shrimp/tomato mixture, arranging it mostly down the center of each tortilla.
- Bake the tacos, one sheet at a time (see note for convection bake), until the edges of the tortilla are golden and crispy, 7-10 minutes.
- Use a flat spatula to remove the tacos from the sheet pan. Gently fold tacos in half. Garnish with additional toppings as desired.
Notes
- Bread choice affects texture: flour tortillas crisp more but may be less pliable; corn tortillas are more traditional but break easier.
- Cutting 8-inch flour tortillas into smaller circles creates smaller tacos when 6-inch tortillas aren't available.
- Convection baking at 425°F lets you bake multiple pans of tacos simultaneously; watch closely to avoid burning.
- Adjust tortilla size and cooking time as needed to achieve crispy edges without overcooking shrimp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10tacos
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 16g | 5% |
| Protein | 14g | 28% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 77mg | 26% |
| Sodium | 653mg | 27% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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