5.0 from 6 votes
Shrimp Taquitos with Creamy Chipotle Sauce
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
Prep Time
30 mins
Cook Time
30 mins
Servings: 6
Calories: 111 kcal
Course:
Appetizer , Snacks
Ingredients
pico de gallo
- 3 vine ripe tomatoes, seeded and diced or 4 roma tomatoes
- 4 tablespoons diced white onion
- 1 garlic clove, minced
- 1 serrano pepper, thinly sliced
- 2 tablespoons minced cilantro
- Juice of 1 lime
- Pinch salt
chipotle sauce
- 1 cup sour cream
- 2 chipotle peppers in adobo
- 1 garlic clove
- juice ½ lime
taquitos
- 12 jumbo shrimp (peeled and deveined with tails intact)
- 12 mini (4-5 inch) corn tortillas, warmed and wrapped in a clean towel**
- salt and pepper to taste
- oil for frying
- lime wedges, garnish
Instructions
- Fill a pot with tall sides with 3 inches oil and preheat to 350˚F.
- In a medium bowl combine all the pico de gallo ingredients, season with a pinch of salt and toss together. Set aside.
- Place chipotle sauce ingredients into the well of a food processor and puree until smooth. Set aside.
- For taquitos: Place shrimp in a large mixing bowl, season with salt and pepper and toss together.
- Trim the bottom ¼ inch of each tortilla, so they have a flat bottom.
- Place a shrimp atop one side of a corn tortilla, with the tail sticking out of the bottom of the trimmed tortilla. Carefully roll shrimp in the tortilla and seal shut with a wooden skewer. Repeat until all shrimp have been rolled (make sure to keep the rolled taquitos under a warm, and very lightly damp towel to prevent them from cracking as you roll the remaining taquitos).
- Once all taquitos have been rolled, carefully place into the hot oil, a few at a time, making sure not to crowd the pot.
- Fry taquitos on each side for 2 to 3 minutes or until golden brown, crisp and shrimp has cooked through. Transfer to a plate covered with paper towels. Repeat until all taquitos have been fried. Season with salt.
- Serve taquitos immediately with pico de gallo and chipotle sauce.** It’s important that the tortillas are warmed and kept in a clean towel (to keep the steam in) before wrapping the shrimp because this will keep the tortilla pliable while you handle them and help to prevent them from cracking and tearing.
Cup of Yum
Notes
- *Makes 12 shrimp Taquitos
Nutrition Information
Calories
111kcal
(6%)
Carbohydrates
6g
(2%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Cholesterol
50mg
(17%)
Sodium
205mg
(9%)
Potassium
219mg
(6%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1019IU
(20%)
Vitamin C
11mg
(12%)
Calcium
68mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 111
% Daily Value*
| Calories | 111kcal | 6% |
| Carbohydrates | 6g | 2% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 50mg | 17% |
| Sodium | 205mg | 9% |
| Potassium | 219mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1019IU | 20% |
| Vitamin C | 11mg | 12% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.