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Crispy Shrimp Taquitos Recipe with Spicy Chipotle Aioli

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These crispy shrimp taquitos paired with a smoky, creamy chipotle aioli are quick, easy, and perfect for parties or weeknight treats. The crunchy exterior and flavorful shrimp filling make every bite a celebration.

Ingredients

Scale
  • 1 pound (450 g) frozen shrimp, peeled and deveined, thawed
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro (optional)
  • 12 small corn tortillas (6-inch), lightly warmed
  • Vegetable oil or avocado oil for frying
  • 1/2 cup (120 ml) mayonnaise
  • 1–2 chipotle peppers in adobo sauce, finely chopped
  • 1 teaspoon adobo sauce
  • 1 clove garlic, minced
  • 1 tablespoon fresh lime juice
  • Salt to taste

Instructions

  1. Pat the thawed shrimp dry with paper towels, then chop into small pieces about 1/2 inch each. Place in a large bowl.
  2. Add smoked paprika, ground cumin, garlic powder, salt, pepper, and fresh lime juice to the shrimp. Mix well. Stir in chopped cilantro if using. Let marinate for 10 minutes.
  3. In a small bowl, whisk together mayonnaise, chopped chipotle peppers, adobo sauce, minced garlic, lime juice, and a pinch of salt. Adjust heat to taste. Cover and refrigerate.
  4. Warm tortillas one at a time in a dry skillet or microwave wrapped in a damp towel until pliable, about 15 seconds.
  5. Spoon about 2 tablespoons of shrimp mixture onto the lower third of each tortilla. Roll tightly, folding in sides to secure filling. Set aside seam side down.
  6. Pour oil into a skillet to a depth of about 1/2 inch. Heat over medium-high heat to approximately 350°F (175°C).
  7. Carefully place 3-4 taquitos seam side down into hot oil. Fry for 2-3 minutes, turning occasionally until golden and crispy.
  8. Transfer taquitos to a paper towel-lined plate or wire rack to drain excess oil. Repeat with remaining taquitos.
  9. Serve warm with spicy chipotle aioli for dipping.

Notes

Pat shrimp dry to reduce oil splatter and improve crispiness. Warm tortillas just enough to prevent cracking. Avoid overcrowding the pan to maintain oil temperature. Drain taquitos on a wire rack for best crispiness. Adjust chipotle peppers in aioli to control heat level. For a lighter aioli, substitute mayonnaise with Greek yogurt. Baking option: brush taquitos with oil and bake at 425°F for 15-20 minutes, turning halfway.

Nutrition

Keywords: shrimp taquitos, crispy taquitos, chipotle aioli, party food, appetizer, Mexican snack, fried taquitos

Find it online: https://goldensimmer.com/crispy-shrimp-taquitos-recipe-with-spicy-chipotle-aioli-perfect-for-parties/