Crispy Crab and Shrimp Queso Taquitos are the ultimate indulgent appetizer, combining tender seafood with creamy queso and a perfectly golden crunch. These Crispy Crab and Shrimp Queso Taquitos are easy to prepare and guaranteed to impress at parties, game days, or family gatherings.
Why You’ll Love This Recipe
These Crispy Crab and Shrimp Queso Taquitos are rich, cheesy, and packed with flavor in every bite. They come together quickly, use simple ingredients, and deliver restaurant-quality results at home. Perfect as an appetizer, snack, or fun dinner option.
Crispy Crab and Shrimp Queso Taquitos
Ingredients
For the Filling
- 1 cup cooked shrimp finely chopped
- 1 cup cooked crab meat shredded
- 1 cup Monterey Jack cheese shredded
- 4 oz cream cheese softened
- 1 cup queso dip mild or spicy
- 1/4 cup fresh cilantro chopped
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the Taquitos
- 8 small flour tortillas
- 1/4 cup butter or oil for frying
Instructions
- In a large bowl, combine shrimp, crab meat, Monterey Jack cheese, cream cheese, queso dip, cilantro, garlic powder, and smoked paprika. Mix until smooth and evenly combined.
- Place 2–3 tablespoons of filling on one side of each tortilla. Roll tightly and secure with a toothpick.
- Heat butter or oil in a skillet over medium heat.
- Fry the taquitos for 3–4 minutes per side until golden brown and crispy.
- Remove toothpicks and arrange on a serving plate. Drizzle with warm queso and garnish with fresh cilantro before serving.
Notes
Ingredients
For the Filling
- 1 cup cooked shrimp, finely chopped
- 1 cup cooked crab meat, shredded
- 1 cup Monterey Jack cheese, shredded
- 4 oz cream cheese, softened
- 1 cup queso dip, mild or spicy
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the Taquitos
- 8 small flour tortillas
- 1/4 cup butter or oil, for frying
Instructions
- In a large bowl, combine shrimp, crab meat, Monterey Jack cheese, cream cheese, queso dip, cilantro, garlic powder, and smoked paprika. Mix until smooth and evenly combined.
- Place 2–3 tablespoons of filling on one side of each tortilla. Roll tightly and secure with a toothpick.
- Heat butter or oil in a skillet over medium heat.
- Fry the taquitos for 3–4 minutes per side until golden brown and crispy.
- Remove toothpicks and arrange on a serving plate. Drizzle with warm queso and garnish with fresh cilantro before serving.
Tips & Tricks
- Use freshly cooked shrimp for the best flavor and texture.
- Drain crab meat well to avoid excess moisture.
- For baking, brush taquitos lightly with oil and bake at 400°F for 18–20 minutes, flipping halfway.
- Air fryer option: cook at 390°F for 8–10 minutes until crispy.
Details
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 taquitos
- Category: Appetizer
- Method: Pan-fried
- Cuisine: Tex-Mex Inspired
- Difficulty: Easy
- Dietary Notes: Halal-friendly, seafood-based
Notes
Serve with extra queso, sour cream, or fresh salsa. Monterey Jack can be replaced with mozzarella or a Mexican cheese blend.
Nutrition (Approximate Per Serving)
- Calories: 380
- Protein: 18g
- Carbohydrates: 22g
- Fat: 26g
FAQ
Can I make these taquitos ahead of time?
Yes, assemble and refrigerate up to 24 hours before frying.
Can I freeze crab and shrimp taquitos?
Yes, freeze uncooked taquitos for up to 2 months and fry from frozen.
Can I bake instead of fry?
Absolutely, baking or air frying works well.
What’s the best queso for this recipe?
A smooth, creamy queso dip works best, mild or spicy.
Can I use corn tortillas?
Flour tortillas roll better, but softened corn tortillas can be used.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to maintain crispiness.
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Conclusion
These Crispy Crab and Shrimp Queso Taquitos deliver creamy, cheesy seafood wrapped in a golden, crispy shell. Easy to make and impossible to resist, they’re a guaranteed crowd-pleaser every time.