Shrimp Taquitos
Whole Shrimp rolled up in a corn tortilla and fried until crispy for a unique spin on a taquito. Served with cocktail sauce and a little sour cream.
Servings: 12 taquitos
Calories: 53kcal
Equipment
Ingredients
- 6 corn tortillas plus more for messups
- 1 egg
- 1 tablespoon hot sauce
- 1 teaspoon paprika
- 1 teaspoon cumin
- salt and pepper
- 12 shrimp peeled with tail still attached
- oil for frying
- 1/4 cup cocktail sauce
- 2 tablespoons sour cream
- 10 chives
Instructions
- Wrap the tortillas in a damp paper towel and microwave for 45 seconds
- Beat the egg with the hot sauce, paprika, cumin, and some salt and pepper.
- Cut a tortilla in half and dip the tortilla in the egg mixture. Lay on a flat surface and place the shrimp on it. Roll the tortilla tightly around the shrimp with the tail still poking out. Place on a plate seam side down and repeat until you do all the shrimp.
- Add a few inches of oil to a frying pan. preheat oil to 350. Fry shrimp until golden brown and crispy.
- Remove shrimp from oil onto a cooling rack and season with salt and pepper.
- Put the cocktail sauce into a serving bowl and add the sour cream. Swirl it lightly so you can still see the swirl. top with chives. Serve
Nutrition
Calories: 53kcal | Carbohydrates: 8g | Protein: 3g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.002g | Cholesterol: 31mg | Sodium: 98mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 0.5mg