Print

Baked Crispy Shrimp Tacos Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Baked Crispy Shrimp Tacos combine juicy, seasoned shrimp with a savory tomato mixture baked inside crispy corn or flour tortillas topped with melted Monterey Jack cheese and fresh garnishes. Ready in just 35 minutes, this flavorful recipe offers a healthier crispy taco alternative by baking instead of frying, perfect for a quick and satisfying meal.

Ingredients

Shrimp Mixture:

  • 2 medium tomatoes, diced (about 1 1/2 cups)
  • 1 small yellow, white, or red onion, finely chopped (about 1/2 cup)
  • 1 medium jalapeño pepper, seeded and finely chopped
  • 2 tablespoons ketchup or BBQ sauce
  • 1 tablespoon fresh lime juice
  • 2 medium garlic cloves, minced or pressed through a garlic press
  • 1 teaspoon salt, coarse kosher salt preferred
  • Pinch of black pepper
  • 1 teaspoon olive oil
  • 1 pound large shrimp, 26 to 30 per pound, peeled, deveined, tails removed

Tortillas + Cheese:

  • 2 tablespoons vegetable, canola, or avocado oil
  • 10 6-inch corn or flour tortillas
  • 2 cups grated Monterey Jack cheese

Toppings:

  • Shredded iceberg lettuce
  • Diced avocado
  • Lime wedges
  • Chopped fresh cilantro
  • Salsa or hot sauce

Instructions

  1. Preheat Oven: Adjust the oven rack to the lower third position and preheat the oven to 450°F (232°C) to ensure the tacos will crisp evenly.
  2. Prepare Tomato Mixture: In a small bowl, combine the diced tomatoes, finely chopped onion, jalapeño, ketchup or BBQ sauce, fresh lime juice, minced garlic, salt, and black pepper. Stir well to blend flavors.
  3. Prepare Shrimp: Cut the peeled and deveined shrimp into 1/2-inch pieces for even cooking and easy filling inside the tacos.
  4. Cook Tomato Mixture: Heat the olive oil in a 12-inch skillet over medium heat until rippling. Add the tomato mixture and cook for 5-6 minutes, stirring occasionally, until the liquid reduces, tomatoes break down, and onions soften.
  5. Add and Cook Shrimp: Drain any excess liquid from the shrimp and discard. Stir the shrimp into the skillet with the tomato mixture and cook for 2-3 minutes until the shrimp turn pink and opaque. Remove from heat and season with additional salt and pepper as desired.
  6. Prepare Baking Sheets and Tortillas: Brush two rimmed half-sheet pans with the vegetable, canola, or avocado oil. Arrange the tortillas in a single layer on the oiled baking sheets.
  7. Assemble Tacos: Evenly divide the grated Monterey Jack cheese among the tortillas. Top the cheese with the shrimp and tomato mixture, mostly down the center of each tortilla.
  8. Bake Tacos: Bake the tacos one sheet pan at a time in the preheated oven for 7-10 minutes or until the tortilla edges are golden brown and crispy.
  9. Serve: Using a flat spatula, carefully remove the tacos from the baking sheets. Gently fold each taco in half. Garnish with shredded lettuce, diced avocado, fresh cilantro, lime wedges, and salsa or hot sauce to taste.

Notes

  • Tortillas: Both corn and flour tortillas work well. Flour tortillas crisp slightly more but might be harder to fold; corn tortillas are more delicate. Flour tortillas in 6-inch size are rare; cutting 8-inch flour tortillas smaller or using street taco size tortillas is recommended.
  • Convection Bake: If your oven has a convection setting, reduce the temperature to 425°F and bake both sheet pans simultaneously on racks in the lower half of the oven. Watch carefully to prevent burning.

Find it online: https://recipesbyliza.com/baked-crispy-shrimp-tacos-recipe/