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–+ servings
Shrimp Taquitos Dorados over a bed of shredded lettuce. Topped with pico de gallo, cotija cheese, guacamole, Mexican crema and served with lime wedges for garnish.
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5 from 1 vote

Shrimp Taquitos Salad

This quick recipe can be served as an appetizer, lunch or dinner. Crispy shrimp, lettuce loaded with cotija cheese, guacamole and more!
Prep Time10 minutes
Cook Time10 minutes
Course: Appetizer, dinner, lunch, Main Course, Salad, Snack
Cuisine: Latin, Mexican, Mexican American
Keyword: camarones dorados mexicanos, camarones fritos mexicanos, easy mexican shrimp salad, easy shrimp recipe, easy shrimp tacos, ensalada de taquitos dorados mexicanos, ensalada mexicana, fried shimp tacos, fried shrimp, fried shrimp corn tacos, mexican salad, mexican salad recipe, mexican shrimp salad, mexican shrimp tacos, quick shrimp taco salad, seafood taquitos, shrimp, shrimp recipe, shrimp salad, shrimp tacos, shrimp taquito recipe, shrimp taquitos, shrimp taquitos dorados, taquitos de camarones dorados, taquitos dorados
Servings: 6 people

Ingredients

  • 1 lb jumbo shrimp cleaned, deveined, tail on
  • 2 tbsp Spanglish Asadero Surf & Turf or to taste, will be sprinkled over shrimp
  • 15 "corn" street tacos usually no bigger than 5 inches in diameter
  • 1 bag shredded lettuce usually about 6 oz in a bag, you can also use two
  • 12 oz prepared Pico de gallo
  • 12 oz guacamole
  • Cotija cheese crumbled for topping, amount as desired
  • Mexican Crema for drizzling over, amount as desired
  • 1 to 2 limes sliced in wedges

Instructions

  • Clean shrimp. Remove shell, devein and leave tail on if desired.
  • Once shrimp is cleaned, place on a plate and season liberally with Spanglish Asadero Surf and Turf. I did about 2 tbs or so. Set aside.
  • Cut street tacos in half. I do 5 or so at a time. (10 pieces)
  • Cover tacos with a wet paper towel and heat 30 seconds in the microwave.
  • Work with one piece at a time, quickly, keeping the other tacos covered.
  • Wrap each shrimp with the tortilla half and secure with a toothpick. Set aside on a plate.
  • Once done, distribute the shredded lettuce evenly at the bottom of a large plate or platter.
  • Sprinkle as much pico de gallo as you'd like over the lettuce. Keep in mind you may want to do two servings if you have more shrimp than what would fit on the plate or platter.
  • Add spoonfuls of guacamole around and over the lettuce. 6 to 8 dolops.
  • Next we fry the shrimp in a large skillet with corn oil.
  • Over medium high heat, fry shrimp for about 2 minutes on each side until lightly golden. Do not overcrowd the skillet. You may need to do 2 to 3 batches. Set aside as you finish frying them.
  • Once shrimp are done, remove toothpicks and place around the plate or platter.
  • Top with cotija cheese to taste.
  • Top with Mexican Crema to taste.
  • Place lime wedges all around and over the lettuce.
  • And you are ready to enjoy!