Dinner

Crispy Crab and Shrimp Queso Taquitos for Ultimate Crunch Recipe

ByElena Hart February 21, 2026February 21, 2026

Introduction

If you’re craving a crunchy, cheesy seafood snack, these Crispy Crab and Shrimp Queso Taquitos are the perfect choice. Packed with a flavorful blend of crab, shrimp, and melted cheeses, they deliver an irresistible crunch with every bite.

The image shows a stack of seven golden brown cheese rolls filled with creamy white cheese and pieces of cooked shrimp inside. Each roll is cylindrical with a slightly crispy texture on the outside, some parts more browned than others. Small green herb leaves are sprinkled on the rolls and around them on a white surface with a marbled texture, adding a fresh touch. The rolls are arranged closely in two layers, some piled on top of others. The cheese filling looks soft and gooey, slightly melting at the edges of the open ends of the rolls. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
10 small flour tortillas

1/4 cup butter or oil (for frying)

Instructions

Step 1: In a large bowl, combine the chopped shrimp, shredded crab meat, Monterey Jack cheese, softened cream cheese, and queso dip. Add the chopped cilantro, garlic powder, and smoked paprika, mixing well to blend all the flavors.
Step 2: Place 2–3 tablespoons of the filling onto the center of each small flour tortilla. Roll each tortilla tightly around the filling, using a toothpick if needed to secure it.

Step 3: Heat butter or oil in a skillet over medium heat. When hot, place the taquitos seam-side down in the pan.
Step 4: Fry the taquitos for 3-4 minutes on each side, or until they turn golden brown and crispy.
Step 5: Remove the taquitos from the skillet and discard any toothpicks. Serve them hot, drizzled with warm queso and garnished with fresh cilantro.

Tips & Variations

For extra heat, use a spicy queso dip or add diced jalapeños to the filling.
Try baking the taquitos at 400°F (200°C) for 12-15 minutes for a lighter version.
Substitute the seafood with cooked chicken or beef for a different twist.

Use corn tortillas instead of flour for a gluten-free option, but warm them first to prevent cracking when rolling.

Storage

Store leftover taquitos in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet or oven to restore their crispiness—avoid the microwave as it may make them soggy.

How to Serve

The image shows a stack of eight golden-brown, crispy rolled tacos with visible shrimp and creamy white sauce inside. Each taco is cylindrical with a thin, crunchy outer shell, slightly browned with light textures and shiny spots. Small green herb pieces are sprinkled on and around the tacos. They are placed on white parchment paper on a light wooden surface with a blurred background that includes a white marbled texture. The tacos are arranged in two rows, three on the bottom and five on top, with some sauce slightly oozing out from the ends. The overall look is warm and appetizing, focusing on the texture and filling of the tacos. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these taquitos?

Yes, you can freeze the rolled taquitos before frying. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. Fry from frozen, adding a few extra minutes to the cooking time.

What can I use instead of queso dip?

If you don’t have queso dip, a combination of sour cream and shredded cheese works well. You can also use cream cheese mixed with a bit of salsa to mimic the flavor and creaminess.