Oh, you’re in for a treat with this Crispy Crab and Shrimp Queso Taquitos Recipe! I’ve made these a bunch of times when I want something impressive yet totally doable for guests or a fun weeknight meal. The blend of tender seafood, gooey queso, and that irresistible crispy exterior makes every bite a little celebration. Plus, the best part is how perfectly they pair with a cold drink and good company.

Whether you’re diving into this recipe for a casual dinner or to impress at a party, these taquitos bring that perfect mix of comfort and sophistication. I love making a batch ahead because they reheat beautifully, so you can enjoy them again without losing that crisp texture. You’ll find this Crispy Crab and Shrimp Queso Taquitos Recipe both approachable and crowd-pleasing—a combo that’s hard to resist!

Ingredients You’ll Need

Each ingredient in this Crispy Crab and Shrimp Queso Taquitos Recipe plays an important role. The cheeses melt into creamy pockets, seafood adds a fresh, briny flavor, and the spices bring just the right hint of warmth. Here’s a quick rundown with some of my favorite tips for shopping and prepping to make sure your taquitos shine.

Cooked shrimp: Finely chopped shrimp provide a tender and juicy seafood flavor. I prefer wild-caught if I can find it, but frozen is a great option too—just thaw and pat dry first.
Cooked crab meat: Fresh or canned crab meat works, but fresh makes the flavor pop more. Avoid lumps by shredding gently with a fork.
Shredded Monterey Jack cheese: This cheese melts beautifully without overpowering the seafood with too much richness.
Cream cheese: Softened cream cheese adds that extra creamy, tangy texture that helps bind the filling.
Queso dip: Mild or spicy—your call! I usually go mild if serving kids or mixed company, but spicy adds a nice kick for adventurous eaters.
Fresh cilantro: Chopped cilantro introduces a bright, herbal note that really wakes up the filling.
Garlic powder: Just a pinch brings depth without being overpowering.
Smoked paprika: Adds a subtle smokiness that complements the seafood perfectly.
Small flour tortillas: Flour tortillas are easier to roll without cracking—make sure they’re soft and pliable!
Butter or oil: For frying crisp and golden taquitos. I like butter for flavor but oil works best for higher heat without burning.

Variations

Feel free to play around with this Crispy Crab and Shrimp Queso Taquitos Recipe. I often tweak things depending on my mood or pantry situation, and it’s always delicious no matter what.

Variation: Sometimes I swap out the crab for lobster when I’m feeling fancy—same process, just elevated! It makes a perfect date-night twist.
Variation: For a healthier spin, bake instead of fry. It won’t be as crispy but still tasty and much lighter.
Variation: Use corn tortillas for a gluten-free version, but warm them really well so they don’t break when rolling.
Variation: Add a sprinkle of chopped jalapeño or a dash of hot sauce to the filling if you like more heat.

How to Make Crispy Crab and Shrimp Queso Taquitos Recipe

Step 1: Prepare the Seafood Filling

Start by finely chopping your cooked shrimp and gently shredding the crab meat. In a bowl, blend these with shredded Monterey Jack, softened cream cheese, queso dip, chopped cilantro, garlic powder, and smoked paprika. Mix until everything is well combined but still chunky enough to enjoy bites of seafood throughout. This mix should be creamy and flavorful—if it feels too thick, you can add a teaspoon or two of milk or more queso dip to loosen it up.

Step 2: Roll Your Taquitos

Warm your tortillas slightly—either in a microwave wrapped in a damp towel or on a hot skillet for a few seconds—this keeps them flexible. Spoon a generous tablespoon of the filling near one edge and roll tightly but gently, folding in the sides if needed to keep the filling from escaping. Secure with a toothpick if you feel they might unravel during frying. It helps to not overfill here so they roll nicely.

Step 3: Fry to Crispy Perfection

Heat butter or oil in a skillet over medium heat until shimmering but not smoking. Carefully place your taquitos seam side down and fry for 2-3 minutes per side or until golden brown and crispy. Be patient and turn carefully to avoid breaking. Drain on paper towels. This step is where the magic happens—it’s all about achieving that perfect crunch without burning.

How to Serve Crispy Crab and Shrimp Queso Taquitos Recipe

The image shows a stack of six rolled crepes arranged in two layers on a white plate with a white marbled surface underneath. Each crepe is golden-brown with light browning spots and is tightly rolled with a creamy white filling visible at the ends, containing pieces of pink shrimp. Small green parsley leaves are scattered on top and around the crepes, adding a fresh touch. The creamy filling slightly drips out from some of the ends, giving a rich, smooth texture contrast to the crepes' soft and thin exterior. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping these taquitos with a squeeze of fresh lime juice, a sprinkle of chopped cilantro, and a dollop of sour cream or guacamole on the side. The brightness of the lime really cuts through the richness perfectly, and a bit of creamy guac balances the spice if you went with a spicy queso dip.

Side Dishes

My go-to sides are always a refreshing cabbage slaw or a simple Mexican-style street corn salad. A crisp salad with vinaigrette also does wonders to lighten the meal and complement the rich, crunchy taquitos.

Creative Ways to Present

For get-togethers, I like to serve these taquitos upright in a tall glass or jar lined with lettuce leaves—it’s fun, eye-catching, and super easy for guests to grab. Another idea is a taquito platter with mini bowls of different salsas and dips so everyone can customize their bites.

Make Ahead and Storage

Storing Leftovers

I usually store leftover taquitos in an airtight container in the fridge for up to 3 days. To keep them from getting soggy, I place a paper towel underneath to absorb moisture. They don’t last long though… they’re way too tempting!

Freezing

These freeze really well. After assembling and rolling but before frying, I lay them on a baking sheet lined with parchment to freeze individually. Once firm, I transfer them to a freezer bag—ready to fry or bake straight from frozen when you want a quick snack.

Reheating

To reheat leftovers, I pop them in a hot oven or air fryer for about 5-7 minutes. This helps regain the crisp exterior without drying out the filling, which microwave reheating tends to do.

FAQs

Can I use canned seafood for the Crispy Crab and Shrimp Queso Taquitos Recipe?

Absolutely! Canned crab meat and cooked shrimp work fine if fresh isn’t an option. Just be sure to drain any excess liquid and pat dry so your filling doesn’t become watery.
Is it possible to bake these taquitos instead of frying?

Yes, baking is a great alternative if you want a lighter version. Arrange the rolled taquitos on a baking sheet, brush with melted butter or oil, and bake at 400°F (200°C) for about 15 minutes, flipping halfway through, until crisp.
How do I prevent the taquitos from unrolling during frying?

Roll them snugly—not too tight to avoid breaking, but tight enough to hold shape. Using toothpicks to secure the seam also helps, especially if they’re stuffed generously.
Can I prepare the filling in advance?

You sure can! Mixing the filling a few hours ahead actually helps the flavors meld. Just keep it covered in the fridge until you’re ready to roll and fry.
What’s the best cheese for melting in this recipe?

Monterey Jack is ideal because of its creamy texture and mild flavor. You can also mix in some Pepper Jack for a little spice or use a blend with mozzarella for extra stretchiness.

Final Thoughts

This Crispy Crab and Shrimp Queso Taquitos Recipe has become one of my absolute favorites because it’s a guaranteed crowd-pleaser with minimal fuss. Whether you’re cooking for a special occasion or just craving something indulgently delicious at home, these taquitos never disappoint. Give them a try—I promise you’ll be cozying up with leftovers and dreaming about the next batch before you know it!

Crispy Crab and Shrimp Queso Taquitos Recipe