Shrimp Flautas

Name: Crispy Shrimp Flautas with Oaxaca Cheese
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lbs large raw shrimp, peeled, deveined, and chopped; 1 medium white onion, finely chopped; 2 Roma tomatoes, finely chopped; 2 serrano peppers, finely chopped; 1 tsp salt; 1 tbsp seafood seasoning; 1/2 tsp black pepper; 2 cups shredded Oaxaca cheese; 24 corn tortillas; 2 tbsp all-purpose flour; 3 tbsp water; Vegetable oil, for frying; Shredded iceberg lettuce, for garnish; 1 tomato, sliced for garnish; Mexican crema, for drizzling; Salsa verde, for serving

These crispy shrimp flautas are hand-rolled in doubled corn tortillas and fried golden, filled with a savory mixture of chopped shrimp, fresh tomato, onion, and serrano peppers bound with melted Oaxaca cheese. The double-tortilla technique makes them extra-long and structurally sturdy for frying.

🌍Mexican 🏷️Shrimp flautas 🏷️Flautas 🏷️Tacos dorados 🏷️Shrimp Fried

🏷️

-0:00

sofiaislombaonTikTok

Total

40 min

Servings

6

Difficulty

Medium

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok · by sofiaislomba

-0:00

sofiaislombaonTikTok

Ingredients

2 lbs large raw shrimp, peeled, deveined, and chopped
1 medium white onion, finely chopped
2 Roma tomatoes, finely chopped
2 serrano peppers, finely chopped
1 tsp salt
1 tbsp seafood seasoning
1/2 tsp black pepper
2 cups shredded Oaxaca cheese
24 corn tortillas
2 tbsp all-purpose flour
3 tbsp water
Vegetable oil, for frying
Shredded iceberg lettuce, for garnishoptional
1 tomato, sliced for garnishoptional
Mexican crema, for drizzlingoptional
Salsa verde, for servingoptional

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Instructions

1
Peel, devein, and finely chop the shrimp. Place in a large bowl or pan.
2
Finely chop the white onion, Roma tomatoes, and serrano peppers.
3
Add the salt, seafood seasoning, and black pepper to the chopped shrimp.
4
Add the chopped onion, tomato, and serrano peppers to the shrimp. Mix everything together until well combined.
5
Prepare a slurry by mixing all-purpose flour and water in a small bowl until it forms a paste.
6
Warm the corn tortillas to make them pliable. You can wrap them in a damp paper towel and microwave for 30-60 seconds.
7
To make each flauta, overlap two corn tortillas by about one-third.
8
Spoon a line of the shrimp filling down the center of the overlapped tortillas.
9
Sprinkle a generous amount of shredded Oaxaca cheese over the shrimp filling.
10
Tightly roll the tortillas to form a long flauta. Use the flour slurry to seal the edge.
11
Preheat oil in a deep fryer or large pot to 350-375°F.
12
Carefully place the flautas in the hot oil, seam-side down. Fry in batches for 3-5 minutes, or until golden brown and crispy.
13
Remove the flautas from the oil and let them drain on a wire rack or paper towel-lined plate.
14
To serve, place the flautas on a plate and top with shredded lettuce, sliced tomato, Mexican crema, and salsa verde.

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Tips & Notes

Pro tips

Chop the shrimp into small, uniform pieces so they cook evenly and distribute throughout the filling without creating large pockets.
Warm tortillas slightly before rolling to prevent cracking. Stack them, wrap in a damp towel, and microwave for 15–20 seconds.
Use a slotted spoon or spider strainer to remove flautas from oil and let them drain on paper towels immediately so they stay crispy.
Dust the seam side of each rolled flauta lightly with flour before frying to help seal it and prevent unraveling.

Substitutions

Serrano peppers → jalapeños (milder heat, slightly sweeter)
Oaxaca cheese → mozzarella or a mix of Monterey Jack and cotija (adjust salt to taste)
Roma tomatoes → fire-roasted tomatoes, drained well (deeper flavor, less moisture)

Storage & make-ahead

Store cooled flautas in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 8–10 minutes to restore crispness. Unbaked flautas freeze well for up to 2 weeks; fry from frozen without thawing.

Equipment

deep-fry thermometer or instant-read thermometer · slotted spoon or spider strainer

Common Questions

Can I make shrimp flautas ahead of time?

Yes. Roll and fill flautas up to 4 hours ahead, cover with plastic wrap, and refrigerate. Fry just before serving for best crispness. You can also freeze unbaked flautas for up to 2 weeks; fry from frozen, adding 1–2 minutes to cook time.

Why use two corn tortillas instead of one?

Double tortillas prevent tearing during rolling and frying, create a sturdier structure, and give you that characteristic extra-long shape. They also reduce the chance of filling leaking out into the oil.

What oil temperature should I use for frying?

Heat oil to 350–375°F (175–190°C). Use a thermometer for accuracy. Oil that's too cool produces soggy, greasy flautas; oil that's too hot burns the exterior before the filling heats through.

Can I use a different cheese instead of Oaxaca?

Yes. Mozzarella, queso fresco, or a blend of Monterey Jack and cotija work well. Oaxaca melts smoothly and has a mild flavor that won't overpower the shrimp, so adjust seasoning if you swap it out.

How do I know when the flautas are done frying?

They're ready when deep golden brown and crispy, about 2–3 minutes total (1–1.5 minutes per side). The tortillas should sound crispy when you tap them, and any filling that peeks out at the seams should be opaque.