Wednesday, March 6, 2013

Oven Baked Shrimp Flautas

The first time I ever had a shrimp flauta - which is very similar to a taquito - was about 18 years ago at my favourite Mexican restaurant. And from the first bite of crispy deep fried tortilla encasing succulently spicy shrimp, I was hooked.

Last weekend I had a yen for a flauta but I'm trying to avoid deep fried foods - so I decided to try my hand at an oven baked version.

Am I ever glad I did because we loved them so much they're are going to be a regular recipe in our meal rotation.

The printable recipe can be found here: Oven Baked Shrimp Flautas
Please enjoy my easy to follow step by step video.

Oven Baked Shrimp Flautas

Prep Time: 20 minutes
Bake Time: 15 minutes
Yield: 10 flautas

  • 1 Tbsp extra virgin olive oil
  • 1/2 cup diced white onion
  • 2 garlic cloves minced
  • 2 tbsp jalapeno peppers, finely diced
  • 1/2 cup orange or yellow pepper diced
  • 1 tsp ground cumin
  • 1 lb fresh shrimp, peeled, de-veined, and cut into bite sized pieces
  • 1 cup diced tomatoes
  • 1 540 ml tin black beans, rinsed and drained
  • 1/4 cup crumbled chevre, feta, or low fat cream cheese
  • 4 Tablespoons chopped fresh Cilantro
  • Sea salt and black pepper to taste
  • 10 soft tortilla shells
  1. Saute the onion, and peppers in the olive oil and stir over medium high heat until soft and translucent. 
  2. Add the cumin along with the minced garlic. Give it a stir, and add the fresh, shelled shrimp, 
  3. Continue to stir and then add the diced tomatoes. 
  4. Saute for about 2 minutes until the shrimp is plump and cooked through and the tomatoes have made a bubbling pan sauce and then add the black beans. 
  5. Finish with a little salt and pepper to taste and then bring the whole thing together with a quarter cup of zingy crumbled chevre cheese. 
  6. Melt the cheese into the tomato sauce and then finish with chopped fresh cilantro. 
  7. Place a quarter of a cup of the shrimp mixture onto a soft tortilla, evenly spread, and roll just like a cigar tucking in the ends and cutting them off. 
  8. Place the rolls seam sides down onto a baking tray, brush or spray with a small amount of extra virgin olive oil and hit them at the end with sea salt. Bake in a 425 degree oven for 10 to 15 minutes turning them frequently.
  9. Serve hot from the oven with salsa or guacamole.



Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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  1. Wow, Lyndsay, another beautiful recipe. I'm trying to give up deep fried as well. Will give these a try in the next week or so and will report back. Cheers!

    1. Thanks Robyn! Let me know - I'm following my meal planner so will be having these tomorrow :-)