Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 1 pound of finely chopped raw shrimp, 4 ounces of softened cream cheese, 2 tablespoons of adobo sauce from canned chipotle peppers, 1/2 small finely diced white onion, 2 minced garlic cloves, 1 tablespoon of fresh lime juice, 1/4 cup of chopped fresh cilantro, 1/2 teaspoon of ground cumin, 1/4 teaspoon of smoked paprika, and 1/2 teaspoon of salt; mix thoroughly until all ingredients are well combined.

2. 2

   Heat 1/2 cup of water in a shallow pan and quickly dip each of the 12 corn tortillas, one at a time, for 10-15 seconds to soften them without making them soggy, then stack them and cover with a clean towel.

3. 3

   Take about 2 tablespoons of the shrimp mixture and place it in a line across the center of each softened corn tortilla, then carefully roll each tortilla tightly to form a flauta, securing with a toothpick if needed.

4. 4

   Pour 4 cups of vegetable oil into a deep pot or Dutch oven and heat it over medium-high heat to reach 350-375°F (175-190°C) using a kitchen thermometer.

5. 5

   Carefully place 3-4 flautas at a time into the hot oil, ensuring not to overcrowd the pot, and deep fry them for 3-4 minutes per side or until they are golden brown and crispy.

6. 6

   Using tongs, remove the deep-fried flautas from the oil and place them on a plate lined with paper towels to drain excess oil.

7. 7

   Repeat the frying process with the remaining flautas, ensuring the oil temperature stays consistent, and season the hot flautas with an additional pinch of salt if desired.

8. 8

   Serve the Chipotle Shrimp Flautas Fritas immediately with desired toppings such as guacamole, sour cream, or salsa.