Easy Baked Shrimp Roll Ups with Garlic Butter and Parmesan
Ingredients
- 1 lb large shrimp, peeled, deveined, and tails removed
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup finely grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly cracked
- 8 medium (8-inch) flour tortillas
- 4 tbsp salted butter, melted
- 1/2 tsp garlic powder
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Pat the shrimp completely dry with paper towels and chop them into bite-sized (about 1/2-inch) pieces.
- In a medium bowl, combine the softened cream cheese, grated Parmesan, minced garlic, parsley, chives, salt, and pepper. Mix with a spatula until smooth.
- Gently fold the chopped raw shrimp into the cream cheese mixture until evenly distributed.
- Lay a tortilla flat and spoon about 1/4 cup of the shrimp filling down the center. Spread it slightly, leaving about an inch of space at the top and bottom.
- Roll the tortilla up snugly and place it seam-side down on the prepared baking sheet. Repeat for all tortillas.
- In a small bowl, mix the melted butter and garlic powder together. Brush this mixture over the tops and sides of each roll up.
- Bake for 15-20 minutes, or until the tops are golden brown and the filling is bubbly at the ends. Let them rest for a few minutes before serving as the filling will be very hot.
Notes
Make sure to pat the shrimp completely dry with paper towels. Excess water will make the filling runny and can result in soggy roll ups.