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Baja Shrimp Tacos are seasoned well, served over creamy spicy coleslaw. Ready in 30 minutes and a fan favorite everyone will love. Full flavor but half the calories. These tacos will take over your table weekly with how easy they come together. They are healthier than the traditional, flavor blasted, have a little crunch from toasted panko and husband approved!
Why Make Baja Shrimp Tacos
Whenever we visit Baja Mexico I run to the closest taco shop to chow on baja shrimp tacos. They are so fresh, indulgent and filling. Naturally, it’s become quite the addiction and I had to make them at home.
- Customizable. You can add any toppings of choice! Chopped onions, pico de gallo, avocado slices, pineapple pico de gallo and more. The options are endless.
- Easy to make. You can make these in a deep skillet, you don’t need a deep fryer to whip them up.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Large Shrimp. Please use your favorite shrimp, I recommend cleaned and shelled shrimp for easier cooking.
- Seasoning. Garlic powder, salt, pepper, cumin, paprika is used to season up the shrimp and the batter for flavor.
- Panko Breadcrumbs. This is optional, I toast it up in a pan and sprinkle it over the tacos to add a little crisp since the cult classic is deep fried
- Oil. Olive or avocado will work best.
- Coleslaw Mix. I use a premade one with green and purple cabbage and matchstick carrots.
- Mayonnaise. This is to make the chipotle sauce for the coleslaw. Sour Cream is great too.
- Sriracha Or Chipotle Peppers in Adobo. This is to flavor the coleslaw sauce either flavor will work great.
- Toppings. Lime, cilantro garnish, cotija cheese and choice of flour or corn tortillas.
Steps To Make This Recipe
- Step One. Toast the panko, if using. Just add it to a skillet and toast for a quick 5 minutes until it’s browned. Place to the side to sprinkle on top for a crunchy twist.
- Step Two. Make the coleslaw. Add the coleslaw dressing ingredients to a small food processor or a bowl and whisk well. Give it a taste, adjust as needed (add more mayo or sriracha (or chipotle peppers). Add the cilantro to the slaw mix. Next, pour 3/4ths the dressing over the coleslaw and mix well to ensure everything it coated. Store in the fridge until ready to serve. the leftover dressing is to drizzle on the tacos.
- Step Three. Make the shrimp. Pat the shrimp dry with a paper towel and place in a large bowl. In a small bowl add all the seasonings together and whisk well. Add the seasonings to the shrimp. Toss well.
- Step Three. Heat oil in a large skillet, add the shrimp. Cook for about 4-5 minutes total being sure to flip at least once. They should be just starting to turn pink, try not to overcook them.
- Step Five. Make the baja shrimp tacos. Assemble them on toasted tortillas, add a heaping spoonful of slaw, followed by shrimp, cotija, jalapeño slices etc.
Recipe Pairings
Baja shrimp tacos are filling and nutritious on their own, but there are a lot of great things you can pair them with if you are looking for a more hearty meal.
- Salads pair great! Try my Roasted Red Pepper Kale Salad, Lemon Caesar Kale Salad or Roasted Poblano & Corn Salad.
- Make it a street taco night and pair it with Crispy Chicken or Beef Tacos. You can also add a veggie spin and enjoy them with my Smoky Cauliflower Tacos.
Baja Shrimp Taco Tips
- Don’t overcook the shrimp. They will get rubbery and not so tasty, be sure to only cook for 4 -5 minutes total.
- Sriracha OR Chipotle peppers in adobe work great. I like to use either one.
- Eat fresh. These tacos should be fresh and hot. You can reheat them in the oven or air fryer if needed.
- Feel free to use sour cream in place of the mayo.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Other Tacos TO Try
Dinner
Fish Taco Bowls
Dinner
Chicken Birria Tacos
Dinner
Ground Beef Soft Tacos
Dinner
Crispy Black Bean Tacos
Baja Shrimp Tacos
Baja Shrimp Tacos are crispy, served over creamy chipotle coleslaw. Ready in 30 minutes and easily a fan favorite everyone will love. T
Equipment
- large skillet for sautéing
- mixing bowls
Ingredients
Toasted Panko Crumbles (optional)
- ½ cup panko bread crumbs
Coleslaw
- 2 cups coleslaw mix , premade
- 4 Tbsp cilantro, chopped
- ⅓ cup Mayonnaise , or plain greek yogurt or sour cream
- 2 Tbsp sriracha , or chipotle peppers in adobo
- ¼ tsp salt & pepper
- 1 Tbsp water, *to thin the dressing
Baja Shrimp Tacos
- 1 lb large shrimp, cleaned and shelled
- 1 tsp garlic powder
- ½ tsp salt & pepper, each
- ½ tsp paprika
- ½ tsp onion powder
- 1 Tbsp olive oil
Toppings (optional)
- 8 corn tortillas
- 4 Tbsp cotija cheese, crumbled
- 1 Jalapeño thinly sliced
- 1 lime, sliced for garnish , optional
Instructions
- Toast the panko, if using. Just add it to a skillet and toast for a quick 4 minutes until it's browned. Place to the side to sprinkle on top of the tacos for a crunchy twist.
- Make the coleslaw. Add the coleslaw dressing ingredients to a small food processor or a bowl and whisk well. Give it a taste, adjust as needed (add more mayo or sriracha (or chipotle peppers). Add the cilantro to the slaw mix. Next, pour 3/4ths the dressing over the coleslaw and mix well to ensure everything it coated. Store in the fridge until ready to serve. the leftover dressing is to drizzle on the tacos.
- Make the shrimp. Pat the shrimp dry with a paper towel and place in a large bowl. In a small bowl add all the seasonings together and whisk well. Add the seasonings to the shrimp. Toss well.
- Heat oil in a large skillet, add the shrimp. Cook for about 4-5 minutes (total) being sure to flip at least once. They should be just starting to turn pink, try not to overcook them.
- Make the baja shrimp tacos. Assemble them on toasted tortillas, add a heaping spoonful of slaw, followed by shrimp, cotija cheese, jalapeño slices etc.
Notes
- Don’t overcook the shrimp. They will get rubbery and not so tasty, be sure to only cook for 4-5 minutes.
- Sriracha OR Chipotle peppers in adobe work great. I like to use either one.
- Eat fresh. These tacos should be fresh and hot. You can reheat them in the oven or air fryer if needed.
- Feel free to use sour cream in place of the mayo.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 2 tacos | Calories: 420kcal | Carbohydrates: 18g | Protein: 23g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 166mg | Sodium: 1300mg | Potassium: 335mg | Fiber: 5g | Sugar: 2g | Vitamin A: 353IU | Vitamin C: 19mg | Calcium: 219mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
LOVE! so easy to make and delish.
Hi! I am so happy to hear you enjoyed this, thanks for the feedback.
Made this tonight and was excellent. Thank you for such a great recipe! Followed directions perfectly. I added sliced avacado, cheese, and jalepenos. Would definitely be making this again!! Also, might cook up the shrimp using this recipe and use it just for dipping as well.
I am so so happy to hear this! Thanks for the feedback and for the support. Happy cooking 🧑🍳
Hi Bailey, wow these were something else. My family and I loved them so much. This will stay in my recipe box for years to come. Thank you.
This recipe looks good except… cooking the shrimp for 4 min each side is way too long. They should be cooked for no more than 2 min each side, high heat. Unless you have an electric stove… maybe things take longer ger to cook (?) I have a gas stove, have cooked shrimp many many times, never more than 2 min each side. That toasted panko sounds different & will give that a try!
Hi There!
Thank you for the comment however, I think you may have misread the instructions. It does not say to cook the shrimp on each side for that long. It just says to cook them for “4 to 5 minutes being sure to flip them during that time! “
I will make sure to make it more clear to others just in case. Have a great day💕