Baja Shrimp Tacos are crispy, served over creamy chipotle coleslaw. Ready in 30 minutes and easily a fan favorite everyone will love. These crispy shrimp tacos will be a summer staple.

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. The batter makes them perfect crispy with a little oil. You can also air-fry them!
• Indulgent. these tacos are quick fried in a pan, so they are indulgent and so satisfying for that baja shrimp craving you might be having.

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.
• Egg (not pictured). This is for the batter. You can also use buttermilk in place of the egg if needed. It’s used to get the batter to stick.
• All Purpose Flour. This is a part of the battering. Gluten Free all purpose will also work.
• Panko Breadcrumbs. This is for battering the shrimp, it adds the crispy exterior and golden brown color.
• Oil (not pictured). Canola or avocado oil for frying.
• Coleslaw Mix. I use green and purple cabbage and matchstick carrots.
• Mayonnaise. This is to make the chipotle sauce for the coleslaw.
• Vinegar and Chipotle Peppers in Adobo. This is to flavor the coleslaw sauce.
• Toppings. Lime, cilantro garnish, cotija cheese and choice of flour or corn tortillas.

Steps To Make This Recipe

Step One. Start the chipotle coleslaw. Using a knife or a mandolin carefully slice/shred the red and green cabbage. Add it to a large bowl with the carrots.

Step Two. Add the coleslaw dressing ingredients to a small food processor and blend until creamy (photo 1). Give it a taste, adjust as needed (add more mayo salt or pepper as needed). Next, pour the dressing over the shredded cabbage/carrot mix and mix well to ensure everything it coated. Store in the fridge until ready to serve. (photo 2).

Step Three. Pat the shrimp dry and place in a large bowl. In a small bowl add all the seasonings together and whisk well. Add half of the seasoning to the shrimp. Toss well. Add one egg (or 1/4 cup of buttermilk if using) and mix well (photo 3). Add the flour into the bowl with the shrimp, mix well again.

Step Four. In a shallow bowl, add the panko and the other half of the mixed seasonings, whisk together.

Step Five. Next, grab a baking sheet lined with parchment (just to hold the coated shrimp as we work). Working one at a time, grab an egg/flour wash shrimp, dredge in the panko well to ensure it’s evenly coated. Add the battered shrimp to the parchment paper until all shrimps are done.

Cook The Crispy Shrimp

Step Six. For the stove top: Add 1/4 cup canola or avocado oil to a heavy bottomed skillet. Heat on medium/high. When the oil is heated, quickly add in shrimp one at a time to fill the pan, do not overlap the shrimp. Cook for 4 minutes each side, remove. Place cooked shrimp on a plate. Repeat this process until all shrimp is cooked and crispy.

Build The Baja Shrimp Tacos!

Step Seven. When the crispy shrimp is finished, add 3 to a warmed corn tortilla and top with chipotle coleslaw, diced jalapeños, cotija and cilantro, repeat as needed. Enjoy hot and crispy.

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.

Other Tacos TO Try

Dinner

Fish Taco Bowls

Dinner

Chicken Birria Tacos

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Ground Beef Soft Tacos

Dinner

Crispy Black Bean Tacos