Baja Shrimp Tacos

5 from 1 vote
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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.

Baja shrimp tacos on a green plate with limes on the side.
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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

Overhead photo of bowls and small plates showing the ingredients for the recipe.

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

Steps to make this recipe in a blender and a large wooden bowl.

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.

Up close photo of the baja shrimp tacos with a lime on the side on a green plate.

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.

Baja Shrimp Taco Tips

  • Don’t overcook the shrimp. They will get rubbery and not so tasty, be sure to only cook for 4 minutes on each side.
  • Use an egg or buttermilk for this recipe. The egg will keep it dairy free!
  • Eat fresh. These tacos should be fresh and hot. You can reheat them in the oven or air fryer if needed.
  • Make In The Air Fryer! To make these in the air fryer, add the battered shrimp to the air fryer basket in an even layer (no overlapping). Spritz them lightly with cooking oil.Cook on 375º for about 8 minutes, flip halfway through (at 4 minutes)

Other Tacos TO Try

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Baja shrimp tacos on a green plate with limes on the side.
5 from 1 vote

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
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 4

Equipment

  • large skillet for frying
  • mixing bowls

Ingredients 

Chipotle Coleslaw

  • 1.5 cup green cabbage, thinly sliced
  • 1.5 cup purple cabbage, thinly sliced
  • 1 cup matchstick carrots
  • cup Mayonnaise , or plain greek yogurt
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp chipotle peppers in adobo , more as needed
  • ¼ tsp salt & pepper
  • 2 Tbsp water, *to thin the dressing

Baja Shrimp Tacos

  • 1.5 lb large shrimp, cleaned and shelled
  • 1 tsp salt
  • 1 tsp garlic powder
  • ½ tsp paprika
  • ½ tsp onion powder
  • 1 egg, or 1/4 cup of buttermilk for batter
  • ¼ cup all purpose flour, or gluten free AP flour
  • cup panko breadcrumbs , or gluten free alternative
  • ¼ cup oil for frying , use canola or avocado oil. See notes to air fry.

Toppings & More

  • 8-10 corn tortillas
  • ¼ cup cotija cheese, crumbled
  • 1 Jalapeño thinly sliced
  • 2 Tbsp cilantro, chopped
  • 1 lime, sliced for garnish , optional

Instructions 

  • Make 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. 
  • Add all the coleslaw dressing ingredients to a small food processor and blend until creamy. Give it a taste, adjust as needed (add more mayo salt or pepper as needed). 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.
  • Pat the shrimp dry with paper towel 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. Add the flour into the bowl with the shrimp, mix well again. 
  • In a shallow bowl, add the panko and the other half of the mixed seasonings, whisk it together. 
  • Grab a baking sheet lined with parchment (just to hold the coated shrimp as we work). Take an egg/flour wash shrimp, dredge in the panko well to ensure it's evenly coated. Add to the parchment paper until all shrimps are done.

Cook the Baja Shrimp

  • 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. 
    See notes for air frying instructions.
  • When the crispy shrimp is finished, add 3-4 to a warmed corn tortillas and top with chipotle coleslaw, diced jalapeños, cotija and cilantro, repeat as needed. Enjoy hot and crispy. 

Nutrition

Serving: 2 tacos | Calories: 701kcal | Carbohydrates: 86g | Protein: 32g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 251mg | Sodium: 2216mg | Potassium: 551mg | Fiber: 9g | Sugar: 5g | Vitamin A: 6123IU | Vitamin C: 31mg | Calcium: 221mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4
Calories: 701
Keyword: baja shrimp tacos
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2 Comments

    1. Hi! I am so happy to hear you enjoyed this, thanks for the feedback.