These Baja Shrimp Tacos are packed with crispy beer-battered shrimp, avocado, and a fresh and creamy cilantro lime slaw—all wrapped in warm tortillas. Inspired by classic beachside tacos, this easy recipe comes together in just minutes for the ultimate taco night upgrade.
Table of Contents
After returning home from our most recent trip to Cabo San Lucas and San Jose, I couldn’t stop dreaming of all the crispy Baja Shrimp Tacos!
There’s just something about crunchy fried shrimp paired with a fresh and creamy slaw that satisfies the taste buds AND the soul, while also being the perfect comfort food during our scorching summer months here in Texas.
One night, I decided to tweak my go-to Baja Fish Tacos recipe for a shrimp variation, and let me tell you, it was a HUGE hit. We found ourselves going back for seconds, and I think Justin may have even had thirds—LOL.
Ingredients You’ll Need
For the exact measurements and detailed instructions, please see the recipe card below.
- Shrimp: Use large shrimp (25-30 count per pound), peeled, deveined, and tails removed for the best batter-to-shrimp ratio. If possible, go for wild Gulf shrimp for superior flavor.
- Beer: A light Mexican-style lager like Dos Equis or Modelo gives the batter its signature flavor. Avoid dark beers like stouts.
- Seasonings: Garlic powder, onion powder, paprika, salt, and pepper ensure the shrimp stay flavorful after frying.
- Oil: Use a high smoke-point oil like peanut or avocado oil. Avoid olive oil as it burns too easily.
- Yogurt: The key to a creamy, tangy slaw without heavy mayo. Mix with lime juice, garlic, and cilantro for a fresh punch of flavor.
- Coleslaw Mix: A bag of pre-cut slaw works, but thinly shredded fresh cabbage (4-5 cups) adds better texture and flavor.
How to Make Baja Shrimp Tacos
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Step 1: Batter the Shrimp. In a large bowl, whisk together flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Slowly pour in the beer, whisking until smooth.
Pat the shrimp dry, then toss them in the batter until fully coated.
Step 2: Fry the Shrimp. Heat 3 tablespoons of avocado oil in a large skillet over medium-high heat. Once shimmering, add half of the shrimp in a single layer. Cook for 2-3 minutes per side until golden and crispy.
Transfer to a paper towel-lined plate and repeat with the remaining shrimp.
Step 3: Make the Cilantro Slaw. In a bowl, whisk together Greek yogurt, lime juice, lime zest, Sriracha, garlic, salt, and pepper. Stir in ⅓ of the chopped cilantro, then toss with the coleslaw mix until coated.
Step 4: Assemble & Serve.
Lightly pan-fry the corn tortillas for extra flavor. Fill each tortilla with slaw and crispy shrimp, then top with sliced avocado, chopped cilantro, and sliced green onions. Serve with lime wedges and enjoy!
What to Serve with Baja Shrimp Tacos
While you can absolutely dig straight into these tacos, you can add a few different sides that perfectly complement the dish.
Stick with a classic like Mexican Rice and either Refried Black Beans or Instant Pot Black Beans.
Change things up with Mexican Street Corn Salad or even a Mexican Pasta Salad.
Of course, don’t skip the Baked Tortilla Chips and Pineapple Pico de Gallo, Roasted Tomato Salsa, or Tomatillo Salsa Verde.
FAQs
Yes, frozen shrimp can be used. Ensure they are fully thawed and patted dry before cooking to achieve the best texture.
Shrimp are done when they turn pink and opaque, curling into a ‘C’ shape. This typically takes 1-2 minutes per side.
Store shrimp, slaw, and sauce separately in airtight containers in the refrigerator. Reheat shrimp in a skillet over medium heat to retain their crispiness before assembling the tacos.
More Delicious Taco Recipes
If you’re like me, tacos are a no-brainer ANY time of day! Try these delicious and easy recipes next.
Easy Blackened Shrimp Tacos
30 mins
Air Fryer Fish Tacos
40 mins
Instant Pot al Pastor Tacos
1 hr 10 mins
Barbacoa Tacos
1 hr 40 mins
Tap stars to rate!
Baja Shrimp Tacos Recipe
email this recipe!
Ingredients
Shrimp:
- 1 cup all-purpose flour
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper optional
- 1 ¼ teaspoon salt
- ½ teaspoon black pepper
- ¾ cup light Mexican beer Dos Equis or other lager-style
- 1 ¼ pounds large shrimp peeled, deveined, tails removed
- 4 tablespoons avocado oil divided
Creamy Cilantro Slaw:
- 5.3 ounce container plain Greek yogurt full fat
- 1 tablespoon lime juice from 1 lime
- 2 teaspoons grated lime zest
- 1 teaspoon sriracha
- 1 garlic clove finely minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ large head green cabbage thinly sliced
- ½ cup cilantro finely chopped, divided
For Serving:
- 8 corn tortillas
- 2 small avocados peeled, pitted, sliced
- Green onions green parts only, sliced
- Lime wedges
Instructions
- For the Baja Shrimp: In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, if using, salt, and black pepper. Pour in the beer and whisk until smooth. Use a spatula to stir if the batter becomes too thick to whisk. Pat shrimp dry and add to the batter. Toss until well coated.1 cup all-purpose flour, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon cayenne pepper, 1 ¼ teaspoon salt, ½ teaspoon black pepper, ¾ cup light Mexican beer, 1 ¼ pounds large shrimp
- Heat 2 tablespoons of the avocado oil in a large nonstick skillet over medium-high heat until shimmering. Add half of the shrimp in a single layer and cook for 2-3 minutes per side. Meanwhile, line a large plate with a paper towel. Once the shrimp are golden brown and crispy, transfer to the paper towel-lined plate to drain. Add the remaining 2 tablespoons avocado oil to the skillet and cook the remaining shrimp.4 tablespoons avocado oil
- For the Creamy Cilantro Slaw: In a large bowl, whisk together the Greek yogurt, lime juice, lime zest, sriracha, garlic, salt, and black pepper. Add the shredded cabbage and 1⁄3 cup of the chopped cilantro. Toss until well coated. Set aside until ready to serve.5.3 ounce container plain Greek yogurt, 1 tablespoon lime juice, 2 teaspoons grated lime zest, 1 teaspoon sriracha, 1 garlic clove, ½ teaspoon salt, ¼ teaspoon black pepper, ½ large head green cabbage
- To Assemble the Tacos: Toast the corn tortillas in a dry skillet or directly over a gas flame until lightly charred. Fill each tortilla with a generous spoonful of the Creamy Cilantro Slaw, a few fried shrimp, and 1-2 slices of avocado.8 corn tortillas
- Serve the tacos immediately with the remaining chopped cilantro, green onions, and lime wedges on the side for squeezing.2 small avocados, Green onions, Lime wedges
Tap stars to rate!
Video
Notes
- Beer: Be sure to grab a light, Mexican-style beer for the best flavor.
- Frying: Heat oil until shimmering; avoid oil that is too hot or cool.
- Storage: Store everything separately in airtight containers in the fridge for up to 2 to 3 days.
- Reheating: Reheat shrimp in an air fryer for the best results, or use a skillet. Shrimp will turn out soggy in a microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Cabo San Jose on the left and Cabo San Lucas on the right. (It was so much fun celebrating our 1-year anniversary here!)
These crispy tacos seriously make you feel like you’re eating beachside! By far our favorite dish to make from all of our trips to the Baja peninsula last year 🙂