Inspired by our recent trip to the Baja peninsula, these Baja Shrimp Tacos are loaded with crispy, beer-battered shrimp and a creamy cilantro lime slaw! For the best results, use a Mexican-style lager, dab the shrimp dry to ensure the batter sticks, and make sure the oil is nice and hot before frying. Follow these tips, and you’ll have perfect tacos every time!
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After returning home from our most recent trip to Cabo San Lucas and San Jose, I couldn’t stop dreaming of all the Baja Shrimp Tacos!
There’s just something about crispy, 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.
A Recipe for Success
There are a few key things you’ll want to do to make sure your tacos come out as amazing as they do in the Mexican peninsula (or even better than you imagined!).
- Use a light Mexican-style lager. Yes, beer is a key ingredient in making Baja-style fried seafood taste just right. If you want that authentic flavor, be sure to find a Mexican-style lager such as Dos Equis.
- Dab the shrimp dry before coating in the batter. Wet shrimp will add excess moisture to the beer batter, causing it to slide off instead of sticking.
- Make sure the oil is HOT before frying. If you’ve ever fried anything, you know that it won’t get crispy if the oil isn’t hot enough. So, make sure your oil is fully heated before tossing in the shrimp.
- Serve these tacos immediately. Crunchy fried shrimp are best enjoyed right after frying. If they sit out too long, they’ll get soggy instead of staying crisp.
Ingredients You’ll Need
Notes about the ingredients needed for this Baja Shrimp Taco recipe are below. Jump to recipe for the exact measurements.
- Shrimp. Look for larger shrimp (about 25-30 count/pound). Smaller shrimp will result in too much batter compared to the shrimp. Ensure they’re peeled and deveined with tails removed before coating in the batter. You can buy them this way or do it yourself (though it does take quite a bit of time!). If you’re fortunate to live on the Southern coast, opt for wild Gulf shrimp as they have the best flavor!
- Beer. As I’ve mentioned a few times, the beer really matters! A light, lager-style Mexican beer is key to get the best flavor. Avoid darker beers like a stout. A pilsner may be substituted or even chicken broth if you don’t want to use alcohol.
- Seasonings. A mix of garlic powder, onion powder, paprika, salt, and pepper gives the batter a good bit of flavor. It may seem like a lot, but not all of the batter ends up being used, so you need to “over-season” it to ensure the shrimp get enough flavor.
- Oil. You’ll need a high smoke-point oil such as peanut or avocado oil. Avoid olive oil as it will burn and get smoky.
- Yogurt. This is my secret to making a creamy slaw that isn’t loaded with mayonnaise. Mix this with some lime juice, garlic, and cilantro for a simple punch of flavor!
- Coleslaw Mix. Buy a bag of pre-cut coleslaw to mix this up quickly. However, if you have the time, 4-5 cups of thinly shredded fresh cabbage will taste even better!
How to Make Baja Shrimp Tacos
Below you’ll find the simple steps to make this Baja Shrimp Tacos recipe. Jump to recipe for the printable instructions.
1. Batter the shrimp.
The first step is to make the authentic beer batter for the shrimp. Start by whisking together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a large bowl. Carefully pour the beer in, whisking again until the batter is smooth.
You may need a spatula towards the end, as the batter gets thick.
Dab the shrimp with a paper towel to remove any excess moisture, then toss the shrimp into the prepared batter. Carefully stir until everything is coated.
2. Fry the shrimp in a skillet.
Pour 3 tablespoons of the peanut oil into a large, non-stick skillet. Set the stove to medium-high heat. Let the oil warm until it’s shimmering.
Place half of the shrimp in a single layer across the bottom of the pan. Be careful not to overlap anything. Cook the shrimp for 2 to 3 minutes per side. When the shrimp are golden and crispy, remove them to a plate lined with paper towels to drain.
Add the remaining oil to the pan, and continue cooking the rest of the shrimp.
3. Make the cilantro coleslaw.
In a clean, large bowl, whisk together the Greek yogurt, lime juice, lime zest, Sriracha, garlic, salt, and pepper. Then, carefully stir in about ¾ of the chopped cilantro. Add the coleslaw mix and toss until everything is evenly coated.
Set the mixture aside while you finish everything else.
4. Build the tacos and serve.
While this step is optional, it makes ALL the difference. Lightly pan fry your corn tortillas in a skillet or over a gas flame. Then, spoon a generous spoonful of the cilantro slaw along with a few pieces of the fried shrimp into each tortilla.
Top with sliced avocado, sliced red onion, chopped cilantro, and sliced green onions. Add a lime wedge and you’re good to go!
Can I use fish instead of shrimp?
You can definitely use a light, white-fleshed fish instead of shrimp in this recipe. I recommend cod or snapper. Check out these Baja Fish Tacos.
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.
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.
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Baja Shrimp Tacos
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Ingredients
- 1 ¼ lbs. large shrimp peeled, deveined, tails removed
- 1 cup flour
- 1 tsp. paprika
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ¼-½ tsp. cayenne pepper
- 1 ¼ tsp. salt
- ½ tsp. black pepper
- ¾ cup light Mexican beer Dos Equis or other lager-style
- 4 Tbsp. peanut oil divided
Creamy Cilantro Slaw:
- 1 (5.3 oz) container Greek yogurt plain, full-fat
- ½ lime juice and zest
- 1 tsp. sriracha
- 1 garlic clove finely minced
- ½ tsp. salt plus more to taste
- ¼ tsp. black pepper plus more to taste
- 1 medium bunch cilantro finely chopped, divided
- 14 oz. package coleslaw mix dressing removed
For Serving:
- 8 corn tortillas toasted
- ¼ cup thinly sliced red onion
- 2 small avocados sliced
- Green onions cut at a bias
Instructions
- In a large bowl, whisk together flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Pour in beer and whisk until batter is smooth. You may need to use a spatula towards the end as the batter gets pretty thick. Pat shrimp dry and add to the batter. Toss until well coated. Set aside.1 cup flour, 1 tsp. paprika, ½ tsp. garlic powder, ½ tsp. onion powder, ¼-½ tsp. cayenne pepper, 1 ¼ tsp. salt, ½ tsp. black pepper, ¾ cup light Mexican beer, 1 ¼ lbs. large shrimp
- Heat 3 tablespoons peanut oil in a large non-stick 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 plate with a paper towel. Once shrimp are golden brown and crispy, transfer to the paper towel-lined plate to drain. Add the remaining tablespoon of oil to the skillet and cook the remaining shrimp.4 Tbsp. peanut oil
- In a large bowl, whisk together Greek yogurt, lime juice and zest, sriracha, garlic, salt, and black pepper. Stir in ¾ of the chopped cilantro. Add the coleslaw mix and toss until well coated. Set aside until ready to serve.1 (5.3 oz) container Greek yogurt, ½ lime, 1 tsp. sriracha, 1 garlic clove, ½ tsp. salt, ¼ tsp. black pepper, 1 medium bunch cilantro, 14 oz. package coleslaw mix
- 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 creamy cilantro slaw, a few pieces of fried shrimp, and slices of avocado. Garnish with thinly sliced red onion, the remaining chopped cilantro, and green onions.8 corn tortillas, ¼ cup thinly sliced red onion, 2 small avocados, Green onions
- Serve the Baja shrimp tacos immediately with the remaining lime half cut into wedges on the side for squeezing. Enjoy!
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Notes
- Nutrition: Nutritional information was calculated based on ¾ of the batter being used on the shrimp.
- Beer: Be sure to grab a light, Mexican-style beer for the best flavor.
- Frying: Heat peanut 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!)
