Baja Shrimp Tacos

Elevate your taco game with these mouthwatering Baja Shrimp Tacos. The shrimp are fried to crispy perfection, perfectly seasoned with a blend of spices that bring the right amount of heat and flavor. Topped with a vibrant slaw and a flavorful sauce, these tacos are a refreshing and satisfying summer dinner option.

 

What is Baja Shrimp?

While we’re big fans of Tex-Mex recipes here, I also have a fondness for Baja-style Mexican food. Baja style refers to the cooking style in Baja California. Mexican-style cooking with a focus on fresh seafood, thanks to its location on the coast.

Our favorite style of Baja shrimp tacos involves fried shrimp nestled onto some fresh, crisp cabbage and topped with fresh pico de gallo and creamy crumbled cotija cheese.

Ingredients & Substitutions

• Shrimp: any size of raw shrimp will work for this recipe. Our preference is to use medium or large. To save time, grab shrimp that has been peeled and deveined. 
• Cornstarch: this helps keep our fried shrimp nice and crispy. 
• Beer Batter Ingredients: flour, salt, baking powder, chili powder, and beer. Use a light beer with a mild flavoring so it’s not overwhelming. To help keep our batter nice and crisp, ensure you are using a cold beer straight from the fridge! If you need an alternative to beer, you can use non-flavored sparkling water.
• Taco Slaw Ingredients: Start with some fresh shredded cabbage to make our fish taco slaw. You can use bagged or pre-shredded cabbage or slice your own (here’s how to cut your cabbage!). Other ingredients include a combination of mayonnaise and sour cream (you can sub greek yogurt if needed), vinegar, lime juice, salt, sugar (or honey) and cilantro.
• Sauces: top with some homemade Fish taco sauce and pico de gallo or your favorite sauce or salsa.

How to Make Baja Shrimp Tacos

The Beer Batter

1. Combine all of the dry ingredients for the beer batter in a wide bowl.
2. Pour the beer into the dry ingredients, and stir until just combined. Don’t over-mix, we want to keep the bubbles inside of the batter as much as possible.

Frying the Shrimp

3. Dip the shrimp into the cornstarch first, shaking off any excess. Then dip the shrimp into the batter, coating it in a nice thick, even layer.
4. Carefully place the shrimp into a pot filled with hot oil. The oil should be approximately 375 degrees F. Since we’re doing a shallow fry (which allows us to use less oil), it’s a bit harder to check the temperature. You will notice that the oil has a shimmering appearance when it’s hot enough.
5. Remove the cooked shrimp from the oil and place on a baking sheet lined with a wire baking rack. Continue cooking in batches until all the shrimp is cooked.

Toppings

• Fish Taco Slaw: crisp and tangy, this slaw is mixed with fresh cilantro and a creamy dressing made with lime juice.
• Fish Taco Sauce: This creamy fish taco sauce is cool, tangy, smooth and slightly spicy. 
• Pico de Gallo: a refreshing combination of fresh diced tomatoes, onion, jalapeño, cilantro mixed with tangy lime juice. 
• Crema: Instead of using fish taco sauce, add a cooling sensation with a drizzle of crema, or switch it up with some avocado crema, cilantro lime crema, or add some spice with a chipotle crema or red pepper crema. 
• Cheese: we recommend using crumbled cheeses such as Cotija or Queso Fresco, you can sub with Feta if desired.
• Salsa: pick your favorite salsa, while we love the fresh flavors of pico de gallo, you could also do a blended restaurant style salsa, a fruity mango salsa or pineapple salsa, or a roasted corn salsa.

What to Serve with Shrimp Tacos

• Cilantro Lime Rice: fresh and tangy this cilantro lime rice is a light flavor that pairs well with seafood.
• Homemade Guacamole: The avocado shines in this easy to make guacamole. Perfect for dipping or to put on tacos.
• Refried Black Beans: creamy and packed with nutrients, these refried black beans are a great side option to serve with shrimp tacos.
• Roasted Mexican Vegetables: a variety of vegetables roasted with a homemade fajita seasoning.
• Elotes: grilled corn on the cob with a creamy dressing, crumbled cheese, cilantro and a sprinkle of Chili lime seasoning.

Storage Information 

• Refrigerating: Store leftover shrimp in a sealed container in the refrigerator for up to 3 days.
• Freezing: fried shrimp can be frozen, after allowing the shrimp to cool, place in a freezer safe storage container or bag. Store in the freezer for up to 3 months. Thaw by removing to the refrigerator overnight.
• Reheating: the best way to reheat the fried shrimp is to heat a skillet, sprayed with avocado oil, over medium heat. Cook until the shrimp is heated and crisped back up.

More Taco Recipes

• Healthy Cod Fish Tacos
• Grilled Fish Tacos
• Quick and Easy Shrimp Tacos
• Salmon Tacos

Photography by the talented ModernFarmhouseEats.com