These Baja Shrimp Tacos bring that fresh coastal vibe to every bite, and my family absolutely loves tacos. Season up succulent shrimp with Baja spices, fry or grill them then then wrap in a warm tortilla with tangy and crisp cabbage slaw made with cilantro and lime. This is such an easy dinner that can be on the table in 20 minutes!
This shrimp taco recipe is super special though, because they are so fast to prepare, making them perfect for a weeknight dinner. Soccer nights are busy, and I can get these on the table in under 20 minutes, including making the homemade crunchy slaw. You can’t do better than that!
If you enjoy quick shrimp dinners, my Honey Garlic Shrimp also comes together in about 20 minutes with a sweet and garlicky sauce.
Taco night is huge in the Kylee Cooks household, and I love to mix it up and do different kinds of proteins. My ground turkey tacos are a huge fave, as well as my soft chicken tacos.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe:
- Simple ingredients. Everything can be easily found at your local grocery store.
- Flavor. These shrimp tacos have a bold, fresh taste which pairs super well with the zesty slaw.
- Easy to make. Just a few ingredients and 20 minutes, makes this a quick and easy weeknight dinner.
About shrimp sizes
What do the numbers mean on shrimp labels? Shrimp sizes are typically labeled with numbers such as 16/20 or 41/50. These numbers indicate the count per pound, meaning there are approximately 16 to 20 shrimp per pound in the first example and 41 to 50 shrimp per pound in the second example.
The shrimp in this recipe are 60/80.
What are the different names for shrimp sizes? Shrimp sizes may be referred to by different names in various regions or markets. For example, “jumbo” or “colossal” shrimp are generally larger sizes, while “small” or “tiny” shrimp are smaller sizes.
The Best Side dishes for Tacos
Try some Mexican style black beans, cilantro lime rice, Spanish Rice or some Mexican street corn salad.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Cabbage. Red cabbage, green cabbage or a mix of both will work for this recipe. You can use pre shredded cabbage or coleslaw mix or shred your own at home..
- Fresh Cilantro. You can use parsley instead (for the cilantro haters), though it does change the flavor profile.
- Red onion. White and yellow onion also work, though the flavor is stronger and more pungent than red onion which may affect your slaw.
- Lime juice. I prefer fresh lime juice, but the bottled kind will work in a pinch.
- Shrimp. I use frozen, deveined and peeled shrimp for a time saving option. If you use frozen shrimp, be sure your shrimp is fully thawed and well dried before cooking. I use a bag of shrimp for this recipe that is labeled 60-80 per pound. You can use smaller shrimp if you can find those.
- Seasonings. Old Bay seasoning. You can substitute celery salt (or celery seed and salt), smoked paprika and ground black pepper, and cumin and garlic powder. Throw a little kosher salt in there too. You could also use a little bit of chili powder if you want to spice it up.
- Olive oil. Avocado oil, vegetable oil, canola oil and sunflower oil all work well as substitutes.
- Tortillas. I use either flour tortillas or corn tortillas in this recipe. White corn tortillas will work also. I use the street taco size.
- Toppings: Sour cream or Greek yogurt, sliced avocado, guacamole, pico de gallo (aka Salsa Fresca), queso fresco, cotija cheese (similar to feta), hot sauce (I like the chipotle tabasco), or a squeeze of lime.
Recommended Equipment/Tools
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- Large mixing bowls (for seasoning the shrimp, and making the slaw)
- Large skillet (for cooking the shrimp)
- Small skillet (for heating the tortillas)
- Tongs
How to make Baja Shrimp Tacos
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Make the slaw
Add the shredded cabbage, chopped cilantro, diced red onion, salt and fresh lime juice to a medium sized bowl.
Toss together, making sure everything is well mixed.
Season the shrimp
Toss the thawed and patted dry shrimp in a medium bowl and sprinkle with the seasonings. Mix together gently to combine.
Cook the shrimp
Heat the oil in a large skillet, over medium heat. Add the shrimp and saute for a couple of minutes on each side. The shrimp are ready when they are a light pink color and fully cooked. Be careful not to overcook!
Remove the shrimp and set aside.
To make grilled shrimp tacos, simply grill the shrimp over medium heat on a grill. If you put them on a bamboo skewer, that might help them stay together!
Heat the tortillas
Drizzle 1 tablespoon of oil In a small skillet, over medium heat and place a tortilla in the oil until softened and a little crispy (about 30 seconds per side). Remove from the skillet and keep warm.
Repeat for all tortillas.
Let’s make tacos!
To assemble the tacos, top each tortilla with the slaw and 6-10 cooked shrimp.
Serve with the optional toppings, some lime wedges and plenty of napkins.
Take it to another level
Try a drizzle of creamy sauce. Make your own chipotle crema from sour cream, mayo, a finely chopped chipotle pepper from a can of chipotles in adobo sauce, a little garlic and a squeeze of fresh lime juice.
Kylee’s Notes
What to do with leftovers
Allow leftover Baja shrimp to cool and separate them from the other taco ingredients. Store the shrimp and taco fixings in a separate airtight container, ensuring freshness for up to three days. Reheat the shrimp gently in a skillet (don’t microwave).
Freezing instructions
Avoid freezing Baja shrimp tacos as it may diminish their taste and flavor.
More delicious recipes:
- Chicken Enchiladas. A very easy recipe for Simple Sour Cream Chicken Enchiladas with a creamy homemade green & white sauce. A family friendly weeknight winner!
- Mexican Stuffed Shells. Mexican Italian fusion at its best! These delicious Mexican stuffed shells are packed with flavor and please the whole family.
- Baked in the oven, not fried – easy to make, super delicious, and freezer friendly.
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Baja Shrimp Tacos
Recommended Equipment
- Large mixing bowl (for seasoning the shrimp, and making the slaw)
- Large skillet (for cooking the shrimp)
- Small skillet (for heating the tortillas)
Ingredients
For the slaw
- 2 cups cabbage (shredded)
- ¼ cup cilantro (chopped fresh)
- ½ cup red onion (diced)
- ½ teaspoon salt
- 2 tablespoons lime juice
For the shrimp
- 1 pound small shrimp (peeled and deveined and dried with a paper towel)
- 2 tablespoons Old Bay seasoning
- 1 teaspoon cumin
- 2 teaspoons garlic powder
- 4 tablespoons olive oil (divided)
For the tacos
- 8 corn or flour tortillas (4 inch aka street taco size)
Optional toppings
- Sour cream
- Sliced avocado or guacamole
- Pico de gallo
- Crumbled queso fresco
- Hot sauce
Directions
Make the slaw
- Add the shredded 2 cups cabbage, ¼ cup cilantro, ½ cup red onion (diced), ½ teaspoon salt and 2 tablespoons lime juice to a medium sized bowl.
- Toss together, making sure everything is coated well, set aside.
Season the shrimp
- Add the 1 pound small shrimp to a bowl and sprinkle with 2 tablespoons Old Bay seasoning 1 teaspoon cumin, 2 teaspoons garlic powder. Toss gently to combine.2 tablespoons Old Bay seasoning, 1 teaspoon cumin, 2 teaspoons garlic powder
Cook the shrimp
- Heat 3 tbs 4 tablespoons olive oil in a skillet, over medium heat. Add the shrimp and cook for a couple of minutes on each side until they are a light pink color and fully cooked. Be careful not to overcook!
- Remove the shrimp and set aside.
Heat the tortillas
- In a small skillet, heat 1 tablespoon of 4 tablespoons olive oil over medium heat and place a tortilla in the oil until softened and a little crispy (about 30 seconds per side). Remove from the skillet and keep warm.8 corn or flour tortillas
- Repeat for all 8 corn or flour tortillas.
Assemble
- Place 6-10 cooked shrimp in each tortilla, and 1-2 tablespoons of the slaw.
- Serve with the optional toppings.Sour cream, Sliced avocado or guacamole, Pico de gallo, Crumbled queso fresco, Hot sauce
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Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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