Just like we had ’em down in Baja!
After our most recent trip to Cabo San Lucas and San Jose, I couldn’t stop thinking about all the crispy Baja Shrimp Tacos we ate by the pool.
There’s just something about beer-battered fried shrimp with a fresh, creamy slaw that hits ALL the right notes, especially 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’m pretty sure Justin had thirds. LOL.
5 Tips for the Crispiest Baja Shrimp Tacos
- Light Mexican lager beer batter: Beer gives Baja shrimp that classic golden crispy flavor. Dos Equis or Modelo work great.
- Pat shrimp dry first: Any extra moisture makes the batter slide right off instead of sticking.
- Hot oil only: If the oil isn’t fully heated before frying, the shrimp won’t get crispy. Patience pays off here.
- Fresh cabbage, thinly sliced: Pre-packaged coleslaw works, but fresh cabbage has way more flavor and less bitterness.
- Serve immediately: Fried shrimp are at their crispiest right after cooking. Wait too long and they’ll turn soggy.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Coleslaw Mix: A bag of pre-cut slaw works, but thinly shredded fresh cabbage (4-5 cups) adds better texture and flavor.
- 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.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
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.
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.
The Cast-Iron Skilet I L❤️VE!
A good cast-iron skillet is the reason the shrimp turn out SO good. I use my my Staub 12-inch for this recipe (and honestly almost every dinner at this point). It holds heat like nothing else and gives you that restaurant-quality crunch a regular pan just can’t match.
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.
A must-have for fish fans!
If you cook fish even occasionally, a fish spatula is a non-negotiable. I waited way too long to get one!
The thin, flexible blade slides right under delicate fillets without tearing them apart. Total game-changer.
Assemble and 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!
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.
A light Mexican-style lager like Dos Equis, Modelo, or Pacifico is the move. The light, crisp profile is what gives the batter its classic Baja flavor. Avoid dark beers like stouts or porters since the heavier flavors will overpower the shrimp. If you don’t have beer on hand, club soda works too. You’ll lose a little flavor but the batter will still crisp up nicely.
Partially, yes. You can mix the dry batter ingredients, make the cilantro slaw, and prep the toppings up to a day ahead. Store everything in the fridge separately. But fry the shrimp right before serving since the batter loses its crispness once it sits. If you do have leftover fried shrimp, reheat them in the air fryer or skillet (NOT the microwave) to bring back some crunch.
What to serve with it?
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.
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Baja Shrimp Tacos Recipe
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Equipment
- 16-oz. mason jar for the slaw
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 (5.3-ounce) container plain Greek yogurt, full-fat 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 (5.3-ounce) container plain Greek yogurt, full-fat, 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
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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.
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.
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 🙂