Baja Shrimp Tacos are a fun twist on the classic taco! Spicy shrimp are piled onto a crispy corn tortilla and topped with crunchy cabbage, creamy sauce, and bright cilantro. Each taco is packed with summer flavors and loaded with lean protein.
The shrimp are grilled, giving them added flavor. This healthy meal is easy enough for a weeknight, but delicious enough for a crowd. Give the classic taco bar a makeover, complete with tasty toppings, the best guacamole, and strawberry smash peach margaritas.
Why KJ Loves Baja Shrimp Tacos
The obsession with Baja Shrimp Tacos started earlier this year at a local taco spot, and I knew I needed to re-create my own version! I love how easy but yet SO flavorful these tacos are. Plus, shrimp cook up pretty darn quick, so you can have dinner on the table in no time! The perfect option for a fun taco night, healthy dinner option, or for a little fiesta!
What’s in Baja Shrimp Tacos?
Try to find wild-caught shrimp if you can. Our local Target had some bags of wild-caught shrimp in their freezer section for under $10!
Frozen shrimp is perfectly ok to use. I live in the Midwest, so this is usually my best option! You’ll want to defrost the shrimp before you begin the recipe.
You can also use fresh shrimp. I recommend buying it peeled and deveined—it will save you a lot of time. Otherwise, you will have to do it on your own with a small paring knife.
Don’t buy pre-cooked shrimp for this recipe. Even if it’s frozen, you still want to buy raw.
Baja Shrimp Tacos Seasoning blend
This flavor lineup includes garlic powder, smoked paprika, cumin, chili powder, onion powder, salt, and pepper.
If you want to simplify things, you can buy Jamaican Jerk seasoning at the store. The flavors will be slightly different, but still *chef’s kiss.*
This gives the shrimp a little extra fat while they are cooking, since they are so lean. The oil also keeps the shrimp from sticking to the grill.
These tacos are topped with finely shredded green or red cabbage for vibrant colors and a nice crunch. Or just use a coleslaw mix!
A Baja shrimp taco would not be complete without cilantro, the perfect herb to brighten the flavor.
If you’re in the “cilantro-tastes-like-soap” camp, you can go with diced green onions instead.
Baja Shrimp Taco Sauce
A spicy, rich sauce with mayo as its base. Drizzle this creamy topping over your Baja shrimp tacos to kick the flavor up a notch.
Cooking the Baja Style Shrimp
Grilling the Baja shrimp adds flavor and a tasty char to this dish.
But you’ll have to modify your approach based on the size of the shrimp. If the shrimp are large and don’t fall through the grates, they can go directly on the grill. Otherwise, you may need to push the shrimp onto metal skewers or use a grilling basket. No shrimp left behind.
Add all the ingredients into a sauté pan and cook over medium heat until the Baja shrimp are cooked through.
When are the shrimp done?
Shrimp turn pink when they are cooked. It’s that easy. Once the shrimp turn pink and start to curl up, they are done!
Over-cooking shrimp makes them tough—not what we’re looking for.
Official sources say shrimp should be cooked to 120 degrees.
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If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂
Thanks for following and cooking along with me!
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