Bring the beach to Taco Tuesday with these quick and easy Baja shrimp tacos. The shrimp cook fast, and the toppings are simple — crisp cabbage, salty cotija, sliced jalapeños, and a drizzle of crema. Add a squeeze of lime and a little Tajin, and you’ve got dinner on the table in about 30 minutes with no fuss.
I don’t know about y’all, but if I can get a meal on the table in about half an hour, then I call that a win, especially when it’s something as fresh and flavorful as these baja shrimp tacos.
Testing results for baja shrimp tacos
- We tested this recipe with peeled shrimp and unpeeled shrimp, and either works fine. Unless I’m at the beach and near a seafood market that gets fresh shrimp daily, I will always buy frozen. Any shrimp that you buy in the grocery store has been previously frozen and thawed, so I’d rather thaw it myself. My preference is for frozen, raw, peeled and deveined shrimp. I usually buy big bags at Costco.
- We do not recommend using pre-cooked shrimp in this recipe.
I hope you make this recipe. I think you’ll love it!
Southerners love some fried shrimp, as we have so many coastal areas where we can get good, fresh shrimp. We also love this Baked Shrimp Scampi, which is a take on Ina Garten’s recipe and a perfect dinner party dish. And my husband’s favorite is my New Orleans Barbecue Shrimp, which is a bowl full of shrimp swimming in garlic and herb butter. For a quick weeknight dinner, try our Broiled Shrimp with Sriracha Sauce, a sheetpan meal that’s ready in about half an hour.
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Shrimp: You’ll either need to purchase peeled and deveined shrimp or do it yourself. Fresh or frozen is fine.
Cotija cheese: If you can’t find this, substitute feta cheese.
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Baha Shrimp Tacos Recipe
Ingredients
- 8 white corn tortillas (small size 6”)
- 1 tablespoon olive oil
- 1 lb. large, deveined shrimp (peeled or unpeeled)
- 2 limes
- Kosher salt and freshly ground pepper
- 2 cups shredded green cabbage
- ½ cup cotija cheese, crumbled
- Cilantro, coarsely chopped
- 1 jalapeno, thinly sliced
- Radish bunch, thinly sliced (optional)
- Mexican crema
- Tajin
Instructions
- In a small frying pan, on high heat add one tortilla at a time and fry until slightly charred in spots, about 1 minute per side. Set aside.8 white corn tortillas (small size 6”)
- Rinse and pat dry the shrimp. (If your shrimp were frozen, let thaw, then rinse and pat dry.)1 lb. large, deveined shrimp (peeled or unpeeled)
- In a large frying pan, heat 1 tablespoon of olive oil, then add shrimp (peeled or unpeeled), and fry on medium heat for 1-2 minutes per side, or when they have just started to turn pink.1 tablespoon olive oil
- Squeeze the juice of one lime over the cooked shrimp and season with salt and pepper. If you used unpeeled shrimp, peel and discard the shell.2 limes, Kosher salt and freshly ground pepper
- Cut the remaining lime in quarters and set aside.
- Assemble your tacos by placing one tortilla on a plate, add ¼ cup of cabbage, squeeze a lime wedge over top, and season with salt and pepper.2 cups shredded green cabbage
- Place 3-4 shrimp on top, sprinkle with about 1 tablespoon of cotija cheese, add cilantro, jalapeno, and radishes if you are using them.½ cup cotija cheese, crumbled, Cilantro, coarsely chopped, 1 jalapeno, thinly sliced, Radish bunch, thinly sliced (optional),
- Top with a drizzle of Mexican crema and a dash of Tajin and serve.Mexican crema, Tajin
Notes
- Tortillas Tip: Charring the tortillas gives an authentic, smoky flavor. Keep them warm in a towel or tortilla warmer until ready to serve.
- Shrimp Size: Large shrimp work best, but medium shrimp can be used if cut in half for easier taco assembly.
- Crema Substitute: If you can’t find Mexican crema, a mix of sour cream and a splash of lime juice makes a great alternative.
- Add Heat: For spicier tacos, leave the jalapeño seeds in or add a drizzle of hot sauce.
- Make It Ahead: You can prep the cabbage, cheese, and toppings ahead of time to make assembly quick and easy.
- Serving Suggestion: Pair with a side of chips and guacamole or a light Mexican corn salad for a full meal.
- Storage: Best enjoyed fresh, but leftover shrimp can be stored in an airtight container in the fridge for up to 2 days.
Nutrition
Questions and tips
Storage
These shrimp tacos are best when they’re first made, but if you have leftovers you can store in an airtight container in the refrigerator for 1-2 days.
I would not cook the shrimp in advance, but you can get everything else ready. Chop all the vegetables and cut the lime wedges. Then you’ll just need to char the tortillas and cook the shrimp and assembly will be quick and easy.
