Grilled Baja Shrimp Tacos are the perfect recipe to enjoy during the spring months when fresh, seasonal ingredients are abundant. Featuring shrimp simmered in a zesty sauce and then grilled to perfection, these tacos are sure to become a new favorite meal. With warm weather on the horizon and family and friends looking for excuses to gather, what better reason to fire up the backyard BBQ?
Under the open sky, the aroma of grilled seafood, vegetables and meats will have everyone’s mouth watering in anticipation. Friends new and old will mingle effortlessly as skewers of shrimp sizzle delightfully on the grill. The toppings bar offers an abundant variety of choices to build the ultimate handheld meal. Crisp vegetables, creamy sauces and fresh fruits provide layers of flavor and texture to each bite. Laughter and joyous conversation will carry well into the night, long after the last delicious taco is devoured.
Contents
Grilled Baja Shrimp Tacos
Now that your mouth is watering for a taste of these tropical shrimp tacos, let’s dive right into prepping our fresh fillings and salsas. I’ll walk you through each simple step to have these beach-worthy beauties on your table in no time – just grab your ingredients and gear up for grilling!
What’s in Baja Shrimp Tacos?
These flavorful grilled baja shrimp tacos come together easily with a few simple fresh ingredients.
- Shrimp: The star ingredient. Frozen shrimp is perfectly fine, just be sure to fully defrost before use. For optimal freshness and flavor, buy fresh shrimp that are already peeled and deveined to save time. Do not buy cooked shrimp, as these tacos are best with raw shrimp that grill up moist.
- Baja Shrimp Tacos Seasoning blend: This flavor lineup includes garlic powder, smoked paprika, cumin, chili powder, onion powder, lime juice, paprika, salt and pepper to enhance the flavor of the tacos.
- Olive oil: A drizzle aids in cooking the lean shrimp so they don’t stick to the grill.
- Tortillas: Yellow or white corn tortillas can be lightly toasted on the grill or burner for added crispiness.
- Toppings like finely shredded cabbage in vibrant colors and nice crunch, coleslaw mix, or creamy avocado salsa can elevate your grilled shrimp tacos to a whole new level.
- Cilantro: These Baja shrimp tacos aren’t complete without the bright, fresh flavor of cilantro. For those in the cilantro-tastes-like-soap camp, a little diced green onions can also be included to provide color and a mild onion flavor.
- Baja Shrimp Taco Sauce: A rich mayo-based drizzle that boosts the flavor and kick of the tacos.
How to Thaw Frozen Shrimp?
When using frozen raw shrimp for these grilled tacos, there seems to be a common myth that fresh is always best. While fresh shrimp is preferred for maximum flavor, the truth is that frozen shrimp is also very good when handled right away after purchase. In fact, many experts argue that frozen shrimp is sometimes even fresher than so-called “fresh” shrimp sitting in cooler cases for days. The key is properly thawing your frozen ingredients.
One easy method is placing the frozen shrimp in the refrigerator overnight. To prevent bacterial exposure, plan ahead for a gradual thaw of shrimp to avoid room temperature risks. For a faster thaw, try running cold water in a large bowl and adding the frozen shrimp. Stir occasionally to help break up any clumps that may have formed as the shrimp freeze together. Depending on the size of the shrimp, this method should have them fully defrosted within 15 to 20 minutes. Just be sure to cook them right away once thawed.
Preparing the Shrimp
For great grilled shrimp tacos, always start with high-quality, fresh ingredients. Look for medium or jumbo shrimp that are firm and plump in texture for the best eating experience. Carefully prepare the shrimp by marinating them in a mixing bowl with the zesty mixture of olive oil, lime juice, chili powder, cumin, garlic powder, salt and pepper. This allows the flavors to infuse into the shrimp, complementing their natural sweetness. Feel free to add your favorite Cajun or Baja seasoning found at the grocery store for extra tangy and spicy flavor.
One of the great things about these shrimp tacos is their versatility. You can easily customize the recipe to suit your own personal tastes. Like a milder or more spicy flavor profile? Substitute different types of chilies or leave some out altogether. Thinking of unconventional fillings? Consider chipotle mayo, mango salsa, or even a sweet twist like grilled pineapple in a corn tortilla. With some creativity, you’ll be enjoying shrimp tacos in no time!
Getting the Toppings Ready
No grilled shrimp taco is complete without fresh, vibrant toppings. Classics like diced onion, fresh cilantro, sliced avocado and cotija cheese are excellent popular options. But feel free to get creative – I also enjoy adding pickled red onion for tanginess, roasted black beans for fiber or a spicy salsa for extra heat. Don’t forget the lime wedges to squeeze over each taco for a refreshing burst of flavor! A drizzle of sour cream also pairs beautifully.
This shrimp taco recipe provides the choice to top your tacos with either a zesty Mexican coleslaw or a creamy avocado salsa. In my opinion, both are worthwhile options to try, as each brings a unique blend of flavors and textures to the party on your plate. I find myself drawn to the crunch and acidity of the coleslaw, featuring shredded cabbage tossed with lime juice and fresh cilantro. But indulge your richness senses with the diced avocados, tomatoes and onions spiked with jalapeños in the salsa – take a splash of each and allow yourself the freedom to mix and match as your taste buds guide your adventure.
If you’re experiencing a time crunch, don’t fret – an easy shortcut is simply shredding your own cabbage and giving it a good squeeze of lime juice from the wedges along with a pinch of kosher salt. I promise, this plain Jane version still tastes good!
1. Mexican Coleslaw
I love to add this fresh and crunchy Mexican coleslaw as one of the main toppings for my tacos. In a large mixing dish, combine half a bag of shredded cabbage with the juice of 1⁄2 lime. The bright acid from the lime adds a welcome tangy flavor to the cabbage – I also like to season it with a pinch of salt and pepper. Then, mix in about 1⁄4 cup of a creamy Baja sauce to coat.
While you can often buy pre-made Baja sauce from the grocery store, I think it’s worth making your own blend at home. It comes together quickly in the food processor or with a hand blender. Simply combine about 1⁄2 cup sour cream with 1⁄2 cup mayonnaise and the juice of 1 lime. Then season generously with minced garlic, salt, chili powder and black pepper to taste. Mix until smooth and zesty.
2. Grilled Shrimp Tacos with Avocado Salsa
If you’re not feeling the Mexican coleslaw, don’t fret – this fresh avocado salsa makes the perfect alternative topping. Customize to your liking, so let’s get started making it!
A fresh avocado salsa is a delicious topping that adds creaminess to balance the tacos. When prepping jalapeño peppers, make sure to carefully remove the flesh, seeds and ribs, discarding the stem – this is where most of the heat lies. Also, take care when handling jalapeños to either wear gloves or avoid touching your eyes or hands directly until after fully washing. For this recipe, simply dice the jalapeños and shallot and pulse together in a food processor until finely minced. Transfer to a mixing bowl and gently fold in diced avocado, tomato, salt and lime juice. Stir in chopped cilantro last and taste to adjust seasoning as needed – if you prefer less spicy, just remove some jalapeño.
The beauty of this avocado salsa is that you can control the heat level to suit your own tastes. Don’t worry if your batch ends up a little hotter than intended – it will still be delicious combined with the cooling shrimp, juicy tortillas and other fixins! Or consider serving it on the side for those who prefer a milder experience. You could even transform any leftovers into an easy guacamole for snacking the next day.
3. Grilled Shrimp Tacos with Pineapple Salsa
For those looking for a brighter, fresher topping, try grilled shrimp tacos with pineapple salsa. Dice up 1 cup of fresh pineapple and toss it with minced red onion, lime juice, cilantro, jalapeño (optional), and salt and pepper to taste. The natural sweetness of the pineapple provides a nice counterpoint to the savory grilled shrimp. Kids and adults alike will love this tropical twist on the classic taco filling. The pineapple salsa is also delicious served alongside fish or chicken fajitas for a sunny citrus zing.
4. Grilled Shrimp Tacos with Mango Salsa
For a salsa with a sweeter accent, combine diced mango, red bell pepper, red onion, cilantro, lime zest and juice, and a pinch of chili powder. Mangoes add a hit of vitamin C along with a velvety texture to the mix of crisp veggies. Their flavor explodes when paired with the grilled shrimp in a warm tortilla. You could even use the mango salsa as a topper for fish or chicken salads for lunch. Its rosy pink-orange hue looks as beautiful as it tastes on top of the flaky white fish or grilled protein.
How to make Grilled Baja Shrimp Tacos?
To prepare the savory Grilled Shrimp Tacos Marinade, start by combining all the ingredients in a large bowl. Mix together olive oil, lime juice, chili powder, cumin, garlic powder, onion powder, paprika, salt and pepper. Add the shrimp and gently stir to evenly coat. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes or up to 2 hours to marinate. The longer, the better, to allow those bold Baja seasonings to infuse into the shrimp’s tissues. While it marinates, you can prepare your desired toppings, like the fresh Mexican coleslaw.
When ready to grill, heat your gas or charcoal grill to a medium-high temperature, making sure the grates are very hot and ready to receive the shrimp. This allows a nice sear on the shrimp without overcooking them.
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When are the Shrimps Done?
Once the grill grates are hot, carefully place the marinated shrimp directly on the grill. Cook for 1–2 minutes per side over medium heat until they are pink and fully cooked. Since shrimp are quick cooking, it’s easy to overcook them and end up with tough shrimp, so keep a close eye.
If grilling with extra large shrimp, there’s also a chance they could fall through the grill grates. To prevent this, you can thread them onto skewers before cooking. They can also be successfully cooked indoors in a hot skillet over medium heat. Be careful not to overcook. When the shrimp have turned pink and the undersides are opaque, after about 1 minute per side, they are ready. You’ll also notice the tails start to curl and the shrimp forms more of a closed “C” shape. For food safety, the internal temperature of the shrimp should reach 120 degrees.
Finishing and Serving
Allow the cooked shrimp to sit for a few minutes before assembling the tacos to prevent them from steaming in the warm tortillas. You can also warm the tortillas directly on the grill or in a dry pan over medium heat for 30 seconds per side. Then place a few shrimp in each tortilla and top with your choice of coleslaw mixture, diced avocado, jalapeño slices and cotija cheese. Finally, drizzle with the flavorful grilled shrimp marinade now transformed into a sauce. Serve immediately with lime wedges and your preferred side.
The marinade really takes these tacos to the next level. Its blend of creamy acid from the lime juice and tangy spices balances out the occasional kick from the grilled shrimp and toppings. Don’t be shy with adding the Mexican coleslaw or Avocado Salsa either – their fresh crunch adds such excitement to every bite. You can also adjust the amount of chili powder in the marinade to suit your own spice tolerance. With so many possibilities, you’ll want to get creative building these tacos – so enjoy!
Variations
There are plenty of ways to customize this grilled shrimp taco recipe even more to truly suit your taste. A few ideas to get you started:
- You can swap up the toppings – try using different types of fresh vegetables like diced tomato, sliced jalapeño, shredded carrot or just about anything from your crisper drawers! Feel free to add your favorite salsa or hot sauce for extra zip.
- Not a fan of the spice level from the chili powder? No problem, replace it with paprika, smoked paprika or lower the amount for a more smoky instead of traditional Mexican taste. Or go for fragrant oregano in its place.
- Prefer something more filling? Wrap the shrimp and toppings up in a large, warm flour tortilla for an impromptu burrito, secured with a toothpick if needed to hold it all together.
- For an extra burst of flavor, consider adding a refreshing grilled shrimp tacos with cilantro lime sauce to your recipe. Simply blend together 1 cup of chopped cilantro, 1/2 cup of Greek yogurt (or mayonnaise), 2 minced garlic cloves, juice of 2 limes, zest of 1 lime, 1 tablespoon of honey (or maple syrup), and season with salt and pepper. Adjust seasoning to taste, then serve immediately or refrigerate for later use. Enjoy as a dip, dressing, or spread!
Don’t limit yourself, get creative! The possibilities for customization are truly endless. These spicy grilled shrimp tacos make for a very versatile and delicious dish that is just as satisfying for seafood lovers. It comes together as a quick and easy weeknight meal but with healthy, flavorful ingredients in the combination of those juicy, succulent shrimp paired with your choice of a variety of tasty toppings. Whether you’re looking to satisfy cravings or you’re just in the mood for something delicious but easy to prepare, these tacos are sure to become a satisfying go-to meal. For those who haven’t tried Grilled Baja shrimp tacos yet, I highly recommend giving this recipe a try – you won’t be disappointed!
Conclusion
These flavorful grilled baja shrimp tacos are perfect for warm evenings spent outdoors with loved ones. With customizable toppings and countless variations, they satisfy any craving in an easy and delicious package. Whether enjoying them by the BBQ or inside by the fireplace, these tacos are sure to become a new family favorite.
Frequently Asked Questions (FAQs)
1. How many calories in a Baja grilled shrimp taco?
A single taco containing around 3-4 grilled shrimp, shredded cabbage or avocado salsa, and a small corn tortilla will have approximately 100–150 calories depending on toppings.
2. Is shrimp a healthy protein?
Shrimp is a lean protein that is high in important nutrients like vitamin B12 and selenium. It’s low in saturated fat and calories compared to other meats. Shrimp is considered a heart-healthy choice as part of a balanced diet.
3. Is grilled shrimp high in protein?
Yes, shrimp is an excellent source of protein. A 3-ounce serving of cooked shrimp contains around 14–15 grams of protein, which helps build muscle mass and supports overall health. Grilling shrimp retains most of its nutrients.
4. Is grilled shrimp low calorie?
Grilled shrimp has only around 80 calories per 3 ounces, since it’s very lean. Shrimp is low in total fat and contains heart-healthy monounsaturated and polyunsaturated fats. Grilling instead of frying allows shrimp to absorb flavors without adding extra calories.
5. What to pair with shrimp tacos?
Refreshing sides like Mexican rice, black or pinto beans, salsa, guacamole, shredded cabbage or lettuce salad complement shrimp tacos well. Ice-cold drinks like beer, margaritas or lemonade also go nicely.
6. What is taco sauce made of?
Common ingredients in grilled baja shrimp tacos sauce include tomatoes, chili peppers, garlic, spices like cumin and oregano, vinegar or lime juice for acidity, and salt. It can vary regionally, but thicker homemade versions often use a tomato or chili base with seasonings blended until smooth.
Grilled Baja Shrimp Tacos
Course: Grilled MeatsCuisine: Mexican4
servings20
minutes10
minutes200
kcal30
minutesBoldly spiced shrimp are grilled to succulent perfection and served in warm tortillas with an assortment of crisp, cool toppings. A simple recipe yields fresh, flavor-packed tacos perfect for any night of the week or casual gatherings with friends. Customizable toppings allow you to enjoy the bright, balanced flavors however you choose.
Ingredients
- For Shrimp:
24–32 shrimp (about 1 1/2 pounds), peeled and deveined
1/2 cup olive oil
2 tablespoons chili powder
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons ground cumin
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon paprika
Juice of 1 lime (about 2–3 tablespoons)
- For Baja Sauce:
2 cups sour cream
2 cups mayonnaise
Juice of 4 limes
Minced garlic to taste
Salt and chili powder to taste
Black pepper
- For Mexican Coleslaw:
2 bags (16 ounces total) shredded cabbage
Juice of 2 limes
Salt and pepper to taste
- For Avocado Salsa:
4 avocados, diced
2 tomatoes, diced
4 jalapeño peppers, diced and seeds removed
4 small shallots or onions, diced
Juice of 4 limes
Salt and cilantro to taste
- Toppings:
Tortillas, diced tomatoes, shredded carrots, radishes, shredded cheese like cotija or jack, crema, diced jalapeños, sliced scallions, hot sauce, etc.
Directions
- Combine the olive oil, lime juice, chili powder, cumin, garlic powder, onion powder, paprika, and salt and pepper in a large bowl. Add the shrimp and toss to coat evenly. Cover and marinate in the fridge for at least 20 minutes.
- Heat your grill to medium-high. Thread shrimp onto skewers if desired.
- Grill shrimp for 1-2 minutes per side until pink and opaque. Transfer to a plate.
- Warm the tortillas lightly on the grill or in a dry pan.
- Top warm tortillas with grilled shrimp. Add desired fresh toppings like salsa or slaw.
- Drizzle with marinade sauce. Serve immediately with lime wedges.
- Enjoy your fresh and flavorful Grilled Baja Shrimp Tacos! Customize with different toppings as desired.
