Crispy Baja Shrimp Tacos
Crispy Baja Shrimp Tacos
Ingredients
For the Chipotle Sauce
- 1/2 cup mayonnaise
- 1/4 cup Mexican crema
- 2 chipotle peppers in adobo
- 1/2 lime, juiced
For the Cabbage Slaw
- 2 cups shredded cabbage
- 1/4 cup red onion, diced
- 1/2 cup tomatoes, diced
- 1/4 cup cilantro, chopped
- as needed lime juice, to taste
- as needed salt, to taste
- as needed pepper, to taste
For the Crispy Shrimp
- 1 cup all-purpose flour
- 1 teaspoon Old Bay seasoning, to 2 teaspoons
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- as needed salt, to taste
- as needed pepper, to taste
- 3/4 cup cold mineral water, to 1 cup
- 1 pound shrimp, peeled and deveined
- as needed vegetable oil, for frying
For Serving
- 8 corn tortillas, warmed
- as needed lime wedges, extra, for serving
Instructions
- 1
To make the chipotle sauce, combine the mayonnaise, Mexican crema, chipotle peppers in adobo, and the juice of 1/2 lime in a blender cup. Blend until the sauce is completely smooth. Pour into a small bowl and set aside.
⏱️ 5 min
- 2
For the cabbage slaw, in a medium bowl, combine the shredded cabbage, diced red onion, diced tomatoes, and chopped cilantro. Squeeze lime juice over the mixture, then season with salt and pepper to taste. Toss everything together until well combined.
⏱️ 5 min
- 3
Prepare the shrimp batter by whisking together the all-purpose flour, Old Bay seasoning, garlic powder, onion powder, salt, and pepper in a large bowl. Gradually whisk in the cold mineral water, starting with 3/4 cup, until a smooth, lump-free batter is formed. Add more mineral water if needed to reach a pancake-like consistency.
⏱️ 5 min
- 4
Add the peeled and deveined shrimp to the prepared batter. Toss gently with tongs to ensure all the shrimp are evenly coated.
⏱️ 2 min
- 5
Heat about 2-3 inches of vegetable oil in a deep pan or Dutch oven over medium-high heat until it reaches approximately 350°F. Carefully place the battered shrimp into the hot oil, frying in batches to avoid overcrowding the pan. Fry for 2 to 3 minutes, flipping occasionally, until the shrimp are golden brown and crispy. Transfer the fried shrimp to a wire rack set over paper towels to drain excess oil.
⏱️ 15 min•🌡️ 350
- 6
To assemble the tacos, warm the corn tortillas. Place 2-3 pieces of crispy fried shrimp onto each warm tortilla. Top with a generous spoonful of the cabbage slaw, then drizzle with the chipotle sauce. Serve immediately with extra lime wedges on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Baja Shrimp Tacos
For the Chipotle Sauce
- 1/2 cup mayonnaise
- 1/4 cup Mexican crema
- 2 chipotle peppers in adobo
- 1/2 lime, juiced
For the Cabbage Slaw
- 2 cups shredded cabbage
- 1/4 cup red onion, diced
- 1/2 cup tomatoes, diced
- 1/4 cup cilantro, chopped
- as needed lime juice, to taste
- as needed salt, to taste
- as needed pepper, to taste
For the Crispy Shrimp
- 1 cup all-purpose flour
- 1 teaspoon Old Bay seasoning, to 2 teaspoons
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- as needed salt, to taste
- as needed pepper, to taste
- 3/4 cup cold mineral water, to 1 cup
- 1 pound shrimp, peeled and deveined
- as needed vegetable oil, for frying
For Serving
- 8 corn tortillas, warmed
- as needed lime wedges, extra, for serving
Instructions
- 1
To make the chipotle sauce, combine the mayonnaise, Mexican crema, chipotle peppers in adobo, and the juice of 1/2 lime in a blender cup. Blend until the sauce is completely smooth. Pour into a small bowl and set aside.
⏱️ 5 min - 2
For the cabbage slaw, in a medium bowl, combine the shredded cabbage, diced red onion, diced tomatoes, and chopped cilantro. Squeeze lime juice over the mixture, then season with salt and pepper to taste. Toss everything together until well combined.
⏱️ 5 min - 3
Prepare the shrimp batter by whisking together the all-purpose flour, Old Bay seasoning, garlic powder, onion powder, salt, and pepper in a large bowl. Gradually whisk in the cold mineral water, starting with 3/4 cup, until a smooth, lump-free batter is formed. Add more mineral water if needed to reach a pancake-like consistency.
⏱️ 5 min - 4
Add the peeled and deveined shrimp to the prepared batter. Toss gently with tongs to ensure all the shrimp are evenly coated.
⏱️ 2 min - 5
Heat about 2-3 inches of vegetable oil in a deep pan or Dutch oven over medium-high heat until it reaches approximately 350°F. Carefully place the battered shrimp into the hot oil, frying in batches to avoid overcrowding the pan. Fry for 2 to 3 minutes, flipping occasionally, until the shrimp are golden brown and crispy. Transfer the fried shrimp to a wire rack set over paper towels to drain excess oil.
⏱️ 15 min•🌡️ 350 - 6
To assemble the tacos, warm the corn tortillas. Place 2-3 pieces of crispy fried shrimp onto each warm tortilla. Top with a generous spoonful of the cabbage slaw, then drizzle with the chipotle sauce. Serve immediately with extra lime wedges on the side.
⏱️ 3 min