If you love bold, fresh flavors, these grilled Baja shrimp tacos are a must. Inspired by classic Southern California taco stands, they’re filled with juicy, smoky shrimp, crunchy slaw, and finished with a squeeze of lime. Quick to make and bursting with flavor, they’re the kind of tacos you’ll crave year-round—no drive-thru or takeout menu required.
Living in Southern California, Baja shrimp tacos are a staple food—fresh, fast, and always satisfying. They’re a great change of pace from the usual chicken or beef tacos. Wrapped in warm corn tortillas and topped with crunchy slaw or salsa, they deliver the perfect mix of textures with smoky heat and bright, citrusy freshness. Think casual beach food—easy, fun, and full of personality.
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Why You'll Like This Recipe
- Perfect for Taco Tuesday – Or any night you’re craving something fresh, fast, and full of flavor.
- Small shrimp are budget-friendly – Use raw peeled small shrimp for quick prep and better value.
- Customizable Seasoning – Make your own taco seasoning (recipe included) or use your favorite store-bought blend.
For another shrimp recipe, try this Thai-inspired shrimp soup called Tom Yum.
Recipe Ingredients
- Shrimp: Buy small wild raw shrimp, peeled, deveined, tails off.
- Oil: Use extra virgin olive oil for marinating.
- Limes: Fresh limes to squeeze over the top for that bright finishing flavor and used in the shrimp marinade.
- Tomatoes: For garnish, any kind of tomato works.
- Cabbage: Cabbage is always on Baja shrimp tacos, for a little crunch and coolness. Use both green and red cabbage for more color. Buy a shredded cabbage blend for speed or finely slice your own.
- Fresh herbs: Cilantro is a traditional Mexican herb but if you can't stand it use Italian parsley, offer on the side, or skip it.
- Chili peppers: Jalapeños are traditional, but hotter chilies are fine if you prefer.
- Tortillas: Corn tortillas are traditional in the taco size. For grain-free, try cassava tortillas, almond flour tortillas, or chickpea tortillas.
- Taco seasoning: Make a quick homemade taco seasoning (see below) or use a store bought blend.
For all measurements please see the recipe card.
For a shrimp salad idea with store-bought cooked small shrimp make a California Shrimp Louis Salad.
Substitutions and Variations
- Grill chicken instead of shrimp.
- Swap the shrimp for white fish like cod or halibut for terrific fish tacos.
- Grill some onions and peppers to add to your tacos.
- Add grated jack cheese or crumbled Mexican cotija cheese (the texture of feta) as a garnish.
- Skip the tortillas for lower carbs and make a Baja shrimp taco bowl. Pile in shredded cabbage, chopped tomatoes, sliced avocado, sliced radishes for color, add your shrimp, and squeeze lime over the top. Finish with chopped cilantro. For moisture toss your cabbage with a simple olive oil and lime vinaigrette.
Chef's note: What are Baja Tacos? Baja tacos originated along Mexico’s Baja California peninsula and became a staple in Southern California cuisine. Traditionally made with grilled or battered fish or shrimp, they’re known for their bright, fresh flavors and simple toppings—like shredded cabbage, creamy sauce, salsa, and plenty of lime. Served in warm corn tortillas and strike the perfect balance of crunchy, creamy, smoky, and citrusy. Think casual beach food with bold flavor and zero fuss.
Homemade Taco Seasoning
While you can use a pre-made taco seasoning for spicy shrimp tacos, making homemade taco seasoning is more fun and adjustable for your taste preferences. I use cumin, coriander, ancho chili powder, sea salt, black pepper, dried Mexican oregano, granulated garlic and just a little dried chipotle powder.
Try it in these delicious baked chicken tacos from my friend JZ. It works great with both the taco seasoning and tropical pineapple salsa but of course you can use store made for speed.
Recipe Instructions
Marinate the shrimp with olive oil, lime juice and the taco spice blend for 20-30 minutes. After marinating, they take just minutes to cook on a hot grill or under an oven broiler.
To Grill or Not to Grill
If you have a gas grill, shrimp cook in just 3-4 minutes. Use a non-stick grill basket that has holes. They are inexpensive and last for years and are a terrific tool for grilling small items like shrimp and vegetables.
No grill? No problem. Place the shrimp on a foil lined rimmed baking sheet and broil in your oven until the shrimp turn pink, turning them over after about 2 minutes. You can also cook them in a large cast iron skillet.
Chef's Tip: For family taco night, let everyone build their own. Place all of the ingredients in bowls on the table and let the family have at it. Try a tortilla warmer to keep tortillas warm at the table, like this one. If you are serving tacos for dinner instead of lunch, round out the meal with a tossed green salad and some spiced pinto or black beans.
Serving Suggestions
To serve the tacos, warm up the tortillas and ready cool, thinly sliced red and green cabbage, chopped tomatoes and cilantro. If you are one of those cilantro haters, use flat leaf, Italian parsley. Herbs bring so much flavor and freshness. And don't forget wedges of tart lime to squeeze over the top.
Finishing Taco Sauces
The first thing I smear on my tortillas is a combination of plain Greek yogurt pureed with avocado, lime juice, a little cumin and salt for a creamy avocado sauce. Make it ahead of time and keep refrigerated until you assemble your tacos.
Instead of a cool and creamy avocado sauce, try this homemade Garlic Chili Oil Recipe if you like things hot and spicy.
For a 1 minute creamy taco sauce use mayo mixed with smoked paprika, a little ancho chili powder or chioptle chili powder, or chiles in adobo, or use the taco seasoning.
Recipe FAQs
Corn tortillas are traditional choice for Baja-style tacos. Find a good store bought brand (there re many) or try making your own. If you are grain-free, try cassava tortillas, almond flour tortillas, or chickpea tortillas.
Grilled shrimp tacos are an easy weeknight dinner solution made in about 30 minutes. Marinate the shrimp for 20 minutes, then grill or broil for a few minutes on both sides until done (when they turn pink). While shrimp is marinating, get your cabbage and other garnishes ready and heat your tortillas. For a shortcut use shredded packaged cabbage and cheese.
Shrimp tacos can be made by a variety of cooking methods. Use a gas grill with a grill basked or place the shrimp onto soaked bamboo skewers. Try a grill pan on the stove top, pan-fry them in a cast iron skillet, or broil them under a hot broiler. Cook them in an air fryer. All work well so you can enjoy shrimp tacos any time of year.
More Shrimp Recipes
Hungry for more shrimp recipes? Try a few of these. Shrimp are so easy and versatile, and America's favorite seafood.
⭐️Did You Make This Recipe?
If you make Baja shrimp tacos, please comment, and let me know, I enjoy hearing from you. If you loved it, please give it a 5 star rating! They really help other readers.
📖 Recipe
Grilled Baja Shrimp Tacos
Equipment
- Grill basket or grilling skillet with holes
Ingredients
Taco Seasoning
- 2 teaspoons ancho chili powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika or regular
- 2 teaspoons granulated garlic
- 1 teaspoon ground coriander
- ½ teaspoon dried Mexican oregano
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 1/16 teaspoon chipotle powder skip for no heat or more for higher heat
Shrimp Tacos
- 1 ¼ pounds small wild raw shrimp, peeled, deveined, tails off 26-30 size
- 2 teaspoons olive oil
- 1 lime juiced
- 2 tomatoes seeded and diced
- ¼ green cabbage thinly sliced
- ¼ red cabbage thinly slices
- ½ bunch cilantro or use Italian parsley
- 2-3 limes quartered
- 1 jalapeno optional
- 1 recipe creamy avocado dip
- 8 organic corn tortillas
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Instructions
- Place all of the spice blend ingredients into a jar with a tight lid and shake to blend. Be sure to label it with the name and date you made it. Spices last about 6 months in the panty.
- Place the shrimp in a medium bowl, toss with the olive oil and lime juice, then add 1 ½ tablespoons of the taco spice blend and mix to coat throughly. Allow the shrimp to stand and marinate at room temperature for 20-30 minutes.
- While the shrimp are marinating, prep your veggie add-ins and make the creamy avocado dip to be used as a sauce for the tacos. Chop the tomatoes, slice the cabbage very thin, chop the cilantro fine and quarter the limes to squeeze on the tacos. Slice the jalapeño crosswise into thin rings, if using.
- When shrimp are almost done marinating, place the grilling basket or skillet on the grill and heat up the grill over high for 7-10 minutes. When the grill is hot, add the shrimp to the basket and grill, stirring or shaking occasionally. It will take about 3-4 minutes for the shrimp to cook. Alternatively you can broil the shrimp in the oven, use a grill pan, or cook them in a non-stick fry pan.
- Warm the tortillas, then lay them flat on plates, two per person. Top with the avocado dip, then layer on shrimp, tomato, cabbage, and cilantro. Serve tacos with lime wedges to squeeze over the top. Add jalapeños, if using.
Notes
Nutrition
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Carol McAllister says
I just made the Grilled Shrimp Tacos for dinner. They were so easy and quick to make and yummy! Simple ingredients, but such flavor! The easy avocado sauce accompanying the recipe was delicious and is now my “go to” for adding to a salad, to a sandwich or to use as a spread or dip! Thank you so much for the recipe and enticing photo!
Sally Cameron says
Thanks for commenting Carol! You made my evening!
Marie Grace says
I want to say, your pictures are sooooo eatable. I can not wait to try this shrimp tacos recipe with that avocado sauce. I feel like I found some that can give me a great home made sauce. And the right amount of heat for shrimp tacos. Thanks for also sharing where you shop to put your food in. I see more many nice dishes and the cooks never say. Well again Thank you for sharing. I can't wait to see what else you have to offer.
Sally Cameron says
Thank you for the kind words and comment Marie. I hope you find many other good recipes that work for you on my site! I aim to help 😉