February 23, 2019

Shrimp Tacos

Tacos de Camarones ("shrimp tacos") originated in Baja California in Mexico. Grilled or fried shrimp are used, usually with the same accompaniments as fish tacos: lettuce or cabbage, pico de gallo, avocado, and sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla.


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Serves 5

1 pound shrimp, peeled and deveined
10 corn tortillas or flour tortillas
Pico de Gallo
Shredded Cabbage or lettuce

Basic Batter Mixture for Shrimp
1 cup all-purpose flour
1 egg, beaten
1 tsp garlic powder
1/2 tsp ground black pepper
1  1/2 cups beer

  • In a bowl, add flour, garlic & black pepper and mix, then add beaten egg. Slowly add beer to the bowl until the desired consistency of the batter.
  • Add shrimp into the batter, making sure each is fully coated.
  •  Heat oil in a skillet to 350˚F (180˚C). Fry the shrimp for 4 - 5 minutes, or until golden brown. Transfer the shrimp to a paper towel-lined plate.

Place shredded cabbage on the tortilla, a little pico de gallo salsa, then shrimp. Enjoy

Optional toppings: Creamy Baja Sauce, sliced avocado.

Serve with rice and beans. Enjoy!

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