Baja Shrimp Tacos Recipe

Prepare shrimp

Pat the shrimp dry with paper towels and season lightly with 0.5 tsp salt and 0.25 tsp black pepper.

Set up breading stations

In three shallow bowls or rimmed plates: (1) combine flour, cornstarch, 0.5 tsp salt, and 0.25 tsp cayenne; (2) whisk eggs with buttermilk; (3) place panko breadcrumbs. Keep near the fryer or skillet.

Bread the shrimp

Dredge each shrimp first in the flour mixture (shake off excess), then dip into the egg-buttermilk, and finally press into panko so each shrimp is evenly coated. Repeat until all 9 shrimp are breaded.

Fry the shrimp

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the breaded shrimp in batches (do not overcrowd) for 2 to 3 minutes per side, or until golden brown and cooked through. Remove to a paper towel-lined plate and lightly season with a pinch (about 1/8 tsp) of salt while hot.

Make glaze

Combine pineapple jam (or blended crushed pineapple), sriracha, honey, soy sauce, rice vinegar, and lime juice in a small saucepan over medium heat. Bring to a gentle simmer, stirring frequently.

Thicken glaze

Mix 0.5 tsp cornstarch with 0.5 tsp water to make a slurry. Whisk the slurry into the simmering pineapple mixture and cook for 1 minute until the glaze thickens to a glossy, pourable consistency. Remove from heat and keep warm.

Coat shrimp

When shrimp are freshly fried, toss them gently in a small bowl with about 2 to 3 tablespoons of the warm glaze so each shrimp is lightly coated but still crispy. Reserve remaining glaze for drizzling.

Prepare slaw vegetables

In a large bowl combine shredded green cabbage, red cabbage, shredded carrot, sliced green onion, and chopped cilantro.

Make slaw dressing

In a small bowl whisk together mayonnaise, rice vinegar, sesame oil, sugar, 0.25 tsp salt, and 1/8 tsp black pepper until smooth.

Dress slaw

Pour the dressing over the shredded vegetables and toss until evenly coated. Taste and adjust seasoning with a little more salt or rice vinegar if desired. Refrigerate briefly (10–15 minutes) if you want the slaw slightly chilled.

Warm tortillas

Warm tortillas in a dry skillet over medium heat for 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes. Keep warm under a clean towel.

Assemble tacos

Place 1 tortilla on a plate. Add about 1/3 cup of the Asian slaw in the center. Arrange 3 glazed crispy shrimp on top of the slaw. Drizzle with additional pineapple sriracha glaze (about 1 teaspoon per taco), add a few thin slices of jalapeño (to taste), sprinkle extra cilantro, and finish with a small squeeze of lime and a light pinch of salt if desired. Repeat for the remaining two tortillas.

Serve

Serve immediately while shrimp are hot and crispy, with remaining glaze and lime wedges on the side.