Grilled Baja Shrimp Recipe

Prep shrimp

Pat shrimp dry with paper towels and place in a medium bowl.

In a small bowl combine olive oil, lime juice, minced garlic, chipotle powder, ground cumin, kosher salt, and black pepper. Whisk to combine.

Pour marinade over shrimp and toss to coat evenly. Marinate at room temperature for 10–15 minutes or refrigerate up to 30 minutes. Do not marinate longer than 30 minutes to avoid texture change.

Preheat a grill or grill pan over medium-high heat until very hot (about 450°F / high heat). Oil the grill grates or brush the grill pan with vegetable oil to prevent sticking.

Thread shrimp onto skewers (optional) or keep loose. Grill shrimp 1.5–2 minutes per side until opaque, pink, and slightly charred at the edges. Total cook time about 3–4 minutes depending on size. Remove from grill and set aside to rest briefly.

In a small bowl combine mayonnaise, finely minced chipotle in adobo, 1 teaspoon adobo sauce, lime juice, honey, and grated garlic. Stir until smooth.

Taste and adjust: add a pinch more adobo or chipotle if you prefer more heat, or a little more honey to balance. Season with 1/4 teaspoon salt. Refrigerate until assembly.

In a bowl combine diced tomatoes, diced red onion, chopped cilantro, and minced jalapeño.

Add 1 tablespoon lime juice and 1/2 teaspoon salt; stir to combine. Let rest 10–15 minutes at room temperature for flavors to meld. Taste and adjust salt or lime as needed.

Warm the flour tortillas: directly over a gas burner flame for a few seconds per side, in a dry skillet (30–45 seconds per side), or wrapped in foil in a 350°F oven for 10 minutes. Lightly brush with 1 teaspoon vegetable oil before warming if desired.

To assemble each taco: spread about 1 tablespoon chipotle aioli on the center of a warm tortilla. Add a small handful (about 1/4 cup) shredded cabbage or slaw if using. Top with 3–4 grilled shrimp (depending on size). Spoon 2–3 tablespoons pico de gallo over the shrimp.

Garnish with a few cilantro leaves and a squeeze of lime. Serve remaining aioli, pico, and lime wedges on the side.

Enjoy immediately while shrimp are warm. Leftover components (aioli and pico) keep refrigerated up to 3 days; cooked shrimp best eaten same day.