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Panko Crusted Baja Shrimp Tacos

Posted Aug 26 2013 10:20pm

It’s been awhile since I’ve posted a recipe. This is my favorite go-to recipe for the last year or so. When I’m being a snot about what I want to eat because I’m starving AND indecisive (which is often), these are usually what I make.  I’ve made them for other people (even people that don’t even like shrimp) and they are well received. It’s super fast, it’s easy and damn delicious. I got the idea for this when I went to Ole in Cambridge, MA for dinner and had the most amazing baja shrimp tacos I’ve ever had in my life.

The lazy but healthier version is to make this without panko. But I was hungry and felt fancy.

Here’s whatchu need:


- Cooked/deveined shrimp
- 3 eggs
- Panko bread crumbs (any variation)
- Chipotle mayo
- Minced garlic
- Hot sauce (I’m a Frank’s girl)
- Shredded Broccoli Slaw
- Herbs & Spices of your choice (today I used chives, black pepper, garlic powder and onion powder)

Simple stuff, one bowl for panko & mix the spices you like the best. Another bowl for eggs and make sure you whisk them

In the pan, olive oil and minced garlic, medium to low heat.

Remove tails from shrimp, soak them in the whisked eggs, then roll them around in the panko, then throw’m in the pan.


Keep an eye on them, shouldn’t take more than 10 minutes to brown then flip them over to brown evenly.

To make the Chipotle sauce,  you add 2 tbsp of the mayo and cut it with about 2 tbsps of water. I know, sounds totally frig’n weird right? But trust me, the thinner consistency makes it better. Mix the diluted chipotle until smooth. THEN add your favorite hot sauce. I’ve had all kinds, just go with it. Remember, it’s better to add a little bit at a time. I usually go with 2 tbsps of hot sauce.


Ok, now it’s time to put it together. Broccoli slaw has been my saving grace for so many dishes and quick meals.  I have a small allergy to carrots, but there usually isn’t enough in there to make me crazy.

You could eat this lots of ways, I usually go with small soft tacos. But since I’m out, I have whole wheat burrito wraps and it works the same way. Tip, heat the wraps in the microwave for about 10-15 seconds. Taste better and is easier to close without all the noms falling out.

Shrimp, broccoli slaw then chipotle sauce.  This makes about 4 burritos, or 6 tacos. (Dinner and lunch at work, DONE).

Oh look at that…. now you’re eat’n baja shrimp tacos.


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