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Shrimp Birria

Being a meat lover, I was hesitant when first asked to create a seafood Birria recipe; if you've had traditional Birria then you can understand why. That beefy filled crunchy taco with cheesy goodness oozing out of it, who wouldn't want that? Apparently pescatarians, go figure! So I put my thinking cap on and came up with a recipe I feel hits all of the aspects of Birria without compromising flavor by using shrimp instead of beef. Oh, and the homemade shrimp stock made one of the best consommés I've dipped into thus far. I made sure to add some Seafood spice blend to the stock for more flavor!



1lb of whole Shrimp, head on

3 Gaujillo Chiles, seeded

2 Cascabel Chiles, seeded

2 Arbol Chiles, seeded

1 Ancho Chile, seeded

1 California Chile, seeded

8 cups of water 

1/2 Onion, quartered 

3 Garlic cloves, smashed

1 Bay leaf

1/2 Cinnamon stick

1Tbsp Seafood blend, divided

1/2Tbsp Garlic Powder

1/2 Tbsp Chili Powder, COMING SOON

1tsp Cumin Seeds

1/2tsp Black Peppercorns

Salt, to taste



1 cup Monterey Jack & Cheddar Cheese, shredded 

1/2 Onion & Cilantro, chopped


  1. Remove heads and shells from shrimp and reserve for stock. Chop shrimp into bite sized pieces and set aside for later 

  2. Add shrimp heads & shells to water along with dried chiles, onion, garlic, bay leaf, cumin seeds, Seafood blend, black peppercorns, & salt . Bring to a boil and reduce heat and simmer for 30 minutes 

  3. Remove chilis, garlic, onion and set aside. Discard bay leaf, cinnamon stick, shrimp heads and shells

  4. Add chiles, garlic, onion, salt and black pepper to a blender along with 1 cup of stock, blend until completely smooth. 

  5. Add chili puree back to stock and simmer for another 10 minutes.

  6. While consommé is simmering, season shrimp with Seafood blend, chili powder, garlic powder, & salt. Sauté shrimp in oil over medium heat until just cooked through. Take care to not overcook. Remove from pan and set aside

  7. Using the same pan, add more oil to the pan and heat over medium heat. Remove a 1/2 cup of stock from pot and add to a shallow bowl. Dip tortilla in bowl and place in the pan. Fry tortilla for one minute each side. Cover the tortilla w/ the desired amount of cheese. Add some shrimp, cilantro, and onion on one side of the tortilla and fold over to make taco. Continue to fry taco, flipping to make sure each side becomes adequately crisp. You may need to add additional oil. Repeat until all tacos are made

  8. Serve tacos with a side of consommé topped with more cilantro & onion and a squeeze of lime. Dip and enjoy!



  • Mis en place will make life so much easier for this dish, so be sure to read through the recipe first and take time to have all your ingredients prepped and in place prior to making your Birria.

  • As the stock boils, foam accumulates on top. Skim that off with a spoon before simmering.

  • It's normal (and natural) for tortillas not to be bright red, a trick that many restaurants use to get that red color is adding red food dye.

  • Season your consommé! This is where a lot of Birria recipes fall short and end up being bland. If my salt/Seafood blend measurements aren't to your liking, add more. 

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