Shrimp Tacos with Mango Salsa

Name: Shrimp Tacos with Mango Salsa
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Ingredients: ½ teaspoon chili powder; ¼ teaspoon paprika; ¼ teaspoon kosher salt; ¼ teaspoon black pepper; ¼ teaspoon garlic powder; 2 tablespoons olive oil; 1 pound raw shrimp, (peeled, deveined, and tails removed); 6 tortillas, (warmed); Mango Salsa, (if desired); Lime Cilantro Avocado Dressing, (if desired)

Living in South Texas, we’ve had our fair share of tacos, and honestly, we’ve never met a taco we didn’t like – from cola-marinated beef fajita tacos to chicken street tacos, to these shrimp tacos with mango salsa. We always have a bag of shrimp in the freezer for those nights when we need a quick and easy meal after a busy day. With our mango habanero salsa and homemade tortilla chips, this recipe comes together in under 30 minutes and makes the perfect Taco Tuesday dinner.

shrimp tacos topped with creamy cilantro avocado dressing

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Key Ingredients and Substitutions

You only need a few standard pantry staples for our easy shrimp tacos, along with the shrimp and mango salsa.

The complete ingredient list and measurements are listed in the printable recipe below.

Shrimp

Shrimp are not all created equal; the choices could be confusing or overwhelming. Options include fresh or frozen, head-on or already shelled (with or without the head), brown, white, or pink, and various sizes. The right choice ultimately comes down to your personal preference and the type of recipe you’re making.

What shrimp to use? You will want to use peeled and deveined shrimp with the tails off. We used large 20/25 shrimp. You can substitute jumbo or smaller shrimp, which will impact the required cooking time. All shrimp cook relatively quickly, and 30 seconds can make the difference between undercooked, dried-out, and rubbery.
Fresh or Frozen? Don’t be fooled into thinking you are getting shrimp that just arrived off the fishmonger’s boat. Most shrimp are frozen at sea before being delivered to the distributor or retailer. So, when you see the display that says “fresh,” it’s likely not. So buy your favorite shrimp, even if it is frozen.
How to defrost frozen shrimp? You can defrost shrimp in the refrigerator overnight or quickly in a cold water bath for 25-30 minutes. Change out the water every 7-10 minutes.

Mango Salsa

While the shrimp are the star of this dish, the mango salsa takes it to the next level. For the best mango salsa, use fresh ingredients. Our fresh habanero mango salsa recipe features mangos, cucumbers, purple onions, habaneros, red peppers, cilantro, fresh lime juice, and spices. It is light, refreshing, and not too spicy, but it adds a tangy freshness to the tacos.

How to Make Shrimp Tacos with Mango Salsa

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro-tip: Save some shrimp for a quick on-the-go lunch. This shrimp is great on top of your favorite salad.

1. Prepare the shrimp: In a medium-sized bowl, combine the chili powder, paprika, garlic powder, salt, and black pepper. Pat dry the shrimp with a paper towel and then add to the spices. Toss to combine and let sit for 10-15 minutes.

process shot 1 for shrimp tacos with mango salsa

2. Cook the shrimp: Heat olive oil in an 8- to 10-inch skillet over medium-high heat. Once olive oil is shimmering, add shrimp in a single layer and cook for 1-2 minutes. Flip the shrimp and let them cook for an additional 2-3 minutes. Shrimp are cooked once they have turned opaque white with slight pink accents. Remove the shrimp from the pan and set them aside.

process for step 2 for shrimp tacos with mango salsa

3. Assembly: Over an open gas stovetop with the flame on medium-low, heat the corn tortillas until lightly charred on the edges (approximately 10 seconds per side). Place 3-4 shrimp in each taco and then top with habanero mango salsa, a drizzle of lime cilantro avocado dressing, and some fresh cilantro. You can also add some fresh avocado slices or a scoop of grilled guacamole. And our make-ahead freezer margaritas, as well as our strawberry margaritas, go perfectly with tacos.
Note: Tortillas can also be heated on a medium-sized skillet or griddle until golden brown in some spots (approximately 30 seconds per side).

2 shrimp tacos topped with mango salsa and creamy cilantro avocado dressing

Make-Ahead and Storage

The mango salsa can be made up a day in advance and stored in an airtight container in the refrigerator.
These are not spicy shrimp tacos, so you can add more chili powder or some cayenne if you like a little heat.

Recipe Tips and Notes

Make-Ahead: The mango salsa stays fresh for 24 hours and gets more flavorful over time. Season the raw shrimp and refrigerate for up to 24 hours. Cook just before eating for the best results.

How to Store: Keep each item in an air-tight container in your fridge. Cooked shrimp lasts 2 days, and mango salsa lasts 2-3 days. Store the tortillas in a sealed bag at room temperature for up to a week, or longer in the fridge. Skip storing assembled tacos, which’ll turn soggy from the mango salsa.

How to Reheat: Warm the shrimp in a skillet over medium heat for 1-2 minutes, or microwave in 20-second bursts covered with a damp paper towel. Be careful not to overheat, or the shrimp will become rubbery. Heat tortillas in a dry skillet (20-30 seconds per side) or wrap them in damp paper towels and microwave for 30-45 seconds. Serve the mango salsa cold or at room temperature, after draining off any excess liquid.

Frequently Asked Questions

How do you cook shrimp so it’s not tough?

Watch for shrimp to turn from gray to pink with red tails and form a loose “C” shape (not a tight “O”), which typically takes 2-3 minutes per side on medium-high heat. Make sure to pat the shrimp dry before cooking, and avoid overcrowding the pan, as this will allow them to sear rather than steam.

What goes with shrimp tacos?

Serve shrimp tacos with classic sides like black beans, Spanish or Mexican rice, corn salad, grilled guacamole, pickled red onions, or homemade tortilla chips with salsa. For drinks, try mangonada margaritas, Mexican beer with lime, or agua fresca.

overhead image of shrimp tacos with mango salsa

More Seafood Recipes To Try

Looking for more inspired seafood recipes? Try these other favorites:

Hawaiian Style Ahi Tuna Poke Bowl – Made with sushi-grade ahi tuna, soy sauce, sesame oil, oyster sauce, and scallions, served over rice and topped with sesame seeds.
Southern Style Shrimp and Grits with Andouille Sausage – Creamy, cheesy grits are topped with delicious shrimp and andouille sausage, making them perfect for a weekend brunch or a weeknight dinner.
Sesame Seed Crusted Tuna Steak with Mango Salsa – Seared Tuna with a sesame seed crust topped with fresh mango salsa. Healthy, delicious dinner ready in less than 30 minutes.