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)

Shrimp tacos with mango salsa are the kind of dinner that feels like it should come with a basket of chips and a waterfront view. The shrimp cook fast with plenty of smoky seasoning, and the cold mango salsa keeps every bite fresh with just enough heat from the jalapeño. We keep a bag of shrimp in the freezer for busy weeknights when dinner needs to happen quickly but still feels like something we would order at one of our favorite South Texas taco spots.

shrimp tacos topped with creamy cilantro avocado dressing

Want To Save This Recipe For Later?

Enter your email to have this recipe sent to your inbox.

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 and dried-out, 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 is made with mangos, cucumbers, purple onions, habaneros, red peppers, cilantro, fresh lime juice, and spices. It is light and refreshing, not too spicy, and 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.

raw shrimp in a clear bowl coated with spices

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

shrimp being cooked in a pan being turned to second side

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 when they turn opaque white with slight pink accents. Remove the shrimp from the pan and set them aside.

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, then top with habanero-mango salsa, a drizzle of lime-cilantro avocado dressing, and some fresh cilantro. Serve them with a glass of our make-ahead freezer margaritas or our strawberry margaritas, which are the perfect taco partner.
Note: Tortillas can also be heated in a medium-sized skillet or on a 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

Make-Ahead: The mango salsa can be made several hours ahead and kept refrigerated until ready to serve. If making it early in the day, wait to add the cilantro until closer to serving so it stays fresh-looking and bright. The shrimp can be seasoned ahead of time and refrigerated for a few hours before cooking. We would not cook the shrimp too far in advance since they are best hot from the skillet. If you are entertaining, prep the toppings, warm the tortillas just before serving, and let everyone build their own tacos at the table.

How to Store: Store leftover shrimp, mango salsa, and toppings separately in airtight containers in the refrigerator. Keeping everything separate helps the tacos stay fresh instead of soggy. The shrimp will keep for up to 3 days. The mango salsa is best within 1 to 2 days, as the mangoes continue to soften and release juice as they sit.

How to Reheat: Reheat the shrimp quickly in a skillet over medium heat just until warmed through. Microwaving works in a pinch, but the shrimp can overcook fast and turn rubbery. Warm tortillas in a dry skillet or directly over a gas burner for the best texture before assembling the tacos again.

Recipe Tips and Notes

Dry the shrimp well. If the shrimp still have excess moisture on them, they will steam instead of sear. Pat them dry with paper towels before seasoning.
Use ripe mangos. A ripe mango should give slightly when pressed. If it is too firm, the salsa will taste flat and crunchy instead of juicy.
Don’t overcrowd the pan. Cook the shrimp in batches if needed, so they brown rather than release liquid into the skillet.
Let the salsa sit for a few minutes. The lime juice, jalapeño, and mango mellow together after about 10 minutes, and the flavor tastes more balanced.

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 topped with delicious shrimp and andouille sausage, 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.

Shrimp Tacos with Mango Salsa