Spicy Shrimp Tacos with Mango Salsa

I did a thing and made Spicy Shrimp Tacos with the most amazing mango salsa. These tacos have a serious hold on me, I can’t get enough!

This recipe is not only a quick and easy meal to make, but healthy and delicious too!

If you’re craving more tacos, you’ll have to make my shredded beef tacos or these Panko crusted mahi mahi tacos.

With all the colorful ingredients that can diversify your gut health, you also have your omega-3s (from shrimp) and some fiber (from cabbage) packed into one beautiful dish.

All you have to do is gather and chop all the ingredients for the shrimp seasoning and mango salsa and then sauté the shrimp.

You can set up a taco bar and create a variety of toppings to sprinkle over your tacos once they are done.

I like to keep mine simple with cabbage, the shrimp, mango salsa and a drizzle of our favorite taco sauce (recipe below).

Here’s the gang:

• 1 pound of shrimp, peeled and deveined: Shrimp cooks pretty quickly. Signs to tell that the shrimps are fully cooked are when they turn pink and the tails curled towards the head.
• You can purchase fresh or frozen shrimp. Run cold water over frozen shrimp in a colander to thaw.

Pro tip: Buy the medium shrimp for shrimp tacos. They are the perfect size! Either a 31-40 or 41-50 count. I like to purchase the shell off variety for ease.

• Shrimp seasoning: You will need paprika, chipotle powder, garlic and onion powder, oregano.
• Shredded cabbage: Red, green, or both! Gives the crunch and color to the dish.
• Mango Salsa: Mango, tomato, avocado, fresh cilantro and of course, the chipotle powder to spice it up!
• Tortillas: Corn or flour. Both work, it comes down to preference. Also, you can choose whatever size you prefer. We love the street tacos! Heat them up over the stove prior to building your tacos.

Our Favorite Taco Sauce:

• Greek yogurt
• Sour cream
• Hot sauce
• Lime Juice
• Garlic Powder

How to Make Spicy Shrimp Tacos

Shrimp tacos are super easy to make and easily customizable too.

1. Pat dry the shrimp gently on both sides and toss it in the bowl with the shrimp seasoning. Mix it well enough where the seasoning coats all sides of the shrimp. Set aside.
2. Place all of the mango salsa ingredients in one bowl and mix.
3. Whisk together the taco sauce ingredients.
4. Heat olive oil in a large frying pan or skillet over medium high heat. Once hot, add shrimp in a single layer and sauté each side for 2 minutes or until shrimp turns pink and curled into almost an “O” shape.
5. Transfer shrimp and cabbage to the tortilla and place the salsa and taco sauce on top. Enjoy!

Spicy Shrimp Taco Toppings

The toppings for tacos are customizable and you can add just about anything! Here are some of our favorite taco toppings:

• Chopped jalapeños
• Sour cream
• Sliced olives  
• Creamy avocado
• Cilantro
• Hot sauce

Tips for making these tacos

• Add a slice of butter instead of olive oil when cooking the shrimp and sauté them until they slightly brown on each side. The aroma and taste is amazing.
• You can grill flour tortillas by adding a teaspoon of olive oil on the pan over medium heat and grill each side for about 30 seconds. For corn tortillas I usually don’t add any oil.
• Shrimp cooks very quickly, so be sure to keep on eye on them when cooking. Over cooked shrimp is not tasty!

More recipes you might enjoy & sides for Shrimp Tacos

• Mom’s One Pan Taco Skillet
• Mexican Pizza
• Slow Cooker Shredded Beef Tacos
• Pineapple Jalapeno Margaritas
• Sheet Pan Chicken Nachos
• Skinny Blood Orange Margarita

the goods

Non Stick Skillet

Buy Now →

Mixing Bowls

Buy Now →

Spicy Shrimp Tacos

Spice it up with these juicy and flavorful shrimp tacos! Made with a mango salsa and a creamy taco sauce. A yummy way to celebrate Taco Tuesday…or any day of the week!

4.89 from 9 reviews

Print Recipe Pin Recipe Rate

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 10 tacos

Calories: 182kcal

Author: Tawnie Graham of Kroll’s Korner

1x2x3x

Ingredients

Shrimp Seasoning

• ▢ 1 lb. medium size shrimp, thawed, peeled, deveined (31-40 or 41-50 size)
• ▢ 1 1/2 tsp. olive oil
• ▢ 1 1/2 tsp. chili powder
• ▢ 3/4 tsp. garlic powder
• ▢ 1/2 tsp. paprika
• ▢ 1/2 tsp. onion powder
• ▢ 1/2 tsp. oregano
• ▢ pinch of salt

Mango Salsa Ingredients

• ▢ 1 mango, peeled and diced
• ▢ 1 roma tomato, diced
• ▢ 1 avocado, pitted and diced
• ▢ 1/4 cup cilantro, minced
• ▢ 1 Tbsp. lime juice (juice from 1/2 lime)
• ▢ pinch chipotle powder

Taco Sauce

• ▢ 1/2 cup Greek yogurt, plain
• ▢ 1/3 cup sour cream
• ▢ 1 lime juiced
• ▢ 1 tsp. hot sauce
• ▢ 1/2 tsp. garlic powder

For the tacos

• ▢ 1 Tbsp. olive oil or butter
• ▢ pinch of salt and pepper
• ▢ 1/2 cup shredded cabbage (purple or green)
• ▢ Tortillas (corn or flour)

Cook ModePrevent your screen from going dark

Instructions

• Gently pat the shrimp dry using paper towels on both sides and toss it in the bowl with the olive oil and seasonings. Mix well so the seasoning coats all sides of the shrimp. Set aside.
• Place all of the salsa ingredients in a medium sized bowl and mix. (Add a jalapeño for extra spice!)
• Whisk the ingredients for the taco sauce in a small bowl, set aside.
• Heat the olive oil in a large frying pan over medium heat. Once hot, add the shrimp in a single layer and sauté each side for ~2 minutes or until shrimp turns pink and curled into almost an “O” shape.
• Season shrimp with salt and pepper, to taste, and remove from heat.
• Assemble the tacos: tortilla of choice, shredded cabbage, shrimp on top, mango salsa and a drizzle of the taco sauce. Finish with a squeeze of lime and any other taco toppings you prefer! (Heat tortillas over the stove prior to building your tacos).

Video

Notes

• Feel free to top your tacos with cheese, hot sauce, guacamole, sour cream, chopped cilantro, slaw, scallions, avocado, etc. It’s fun to dress em’ up!
• If you don’t like mangos, sub with your favorite salsa.

Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Serving: 1small taco (3 shrimp per taco) | Calories: 182kcal | Carbohydrates: 19g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 119mg | Sodium: 475mg | Potassium: 295mg | Fiber: 4g | Sugar: 4g | Vitamin A: 745IU | Vitamin C: 14mg | Calcium: 120mg | Iron: 2mg

Hi, I’m Tawnie!

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

More about Tawnie