Shrimp Tacos with Mango Salsa

Summer vibes on a plate—these shrimp tacos with mango salsa are fresh, colorful, and packed with flavor. Sweet, juicy mango meets perfectly seasoned shrimp, all tucked into warm tortillas for a bite that’s both refreshing and satisfying. They’re the kind of tacos you’ll want to make over and over, whether it’s a weeknight dinner or a weekend gathering with friends.

The shrimp are quick to cook, which makes this an incredibly easy shrimp tacos recipe for any skill level. In just minutes, you can have tender shrimp coated in a zesty seasoning, ready to pair with a mango salsa that adds a pop of sweetness and a hint of tang. It’s a combination that balances beautifully—the heat from the shrimp, the sweetness from the mango, and the freshness of cilantro and lime.

What makes these the best shrimp tacos isn’t just the flavor; it’s the simplicity. You don’t need complicated techniques or hard-to-find ingredients. With a few fresh staples from the market, you can create a meal that tastes like it belongs at a seaside Mexican taqueria. It’s approachable, fun, and perfect for serving family or impressing guests without breaking a sweat.

Mexican shrimp tacos have a way of feeling festive and light at the same time. Each bite offers a little crunch from shredded cabbage, a little zest from lime juice, and a hint of sweetness from mango that keeps your taste buds dancing. They’re versatile, too—you can add avocado slices, a drizzle of crema, or even a sprinkle of chili flakes for a personal twist. By the end of the meal, you’ll understand why these tacos are quickly becoming a favorite.

Why You’ll Love It

• Quick and Effortless – The shrimp cook in just a few minutes, making these tacos a go-to for weeknights when you want something flavorful without spending hours in the kitchen.
• Burst of Fresh Flavors – Sweet mango, tangy lime, and lightly spiced shrimp combine for a refreshing taste that feels vibrant and satisfying in every bite.
• Perfect Balance of Textures – Soft tortillas, tender shrimp, crunchy cabbage, and juicy mango make each bite a mix of textures that keeps your palate excited.
• Customizable to Your Taste – Whether you like it extra spicy, topped with creamy avocado, or drizzled with a bit of crema, these tacos are easy to tweak to your liking.
• Impress Without Stress – They look gorgeous on the plate and taste like something from a fancy Mexican restaurant, but they’re simple enough to make at home without fuss.

Ingredient List

For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 1 tsp smoked paprika
• 1 tsp chili powder
• ½ tsp garlic powder
• ½ tsp cumin
• Salt and pepper, to taste
• 1 tbsp olive oil
• Juice of 1 lime

For the Mango Salsa:

• 1 ripe mango, peeled and diced
• ½ red bell pepper, diced
• ¼ red onion, finely chopped
• 1 small jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• Salt, to taste

For Assembly:

• 8 small corn or flour tortillas
• 1 cup shredded cabbage or lettuce
• Optional: avocado slices, crema, or hot sauce

Ingredient Notes

• I always use fresh lime juice instead of bottled—it adds a bright, tangy punch that makes the shrimp sing.
• Don’t skip the jalapeño in the mango salsa! It balances the sweetness of the mango with just the right amount of heat.
• For shrimp, I like using large, wild-caught shrimp when I can—it cooks perfectly fast and stays juicy.
• Shredded cabbage is my favorite for a little crunch, but you can swap in lettuce if that’s what you have on hand.
• A little olive oil goes a long way in helping the spices stick to the shrimp and keeps them from drying out.

Kitchen Equipment Needed

• Large skillet or frying pan – Perfect for cooking shrimp quickly and evenly; I love my nonstick one for easy cleanup.
• Mixing bowl – For tossing the shrimp with spices or mixing the mango salsa.
• Cutting board & sharp knife – Essential for dicing mango, onion, and jalapeño safely.
• Citrus juicer – Makes squeezing limes effortless; mine saves so much time.
• Spatula or tongs – Great for flipping shrimp without breaking them.
• Measuring spoons & cups – Keeps the seasoning and salsa perfectly balanced.
• Serving platter or plates – For assembling and presenting the tacos beautifully.

Instructions

Step 1: Prepare the Shrimp

1. Rinse the shrimp under cold water and pat them dry with paper towels.
2. In a mixing bowl, combine smoked paprika, chili powder, garlic powder, cumin, salt, and pepper.
3. Add the shrimp to the bowl and drizzle with olive oil and lime juice. Toss until all shrimp are evenly coated.
   Pro Tip: Don’t overcrowd the bowl—tossing in smaller batches ensures every shrimp gets a perfect spice coating.

Step 2: Make the Mango Salsa

1. Dice the mango, red bell pepper, and red onion into small, even pieces.
2. Mince the jalapeño and chop the cilantro.
3. In a bowl, combine all the diced ingredients, then squeeze in lime juice and add a pinch of salt. Mix gently.
   Pro Tip: Let the salsa sit for 5–10 minutes before serving to let the flavors marry—it really boosts the taste.

Step 3: Cook the Shrimp

1. Heat a large skillet over medium-high heat.
2. Once hot, add the shrimp in a single layer.
3. Cook for 2–3 minutes on one side until they turn pink and start to curl. Flip and cook another 1–2 minutes until fully opaque.
   Pro Tip: Shrimp cook extremely fast—watch closely to avoid overcooking, which makes them rubbery.

Step 4: Warm the Tortillas

1. Place tortillas on a dry skillet or griddle over medium heat.
2. Heat each side for about 30 seconds until warm and slightly toasted.
   Pro Tip: Wrap warmed tortillas in a clean kitchen towel to keep them soft until ready to serve.

Step 5: Assemble the Tacos

1. Lay a tortilla flat and add a small handful of shredded cabbage or lettuce.
2. Place 3–4 shrimp on top of the cabbage.
3. Spoon a generous amount of mango salsa over the shrimp.
4. Optional: Add avocado slices, a drizzle of crema, or a sprinkle of chili flakes.
   Pro Tip: Assemble just before serving to keep tortillas from getting soggy.

Step 6: Serve and Enjoy

1. Arrange tacos on a serving platter or individual plates.
2. Serve with lime wedges on the side for extra zing.
3. Grab a taco and enjoy the perfect combination of sweet, spicy, and fresh flavors!

These shrimp tacos with mango salsa are ready to steal the show at lunch, dinner, or any casual get-together.

Tips and Tricks for Success

• Don’t overcook the shrimp – They go from perfectly tender to rubbery in seconds. Keep an eye on them.
• Use fresh lime juice – It makes a huge difference in brightening the flavors.
• Let the salsa rest – Allowing it to sit for a few minutes helps the flavors meld beautifully.
• Warm tortillas properly – Soft, warm tortillas wrap around the shrimp better and prevent breaking.
• Assemble just before serving – Keeps tacos from getting soggy and ensures every bite is fresh.
• Balance flavors – Taste as you go—add a pinch of salt or a squeeze of lime to the salsa if needed.

Ingredient Substitutions and Variations

• Shrimp: Can swap with cooked chicken, fish, or even tofu for a different protein option.
• Mango: Pineapple or peach works well if you want a twist on the salsa.
• Tortillas: Corn tortillas are classic, but flour or whole wheat tortillas are great alternatives.
• Cabbage: Lettuce, kale, or shredded carrot can be used for crunch if you prefer.
• Spice level: Add extra jalapeño or a pinch of cayenne to the shrimp for more heat, or skip it for a milder taco.
• Creamy topping: Sour cream, Greek yogurt, or a drizzle of chipotle mayo adds richness and extra flavor.

Serving Suggestions

• I love serving these shrimp tacos with Mexican street corn on the side—it adds a smoky, sweet crunch that pairs perfectly.
• A fresh green salad with avocado balances the spiciness and keeps the meal light and refreshing.
• Black beans and rice make a hearty, satisfying side that turns this into a full dinner.
• A small bowl of pico de gallo or extra mango salsa lets everyone customize their tacos to taste.
• For a fun twist, serve with tortilla chips and guacamole for dipping in between bites—it’s a little fiesta on the plate!

Storage and Reheating Instructions

• Shrimp: Store cooked shrimp in an airtight container in the fridge for up to 2 days.
• Mango salsa: Keep in a separate airtight container in the fridge for up to 2 days to preserve freshness.
• Tortillas: Wrap in foil or plastic wrap and store at room temperature for 1–2 days, or freeze for longer storage.
• Reheating shrimp: Warm gently in a skillet over low heat for 2–3 minutes—avoid the microwave to prevent rubberiness.
• Reheating tortillas: Heat in a dry skillet for 20–30 seconds per side or wrap in foil and warm in the oven at 350°F for 5 minutes.

Frequently Asked Questions

Can I make these shrimp tacos ahead of time?

Yes! You can prep the shrimp and mango salsa a few hours ahead, but I recommend assembling the tacos just before serving to keep the tortillas from getting soggy.

Can I use frozen shrimp?

Absolutely! Just thaw them completely and pat dry before seasoning and cooking for the best texture.

How spicy are these tacos?

They have a mild kick from the jalapeño, but you can adjust the heat by adding more or less, or skip it entirely for a kid-friendly version.

Can I make this recipe gluten-free?

Yes! Use corn tortillas instead of flour tortillas, and double-check any toppings for hidden gluten.

What can I serve with these tacos?

They’re delicious with Mexican street corn, black beans and rice, a fresh salad, or even tortilla chips with guacamole for a full meal.

Can I swap the mango for another fruit?

Definitely! Pineapple, peach, or even papaya works wonderfully in the salsa for a fresh twist.

Did you try this recipe? Let me know in the comments how it turned out!