There’s something magical about tacos that feel like sunshine on a plate—and these grilled shrimp tacos with mango salsa do just that. They’re light, fresh, a little bit spicy, and totally irresistible. Plus, they come together quickly, which means you can whip them up on a busy weeknight *or* show them off at your next backyard get-together. Let’s taco ’bout something delicious!
Why You’ll Love This Recipe
I first made these tacos for a summer birthday party, and they disappeared before I could even refill my glass of rosé. The shrimp are smoky and perfectly seasoned, and that mango salsa? It’s basically summer in every bite. These have become a go-to in my house for everything from Taco Tuesday to Friday night hangs with friends.
- Quick and easy – ready in under 30 minutes
- Fresh, vibrant flavors with a tropical twist
- Great for entertaining or weekday meals
- Customizable with toppings you love
- Light and satisfying—perfect for warmer weather
Ingredients Breakdown
Essentials
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- Salt and pepper, to taste
- Juice of 1 lime
- 8 small corn tortillas
- 1 ripe mango, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1 jalapeño, minced (optional)
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime (for salsa)
Pro Tips
- If you’re using frozen shrimp, thaw them completely and pat dry before grilling.
- Don’t over-marinate the shrimp—15–20 minutes is plenty.
- Use ripe, slightly soft mangoes for the sweetest flavor.
- Warm the tortillas on the grill or a dry skillet to prevent tearing.
Step-by-Step Instructions
- In a medium bowl, toss the shrimp with olive oil, garlic powder, smoked paprika, cumin, lime juice, salt, and pepper. Let it marinate for 15–20 minutes.
- While the shrimp marinates, make the mango salsa: combine mango, red bell pepper, red onion, jalapeño (if using), cilantro, and lime juice in a bowl. Mix gently and set aside.
- Heat a grill or grill pan over medium-high heat. Thread shrimp onto skewers or place directly on the grill.
- Grill shrimp for 2–3 minutes per side until pink, opaque, and slightly charred. Remove from heat.
- Warm tortillas on the grill or in a dry skillet for about 30 seconds per side.
- Assemble tacos by adding a few shrimp to each tortilla and topping with a spoonful of mango salsa.
- Serve with lime wedges and enjoy immediately!
Chef’s Tips and Tricks
- Don’t overcook the shrimp—they only need a couple of minutes per side!
- Add a swipe of avocado or drizzle of crema for extra richness.
- Double the mango salsa—it’s amazing with chips or over grilled chicken.
- Grill baskets work great if you’re worried about shrimp falling through the grates.
Recipe Variations and Serving Suggestions
- Swap mango for pineapple or peach for a different fruity twist.
- Use flour tortillas or lettuce wraps if you prefer.
- Add a slaw with cabbage and lime juice for some crunch.
- Serve with coconut rice and black beans for a full meal.
- Top with crumbled cotija, feta, or diced avocado for extra flavor.
FAQs
Can I cook the shrimp in a skillet instead of grilling?
Yes! A hot skillet or grill pan works beautifully. Just make sure it’s lightly oiled and the shrimp are in a single layer.
How far in advance can I make the mango salsa?
You can make it up to 1 day in advance. Just store it covered in the fridge and give it a stir before using.
Are these tacos spicy?
They have a mild kick from the seasoning and jalapeño. You can skip the pepper if you prefer it mild, or add hot sauce for more heat.
Recipe Card
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- Salt and pepper, to taste
- Juice of 1 lime
- 8 small corn tortillas
- 1 ripe mango, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1 jalapeño, minced (optional)
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime (for salsa)
Instructions:
- Marinate shrimp with olive oil, garlic powder, smoked paprika, cumin, lime juice, salt, and pepper for 15–20 minutes.
- Mix mango salsa ingredients in a bowl and set aside.
- Grill shrimp 2–3 minutes per side until opaque and slightly charred.
- Warm tortillas and assemble tacos with shrimp and mango salsa.
Nutrition: Approximately 210 calories per taco
If you made these grilled shrimp tacos, I’d love to hear how it went! Leave a comment below, tag me on Instagram @thekitchensaid, or share it with someone who needs a little kitchen inspiration today!