These grilled shrimp tacos are fresh, bright, and full of flavor. You get juicy shrimp, sweet mango salsa, and warm tortillas all in one bite. It feels like summer on a plate. I’ve made these so many times for quick dinners, and they never disappoint. They’re simple, colorful, and come together fast.
Servings: 4 (about 8 tacos)
Total Time: 30 minutes
Why I Love This Recipe
The first time I made these tacos, it was one of those “use what you have” nights. I had frozen shrimp and one ripe mango on the counter. I threw them together with some lime and cilantro, and wow. The sweet and savory combo was perfect.
Now, this recipe is one I go back to again and again.
Here’s why I love it:
- It’s ready in about 30 minutes.
- The flavors are fresh and bright.
- The shrimp cook super fast.
- It feels fancy, but it’s very simple.
- It’s light but still filling.
What You’ll Need
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
- 8 small corn tortillas
- 1 1/2 cups green cabbage, shredded
For the Mango Salsa:
- 1 large ripe mango, diced
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh cilantro, chopped
- Juice of 1/2 lime
- 1/4 teaspoon salt
Tools You’ll Need
- Medium mixing bowl
- Small mixing bowl
- Cutting board
- Sharp knife
- Measuring spoons
- Measuring cups
- Tongs
- Grill pan or outdoor grill
- Spatula
Pro Tips
- Pat the shrimp dry before seasoning. This helps them get a nice char instead of steaming.
- Don’t overcook the shrimp. They only need 2–3 minutes per side.
- Warm your tortillas before filling. It makes them soft and easier to fold.
- Dice the mango small so you get a little sweetness in every bite.
Substitutions and Variations
- Use flour tortillas instead of corn.
- Swap mango for pineapple or peach.
- Add sliced avocado for creaminess.
- Use shrimp with tails on if you like, just remove before serving.
- Add a drizzle of sour cream or Greek yogurt for extra richness.
Make Ahead Tips
You can make the mango salsa up to 1 day ahead. Keep it in the fridge in an airtight container. The shrimp are best cooked fresh, but you can season them a few hours ahead and refrigerate.
Recipe and Instructions
Step 1: Make the Mango Salsa
In a small bowl, combine 1 diced mango, 1/4 cup finely diced red onion, 2 tablespoons chopped cilantro, juice of 1/2 lime, and 1/4 teaspoon salt. Stir gently until mixed. Set aside.
Step 2: Season the Shrimp
Place 1 pound peeled and deveined raw shrimp in a medium bowl. Add 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and juice of 1 lime. Toss until all shrimp are evenly coated.
Step 3: Grill the Shrimp
Heat a grill pan over medium-high heat. Place the seasoned shrimp in a single layer. Cook for 2–3 minutes on one side, then flip and cook 2 more minutes until pink and slightly charred.
Step 4: Warm the Tortillas
Place 6 corn tortillas on the grill pan and warm for about 30 seconds per side until soft and slightly toasted.
Step 5: Assemble the Tacos
Place a layer of 1 1/2 cups shredded green cabbage onto each warm tortilla. Add grilled shrimp evenly divided among the 8 tortillas. Top with spoonfuls of mango salsa.
Why This Recipe Works (Quick Science)
Shrimp cook very fast because they are low in fat and high in protein. The high heat helps them get light char marks, which add flavor through caramelization. The acid from the lime brightens everything and balances the sweet mango. The mix of hot shrimp and cool salsa makes every bite exciting.
Common Mistakes
- Overcooking the shrimp. They turn rubbery if left too long.
- Crowding the pan. This makes shrimp steam instead of char.
- Cutting mango too big. Smaller pieces mix better.
- Skipping the lime. It really wakes up the flavors.
What to Serve With
- Cilantro lime rice
- Black beans
- Simple green salad
- Grilled corn
- Tortilla chips and guacamole
Macros Information (Per 2 Tacos)
- Calories: About 350
- Protein: 28g
- Carbs: 35g
- Fat: 12g
- Fiber: 5g
Leftovers and Storage
Store leftover shrimp in an airtight container in the fridge for up to 2 days. Keep the salsa in a separate container for up to 2 days. Reheat shrimp gently in a pan for a few minutes. Warm tortillas fresh if possible.
FAQ
Can I use frozen shrimp?
Yes. Just thaw completely and pat dry before seasoning.
Can I bake the shrimp instead?
Yes. Bake at 400°F for about 8–10 minutes until pink and cooked through.
Is this recipe spicy?
It has mild heat. You can add more chili powder if you like it spicier.
Can I use flour tortillas?
Absolutely. Use what you prefer.
Final Thoughts
These grilled shrimp tacos with mango salsa are fresh, simple, and packed with flavor. They’re perfect for a weeknight dinner or a fun weekend meal. Give them a try, and let me know how they turn out for you. I’d love to hear what you added or changed to make them your own.