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These spicy shrimp tacos with mango salsa are what summer is all about, and they only call for 8 ingredients and 20 minutes! The flavors are bright, spicy, and acidic, tasting like something you’d get from a renowned taco joint. They’re very easy to make and lend themselves as the perfect weeknight dinner.
When shrimp tacos are on the menu, I’m not reaching for shredded cheddar cheese or iceberg lettuce. I’m thinking sunshine. I’m thinking tropical. These are not your average taco night staples—this is where juicy mango salsa, a kiss of heat, tangy pickled onions, and a good squeeze of lime do all the heavy lifting. No fuss, just bright, bold flavor that feels like vacation in a tortilla. The best part? That mango salsa comes together in five minutes flat. This is the kind of weeknight dinner you’ll want on repeat all summer long: fresh, vibrant, and ridiculously easy.
If you’re looking for more taco recipes to have in your arsenal, my grilled mahi-mahi tacos are another summer favorite. You’ll also love these slow cooker chicken tacos or my crispy baked chicken tacos!
Table of Contents
Why These Shrimp Tacos?
- They’re weeknight-friendly—If you’ve got 20 minutes, then you’ve got time to make this recipe. This is a great way to kick your Taco Tuesdays up a few notches!
- They’re healthy—No rich and heavy sauces here. Just light and fresh ingredients! Though you can always add your favorite sauces if you’d like.
Ingredient Notes
A full ingredient list with exact measurements can be found in the recipe card below.
- Taco shells—We like using the small street taco tortilla shells for these. They’re the perfect size and hold exactly what you need in your taco! You could use corn tortillas if you prefer.
- Habanero—The amount of finely diced habanero used is completely up to you and your heat preference. I always like to start with about 1/4-1/2 of the pepper. After tossing it into the salsa, I give it a taste. Remember, you can always add more but you can’t take it out!
Recipe Modifications
- Breaded shrimp—You can bake some frozen breaded shrimp for a delicious crunch.
- Jalapeño—You don’t have to go with habanero in this recipe. Jalapeño, cayenne, or Scotch bonnet will also work.
- Seasoning—You can definitely add more seasoning to the shrimp if you wish. You could create a medley with cumin, garlic powder, smoked paprika, and chipotle powder if you like it smoky. You could also toss the shrimp in this homemade taco seasoning.
Topping Ideas
- Pickled onions (These add such a nice zing!)
- Sliced avocado
- Chopped tomatoes
- Fresh chopped cilantro or parsley
- Crunchy cabbage coleslaw
- Bang Bang sauce
- Sour cream or plain Greek yogurt
How to Make These Spicy Shrimp Tacos
- Throw the mango salsa together—Pop the diced mango into a mixing bowl with the minced habanero, lime zest, lime juice, 1 tablespoon of olive oil, and sea salt to taste. Toss it all together and set it aside.
- Season the shrimp—Transfer the shrimp to a mixing bowl. Drizzle with 1 tablespoon of olive oil, then sprinkle in 1 teaspoon of chili powder and some salt and pepper, to taste.
- Cook the shrimp—Heat 1 teaspoon of olive oil in a medium-sized skillet. When the pan is hot, transfer the shrimp to the pan. Cook for 1-2 minutes per side, or until the shrimp is opaque and forms a C shape. When done, transfer the shrimp to a paper towel-lined plate with a slotted spoon.
- Set up your taco station—Set out your tortillas, toppings, and sauces, and build your best shrimp taco! Serve with lime wedges and fresh cilantro or parsley for garnish.
Cooking Tip
When handling hot peppers, it’s always best to use gloves. I use these nitrile gloves. The reason being, the capsaicin causes a burning sensation on skin and can easily transfer to more sensitive areas prone to discomfort and irritation—like your eyes, nose, etc. Even after washing your hands!
What to Serve With Spicy Shrimp Tacos
- Drinks—A good ol’ classic margarita is the best choice! But I’d also vote for this refreshing watermelon sangria with prosecco.
- Rice—You can keep it real easy and make some plain white rice, or get a little adventurous and make this flavorful Coconut Ginger Instant Pot Rice. The flavors in that one are perfect for this recipe!
- Sweet potatoes—Sticking with bright and sunny flavors, these Honey Lime Air Fryer Sweet Potatoes are an excellent choice.
- Dips—Texas Caviar with tortilla chips makes for a tasty side, and having guacamole, roasted hatch chile salsa, or cottage cheese queso never hurt!
Frequently Asked Questions
For the most part, shrimp tacos are easy to make. But overcooking the shrimp is common and can truly ruin dinner. Be sure to cook your shrimp over medium-low heat, and for no more than 1-3 minutes per side, depending on the side. A great way to tell when shrimp are done is when they are opaque and form a “C” shape.
Because shrimp are delicate, I typically skip the cheese. But you could add a sprinkle of crumbled cotija cheese without disrupting the bright and delicate flavors.
If you want to add sauce to your shrimp tacos, I suggest a sweet Thai chili sauce, Bang Bang sauce, or a cilantro-lime dressing.
This is all a matter of preference. Flour tortillas are soft and chewy with a mild buttery flavor, while corn tortillas tend to be on the drier side and have a nuttier flavor.
More Delicious Taco Recipes You’ll Love
If you try this spicy shrimp tacos with mango salsa recipe, please pop back in and leave a 🌟 star rating and let us know how it went in the 📝 comments below!
Spicy Shrimp Tacos with Mango Salsa
Ingredients
- 6 small flour tortillas, I like using 4-inch street taco shells
Mango Salsa
- 1 mango, peeled and diced
- 1 TBSP extra virgin olive oil
- 1/4-1/2 habanero, minced, use as much or as little as you like based on your heat preference
- 1 lime, zested and juiced
- Sea salt, to taste
Shrimp
- 10 oz uncooked shrimp; peeled, deveined, tail off
- 2 TBSP olive oil
- 1 teaspoon chili powder
- Sea salt and cracked black pepper, to taste
Topping Ideas
- Avocado
- Pickled red onions
- Greek yogurt or sour cream
- Spicy mayo (Sriracha mayo or Bang Bang sauce)
- Fresh chopped parsley or cilantro
- Lime wedges, for serving
Instructions
- Place all of the ingredients for the mango salsa into a small mixing bowl; toss well and set aside.
- Transfer the shrimp into a separate mixing bowl. Drizzle a tablespoon of olive oil over the shrimp, than season with chili powder, salt, and pepper. Toss to coat, ensuring they're evenly coated.
- In a skillet, heat another tablespoon of oil over medium-low heat. Place the shrimp into the skillet and cook for about 1-2 minutes, depending on the size. Flip them over and cook them for another 30 seconds to 2 minutes, or until the shrimp is opaque and forms the shape of a C. Shrimp cooks quickly, so you'll want to keep a close eye on them. When done, transfer the shrimp to a paper towel-lined plate with a slotted spoon.
- Lay the tortilla shells down and top them with shrimp, mango salsa, and whatever else you choose!
- Serve with lime wedges for a fresh spritz.
These shrimp tacos are everything you’ve been waiting for. Let’s be honest. You’ve thought to yourself before, “if only there were shrimp tacos that could fill the hole in my heart,” and this recipe provided the solace that you’ve searched for.
The bonus gem of this recipe is the pickled onions, which one would think are great for these tacos but may not recognize what they actually are, which is a 10 minute recipe to transcendence. These onions go great on tacos, burgers, gyros, and also just straight in your mouth.
“If I could rate this recipe accurately I would personally, it would be 59.5 stars out of 5”
– Someone who looks a lot like Danny Devito, 2021
Quite possibly the best comment I’ve ever received <3
One of our faves, and I’m so glad it’s still one of yours!
These tacos are stunning! Look at all those colors! My family just love seafood tacos, so I will be sure to share this recipe around.
Wow, these look so good! I’ve been craving tacos lately and I wish I could have a couple of these guys in front of me right now with a killer margarita! Just pinned for later. :)
Wow, these tacos looks absolutely divine! I don’t know what else to say really. I never would to think to make instant pickled onions either. Looks just fab and I bet they taste delicious as well. I am going to have to try them out.
Thanks, Julia! I’m thinking I need to do up a little tutorial on making instant pickled onions, because they are oh so convenient when you’re in a pinch. Not many have the time to spend an entire day pickling these days! I hope you love these when you do try them :)
Wow, these look delicious! I was a mission to make some tasty fish tacos but shrimp tacos may be even more exciting! Thanks for the recipe Dana, I look forward to trying it out :)
Kimberley
Thanks so much, Dr.! Fish tacos are so darn good, but I have to admit, I’ll take shrimp tacos first any day. I hope you enjoy this recipe! Let me know how it goes :)
These look delicious! The pickled onion sure does make them look pretty!
Thanks, Cathy! I’ve been thinking of doing a little tutorial on how to make instant pickled onions. It’s so handy in a pinch!
These shrimp tacos look soooo good. I had fish tacos for the first time just last week (gasp! I know.) if these shrimp tacos are anything as good as the fish tacos were. O.M.G. Gorgeous pictures.
Thanks so much, Diana! Fish tacos are SO GOOD, but I definitely love shrimp tacos a little more ;) It’s the texture. They have such a nice crunch, and they are so sweet and yummy.
Also, don’t feel bad. I had my first fish taco in the summer of 2014. I felt like I was behind, too. Here in the Southern US, they are really popular, so it’s hard not to try them. Even if I wasn’t pescetarian, I’d opt for fish/shrimp tacos over the rest any day!
These look amazing! Shrimp tacos are some of my most favourite tacos of all time! There’s a little taco shop in Phoenix that made the most amazing shrimp tacos I’ve ever had, but for some reason I’ve never tried to make them at home! Your recipe looks perfect, so I’m going to try them!
Thanks, Jo-Anna! Shrimp tacos are totally my fave, too. Just the texture of the shrimp mixed with all of those bright flavors. I’m so glad you’re inspired to make these – I hope you love them! Let me know how it goes :)
THese look absolutely amazing! And what beautiful pops of color. Gorgeous.
Thanks, Melanie! I definitely love how colorful these are. Fresh produce is rewarding in so many ways!
YASSS. This is some yummy stuff man. I mean tacos are pretty much always awesome, but these are full-on loaded pescetaco magnificence. AWESOME.
Pescetaco! I love it! Brb, coining that term…. haha.
Thanks, Sean! They are so. friggin’. delicious. I always use monster-sized shrimp too, so the yum factor is through the roof.