Grilled Shrimp Tacos With Mango Salsa

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This grilled shrimp tacos recipe features succulent, perfectly charred shrimp seasoned with a smoky blend of spices, then crowned with a bright, sweet, and subtly spicy mango salsa.

Wrapped in warm tortillas with creamy avocado and a crunchy cabbage slaw for extra texture, these grilled shrimp tacos with mango salsa come together fast and taste so delicious.

One of the best things about this shrimp tacos recipe is how simple and fuss-free it is. With just 15 minutes of prep and 10 minutes on the grill, you’ll have the best shrimp tacos ever on your plate.

This easy shrimp tacos recipe makes about 8 tacos, just right for serving two tacos per person at your next BBQ, sunny summer lunch, or quick weeknight dinner.

Furthermore, shrimp tacos offer a wholesome meal. Shrimp is a source of lean proteins that packs in plenty of nutrients without a lot of added fat.

Paired with that fresh mango salsa and crisp toppings, these shrimp tacos turn into a colorful powerhouse of vitamins and minerals in every bite.

✅ Take a moment to read through the whole post first; you’ll pick up expert tips, handy equipment guides, and step-by-step details to help everything turn out perfectly. The full recipe is right below!

Key Ingredients for Grilled Shrimp Tacos With Mango Salsa

Here are the main ingredients you will need for this grilled shrimp tacos recipe:

1. Shrimp

• Large or extra-jumbo raw shrimp work best because they stay juicy and get a nice char on the grill.
• If using frozen shrimp, remember to thaw them completely and pat them very dry before marinating to ensure a beautiful sear.

2. Marinade Spices & Oil

This is where the shrimp gets its smoky, savory, and slightly spicy kick:

• Olive Oil: Helps the spices stick and keeps the shrimp moist.
• Lime Juice (or zest): Adds brightness and a touch of acidity that balances the smoky spices.
• Chili Powder, Cumin, Smoked Paprika, Cayenne, Garlic Powder, Dried Oregano: Together, these build a smoky, savory, slightly spicy kick that makes grilled shrimp tacos so delicious.
• Salt & Black Pepper: Essential for balancing and enhancing all the other flavors.

3. Ripe Mangoes

• Use sweet, ripe mangoes for the best flavor and texture; they should feel slightly soft when gently squeezed and have a fruity aroma at the stem.
• Avoid unripe mangoes, which can be too firm and tart, or overly stringy varieties.
• If you must use frozen mango, make sure it’s fully thawed and patted dry to prevent the salsa from becoming watery.

4. Tortillas

• Corn tortillas are the classic choice for authentic shrimp tacos. They’re naturally gluten-free and add a subtle, earthy corn flavor that pairs well with grilled seafood.
• Look for fresh, soft corn tortillas; older ones can crack when folded. Warm them briefly to make them pliable.
• Flour tortillas provide a softer, slightly chewier option. They’re flexible and less likely to tear if you like to load up your tacos.
• Pick small street size flour tortillas for the best bite-size grilled shrimp tacos.

5. Jalapeño

• Pick fresh, glossy jalapeños without soft spots.
• For milder heat, remove the seeds and ribs before mincing.
• For extra kick, leave some seeds in.
• You can also swap in a serrano for more spice or use half a bell pepper for a milder salsa.

6. Red Onion

• Choose a fresh, firm red onion for its mild bite and crisp crunch. It adds color and a sharp contrast to the sweet mango.
• If you want a milder onion flavor, you can rinse the chopped onion in cold water to remove some of the raw edge.

7. Fresh Cilantro

• Use bright green, fresh cilantro leaves and avoid any bunches that look wilted or yellowed.
• If you’re not a cilantro fan, fresh basil or mint can be a refreshing substitute.

8. Lime Juice

• Always use freshly squeezed lime juice for the brightest, cleanest flavor.
• Bottled lime juice works in a pinch but can taste flat.

9. Cabbage

• Thinly sliced red or green cabbage adds a crisp, refreshing crunch that balances the tender shrimp and juicy salsa.
• Choose fresh, firm cabbage and avoid wilted outer leaves.

10. Avocado

• Creamy avocado adds rich, smooth texture that cools down the spices in the shrimp and salsa.
• Pick ripe but firm avocados; they should give slightly when gently squeezed.

11. Lime Crema or Sour Cream

• A quick lime crema or simple sour cream sauce gives an extra layer of tang and creaminess that ties all the toppings together.

Equipment Needed for this Grilled Shrimp Tacos Recipe

Having the right kitchen gadgets on hand can significantly streamline the cooking process and enhance the overall experience of preparing these grilled shrimp tacos.

• Grill: An outdoor gas or charcoal grill is ideal for imparting a smoky flavor, although an indoor grill pan or a heavy-bottomed skillet can serve as excellent alternatives.
• Mixing Bowls: Several medium-sized bowls are necessary for separate preparation of the shrimp marinade, mango salsa, and crema.
• Cutting Board & Sharp Knife: These are indispensable for efficiently dicing the mango, onion, and jalapeño, as well as for thinly slicing the cabbage and avocado.
• Measuring Cups & Spoons: Accurate measurement of ingredients ensures consistent results and balanced flavors.
• Tongs: Essential for safely flipping shrimp on the grill and for warming tortillas.
• Skewers: Wooden (which should be soaked in water beforehand) or metal skewers can make grilling shrimp easier to manage and prevent them from falling through grates.
• Whisk: Useful for thoroughly combining ingredients for the marinade and crema.
• Food Processor or Blender: If a super smooth texture is desired for the crema or sauce, a food processor or blender can be utilized.
• Paper Towels: Crucial for thoroughly patting shrimp dry before marinating and cooking, which promotes better searing.
• Clean Kitchen Towel: Ideal for wrapping and keeping tortillas warm and pliable before serving.
• Tortilla Warmer: A specialized warmer can help maintain the warmth and softness of tortillas during serving.

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Why You’ll Fall in Love with These Easy Shrimp Tacos

Beyond their incredible taste, these grilled shrimp tacos with mango salsa offer a wealth of nutritional benefits, making them a smart and satisfying meal choice:

• High in Protein: Shrimp is an excellent source of lean protein, providing essential amino acids for muscle repair and growth, and helping you feel full and satisfied. A serving of about 2 tacos can offer around 32 grams of protein.
• Rich in Fiber: Thanks to the fresh mango, cabbage, and other vegetable toppings, these grilled shrimp tacos are a good source of dietary fiber. Fiber is crucial for digestive health, regulates blood sugar, and contributes to satiety.
• Packed with Vitamins and Minerals: The mango salsa brings a significant boost of Vitamin C, an important antioxidant for immune health. The fresh produce also contributes various other vitamins and minerals like Calcium, Iron, and Potassium.
• Low in Saturated Fat and Trans Fats: When prepared with lean shrimp and healthy oils, these grilled shrimp tacos with mango salsa are generally low in saturated and trans fats, supporting heart health.
• Diabetic-Friendly: With careful selection of ingredients, such as using low-carb tortillas and managing portion sizes, this shrimp tacos recipe can be a delicious and diabetic-friendly option, supporting balanced blood sugar.
• Antioxidant-Rich: The fresh fruits and vegetables, especially mango and lime, are rich in antioxidants, which help protect your body’s cells from damage.

Chef’s Tips for Making the Best Shrimp Tacos

Achieving the best possible outcome for these grilled shrimp tacos hinges on paying close attention to a few key details throughout the cooking process:

1. Avoid Overcooking the Shrimp

• Shrimp cook remarkably quickly, typically within 1 to 2 minutes per side, and can transition from tender to rubbery in a flash.
• The visual cue to look for is the “C” shape, indicating perfect doneness, rather than an “O” shape, which signals overcooked, tough shrimp.
• This is the single most important factor for success, as overcooking leads to a texture akin to a rubber band, a direct consequence of protein denaturation.

2. Use Ripe Mangoes

• Choose mangoes that are fragrant and yield slightly to gentle pressure for an authentic salsa.
• Avoid frozen mango for salsa, as it tends to be soft and fibrous when thawed.

3. Do not over-marinate the shrimp

• The acidity from the lime juice in the marinade can begin to “cook” the delicate shrimp protein if left for too long.
• Adhering to the recommended 15-minute marination time is crucial to maintain a tender texture.

4. Uniform Dicing for Salsa

• Cutting all components of the mango salsa (mango, onion, jalapeño, etc.) into similar, small dice ensures a balanced flavor and texture in every bite of the mango salsa shrimp.
• This consistency ensures that no single ingredient dominates, allowing for a harmonious blend of sweet, spicy, and tangy notes in each spoonful.

5. Always Warm Your Tortillas

• Warm tortillas are significantly more pliable, reducing the likelihood of them cracking or breaking when folded, which is a common frustration.
• Beyond functionality, warming enhances their flavor and aroma, making them a more integral and delicious part of the taco experience.

6. Let the Salsa Mellow

• While delicious immediately, the mango salsa benefits from resting for at least 15-30 minutes before serving.
• This allows the flavors to meld and deepen, creating a more harmonious profile.
• You can even make the mango salsa a day ahead.

What to Serve with Grilled Shrimp Tacos

Here are some fantastic ideas to serve with grilled shrimp tacos:

• Classic Mexican Rice or Cilantro Lime Rice: Cilantro lime rice adds a fresh, zesty twist that pairs perfectly with the bright flavors of the spicy shrimp tacos.
• Charred Corn or Mexican Street Corn: Keep it simple with lightly charred kernels sprinkled with chili and lime, or go all out with creamy, cheesy street corn (Elote Asado) for extra flavor.
• Black Beans or Charro Beans: Serve simply seasoned black beans or try charro beans for extra smoky, savory depth.
• Guacamole and Chips: Creamy guacamole with crispy tortilla chips is the perfect starter or side for scooping, sharing, and adding another layer of richness.
• Additional Salsas: Offer extra salsas so everyone can mix up the flavors, such as a classic pico de gallo, a tangy tomatillo salsa verde, or a smoky chipotle salsa for extra heat.
• Extra Cabbage Slaw: Double down on the crunch with extra shredded cabbage or a simple tangy slaw on the side for freshness and texture.
• Roasted Vegetables: Simple roasted vegetables like bell peppers, zucchini, or even Brussels sprouts can add a healthy and flavorful component.  

Final Remarks

At the end of the day, few things beat a plate of fresh, flavorful grilled shrimp tacos piled high with sweet and spicy mango salsa.

They’re quick to make, easy to customize, and guaranteed to impress, whether it’s taco night with family, a simple summer meal, or a laid-back backyard BBQ.

So next time you’re craving something bright, light, and satisfying, fire up the grill and give these grilled shrimp tacos a try.

Don’t forget to pile on all your favorite toppings and squeeze plenty of fresh lime over the top. It’s those little finishing touches that turn a good taco into the best shrimp taco ever.

You’ll love how the smoky shrimp and zesty mango salsa come together in every bite.

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Print Recipe

Spicy

Grilled Shrimp Tacos With Mango Salsa

Author: Chef Tina Cooking Method: BBQ, Grilling Cuisine: American, Mexican Courses: Appetizer, Dinner, Lunch Recipe Keys: Dairy Free Gluten Free High Fiber High Protein Quick Meals Sugar Free

Difficulty: Beginner Prep Time 15 mins Cook Time 10 mins Total Time 25 mins

Servings: 8 Calories: 380

Description

This easy shrimp tacos recipe features perfectly grilled, juicy shrimp paired with a sweet and slightly spicy mango salsa, yielding about 8 tacos to serve 4 people and ready in just 25 minutes.

Ingredients List

Scale

1/2x 1x 2x 3x

For the Grilled Shrimp

• 1½ lbs of large or extra-jumbo raw shrimp (26-30 count), peeled and deveined, tails o
• 2 tablespoons of olive oil
• 1 teaspoon of smoked paprika
• 1 teaspoon of ground cumin
• ¹⁄₂ teaspoon of chili powder
• ¹⁄₄ teaspoon of cayenne pepper, adjust to taste
• ¹⁄₂ teaspoon of garlic powder
• ¹⁄₄ teaspoon of dried oregano
• 2 medium limes, cut into wedges
• salt and freshly ground black pepper to taste

For the Mango Salsa

• 2 large ripe mangoes, diced (about 2 cups)
• ¹⁄₂ medium red onion, finely chopped
• 1 jalapeño, seeded and minced
• ¹⁄₂ cup of fresh cilantro, chopped
• 2 tablespoons of lime juice
• salt to taste

For Assembly & Toppings

• 16 small corn or flour tortillas (6-inch)
• 1 cup of thinly sliced red or green cabbage
• 1 large avocado, sliced or diced

For Crema or Sauce (If Using)

• ¹⁄₂ cup of sour cream or plain Greek yogurt
• 2 tablespoons of lime juice
• ¹⁄₂ teaspoon of chili powder or chipotle pepper powder
• pinch of salt

How To Make Shrimp Tacos (Step-by Step Instructions)

1. Prepare Your Mango Salsa

   • Dice the ripe mangoes, finely chop the red onion, and mince the jalapeño.
   • Add them to a medium mixing bowl.
   • Adjust the jalapeño and its seeds depending on how spicy you want your salsa.
   • Next, add the chopped fresh cilantro and pour in the fresh lime juice.
   • Sprinkle in a pinch of salt and gently mix until everything is well combined.
   • Taste the salsa and adjust the seasoning as needed.
   • Add more lime juice for extra tang or a bit more salt if needed.
   • Cover the bowl and place the salsa in the fridge for at least 15 minutes so the flavors can blend and develop fully.
   Mark as complete

2. Marinate the Shrimp

   • If you’re using wooden skewers, soak them in water for at least 10–20 minutes so they don’t burn on the grill.
   • If your shrimp are frozen, make sure they’re fully thawed.
   • Pat the shrimp very dry with paper towels so they get a nice char instead of steaming.
   • Place the shrimp in a medium bowl and drizzle with olive oil.
   • Sprinkle in the smoked paprika, ground cumin, chili powder, cayenne (if you like it spicy), garlic powder, dried oregano, salt, and black pepper.
   • Gently toss the shrimp until they’re evenly coated in the spices.
   • Let the shrimp marinate at room temperature for 15 minutes while you heat the grill.
   • Don’t over-marinate (especially with lime juice); too much acid can start to “cook” the shrimp and make them tough.
   Mark as complete

3. Prepare Your Toppings & Crema (If Using)

   • While the shrimp marinates, prep your toppings.
   • Thinly slice the cabbage and avocado.
   • Arrange the sliced cabbage, avocado, and lime wedges on a serving platter.
   • If you’d like to add a creamy sauce, whisk together the sour cream (or Greek yogurt), lime juice, chili powder, and a pinch of salt in a small bowl.
   • Cover the crema and keep it in the fridge until you’re ready to build your tacos.
   Mark as complete

4. Fire Up the Grill

   • Preheat your outdoor grill to medium-high heat (around 375°F to 450°F).
   • Lightly brush the grill grates with a little olive oil to keep the shrimp from sticking and help them get a nice char.
   • If you don’t have an outdoor grill, use a heavy skillet (like cast iron) instead.
   • Heat the skillet over medium-high heat with a drizzle of olive oil until it’s hot and shimmering.
   Mark as complete

5. Grill the Shrimp

   • If you’re using skewers, thread the marinated shrimp onto the soaked skewers.
   • If not, you can place the shrimp directly on the grill grates or use a grill basket.
   • Place the shrimp on the preheated grill.
   • Grill for about 1–2 minutes per side, until they turn bright pink, look opaque all the way through, and curl into a “C” shape.
   • Keep a close eye on them as shrimp cook fast and can go from tender to rubbery in seconds.
   • If they curl into an “O” shape, they’re overcooked, so aim for that perfect “C.”
   • When done, transfer the shrimp to a clean plate and let them rest for a minute or two before serving.
   Mark as complete

6. Warm the Tortillas

   • While the shrimp rests, warm your tortillas.
   • You can do this directly on the grill for about 30 seconds to 1 minute per side.
   • Or warm them in a dry skillet or for a few seconds in the microwave.
   • Warming the tortillas keeps them soft, flexible, and prevents cracking when folding.
   • Once they’re warm, wrap them in a clean kitchen towel to keep them soft until ready to serve.
   Mark as complete

7. Assemble & Serve

   • Lay out the warm tortillas for assembly.
   • Start with a layer of crisp cabbage on each tortilla for extra crunch.
   • Add a generous portion of the grilled shrimp.
   • Spoon some fresh mango salsa over the shrimp for that sweet and savory kick.
   • Top with a few slices of creamy avocado.
   • If you made the crema, drizzle it over everything for extra richness.
   • Garnish with fresh cilantro and serve right away with lime wedges for an extra squeeze of brightness.
   • Dig in and enjoy every bite of these delicious grilled shrimp tacos with mango salsa.
   
   Mark as complete

Nutrition Facts

Servings 8

Serving Size 2 tacos (approximately 277g per 2 tacos)

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Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 7g11%

Saturated Fat 2g10%

Cholesterol 195mg65%

Sodium 560mg24%

Potassium 280mg8%

Total Carbohydrate 28g10%

Dietary Fiber 7g29%

Sugars 2g

Protein 32g64%

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Vitamin A 800 IU

Vitamin C 30 mg

Calcium 80 mg

Iron 3.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Ensure the shrimp are patted dry before marinating to achieve even spice adhesion.
• Stick to the 15-minute marinating time for shrimp to keep them tender and avoid making them tough.
• Preheat your grill or skillet well so the shrimp don’t stick and get that nice, flavorful char.
• Keep an eye on grill heat, shrimp can go from perfectly cooked to rubbery in seconds.
• Let mango salsa rest briefly for deeper flavor integration.
• Warm tortillas just before serving to keep them soft and pliable.

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