I make these Spicy Shrimp Tacos with Mango Salsa when I crave vibrant, bold flavors in a quick, handheld meal. Juicy, spice-coated shrimp paired with fresh mango salsa and creamy elements create a perfect balance of heat, sweetness, and freshness in every bite.

Why You’ll Love This Recipe

I love how quickly this comes together—seasoned shrimp sizzle on the stove while I whip up a bright salsa, and then everything’s assembled in minutes. It’s colorful, zesty, and fun to eat, and it hits all the flavor notes: spicy, sweet, tangy, creamy. Whether I’m entertaining or just craving something different for dinner, these tacos deliver.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Raw shrimp, peeled and deveined
Chili powder
Smoked paprika
Ground cumin
Garlic powder
Cayenne pepper (adjust to taste)
Lime juice
Olive oil
Salt and freshly ground black pepper
Mango, diced
Red bell pepper, diced
Red onion, finely chopped
Fresh cilantro, chopped
Jalapeño, seeded and minced (optional)
Tortillas (corn or flour)
Optional toppings: sliced avocado, sour cream or Greek yogurt, lime wedges

directions

Make the mango salsa: I combine diced mango, red bell pepper, red onion, cilantro, minced jalapeño (if using), and a squeeze of lime juice in a bowl. I season with salt and give it a gentle toss, then set it aside to let flavors meld while I prep the shrimp.
Season the shrimp: In a bowl, I toss shrimp with olive oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, cayenne (if I want heat), salt, and pepper until they’re evenly coated.
Cook the shrimp: I heat a skillet over medium-high heat and add the shrimp in a single layer. I cook them for about 2 minutes per side, just until they turn pink and curl.
Warm the tortillas: I heat tortillas on a dry skillet for a few seconds per side or wrap them in foil and warm them in a 180 °C (350 °F) oven for 5 minutes.
Assemble tacos: I place a few shrimp on each tortilla, top with mango salsa, and add optional avocado slices and a dollop of sour cream or yogurt. I finish with a squeeze of fresh lime juice.
Serve: I serve the tacos immediately while the shrimp are warm and the salsa is fresh.

Servings and timing

Servings: Makes about 12–16 tacos (3–4 tacos per person as a main)
Prep time: ~15 minutes
Cook time: ~10 minutes
Total time: ~25 minutes

Variations

Grilled shrimp: I thread shrimp on skewers and grill for 2–3 minutes per side for extra char.
Pineapple salsa: I swap mango for pineapple for a tropical twist.
Creamy slaw: I mix shredded cabbage with lime juice and a bit of mayo for a crunchy taco base.
Vegan option: I use seasoned grilled mushrooms or tofu in place of shrimp with the same seasoning.

storage/reheating

I store salsa in an airtight container for up to 2 days in the fridge. I don’t recommend refrigerating assembled tacos because tortillas and shrimp lose texture. To reheat leftover shrimp, I briefly sauté in a skillet over medium heat until warmed through, then reassemble tacos fresh.

FAQs

### Can I use frozen shrimp?

Definitely—I thaw them overnight in the fridge or quickly under cold running water, then pat them dry before seasoning for the best texture.

### How spicy are these tacos?

They have a moderate kick from chili powder and cayenne. I always taste and adjust—less cayenne for mild, or add more if I’m craving heat.

### Can I prep ahead?

I prepare the mango salsa ahead of time and keep it chilled. I season the shrimp but wait to cook them fresh, so they stay juicy and tender.

### What kind of tortillas should I use?

I use corn tortillas for authenticity and flavor, but flour tortillas work well too—go with whichever texture you prefer.

### Any gluten-free options?

Yes—choose corn tortillas labeled gluten-free and double-check the seasoning blend for hidden gluten, and everything else is naturally gluten-free.

Conclusion

I love how these Spicy Shrimp Tacos with Mango Salsa feel like a mini fiesta in every bite—spicy shrimp, bright salsa, and optional creamy toppings are a combination that just works. They’re fast to make, beautiful to serve, and always get me excited for dinner. I hope they become a favorite in your rotation as they are in mine!