Make a weeknight meal or last minute entertaining a breeze with Easy Shrimp Tacos. Creamy and healthy this shrimp taco recipe is ready in only 15 minutes and can be made year round either on the grill or pan seared in skillet. Topped with an easy mango salsa, these tacos have great taste and texture.

Shrimp Taco with mango salsa
Shrimp Taco with mango salsa

Why This Shrimp Tacos Recipe Works?

  • Easy: Ready in 15 minutes from start to finish!
  • Healthy: Shrimp is low calorie and full of nutrients and then combined salsa – high in Vitamin C & K – we have a healthy dinner we can feel good about serving!
  • Enjoy year round: Grill in the summer, pan fry in cooler months.
  • Customizable: As with any taco, the sky is (almost) the limit when serving! Skip the tortilla and serve shrimp salad ‘taco bowl’ style. Drizzle with hot sauce for heat or add chopped jalapeño. Serve sliced avocados or rice on the side etc. So many ideas!

Ingredients You Need

  • Raw shrimp: Fresh or frozen. To thaw shrimp, place in lukewarm water for an hour or so or in the fridge overnight. Make sure shrimp is very well drained and dry. This will ensure it gets a char on instead of releasing a lot of water.
  • Tortillas: The family loves the small flour tortillas. I use gluten free tortillas if I am in the mood. But most of the times, I make a shrimp salad taco bowl.
  • Mango Salsa Recipe- You can get the recipe HERE
  • Seasonings: Homemade Taco seasoning, garlic powder, lime and cilantro. That’s it!

How to Make Shrimp Tacos

1. Make Shrimp Taco Seasoning and Mango Salsa

  • Shrimp taco seasoning: We combine enough homemade taco seasoning with garlic powder to season raw shrimp for 5 minutes while you are making the salsa and pre-heating the skillet. You want shrimp to be a little spicy so assembled tacos do not taste bland. Add a pinch of salt, garlic powder and cilantro to the mix
  • Mango Salsa:  The recipe is easy to make- mango, avocado, tomatoes, red onions, peppers, lime juice and fresh cilantro. The recipe can be seen HERE. Remember, easy! Set aside

2. Sauté Shrimp

  • Cook shrimp for 4 minutes in a hot ceramic non-stick skillet. Shrimp cooks fast and it’s ready when no longer gray and starts to turn pink. For more browned look, flip once and press on shrimp with spatula.

3. Assemble Easy Shrimp Tacos with Slaw

Time to assemble the tacos! Did you time yourself? Wasn’t it like 11 minutes until this step?

  • I like to warm tortillas in a cast iron skillet on high heat. Just 10 seconds per side because otherwise tortilla will dry out and break as you fold them. Press with a spatula for extra char. If you have a gas stove, do it directly on the burner using tongs. You can also warm them up in the microwave for 30 seconds.
  • What goes in shrimp tacos? Fill each tortilla with 3-4 sautéed shrimps (depending on the size), some mango, taco cheese, shredded lettuce, sour cream and some taco sauce. Its so good.

Store leftovers: Refrigerate leftover cooked shrimp and mango salsa. Its good up to 3 to 4 days.

To reheat: Place previously cooked shrimp on well preheated ceramic non-stick skillet with a bit of cooking spray or oil. You want skillet to be hot, cook shrimp for 1 minute max per each side, just to heat through and not overcook. It doesn’t need much more than that.

Enjoy! I swear, it’s the easiest dinner I ever made.

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