An irresistible blend of succulent shrimp, tangy mango salsa, and vibrant flavors come together in these mouthwatering Shrimp Tacos with Mango Salsa. Juicy shrimp are sautéed in a buttery garlic mixture, then nestled into warm corn tortillas and topped with a spicy, refreshing mango and avocado salsa. These tacos de camaron are light, nutritious, and bursting with flavor, perfect for a quick and easy weeknight dinner or a crowd-pleasing dish.
Growing up, I vehemently despised the taste of shrimp. However, as an adult, shrimp has become one of my favorite seafoods. From shrimp ceviche, to coctel de camarones, to shrimp aguachile with mango, any dish featuring these tasty crustaceans, I find absolutely irresistible.
Today, I'm adding to that list with a mouthwatering shrimp taco recipe. These tacos are fresh, vibrant, and incredibly easy to make. The shrimp are lightly sautéed in a rich blend of butter, olive oil, and garlic, creating the perfect balance of sweetness and savoriness.
Then, they're nestled in warm corn tortillas and topped with a spicy mango and avocado salsa, a refreshing and tasty combination. Plus, with shrimp providing lean protein, mangos packed with vitamins A and C, and avocados offering healthy fats and fiber, these tacos are as nutritious as they are delicious.
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For more delicious taco recipes, check out Tacos de Papa or Tacos Dorados de Frijoles.
Ingredients & Substitutions
Shrimp
- Shrimp: I prefer to use peeled, deveined shrimp for this recipe as it makes the final dish easier to prepare. I also go for medium-sized as this is the perfect size to place in the tortillas. If you use large or jumbo shrimp be sure to cut them into smaller pieces.
- Oil: A drizzle of oil is used to sauté the shrimp. I like to use olive oil or avocado oil, but use whichever cooking oil you prefer.
- Butter: A touch of butter adds a creaminess and richness and really complements the flavor of the seafood. Use dairy-free butter or ghee for a dairy-free version.
- Garlic: Garlic infuses the butter and shrimp with its aromatic, savory flavor.
- Cilantro: Fresh cilantro adds a bright and citrusy note.
- Lime Juice: The tangy and zesty lime juice adds a refreshing citrus kick and helps balance the richness.
- Salt and Pepper
- Corn Tortillas: Choose your favorite brand of corn tortillas or, better yet, make them at home. If you prefer flour tortillas, you can use those instead of corn.
Mango Salsa
- Mangos: I prefer honey mangos, also known as Ataulfo, because of their smooth, buttery texture and sweet, tropical flavor. However, feel free to use whichever type of mangos you can find, just remember to select ripe mangos for the best flavor.
- Jalapeño Peppers: Choose firm jalapeños with smooth skin and a vibrant green color. If you prefer less spice, remove the seeds and veins before chopping. For extra spice, add serrano peppers to the salsa.
- Cilantro: Cilantro has a bright, citrusy taste that is a great addition to the salsa.
- Lime Juice: Lime juice adds tanginess and balances the sweetness of the mango.
- Onion: White onions have a great fresh taste that won't overpower the rest of the ingredients in the salsa. Red onion can also be used in the salsa for a great crunch and zesty bite.
- Avocados: Choose ripe avocados that are a dark green, almost black, color. They should yield slightly when gently squeezed. If they are too hard then they are not ripe, but if they're mushy or are overly soft they are overripe.
- Salt
See recipe card for quantities.
How to Make Mango Salsa Shrimp Tacos
- Prep Salsa Ingredients: Dice up the ingredients for the salsa.
- Make Salsa: Place in a medium mixing bowl, add lime juice and salt. Gently mix the ingredients and set aside.
- Prep the Shrimp: Defrost frozen shrimp by submerging them in cold water or running them under cold water until thawed; then, peel and devein if necessary. Pat the shrimp dry with paper towels and set aside.
- Saute Shrimp: Heat a large skillet over medium heat, then add oil and butter. Once the butter melts, sauté garlic until fragrant. Add the shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes per side, until pink and opaque. Take care not to overcook the shrimp, as they can become tough.
- Finish Shrimp: Turn heat off. Sprinkle with cilantro and lime juice and stir to combine.
- Assemble Tacos: Warm the corn tortillas on a dry skillet, in a microwave, or over the flame of a gas stove. Place a couple of tablespoons of the shrimp on each tortilla and top with mango salsa. For an additional kick, top tacos with a drizzle of Mexican hot sauce. Serve immediately.
Recommended for This Recipe
Lodge Cast-Iron Skillet
These skillets have great heat retention and are great for sautéing, pan-frying and roasting.
How to Serve
To create a complete meal, consider serving one of the following with the tacos:
- Mexican White Rice with Corn
- Arroz Rojo (Mexican Red Rice)
- Lime Coleslaw
- Simple Instant Pot Pinto Beans
Storing and Reheat
- For best taste, eat tacos as soon as they are prepared.
- Don't store assembled tacos as they will get soggy.
- Store leftover cooked shrimp in an air-tight container in the refrigerator for 3-4 days.
- Store the mango salsa in its own air-tight container in the refrigerator for 2-3 days.
- To reheat shrimp, sauté them for 1-2 minutes in a pan over medium heat with a small amount of olive oil or butter, being careful not to overcook them.
Tips and Variations
- Mango Salsa Swap: For a slight variation, you can swap out the mango salsa with a similar recipe, Mango Pico de Gallo.
- Creamy Texture: Spread some sour cream or mayo on each of the tortillas before filling them for a creamy texture.
- Tostada Option: Instead of tacos, you could also serve the shrimp and mango salsa on tostadas. Click here to learn how to make tostada shells.
- Make it Paleo/Whole30: For a Paleo or Whole30 version, sauté the shrimp in ghee instead of butter. Serve the shrimp and mango salsa in crisp lettuce wraps or over a bed of mixed greens for a delicious salad.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Related
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Recipe
Shrimp Tacos with Mango Salsa
Equipment
- cast-iron skillet or pan
- Mixing bowl
- cutting board
- Knife
Ingredients
Mango Salsa
- 2-3 ripe honey mangos
- 2 jalapeño peppers
- 2 tablespoon chopped cilantro
- ¼ white onion
- 1 large avocado (or 2 medium)
- 1 lime
- salt (to taste)
Shrimp
- 2 pounds shrimp
- 1 tablespoon olive oil or preferred cooking oil
- 2 tablespoon butter
- 4 garlic cloves, diced
- 4 tablespoon diced cilantro
- 1 lime
- salt and pepper to taste
- 6-8 corn tortillas
Instructions
Mango Salsa
- Peel the mangos, remove the flesh from the pit and dice into small pieces. Place them in a mixing bowl.
- Medium dice the onion, jalapeños, avocados, and cilantro and add to the bowl.
- Squeeze fresh lime juice over the mixture and season with a pinch of salt.
- Gently mix the ingredients and set aside.
Shrimp
- Place frozen shrimp in a large bowl and fill with of cold water or place under cold, running water until defrosted. If using shrimp that has not been deveined or peeled, you'll need to peel and devein once they're defrosted.
- Pat dry shrimp with paper towels and set aside.
- Place a large cast-iron skillet or pan over medium-high heat.
- Add oil and butter to the hot skillet. When the butter is melted, add garlic and sauté until fragrant.
- Add shrimp to the pan and season with salt and pepper.
- Cook the shrimp for about 2-3 minutes per side until they turn pink and opaque.
- Turn heat off. Sprinkle with cilantro and lime juice and stir to combine.
Assembling Tacos
- Warm the tortillas in a dry skillet or microwave until soft and pliable. You can also warm them up over the flame of a gas stove until soft and a little charred around the edges.
- Place a couple of tablespoons of the shrimp on each tortilla.
- Top the shrimp with a spoonful of the mango salsa.
- Serve the tacos immediately. Top with any additional salt, lime juice or Mexican hot sauce if desired.
Notes
- Be careful not to overcook the shrimp as they can become tough and rubbery.
- Eat the tacos as soon as they are prepared. It is not recommended to store assembled tacos as they will become soggy and lose their freshness.
- Instead of tacos, you could also serve the shrimp and mango salsa on tostadas. Click here to learn how to make tostada shells.
- Feel free to use whichever type of mangos you can find, just remember to select ripe mangos for the best flavor.
- Make the salsa spicier by using serranos or make it mild by removing the seeds and white membranes from the jalapeños.
Nutrition
Originally published July 23, 2023. Updated post March 2025.
Larissa
The mango and shrimp combo is so good! These remind me of tacos I've had in Cancun.
Gemma
Hi Larissa, so happy you liked the combo!