Healthy Shrimp Tacos with Mango Salsa

This recipe for Shrimp Tacos with Mango Salsa, made with blackened seasoned shrimp and topped with a delicious salsa. The flavors are so fresh and are perfect for warm days!

Three shrimp tacos with mango salsa made with corn tortilla and a lime slice on the side.

**This post was originally published on June 2020. It has been updated to be more helpful.

Shrimp Tacos – 2 ways!

Not only are these Shrimp Tacos healthy and delicious, but I’m also sharing 2 ways to cook the shrimp you’ll need for your next taco night! I’ll show you how to make them on the grill or on the skillet.

One thing will not change though is the Mango Salsa! The fresh flavors of the mango & cucumber combined makes this the perfect summer salsa. You may just want to double the recipe to munch on with tortilla chips. Is that good!

Why you’ll love this recipe

  • So easy & quick– Shrimp cooks fast and the entire recipe will be ready in less than 30 minutes.
  • So flavorful! – You’ll love the flavors of the shrimp paired with the fresh tropical flavors of the mango salsa.
  • So healthy – It’s packed with protein, is naturally gluten-free and low-fat.

Three shrimp tacos with mango salsa made with corn tortilla and a lime slice on the side.

“I am absolutely hooked on fish tacos (usually with salmon), but somehow I’ve never made shrimp tacos! This is a must-try, and you’re right – a great way to use leftover shrimp. My family and I loved these! Oh and LOVE the gorgeous photos, as always!”

JESS

Ingredients

These full of flavor shrimp tacos come together in less than 30 minutes! So gather and prep your ingredients before you start cooking.

For the Salsa you’ll need:

  • A mango
  • Red onion
  • Roasted red bell pepper – You can roast your own but I prefer store bought to save time. Plus it tastes delicious!
  • Cucumber peeled
  • Jalapeño 
  • Chopped fresh cilantro
  • Fresh lime juice (½ of a juicy lime or more to taste)
  • Extra virgin olive oil
  • Kosher or sea salt – I always prefer this kind of salt as it’s less acidic plus it makes the food taste better.
  • Fresh ground black pepper – freshly ground is always better!

For the Shrimp

  • Raw Shrimp – it can be frozen or fresh.
  • Vegetable oil
  • Store bought blackened seasoning
  • Corn tortillas
Ingredients for this recipe placed on a white board.

Steps To Make The Shrimp Tacos and Mango Salsa

It’s taco night! And these shrimp tacos with mango salsa are a real crowd pleaser! And whether you’re preparing your shrimp on the grill or a skillet, I GOT YOU.

Make the Mango Salsa

  • Add all ingredients and toss to combine. Cover and refrigerate until ready to serve.

Prep the shrimp

  • In a large bowl, mix the shrimp with blackened seasoning and 1 tablespoon of oil.

Cook on a skillet

  • Heat skillet on medium-high heat (preferably a cast iron skillet) until is almost smoky. Add 1 tablespoon of oil allow it to heat then add the shrimp. Distribute evenly on the skillet. Cook for 3 minutes without moving it around to allow the shrimp to become crispy.
  • Stirr and turn shrimp to cook the other side. Cook for another 3 minutes or until shrimp is opaque.
  • Serve while hot.
An iron skillet with pieces of cooked shrimp.

Cook on the grill

  • Preheat grill and oil the grill rack with the remaining 1 tablespoon of oil.
  • Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C.
  • Place the shrimp skewers on the grill and close lid.
  • Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part, 5 to 6 minutes total.

Chef's Hat Icon.

Let’s Talk Tortillas!

When it comes to tacos, the tortilla matters. I’m a firm believer that the tortilla can really make or break the taco! There are so many tortilla options: corn, flour, wheat and even grain-free.

For seafood tacos I always recommend corn tortillas but flour tortillas will work just great too. If using flour tortillas, buy the smaller ones or make your own sized about 6 to 8 inch. Want to make your tacos fun? Make blue corn tortillas! Besides being a healthier option, they are super delicious.

Before serving: I suggest browning your tortillas just a bit to hold the fillings better. Warm them up on a skillet or a comal. But if you’re lucky to have a gas stove, just turn the burner on and cook them over the flame to get them warm and a little bit crunchy. You can get the same effect on the grill!

Two shrimp tacos with a small jar with mango salsa.

Topping Ideas

Since the Mango Salsa already has so many amazing flavors, you don’t really need to top them with much else. However, since all good tacos are built on layers, here are a few suggestions that will help make these tacos incredibly good!

Three corn tortillas tacos with rice and onions on the side.

Serving Ideas

Three shrimp tacos made with corn tortilla and a lime slice on the side.

💫 If you make this recipe be sure to leave a rating in the comments below. You can also tag me on Instagram at @anafriasb.🙏

Print Recipe

Three shrimp tacos with mango salsa made with corn tortilla and a lime slice on the side.

Shrimp Tacos With Mango Salsa

Servings 8 tacos
Ana Frias
5 from 14 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
This recipe for Mango Salsa Shrimp Tacos, is made with sauteed shrimps with blackened seasoning and topped with a delicious salsa. The flavors are so fresh and are perfect for warm days!
8 tacos

Ingredients
  

For the Salsa
  • 1 mango peeled & diced
  • medium red onion finely chopped
  • ½ roasted red bell pepper store bought in a jar
  • ½ small cucumber peeled, seeded and diced
  • ½ jalapeño seeded and finely chopped
  • ¼ cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice (½ of a juicy lime)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher or sea salt or more to taste
  • ½ teaspoon fresh ground black pepper or more to taste
For the Shrimp
  • 2 tablespoons vegetable oil for the grill or cast iron skillet, divided
  • 1 lb medium shrimp peeled and deveined
  • 1 teaspoon store bought blackened seasoning
  • 8 corn tortillas

Instructions
 

  • Make The Salsa
  • In a large bowl, add all ingredients and toss to combine. Cover and refrigerate until ready to serve.
    1 mango, ⅓ medium red onion, ½ roasted red bell pepper, ½ small cucumber, ½ jalapeño, ¼ cup chopped fresh cilantro, 1 tablespoon fresh lime juice (½ of a juicy lime), 1 tablespoon extra virgin olive oil, 1 teaspoon kosher or sea salt or more to taste, ½ teaspoon fresh ground black pepper or more to taste
  • Cook The Shrimp
  • In a large bowl, mix the shrimp with blackened seasoning and 1 tablespoon of oil.
    1 lb medium shrimp, 1 teaspoon store bought blackened seasoning

On a skillet

  • Heat skillet on medium-high heat (preferably a cast iron skillet) until is almost smoky. Add 1 tablespoon of oil allow it to heat then add the shrimp. Distribute evenly on the skillet. Cook for 3 minutes without moving it around to allow the shrimp to become crispy.
  • Stirr and turn shrimp to cook the other side. Cook for another 3 minutes or until shrimp is opaque.
  • Serve while hot.

On the grill

  • Preheat grill and oil the grill rack with the remaining 1 tablespoon of oil.
  • Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C.
  • Place the shrimp skewers on the grill and close lid.
  • Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part, 5 to 6 minutes total.

To Serve

  • Warm tortillas on a skillet and heat on both sides until the tortilla is almost crispy but still bendable.
  • Arrange the shrimp on the warm tortillas and top with the salsa and any other toppings if using any. Tip: Eat them quickly as the corn tortillas become soggy very fast!

*Ana’s Notes:

Topping Ideas

ADD YOUR OWN PRIVATE NOTES

Whenever you come back to this recipe, you’ll be able to see your notes.

NUTRITION

Serving: 1taco | Calories: 126kcal | Carbohydrates: 14g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 69mg | Sodium: 423mg | Fiber: 2g | Sugar: 4g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

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Recipe Rating




18 Comments

  1. 5 stars
    This was the first time I made shrimp tacos and now I wonder why I never did it before. It’s great for parties and family dinners, thanks!

  2. 5 stars
    I get so hungry just from looking at your images that I can’t even imagine what will happen when I actually make them?!

  3. 5 stars
    I agree that mango salsa is to die for. Love the combination of the mangoes and shrimps. The photos looks very delicious and inviting. Can’t wait to try this for our family gathering.

  4. 5 stars
    Good fish tacos are irresistible, but I’m more interested in this tasty mango salsa. I’d want to grab a spoon and eat it all myself (did I just admit that out loud?)

    1. Hi Dara, I’ve been following your blog for a while now so thanks for stopping by! Let’s never throw away shrimp lol! Thanks again!

  5. 5 stars
    I am absolutely hooked on fish tacos (usually with salmon), but somehow I’ve never made shrimp tacos! This is a must-try, and you’re right – a great way to use leftover shrimp. My family and I loved these! Oh and LOVE the gorgeous photos, as always!

    1. Hi Jess! awe thanks a bunch! It was until last year that I started making my own seafood tacos (shrimp, salmon, fish) and I’m hooked as well! I can’t wait to try others. I hope you get to make it!