Pan-Seared Shrimp Tacos With Fresh Mango Salsa
30 min
|
easy
|
gluten-free,
lactose-free,
low-fat,
pescatarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 10 min | 30 min |
Introduction
These pan-seared shrimp tacos are bright, juicy, and full of zesty flavor, thanks to a simple chili-lime spice rub.
The fresh mango salsa adds sweet heat and crunch, making every bite feel light, sunny, and a little tropical.
They come together quickly on a busy weeknight but still feel special enough for Taco Tuesday or casual entertaining.
Ingredients (4 servings)
Ingredients for the Shrimp:
Ingredients for the Mango Salsa:
Ingredients for the Tacos:
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How to Make Pan-Seared Shrimp Tacos With Fresh Mango Salsa
-
Season the shrimp
Pat the shrimp dry with paper towels so the spices stick and the shrimp sear well.
In a bowl, combine the olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
Add the shrimp and toss until every piece is lightly coated in the spice mixture.
Squeeze in the lime juice, toss again, and let the shrimp rest while you make the salsa.
-
Mix the fresh mango salsa
Add the diced mango, red onion, red bell pepper, and jalapeño to a medium bowl.
Stir in the chopped cilantro and lime juice, then season with a pinch of salt.
Taste and adjust the salt or lime to your liking, then chill while you cook the shrimp.
-
Warm the tortillas
Heat a dry skillet over medium heat or use a gas burner with tongs for a light char.
Warm each corn tortilla for about 30 seconds per side until soft, pliable, and slightly toasted.
Stack the tortillas in a clean kitchen towel to keep them warm and prevent drying out.
-
Pan-sear the shrimp
Heat a large skillet over medium-high heat until hot, then add the seasoned shrimp in a single layer.
Cook the shrimp for about 2 minutes per side until opaque, pink, and just cooked through.
Avoid crowding the pan, and cook in batches if needed so the shrimp sear instead of steaming.
Transfer the shrimp to a plate and keep warm while you build the tacos.
-
Assemble the tacos
Fill each warm tortilla with a generous spoonful of shrimp.
Top with fresh mango salsa and extra cilantro leaves for color and freshness.
Serve the tacos right away with lime wedges on the side for squeezing at the table.
Substitutions
- Mango -> Pineapple
- Fresh pineapple gives a similar juicy sweetness with a slightly tangier, tropical bite. It keeps the salsa bright and colorful while pairing beautifully with the smoky, spiced shrimp.
- Corn tortillas -> Flour tortillas
- Soft flour tortillas work if you prefer a milder flavor and a more flexible, pillowy wrap. They still toast nicely in a skillet and hold the shrimp and salsa very securely.
- Shrimp -> Cauliflower florets
- Roasted cauliflower florets seasoned with the same spices create a fun vegetarian twist with a hearty, meaty texture. The florets soak up the lime and spices and stay pleasantly crisp around the edges.
Tips
- Dry shrimp sear better
- Blotting off excess moisture helps the shrimp brown quickly instead of steaming and turning rubbery.
- Use ripe but firm mango
- Choose mangos that give slightly when pressed, so the cubes hold their shape and the salsa stays pleasantly chunky.
- Control the heat level
- Remove jalapeño seeds and membrane for milder salsa, or leave some in if your crowd enjoys more heat.
- Do not overcook the shrimp
- Pull the shrimp from the pan as soon as they curl and turn opaque, since carryover heat finishes them fast.
- Prep ahead for busy nights
- You can chop the salsa ingredients and season the shrimp earlier in the day, then cook everything fresh at dinner.
Nutrition Facts *
| Energy | 670 | kcal |
|---|---|---|
| Protein | 28 | g |
| Total Fat | 7 | g |
| Carbohydrates | 125 | g |
| Dietary Fiber | 9 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I use frozen shrimp for these tacos?
- Yes, just thaw the shrimp completely in the fridge, then pat them very dry before adding the oil and spices.
- How far in advance can I make the mango salsa?
- The salsa tastes best within a few hours, but it keeps covered in the fridge for up to one day.
- What if my tortillas crack or break?
- Make sure the tortillas are fully warmed and pliable, and keep them wrapped in a towel until filling.
- Can I grill the shrimp instead of pan-searing?
- Yes, thread the shrimp onto skewers or use a grill basket and cook over medium-high heat for a similar result.
Serving Suggestions
These shrimp tacos shine alongside simple black beans, grilled corn, or a crisp green salad for an easy meal.
For a fun twist, add a swipe of chipotle mayo or Greek yogurt to the tortillas before piling on the shrimp.
Finish with extra lime wedges and flaky salt at the table so everyone can customize each bite.
More pairings:
Reviews
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Carol Jackson, Columbia, MO: The flavors were good and the shrimp cooked up nicely, but my corn tortillas kept cracking even after warming so I had to double them up. Next time I’ll warm them a bit longer and keep them wrapped tighter in a towel.
: Happy the shrimp and mango salsa flavors worked for you, Carol! For corn tortillas, warming them a touch longer and keeping them tightly wrapped (or briefly steaming them) really helps them stay pliable so they don’t crack.
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J. A, Florida: I made thia recipe for labor day weeknd family gathering and it was a hit.
: Glad your family enjoyed the shrimp tacos, J. A!
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