Pin This The smell of lime and cilantro always pulls me back to a weeknight when I had fifteen minutes to spare and a craving I couldn't ignore. I'd just bought shrimp on impulse, and my fridge had a lone mango sitting in the crisper, slightly soft and begging to be used. What started as a pantry raid turned into these tacos, and I've been making them ever since. They're messy, bright, and completely worth the sticky fingers.
I made these for a small dinner party once, and my friend who claimed she didn't like shrimp ended up eating four tacos. She kept going back for more salsa, spooning it directly onto her plate between bites. That night taught me that the right combination of sweet, spicy, and tangy can change anyone's mind. The tortillas were gone before I even sat down.
Ingredients
- Large shrimp, peeled and deveined: Look for shrimp that smell like the ocean, not fishy or sour, and make sure they're dry before seasoning so they sear instead of steam.
- Olive oil: A little goes a long way here, just enough to help the spices stick and give the shrimp a light char in the pan.
- Smoked paprika: This adds a subtle smokiness that makes the shrimp taste like they came off a grill even when you're cooking indoors.
- Garlic powder: It distributes evenly and doesn't burn the way fresh garlic can when you're working over high heat.
- Sriracha sauce: The base of the glaze, bringing heat and a hint of tanginess that pairs beautifully with honey and lime.
- Honey: Balances the sriracha's heat with a gentle sweetness and helps the sauce cling to the shrimp.
- Lime juice: Brightens everything, cutting through richness and tying the shrimp and salsa together with a zesty thread.
- Soy sauce: Just a teaspoon adds a savory depth that rounds out the glaze without making it taste Asian or out of place.
- Ripe mango, diced: Choose one that gives slightly when you press it, ripe enough to be sweet but firm enough to hold its shape in the salsa.
- Red onion, finely chopped: Adds a sharp bite that mellows when mixed with lime juice, creating layers of flavor in every spoonful.
- Red bell pepper, diced: Contributes crunch and a mild sweetness that complements the mango without competing with it.
- Jalapeño, seeded and minced: Seeding it keeps the heat manageable, but leave a few seeds in if you like your salsa with a little more kick.
- Fresh cilantro, chopped: Brings a bright, herbal note that ties the salsa together and makes it taste alive and vibrant.
- Small corn or flour tortillas, warmed: Warming them makes them pliable and fragrant, turning a simple wrapper into something that feels intentional and comforting.
- Shredded red cabbage: Adds crunch and a pop of color, and it holds up well even if the tacos sit for a few minutes before serving.
- Lime wedges: A final squeeze at the table brightens every bite and lets everyone adjust the acidity to their liking.
Instructions
- Season the shrimp:
- In a medium bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and black pepper until every piece is lightly coated. The spices should cling to the shrimp without clumping, creating a thin, even layer.
- Sear the shrimp:
- Heat a large skillet over medium-high heat and add the seasoned shrimp in a single layer. Cook for 2 to 3 minutes per side until they turn pink, opaque, and just start to curl, then remove from heat to avoid overcooking.
- Make the sriracha glaze:
- In a small bowl, whisk together sriracha sauce, honey, lime juice, and soy sauce until smooth and well combined. Pour the glaze over the hot shrimp and toss gently to coat each piece evenly.
- Prepare the mango salsa:
- Combine diced mango, red onion, red bell pepper, jalapeño, cilantro, lime juice, and a pinch of salt in a bowl. Mix gently so the mango stays in chunks and doesn't turn mushy.
- Warm the tortillas:
- Heat the tortillas in a dry skillet or directly over a gas flame for about 15 seconds per side until soft and slightly charred. Wrap them in a clean towel to keep them warm while you assemble.
- Assemble the tacos:
- Place a small handful of shredded red cabbage on each tortilla, then top with a few pieces of sriracha shrimp and a generous spoonful of mango salsa. Serve immediately with lime wedges on the side for squeezing.
Pin This One evening, I packed these tacos for a picnic and ate them on a blanket while the sun set behind the trees. The mango salsa dripped onto my fingers, and I didn't care because the combination of sweet fruit and spicy shrimp felt like the best kind of messiness. That's when I realized this dish doesn't need a table or fancy plating. It just needs good company and an appetite.
Customizing Your Tacos
If mango isn't in season or you're craving something different, diced pineapple or peaches work beautifully in the salsa and bring their own kind of sweetness. I've also swapped red cabbage for thinly sliced radishes when I wanted extra crunch and a peppery bite. For a creamier finish, a drizzle of lime crema or a few slices of avocado can soften the heat and make each taco feel a little more indulgent. The recipe is flexible enough to handle whatever your fridge or mood demands.
Pairing and Serving
These tacos pair wonderfully with a crisp, citrusy white wine or a light lager that won't compete with the bold flavors. I've served them with a simple side of black beans or cilantro lime rice, but honestly, they're satisfying enough on their own. If you're feeding a crowd, set out the shrimp, salsa, cabbage, and tortillas separately and let everyone build their own. It turns dinner into something interactive and fun, and you'll spend less time plating and more time enjoying the meal.
Storage and Leftovers
Store the shrimp, salsa, and cabbage in separate containers in the fridge for up to two days, and reheat the shrimp gently in a skillet to avoid turning them rubbery. The salsa actually tastes better the next day once the flavors have had time to marry, and you can eat it with chips if you have any left over. Tortillas are best fresh, but you can wrap extras in foil and warm them in the oven when you're ready to assemble.
- Keep the sriracha glaze in a small jar and use it as a marinade for chicken or drizzle it over roasted vegetables.
- If the salsa gets too watery after sitting, drain off the excess liquid before spooning it onto your tacos.
- Leftover shrimp can be tossed into a salad or served over rice for a quick lunch the next day.
Pin This These tacos have become my answer to weeknight cravings and last-minute gatherings, proof that bold flavors don't require complicated techniques. I hope they bring as much joy to your table as they've brought to mine.
Recipe FAQs
- → Can I use frozen shrimp for this dish?
Yes, frozen shrimp work perfectly. Thaw them completely in the refrigerator overnight or under cold running water for 15-20 minutes. Pat dry thoroughly before seasoning to ensure proper searing and coating with the sriracha sauce.
- → What can I substitute for mango in the salsa?
Pineapple, peach, or even diced papaya make excellent substitutes. Choose ripe, firm fruit that holds its shape when diced. These alternatives maintain the sweet-tangy balance that complements the spicy shrimp.
- → How do I adjust the spice level?
For milder tacos, reduce sriracha to 1 tablespoon and remove jalapeño seeds completely. For extra heat, add more sriracha or include jalapeño seeds in the salsa. You can also top with additional hot sauce when serving.
- → Can I prepare components ahead of time?
The mango salsa can be made up to 4 hours ahead and refrigerated. Season the shrimp up to 2 hours in advance, but cook them just before serving for the best texture. Warm tortillas and assemble tacos immediately before eating.
- → What type of tortillas work best?
Both corn and flour tortillas work beautifully. Corn tortillas offer authentic texture and are gluten-free, while flour tortillas provide a softer, more pliable wrapper. Warm them on a dry skillet or directly over a gas flame for the best flavor.
- → How do I know when the shrimp are perfectly cooked?
Shrimp are done when they turn pink and opaque, forming a C-shape. This takes 2-3 minutes per side over medium-high heat. Avoid overcooking, as shrimp become rubbery when cooked too long.