Pin It The smell of shrimp hitting a hot skillet always makes me think of summer evenings when I'm too tired to fuss but still want something that feels like a treat. I threw these tacos together on a whim one Tuesday after spotting a perfect mango at the market, and the way the sweet fruit cut through the heat of the sriracha made me actually pause mid-bite. My partner wandered into the kitchen, took one look at the vibrant orange salsa, and declared it looked too pretty to eat. We ate four tacos each anyway.
I made these for a small backyard gathering once, and people kept asking if I'd ordered them from somewhere. The truth is, the mango salsa does most of the heavy lifting while you're just standing there looking competent. I've learned that when something tastes this bright and feels this easy, you don't correct anyone's assumptions.
Ingredients
- Large shrimp, peeled and deveined: Go for the 16-20 count per pound if you can, they cook evenly and feel substantial in each bite without turning rubbery.
- Olive oil: Just enough to keep the shrimp from sticking and to help the spices bloom in the heat.
- Smoked paprika: This adds a subtle depth that makes people wonder what your secret is, even though it's just sitting in your spice drawer.
- Garlic powder: Fresh garlic can burn in a hot skillet, but the powder gives you that savory note without the risk.
- Sriracha sauce: The base of your glaze, bring the heat and a slight tang that plays well with the lime.
- Honey: It tempers the sriracha and helps the sauce cling to the shrimp like it means it.
- Lime juice: Freshly squeezed is the only way, it cuts through richness and wakes everything up.
- Soy sauce: A tiny bit adds umami and salinity, rounding out the sweet and spicy without announcing itself.
- Ripe mango: Look for one that gives slightly when you press it, too firm and it won't dice cleanly, too soft and it turns to mush.
- Red onion: Finely chopped so it adds bite without overpowering the fruit.
- Red bell pepper: Sweetness and crunch, plus it makes the salsa look like confetti.
- Jalapeño: Seeded keeps it friendly, but leave a few seeds in if you like things lively.
- Fresh cilantro: Some people love it, some people think it tastes like soap, I'm in the love camp and use it generously.
- Corn or flour tortillas: Warmed until they're soft and pliable, never straight from the fridge.
- Shredded red cabbage: Adds crunch and a pop of color that makes each taco feel complete.
Instructions
- Season the shrimp:
- Toss the shrimp in a bowl with olive oil, smoked paprika, garlic powder, salt, and black pepper until every piece is lightly coated. This takes about thirty seconds, and you'll start smelling the paprika right away.
- Cook the shrimp:
- Heat your skillet over medium-high until it's properly hot, then add the shrimp in a single layer. Let them sear for 2 to 3 minutes per side until they turn pink and just opaque, then pull them off the heat before they get tough.
- Make the sriracha glaze:
- Whisk together sriracha, honey, lime juice, and soy sauce in a small bowl until smooth. Pour it over the hot shrimp and toss until everything is glossy and coated.
- Prepare the mango salsa:
- Combine diced mango, red onion, bell pepper, jalapeño, cilantro, lime juice, and a pinch of salt in a bowl. Stir gently so the mango doesn't break down into pulp.
- Warm the tortillas:
- Heat them in a dry skillet for about 20 seconds per side, or wrap them in a damp towel and microwave for 30 seconds. You want them soft and foldable, not stiff.
- Assemble the tacos:
- Lay down a small handful of shredded cabbage on each tortilla, top with a few shrimp, then spoon on a generous amount of mango salsa. Serve with lime wedges on the side for squeezing.
Pin It There was a night when I made these after a long week, and my friend who claims she doesn't like spicy food ate three tacos without complaint. She said the mango made it different, like the heat had somewhere to land. I think that's when I realized this recipe wasn't just about feeding people, it was about giving them a reason to slow down and actually taste something.
Choosing Your Shrimp
I used to grab whatever shrimp was on sale, but I learned the hard way that size matters here. The smaller ones cook so fast they're done before you even get the glaze ready, and the jumbos can be tough if you're not careful. The 16-20 count per pound hits that sweet spot where they feel luxurious but still cook through in the time it takes to whisk together a sauce.
Balancing the Heat
If you're nervous about spice, start with less sriracha and taste as you go. I've made this for kids by cutting the sriracha in half and upping the honey, and they cleaned their plates without a single complaint about it being too hot. The beauty of making your own glaze is that you control the dial, and honestly, the mango salsa does a lot of the cooling work on its own.
Serving and Storing
These tacos are best eaten right away while the shrimp are still warm and the tortillas are soft. If you have leftovers, store the components separately, the shrimp and salsa keep well in the fridge for a day or two, but the cabbage wilts and the tortillas get soggy if you assemble them ahead. I've reheated the shrimp gently in a skillet and they're still perfectly good, just don't microwave them into oblivion.
- Add sliced radishes or toasted pepitas for extra crunch and a bit of earthiness.
- Swap the mango for diced pineapple or peach if that's what's ripe and available.
- Pair these with a crisp, citrusy white wine or a light lager that won't compete with the flavors.
Pin It This recipe has become my go-to when I want to feel like I'm on vacation without leaving the kitchen. I hope it does the same for you.
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 prevent excess moisture.
- → What can I substitute for mango in the salsa?
Pineapple, peach, or papaya make excellent substitutes. Choose ripe fruit for optimal sweetness that balances the heat. Diced cucumber with a touch of sugar can also work for a refreshing alternative.
- → How do I adjust the spice level?
Reduce sriracha to 1 tablespoon and omit the jalapeño for milder tacos. For more heat, add extra sriracha or include jalapeño seeds in the salsa. You can also drizzle additional sriracha 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. Cook shrimp just before serving for best texture, as they become rubbery when reheated.
- → What type of tortillas work best?
Both corn and flour tortillas work well. Corn tortillas offer authentic flavor and are gluten-free, while flour tortillas provide a softer, more pliable texture. Warm them on a dry skillet or directly over a gas flame for enhanced flavor.
- → How do I prevent the tacos from getting soggy?
Layer shredded cabbage first to create a barrier between the tortilla and moist ingredients. Drain excess liquid from the mango salsa before assembling. Serve immediately after assembly for the best texture.