Save to Pinterest My neighbor came back from a coastal road trip last spring with a story about shrimp tacos so good she almost missed her flight home. She described the sticky-sweet glaze and the way mango cut through the heat, and I knew I had to try my own version that weekend. I pulled out a bottle of sriracha, grabbed the ripest mango at the market, and turned my kitchen into a little taco stand. The smell of caramelizing shrimp mixed with fresh lime stopped my husband mid-sentence. We ate standing at the counter, juice running down our wrists, grinning like kids.
I made these tacos for a small dinner party in July, and they disappeared faster than anything else on the table. One friend who claims he doesn't like spicy food went back for thirds, insisting the mango somehow made the heat addictive instead of overwhelming. We sat outside with string lights overhead, lime wedges piling up on paper plates, and someone started calling them summer in a tortilla. That nickname stuck, and now every time the weather gets warm, someone texts asking if I'm making those tacos again.
Ingredients
- Large shrimp, peeled and deveined: Look for shrimp that smell like the ocean, not fishy, and pat them very dry before seasoning so they sear instead of steam.
- Olive oil: Just enough to help the spices stick and give the shrimp a light golden edge in the pan.
- Smoked paprika: This adds a subtle smoky depth that makes people wonder what your secret is.
- Garlic powder: Convenient and toasty, it seasons evenly without the risk of burnt garlic bits.
- Sriracha sauce: The base of the glaze, bringing fruity heat that mellows beautifully with honey.
- Honey: It balances the sriracha and helps the sauce cling to the shrimp like a glossy shellac.
- Lime juice: Bright acidity that wakes up every other flavor and keeps the dish from feeling heavy.
- Soy sauce: A tiny splash adds umami and a whisper of saltiness that rounds out the glaze.
- Ripe mango: Choose one that gives slightly when pressed and smells sweet at the stem end.
- Red onion: Finely chopped so it adds sharpness without overpowering the salsa.
- Red bell pepper: Sweet crunch and color that makes the salsa look as good as it tastes.
- Jalapeño: Seed it for mild heat or leave some seeds if you like a little extra kick.
- Fresh cilantro: Its grassy brightness is essential, but if you're in the cilantro-tastes-like-soap camp, try fresh mint instead.
- Corn or flour tortillas: Warm them in a dry skillet or directly over a gas flame for the best texture and flavor.
- Shredded red cabbage: Adds crunch and a pop of color that makes each taco feel complete.
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. Let them sit for a minute while you heat the pan so the spices can start to bloom.
- Sear the shrimp:
- Heat a large skillet over medium-high heat until a drop of water sizzles on contact, then add the shrimp in a single layer. Cook for 2 to 3 minutes per side until they turn pink and just opaque, then pull them off the heat to keep them tender.
- Make the sriracha glaze:
- In a small bowl, whisk together sriracha, honey, lime juice, and soy sauce until smooth. Pour this glossy mixture over the hot shrimp and toss gently until every piece is coated and glistening.
- Prepare the mango salsa:
- Combine diced mango, red onion, red bell pepper, jalapeño, cilantro, lime juice, and a pinch of salt in a bowl. Stir gently so the mango stays in pretty chunks instead of turning mushy.
- Warm the tortillas:
- Heat tortillas in a dry skillet for about 30 seconds per side until they're soft and pliable with a few charred spots. Stack them and cover with a towel to keep warm.
- Assemble the tacos:
- Place a small handful of shredded red cabbage on each tortilla, then top with a few sriracha shrimp and a generous spoonful of mango salsa. Serve immediately with lime wedges on the side for squeezing.
Save to Pinterest The first time I brought these tacos to a potluck, a friend who's usually quiet about food pulled me aside to ask for the recipe. She told me later that she made them for her book club, and now they request them by name. It's funny how a dish you threw together on a whim can become someone else's go-to, traveling from kitchen to kitchen, gathering new stories along the way.
Customizing Your Tacos
If mango isn't in season, diced pineapple or ripe peach works beautifully in the salsa, adding their own kind of sunshine. I've also swapped the red cabbage for thinly sliced radishes when I wanted extra peppery crunch. For a creamier taco, add a drizzle of lime crema or a few slices of avocado on top. The sriracha glaze is forgiving, so if you like it sweeter, add a bit more honey, or if you want more tang, squeeze in extra lime.
Serving and Pairing
These tacos are great on their own, but a side of black beans or cilantro lime rice turns them into a full spread. I like serving them with cold beer or a citrusy white wine, something that won't compete with the bold flavors. If you're feeding a crowd, set out the shrimp, salsa, and toppings separately so everyone can build their own. Leftover salsa is excellent spooned over grilled chicken or stirred into a grain bowl the next day.
Storage and Make-Ahead Tips
The mango salsa can be made up to 4 hours ahead and kept in the fridge, though it's best if you add the cilantro and lime juice right before serving to keep everything bright. Cooked shrimp can be stored in an airtight container for up to 2 days, but reheat gently to avoid toughening them. If you're prepping for a party, you can season the shrimp and chop all the salsa ingredients in advance, then just cook and assemble when guests arrive.
- Toast a handful of pepitas and sprinkle them over the tacos for extra crunch and nutty flavor.
- If you can't find fresh mango, thawed frozen mango works in a pinch, just drain it well.
- Double the sriracha glaze and keep extra in a jar; it's amazing on grilled vegetables and rice bowls too.
Save to Pinterest There's something about the way these tacos bring together sweet, spicy, and tangy that makes every bite feel intentional and alive. I hope they become a favorite in your kitchen, too, the kind of recipe you turn to when you want something special without spending all night at the stove.
Recipe FAQs
- → Can I use frozen shrimp for this dish?
Yes, frozen shrimp works perfectly. Thaw them completely in the refrigerator overnight or under cold running water before seasoning and cooking.
- → What can I substitute for mango in the salsa?
Pineapple, peaches, or papaya make excellent substitutes, offering similar sweetness and tropical flavors that complement the spicy shrimp.
- → How do I adjust the spice level?
Reduce sriracha for milder heat or add extra for more kick. Remove jalapeño seeds completely for less spice, or keep them for maximum heat.
- → Can I make the mango salsa ahead of time?
Absolutely. Prepare the salsa up to 4 hours in advance and refrigerate. Add it just before serving to maintain the best texture and freshness.
- → What type of tortillas work best?
Both corn and flour tortillas work wonderfully. Corn provides authentic flavor and is gluten-free, while flour offers a softer, more pliable texture.
- → How do I prevent the shrimp from overcooking?
Cook over medium-high heat for only 2-3 minutes per side until pink. Remove immediately when opaque throughout to ensure tender, juicy shrimp.