In this Grilled Shrimp Tacos recipe, shrimp is marinated in a piquant, spicy Chipotle-Lime sauce, grilled and then served with a delectable and colorful Tomato-Mango Salsa.
Why You will Love this Grilled Shrimp Tacos Recipe
I found a mango salsa recipe in my mom’s files after she passed away. Recognizing the handwriting on the recipe card as my cousin Beth Kidwell’s, I knew it would be great! Beth is a real foodie, with a family full of gourmet cooks. In her salsa, Beth balances the sweetness of the of mango and tomato with tangy lime juice, then adds in red onion, chile peppers, cilantro and spices. All I can say is . . . YUM!
Looking for something to pair with this scrumptious and refreshing salsa, I created a grilled shrimp taco, marinating the shrimp in a chipotle-lime vinaigrette. I tested it on a few friends and it received rave reviews. You know people love it when they immediately ask for the recipe!
This recipe can easily be doubled. It can also be made with smaller shrimp and tortillas and served as an appetizer.
Mango Shrimp Tacos Ingredients
Here’s what you’ll need to make this tasty Southwestern inspired dish:
- Chipotle Lime Shrimp
- Extra virgin olive oil
- Fresh lime juice
- Fresh cilantro
- Chipotle peppers in adobo sauce
- Ground cumin
- Garlic or shallot
- Granulated sugar
- Large (21 to 30 per pound) shrimp, peeled and deveined
- Tomato Mango Salsa
- Champagne or regular mangoes
- Medium ripe tomatoes
- Red onion
- Serrano or jalapeño pepper
- Fresh cilantro
- Ground nutmeg
- Ground cinnamon
- Freshly ground black pepper
- Flour tortillas
What can I substitute for cilantro in Mango Salsa?
If you’re one of the people who as the gene that makes cilantro taste like soap (yes it’s genetic!), or you just don’t care for it, then substitute chopped Italian (flat leaf) parsley.
How to Make Mango Tomato Salsa
To make this tangy, slightly sweet, slightly spicy salsa:
- Chop ingredients.
Chop mangoes, tomatoes, red onion, pepper and cilantro.
- Season; set aside.
In a medium mixing bowl, stir together chopped mangoes, tomatoes, red onion, pepper, cilantro, nutmeg and cinnamon. Season to taste with salt and pepper. Squeeze juice from 1/4 lime over top; stir until well blended. Set aside.
How to Make Grilled Shrimp Tacos
- Prep skewers.
Soak 15 (12-inch) long wooden skewers in water for at least 30 minutes.
- Marinade shrimp.
In the bowl of an electric blender or small food processor, process olive oil, lime juice, cilantro, chipotle peppers, cumin, garlic and sugar until well blended. Taste and adjust seasonings as needed. Thread about 6 shrimp on each skewer, piercing through head and tail of each shrimp so they form a “u” on the skewer. Place them in a large baking dish or rimmed baking sheet (you may need to turn them on their side to fit). Drizzle with the marinade; turn skewers, making sure each shrimp is coated. Cover and refrigerate for 1 hour.
- Prep grill.
Preheat grill to high.
- Oil grill rack and grill shrimp.
Once grill is heated, oil grill rack – using tongs, dip a wadded up paper towel into a small bowl of neutral oil and carefully rub all over rack. Stand back as it may flame up! Place shrimp skewers on rack and grill, uncovered, for 3 minutes. When shrimp no longer stick to the grill surface, flip over. Grill for an additional 2 to 4 minutes or just until cooked through (watch carefully so they don’t burn).
Serve with warmed tortillas and the salsa.
Shrimp Tacos with Mango Salsa FAQs
I don’t recommend freezing this salsa. The texture will change, the ingredients will lose a lot of their flavor (especially the tomatoes) and the salsa is likely to be a bit watery.
Mango Salsa only has to be refrigerated if prepared more than 2 hours ahead. And, if you have any leftovers. Place in an airtight container and it will last for 3 to 4 days in your fridge.
Obviously my favorite side is this Tomato Mango Salsa. I also like to serve it with:
– Caesar salad
– Cumin Cilantro Rice (in my cookbook “Fresh Tastes”)
– Refried beans
– Southern Corn Pudding
– Cheese Grits Soufflé
Because I love grilled shrimp, I’ve been experimenting with various methods for cooking it this way. I wanted to make sure it was easy to flip them over, and to ensure that they don’t get overcooked. After many months of testing, I landed on the perfect method. And, you can find all the details in my post – How to Grill Shrimp.
Leftover Tomato Mango Salsa Serving Suggestions
Tomato Mango Salsa is incredibly versatile. In addition to shrimp, it’s delicious with grilled fish (almost any kind), grilled or smoked pork or chicken, and served as a dip with tortilla chips.
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Chipotle Lime Shrimp
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons puréed chipotle peppers in adobo sauce
- 1 teaspoon ground cumin
- 1/2 teaspoon chopped garlic or shallot
- 3/4 teaspoon sugar
- 1 1/2 pounds large (21 to 30 per pound) shrimp, peeled and deveined
Tomato Mango Salsa
- 2 small champagne mangoes or 1 regular mango, peeled, seeded and finely chopped
- 2 medium ripe tomatoes, seeded and chopped
- 3 tablespoons chopped red onion
- 1 (2- to 3-inch) serrano or jalapeño pepper, seeded and chopped
- 1 bunch fresh cilantro, chopped
- Dash ground nutmeg
- Dash ground cinnamon
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 lime
- 8 (5-inch) flour tortillas, warmed
- Soak 15 (12-inch) long wooden skewers in water for at least 30 minutes.
- To make the marinade for the shrimp: In the bowl of an electric blender, process the olive oil, lime juice, cilantro, chipotle peppers, cumin, garlic and sugar until well blended. Taste and adjust seasonings as needed. Set aside.
- Thread about 6 shrimp on each skewer, piercing through the head and the tail of each shrimp so they form a “u” on the skewer. Place them in a large baking dish or rimmed baking sheet (you may need to turn them on their side to fit). Drizzle with the marinade; turn skewers, making sure each shrimp is coated. Cover and refrigerate for 1 hour.
- To make the salsa: In a medium mixing bowl, combine mangoes, tomatoes, red onion, pepper, cilantro, nutmeg and cinnamon. Season to taste with salt and pepper. Squeeze the juice from the lime over the top; stir until well blended.
- Preheat grill to high.
- Once the grill is heated, oil grill rack and grill shrimp skewers, uncovered, for 3 minutes (see Tip). When the shrimp no longer stick to the grill surface, flip over. Grill for an additional 2 to 4 minutes or just until cooked through (watch carefully so they don’t burn).
- Serve with warmed tortillas and the salsa.
Make ahead: marinade and salsa can be made up to 24 hours in advance, covered and refrigerated.
- Category: Fish and seafood, easy entertaining
- Method: Grilling
- Cuisine: Southwestern