In this Grilled Shrimp Tacos recipe, shelled shrimp is marinated in a piquant, spicy Chipotle-Lime sauce, grilled and then served with a delectable and colorful Tomato-Mango Salsa.

Plate with two Grilled Shrimp Tacos with Tomato-Mango Salsa

(Photo by Rick Souders)

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.

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light blue plate holding 2 Chipotle Lime Shrimp Tacos with Tomato Mango Salsa

Chipotle-Lime Shrimp Tacos with Tomato Mango Salsa

plate with two Grilled Shrimp Tacos with Tomato-Mango Salsa

In this Grilled Shrimp Tacos recipe, shelled shrimp is marinated in a piquant, spicy Chipotle-Lime sauce, grilled and then served with a delectable and colorful Tomato-Mango Salsa.

  • Author: (From "Fresh Tastes" by Lee Clayton Roper)
  • Yield: 4 servings 1x
  • Category: Fish and seafood, easy entertaining

Ingredients

Scale

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

Instructions

  1. Soak 15 (12-inch) long wooden skewers in water for at least 30 minutes.
  2. 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.
  3. 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. Set aside for 1 hour.
  4. To make the salsa: In a medium mixing bowl, combine mangos, 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.
  5. Preheat grill to high.
  6. 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 until cooked through (watch carefully so they don’t burn).
  7. Serve with warmed tortillas and the salsa.

Notes

Make ahead: marinade and salsa can be made up to 24 hours in advance, covered and refrigerated.

 

Lee Clayton Roper

Welcome!

I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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One Response to “Grilled Shrimp Tacos with Tomato-Mango Salsa”

  1. Michelle @ A Dish of Daily Life

    This is definitely up my alley! I love recipes like this…can’t wait to try it! Thanks for sharing it with us at #FoodieFriDIY…sending lots of foodie love your way! It will be featured on my Facebook page on Monday too!

    Reply

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