Grilled Shrimp Tacos Recipe 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.
Servings: 4 servings
Calories: 656kcal
Ingredients
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 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 serrano peppers 2- to 3-inch 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
- 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. 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.
Notes
Make ahead: marinade and salsa can be made up to 24 hours in advance, covered and refrigerated.
Nutrition
Calories: 656kcal | Carbohydrates: 52g | Protein: 41g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 274mg | Sodium: 651mg | Potassium: 903mg | Fiber: 5g | Sugar: 20g | Vitamin A: 1811IU | Vitamin C: 54mg | Calcium: 226mg | Iron: 4mg